Abstract
Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of the rice flour, grain length, water absorption rate and the used of other ingredients such as hydrocoillds. This research work aimed to develop a cupcake using high protein brown rice flour in combination with tapioca starch and potato starch of which the formulations were evaluated for textural properties (resilience, springiness, chewiness, cohesiveness and hardness), specific volume, color and sensory attributes, using a mixture design of Simplex-Centroid (DSC). For the high protein rice flours (white and brown), thermal, rheological, pasting, and chemical attributes were evaluated (p
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