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

Dianika Lestari; Made Tri Ari Penia Kresnowati; Afina Rahmani; Lienda Aliwarga; Yasid Bindar

doi:10.14710/reaktor.19.3.89-95

DOI: https://doi.org/10.14710/reaktor.19.3.89-95

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

*Dianika Lestari

- 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.

Citation Format:

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

Fulltext View|Download

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

Article Metrics:

Article Info

Section: Research Article

Language : EN

In Volume 19 No. 3 September 2019

Recent articles

Front Matter Kinetics and equilibriums adsorption of Cu (II) ion by chitosan and cross-linked chitosan-bentonite Study on Organic Redox Flow Battery Mechanism using TEMPO and FMN-Na Solutions Second Generation Biobutanol: An Update Back Matter More recent articles

Most cited articles

The Use of Natural Zeolite as A Catalyst for Esterification Reaction Between Glycerol and Oleic Acid OPTIMASI PRODUKSI PULP FORMACELL DARI TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN METODE PERMUKAAN RESPON Filter Cake Utilization as Filler of 15-15-15+5S Compound Fertilizer: Particle Size Distribution and Granule Crushing Strength Properties IN SITU TRANSESTERIFIKASI MINYAK BIJI MAHONI MENJADI METIL ESTER DENGAN CO-SOLVENT THF (TETRAHYDROFURAN) KARAKTERISASI PROSES PENGERINGAN JAGUNG DENGAN METODE MIXED-ADSORPTION DRYING MENGGUNAKAN ZEOLITE PADA UNGGUN TERFLUIDISASI More cited articles

Last update:

Effect of carboxymethyl cellulose substitution on the edible film properties of seaweed (Gracilaria Sp.)
Ni Ketut Sumarni, Annisa Setyaningrum, Jaya Hardi, Erwin Abdul Rahim. THE 3RD INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2021: The Path of Sustainable Development for a Better Life, 2719 , 2023. doi: 10.1063/5.0133444
Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours
Indrie Ambarsari, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum, Munir Eti Wulanjari. International Food Research Journal, 29 (4), 2022. doi: 10.47836/ifrj.29.4.18

Last update: 2025-02-15 15:48:15

No citation recorded.

In order for REAKTOR to publish and disseminate research articles, we need non-exclusive publishing rights (transferred from the author(s) to the publisher). This is determined by a publishing agreement between the Author(s) and REAKTOR. This agreement deals with transferring or licensing the publishing copyright to REAKTOR while Authors still retain significant rights to use and share their published articles. REAKTOR supports the need for authors to share, disseminate, and maximize the impact of their research and these rights in any databases.

As a journal author, you have the right to use your article for many purposes, including by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission. Authors publishing in BCREC journals have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including, but not limited to:

use for classroom teaching by the Author or the Author's institution and presentation at a meeting or conference and distributing copies to attendees;
use for internal training by the author's company;
distribution to colleagues for their research use;
use in a subsequent compilation of the author's works;
inclusion in a thesis or dissertation;
reuse of portions or extracts from the article in other works (with full acknowledgment of the final article);
preparation of derivative works (other than commercial purposes) (with full acknowledgment of the final article);
voluntary posting on open websites operated by the author or the author’s institution for scholarly purposes,

(but it should follow the open access license of Creative Common CC-by-SA License).

Authors/Readers/Third Parties can copy and redistribute the material in any medium or format and remix, transform, and build upon the material for any purpose, even commercially. Still, they must give appropriate credit (the name of the creator and attribution parties (authors detail information), a copyright notice, an open access license notice, a disclaimer notice, and a link to the material), provide a link to the license, and indicate if changes were made (Publisher indicates the modification of the material (if any).

Authors/Readers/Third Parties can read, print and download, redistribute or republish the article (e.g., display in a repository), translate the article, download for text and data mining purposes, reuse portions or extracts from the article in other works, sell or re-use for commercial purposes, remix, transform, or build upon the material, they must distribute their contributions under the same license as the original Creative Commons Attribution-ShareAlike (CC BY-SA).