摘要：The effect on elasticity and taste of adding glucomannan to rice bread was investigated. Elasticity factor 1, indicating the hardness of bread, was significantly lower in bread containing glucomannan (glucomannan bread) than in bread made only with rice flour (control bread) 24h after baking. The ratio of elasticity 2 and 1, indicating the degree of glutinousness, was significantly higher in glucomannan bread than in control bread. Elasticity factor 1 was significantly increased 48h after baking in both glucomannan bread and control bread, while it was still significantly lower in glucomannan bread than in cotorol bread. These results suggest that adding of glucomannan to rice bread prevented staling of the bread. Sensory testing of glucomannan bread both 24h and 48h after baking revealed higher scores in softness, moistness, glutinousness and total preference than those for control bread.
