Without gluten, bread developers must create enough dough cohesion to retain structure while managing water for crumb softness and volume. Hydration influences dough viscosity, gas-cell stability and final crumb, so rice-flour selection and early water uptake need to be developed as part of the same system.
What can we help you achieve?
Improved volume
For bread, achieving improved volume can strengthen product performance and create a clearer commercial advantage.
Better softness
Better softness can create a more tender bite while maintaining the structure the product needs.
Extended freshness
A more stable texture can extend the enjoyable eating window and keep the product closer to its fresh reference.
Our Recommended Ingredient Solution
OryzaNAT
This ingredient can provide binding and water management in this formulation. The OryzaNAT range can be selected across different amylose profiles and particle sizes, allowing the rice-flour base to be tuned toward firmer or softer texture requirements.
OryzaGEL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Because it is pregelatinised, it develops viscosity in cold water and has high water absorption, so it can contribute before a full cooking step.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
