Improvement of the breadmaking quality of rice flour by glucose oxidase

Bread from rice flour is very difficult to bake as it lacks gluten like proteins but modification of the rice flour proteins with enzymes like glucose oxidase (GO) to improve its breadmaking properties is an interesting option. In this study the effect of GO on rice flour dough rheology, protein modification and bread quality has been reported. GO modified the rice flour proteins by lowering the thiol and amino group concentration. Protein modification was also confirmed by the changes observed in the free zone capillary electrophoregrams of the rice glutelins. The addition of GO promoted an increase in the elastic and viscous modulus. Rice bread with better specific volume and texture was obtained with GO addition allowing the decrease of the hydroxypropylmethylcellulose (HPMC) levels in the rice bread recipe. (C) 2003 Elsevier Ltd. All rights reserved.