1Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Kampus Limau Manis, Padang, West Sumatra-25163, Indonesia
*Corresponding Author: Tuty Anggraini, Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Kampus Limau Manis, Padang, West Sumatra-25163, Indonesia, Email: tuty@ae.unand.ac.id
Online Published on 10 March, 2026.
Gluten-free white bread is made without using wheat or other gluten-containing ingredients, making it safe for consumers who are sensitive to gluten. Physical modifications, such as pre-gelatinization of rice flour, increase viscosity at cold temperatures, helping the dough trap gas produced during fermentation.
The design used for this research was a completely randomized design with five treatments and three replications. The treatments used in this research are substitutes of pre-gelatinized rice flour to the amount of rice flour where A (control), B (10%), C (20%), D (30) and D (40%).
The results showed that substituting pre-gelatinized rice flour increased the bread’s specific volume, porosity, and pore count, although there was a slight decrease when the substitution exceeded 30%. The moisture content of gluten-free white bread increased with the increase in pre-gelatinized rice flour substitution, while the carbohydrate content decreased. No significant differences were found in the ash, protein, or fat content.
Gluten-free white bread, Porosity, Pre-gelatinized rice flour, Specific volume
