Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

Abstract

Hydrocolloids such as hydroxypropyl methylcellulose (HPMC) are commonly used in gluten-free (GF) products to mimic the viscoelastic properties of gluten. However, GF products must meet current consumer expectations by not only being tasty and nutritious, but also adhering to ‘clean label’ principles, which involve minimizing ingredients and additives and favoring natural over chemical components. Modifying GF flours via hydrothermal treatments offers an alternative approach to reduce the use of additives in GF products. This work applied response surface methodology to study the potential reduction in HPMC dose in the formulation of GF-breads by the addition of microwave-treated rice flour (MWF) (treatment conditions: 8 min, 9 W/g, 30% moisture), without impairing their appearance, volume, and texture. The optimization study also included Water level and HPMC dose, and evaluated the dough's rheological properties at constant hydration. GF breads were made by varying the amount of native flour substituted with MWF, water level, and HPMC dose. Replacing 50% or 80% of native rice flour by MWF allowed to reduce the usual HPMC dose by more than half. This resulted in higher loaf volume and a softer crumb than their counterparts made with untreated flour and baked with the usual dose of additive (2%). Doses of HPMC as low as 0.7% with 80% MWF still resulted in breads with good texture and acceptable volume. Therefore, the structuring effect of MWF and its good performance in GF baking have been concluded, allowing to reduce the dose of additives required in formulating GF bread.