Effect of Egg and Microwave Baking on Quality of Rice-Flour Bread

Abstract

Bread has played an important role on Thai people’s daily life due to the change in lifestyle. It is usually made of wheat flour that contained gluten and may cause an allergen. This research was to develop gluten free bread using Jasmine rice flour. Egg (17, 34 and 51 g/ 100 g rice flour) was added into the formula to determine its effect on quality of the gluten free bread. Rice-flour bread with egg had higher (p≤0.05) hardness, gumminess, a* and b* of crumb and crust but less (p≤0.05) specific volume, springiness, cohesiveness, L* of crumb and crust than the rice-flour bread without egg. From SEM, a fine structure was observed in the rice-flour bread with egg. With an increase in egg content, moisture content, gumminess, chewiness and springiness of bread were increased whereas hardness was decreased. The rice-flour bread with 34 g egg/ 100 g flour had the highest overall liking score and was selected for determination of baking condition. The rice-flour bread with addition of egg which was baked by the microwave baking (MW) and the combination of microwave and hot air baking (MW-HA) had higher (p≤0.05) specific volume, springiness, gumminess and chewiness than those baked by the hot air baking (HA). MW produced the rice-flour bread with high L*. By applying HA with MW could decrease the L* of crust resulting in brown crust. Therefore, addition of egg and MW-HA could develop the rice-flour bread with the highest overall liking score.