Abstract
The effects of adding additives such as gum, emulsifier, and enzyme both individually and as mixtures to frozen rice bread dough on baking quality were examined. Rice flours containing 17% vital gluten, and gum/emulsifier/enzyme blends were mixed and stored in a freezer at -20C for 4 weeks. The rice doughs were removed from the freezer, thawed, and then followed the rice baking procedure. The dough freezing and frozen storage resulted in decreased volume of rice bread. The addition of guar gum/ sodium stearoyl lactylate (SSL)/ fungal α-amylase blend improved volume of the rice bread obtained from rice dough during frozen storage. An increase in firmness of crumb was observed in rice breads during 3 days of storage at 25 o C. Compared to the control dough without additives, addition of guar gum/ SSL blend or guar gum/ SSL/ fungal α-amylase blend into frozen dough significantly reduced the crumb firmness of rice bread, indicating a significant antistaling effect.
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