Optimizing gluten-free white pan bread using rice variety-tailored milling and hydrocolloid combinations

Puntos clave

• Optimizing gluten-free pan bread improves its overall texture and quality, enhancing consumer appeal.
• The study reports a significant improvement in bread quality, achieving preferred characteristics with specific rice varieties and hydrocolloid combinations.
• Using tailored milling techniques for rice varieties, the analysis focuses on optimizing the ingredient blend for best results.
• Further research is needed to assess the long-term stability of these gluten-free bread formulations, indicating a promising avenue for future product development.