Development of a Rice Bread Baking Method via Gelatinization Temperature Control Using Modified Starch.

Area of Science:

• Food Science
• Material Science

Background:

• Rice bread, a gluten-free alternative, often has poor texture due to low viscoelasticity.
• Improving rice bread quality requires addressing baking performance and rheological properties.

Purpose of the Study:

• To investigate the effects of hydroxypropylated potato starches (HPPS) with varying substitution degrees on rice bread baking.
• To propose an improved baking method for pure rice bread using HPPS.

Main Methods:

• Characterization of HPPS particle size distribution and thermal properties.
• Assessment of rice batter foaming properties with HPPS addition.
• Dynamic viscoelastic measurements during heating to analyze rheological changes.

Main Results:

• Higher HPPS substitution degree lowered gelatinization onset temperature.
• HPPS addition improved the cross-sectional structure of rice bread.
• Highly substituted HPPS effectively suppressed large internal voids, indicating better bubble stability.

Conclusions:

• HPPS significantly enhances the baking performance and texture of pure rice bread.
• The degree of substitution in HPPS is critical for optimizing rice bread quality.
• This study provides a method to improve gluten-free rice bread using modified starches.