Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

Abstract

Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).

Keywords: Gluten-free bread; Maize starch; Mixture design; Rheology; Rice flour; Wheat starch.

Fig. 1

Viscosity profiles of rice flour, maize starch and wheat starch determined by RVA. Rice flour (black line), maize starch (dark grey line), wheat starch (light grey line). Temperature (dot-dash line)

Fig. 2

Rheological behaviour of the different dough formulations: (a) G* values and (b) creep recovery curves. Rice flour (black line), maize starch (dark grey line), wheat starch (light grey line), rice flour-maize starch (discontinuous black line), rice flour-wheat starch (discontinuous dark grey line), maize starch-wheat starch (discontinuous light grey line), rice flour-maize starch-wheat starch (black dotted line)

Fig. 3

Proofing behaviour of dough formulation determined by a rheofermentometer: (a) gas production and (b) dough development. Rice flour (black line), maize starch (dark grey line), wheat starch (light grey line), rice flour-maize starch (discontinuous black line), rice flour-wheat starch (discontinuous dark grey line), maize starch-wheat starch (discontinuous light grey line), rice flour-maize starch-wheat starch (black dotted line)

Fig. 4

Effect of rice flour, maize starch and wheat starch content on specific volume (a), Firmness (b), Cohesiveness (c) and Resilience (d) of the breads

Fig. 5

Effect of rice flour, maize starch and wheat starch content on crumb L* (a) and cell density (b) of the breads

Fig. 6

Effect of rice flour, maize starch and wheat starch content on appearance (a), taste (b) and overall acceptability (c) of the breads