The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Abstract

The applicability of Chios mastic gum (MG) in gluten-free breadmaking was investigated in rice flour blended with 0.5–20.0 g/100 g of gum. The presence of MG significantly (P < 0.05) increased Hencky strain from 0.726 to 0.730–0.738 and peak stress from 2.5 kPa to 7.3–10.4 kPa during elongation test. The presence of MG strengthened dough during frequency sweeps at 30 °C and during heating from 30 to 90 °C. Bread evaluation revealed limited applicability of MG. Loaf volume was not significantly (P < 0.05) impacted by the presence of MG. High rice crumb hardness was significantly improved only in bread with 0.5 g/100 g. Rising amounts of MG generally increased rice bread hardness, which may be related to the creation of small pores (0.0–2.0 g/100 g), nonporous areas (2.5–5.0 g/100 g) and the formation of dry crumb belt (10.0–20.0 g/100 g). The typical MG flavor reduced the overall acceptability of breads; only breads with 0.5–1.5 g/100 g of gum were acceptable for consumers.