KimaCell®HPMC F50 FG Hydroxypropyl methyl cellulose can be used as a gluten substitute to make gluten-free rice bread. The effect of HPMC on the quality of rice bread was studied, so as to lay the foundation for the production of gluten-free rice bread and open up a new way for the wide application of rice resources. The results show that when the amount of water added increases to 100%-110%, 4% HPMC can be used as a gluten substitute to improve the quality of rice dough and bake high-quality, ideal gluten-free rice bread, but its starch is digested in vitro rate and overall sensory evaluation were affected.
HPMC F50 FG
Hydroxypropyl Methyl Cellulose (HPMC) food grade
White to slightly off-white fibrous or granular powder.
Identification A to E
Loss on drying
Residue on ignition
Min. 98% pass through 100 mesh
Total plate count
Yeast and Mould
KimaCell® HPMC F50 FG can be used as a gluten substitute to improve the quality of rice dough and bake high-quality, ideal gluten-free rice bread. However, under the current research basis, since rice flour itself does not contain gluten protein, the essence of its dough formation is different from that of wheat dough, so the quality of baked rice bread cannot be completely consistent with that of wheat bread. Similarly, some foreign experts also believe that rice bread does not have to be exactly the same as wheat bread, and it should be regarded as different and complementary products to be realistic and feasible. Secondly, due to the addition of HPMC, the amount of water added in the formula has also been increased to 100% to 110%, too high or too low water will affect the overall quality of rice bread. At the same time, HPMC not only interfered with the in vitro digestibility of rice bread starch, but also affected the release of some flavors and odors. Based on the results of sensory evaluation, it was concluded that although HPMC could improve the texture quality of rice bread, it could not improve the in vitro digestibility of starch and the overall sensory evaluation. However, gluten-free rice bread can be used as an emerging health food without completely following the conventional bread evaluation system.