| dc.description.abstract | This study investigates the physicochemical and quality characteristics of gluten-free flour and
bread when rice flour (RF) is partially replaced with germinated mung bean flour (GMF). To
make gluten-free bread, GMF was mixed with RF in a variety of ratios, including 0%, 10%,
20%, 30% and 40% of GMF. As the moisture content reduced, the addition of GMF raised the
protein content, the ash content and the lipid content. In addition, composite flours also had a
higher water absorption capacity and a higher swelling index than rice flour. In comparison to
100% RF-based bread, the use of GMF increased the bread’s color as well. The redness and
the yellowness rise while the luminous decline. The substitution of rice flour had a substantial
impact on the physical qualities, decreasing the specific volume (from 4.60 to 3.11 cm3 g
-1
).
The textural analysis also showed that the substitution of GMF increased hardness, gumminess,
and springiness. According to the results of the sensory evaluation, bread with a GMF ratio of
20% to 30% had higher sensory acceptance and there was no appreciable difference in
acceptability compared to the control. Therefore, use composite flour of rice flour and
germinated mung bean flour to make healthy gluten-free bread. | en_US |
