PROPERTIES OF GLUTEN FREE BREAD PREPARED FROM IRANIAN RICE CULTIVARS

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LASHKARI F.; MOHAMMADZADEH MILANI J.; MOTAMEDZADEGAN A.; MALEKI G.

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Journal: Research and Innovation in Food Science and Technology Year:2012 | Volume:1 | Issue:3 Page(s): 187-198

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Title

PROPERTIES OF GLUTEN FREE BREAD PREPARED FROM IRANIAN RICE CULTIVARS

Author(s)

LASHKARI F. | MOHAMMADZADEH MILANI J. | MOTAMEDZADEGAN A. | MALEKI G. | Issue Writer Certificate

Keywords

GLUTEN-FREE BREADQ1

HPMCQ2

POROSITYQ2

RICEQ2

SEMQ2

Abstract

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.

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APA: Copy

LASHKARI, F., MOHAMMADZADEH MILANI, J., MOTAMEDZADEGAN, A., & MALEKI, G.. (2012). PROPERTIES OF GLUTEN FREE BREAD PREPARED FROM IRANIAN RICE CULTIVARS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 1(3), 187-198. SID. https://sid.ir/paper/234052/en

Vancouver: Copy

LASHKARI F., MOHAMMADZADEH MILANI J., MOTAMEDZADEGAN A., MALEKI G.. PROPERTIES OF GLUTEN FREE BREAD PREPARED FROM IRANIAN RICE CULTIVARS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;1(3):187-198. Available from: https://sid.ir/paper/234052/en

IEEE: Copy

F. LASHKARI, J. MOHAMMADZADEH MILANI, A. MOTAMEDZADEGAN, and G. MALEKI, “PROPERTIES OF GLUTEN FREE BREAD PREPARED FROM IRANIAN RICE CULTIVARS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 187–198, 2012, [Online]. Available: https://sid.ir/paper/234052/en

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