Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread

Abstract

Corn, potato, and tapioca starches were used to replace proportions of the rice flour in gluten-free breads and their quality characteristics were investigated. The addition of potato starch at 20 or 30% to rice flour improved dough and bread properties such as viscosity parameters, leavening power, uniform air cells, color, and delayed starch retrogradation compared to the rice bread. Moreover, the bread containing 20% potato starch showed the highest score in overall acceptability in sensory evaluation. Overall, the quality of the rice bread was improved by adding starch despite a little positive effect of corn starch.