Properties of gluten free bread prepared from Iranian rice cultivars
نویسندگان
1 MSc. Student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
2 Assistant professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
3 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University, Sari
4 MSc. Student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
doi
10.22101/JRIFST.2012.12.20.134چکیده
Successful development of rice bread for people allergic to wheat gluten has led to study of physicochemical properties of rice that affected rice bread characteristics. Samples of experimental Iranian rice breads baked in a home bread machine were evaluated by physicochemical methods and compared to Iranian rice cultivars (Tarom, Shiroodi, Neda, Fajr, Ghaem and Binam). Qualitative evaluation was conducted according to specific volume, oven spring, the height to diameter ratio, crumb to crust ratio, porosity and textural properties. In addition scanning electron microscopy (SEM) was applied for crumb characteristics. As a result to selection of the most suitable rice cultivars, we could develop the rice bread, of which loaf specific volume and physical properties are acceptable. These results showed that Binam cultivar had good physical properties and quality for making gluten-free rice bread.
