Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk

The leavening of gluten-free rice flour bread is enhanced when soymilk used instead water. However, as the amount batter increased to bake in shape a square, crumb becomes less dense. This study aimed investigate effects hydrocolloids (xanthan, guar, curdlan, methylcellulose, and hydroxypropyl methylcellulose) on hollowing. When 0.5 % methylcellulose or was added made with soymilk, could be baked without addition 1 more cellulose derivatives needed ensure satisfactory bread. By combining homogeneous structure achieved derivatives. These results suggest that are effective for preventing from losing density, they contribute bubble stabilization via their interfacial activity promote superior viscosity.