Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum

• Main Authors: Ye-Eun Hong, Meera Kweon
• Format: Article
• Language: English
• Published: MDPI AG 2020-02-01
• Series: Foods
• Subjects: gluten-free; rice bread; tamarind gum; factorial design; optimization; formula; processing factor
• Online Access: https://www.mdpi.com/2304-8158/9/2/145

The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum.