Angelie S. Camposagrado Andre Rhey C. Haro Ina Mae S. Sison (March 2013)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
This study aimed to investigate the effects of Carrageenan Benlacta-400 on gluten-free bread made with brown rice flour. The concentrations of Carrageenan Benlacta-400 varied from 0.0% to 2.0% based on the flour weight basis. The parameters tested were height, weight, volume, and moisture loss. The amount of brown rice flour, granulated sugar, microgranulated table salt. yeast, unmodified cornstarch, and water were held constant to all formulations while the concentrations of Carrageenan Benlacta-400 varied from 0.0%, 0.5%, 1.0%, 1.5%, and 2.0%. In bread-making, the hatter was allowed to proof at room temperature for 40-min. The oven was preheated to 190 degrees Celsius and the samples were baked for 45 minutes. After baking, the samples were allowed to cool for 1.5 hours. Results showed that the gluten-free bread samples containing 1.5% concentration of Carrageenan Benlacta-400 yield significantly greater height and volume (a=0.05) compared to gluten-free bread samples containing 0% Carrageenan Benlacta-400. In terms of weight and moisture loss, there is no significant difference among the five formulations,