Corn, potato, and tapioca starches were used to replace proportions of the rice flour in gluten-free breads and their quality characteristics were investigated. The addition of potato starch at 20 or 30% to rice flour improved dough and bread properties such as viscosity parameters, leavening power, uniform air cells, color, and delayed starch retrogradation compared to the rice bread. Moreover, the bread containing 20% potato starch showed the highest score in overall acceptability in sensory evaluation. Overall, the quality of the rice bread was improved by adding starch despite a little positive effect of corn starch.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.