DEVELOPMENT OF GLUTEN-FREE RICE BREADS TO BE BAKED IN INFRARED-MICROWAVE OVEN

摘要

Nowadays, there is an increasing interest for gluten-free products as the number of the celiac patient grows. The main objective of this study was to develop gluten-free bread formulations for baking in microwave-infrared combination oven using rice flour. In addition, the effects of different gums (locustbean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), xanthan-guar gum blend) and emulsifier (DATEM) on the quality parameters of rice breads baked in infrared-microwave (MW-IR) combination oven were investigated. Four bread samples of 100 g initially, were baked at 70% halogen lamp and 50% microwave power levels for 12, 14 and 16 minutes in microwave-infrared combination oven. The power of the oven was 682 W which was determined by using IMPI 2-liter test. The breads baked at 200°C for 30 min in a convection oven were used as control. Quality parameters evaluated were weight loss, specific volume, firmness and color of breads. The quality parameters of breads baked in both infrared-microwave combination and conventional oven were found to be dependent on gum type. Locustbean-DATEM blend resulted in undesirable final bread quality in terms of low specific volume and firm texture. Breads fomulated with xanthan-guar-DATEM blend addition improved bread quality and resulted in high specific volume and the lowest hardness values at 12 min of baking time. These breads had comparable quality with conventionally baked ones, but had lighter color.