Table 1.
Properties of gluten-free rice breads prepared with potato/ramie enzymes
| Breads | Enzyme Treatments | Loaf weight(g)/ 100 g batter | Amylose contents/dry basis bread (%) | Specific volume(cm3/g) | Loaf hardness after baking(N) |
|---|---|---|---|---|---|
| Rice/Potato | Rice starch treated with freeze dried potato tuber powder (D-enzyme active) | 82.3 ± 0.6NS1) | 9.0 ± 0.8a2) | 3.6 ± 0.1c | 1.8 ± 0.26a |
| -Control | Replaced with potato tuber powder (enzyme inactive) from market | 81.8 ± 1.5 | 14.0 ± 1.2b | 2.5 ± 0.1a | 4.9 ± 0.3b |
| Rice/Potato/Ramie | Rice/Potato plus freeze dried ramie powder as a β-amylase source | 80.7 ± 0.6 | 9.0 ± 0.9a | 3.7 ± 0.1c | 1.8 ± 0.1a |
| -Control | Replaced with potato tuber powder (enzyme inactive) from market | 83.6 ± 1.6 | 14.0 ± 1.3b | 3.0 ± 0.2b | 4.6 ± 0.0b |
| Wheat/Potato | Rice flour of was replaced with wheat flour | 82.1 ± 1.9 | 10.1 ± 0.9a | 4.2 ± 0.2d | 1.8 ± 0.2a |
| -Control | Replaced with potato tuber powder (enzyme inactive) from market | 82.2 ± 2.0 | 13.0 ± 1.0b | 2.4 ± 0.1a | 5.4 ± 0.4c |
1) NS: Values in a column are not significantly different at p < 0.05
2) a-d: Means with the different superscript in a column are significantly different at p < 0.05
Statistical analysis: The data were expressed as means of triplicate determinations with standard deviation
Analysis of variance (ANOVA) was performed with Duncan’s multiple range test (p < 0.05) using SPSS (ver. 19 for Windows, Chicago, IL, USA)