RICE-LEGUME FLOUR AS AN ALTERNATIVE TO GLUTEN-CONTAINING FLOURIN BREAD BAKING
DOI:
https://doi.org/10.17770/sfi2025.1.1.8364Keywords:
alternative flour, alternative flour bread technology, bread, home productionAbstract
The article describes the development process of a new product - rice bean flour bread. The product is a functional alternative to classic wheat flour bread. The development of the new product is based on literature research and experiments. The ingredients of alternative flour bread are characterized. The most difficult thing in the development of alternative flour bread is the imitation of gluten, in connection with which gluten alternatives are studied. For its imitation, such groups of raw materials as hydrocolloids and proteins are offered. Conclusions are drawn about the importance of ingredients in alternative bread and the possibilities of gluten imitation. Bread made with just rice flour was crumbly, dry, and had a bad texture. Although adding potato starch decreased crumbling and increased cohesiveness, it also added an unwanted aftertaste. Tapioca starch lessened the aftertaste of potato starch and enhanced texture. Using eggs as a source of protein enhanced crumb structure and bread growth.
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