Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

*Dianika Lestari orcid scopus  -  Institut Teknologi Bandung, Indonesia
Made Tri Ari Penia Kresnowati  -  Department of Food Engineering, Institut Teknologi Bandung, Indonesia
Afina Rahmani  -  Department of Chemical Engineering, Institut Teknologi Bandung, Indonesia
Lienda Aliwarga  -  Department of Food Engineering, Institut Teknologi Bandung, Indonesia
Yasid Bindar  -  Department of Food Engineering, Institut Teknologi Bandung
Received: 3 Jul 2019; Published: 25 Oct 2019.
Open Access Copyright (c) 2019 Reaktor
License URL: http://creativecommons.org/licenses/by-nc-sa/4.0

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Abstract

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.

Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids  

Funding: Ministry of Higher Education, Research, and Technology, Republic of Indonesia; Department of Chemical Engineering - Institut Teknologi Bandung

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