Application of mannitol and kale protein extract in the development of Sung Yod rice bread and its stability during storage

Summary The qualities of bread products generally deteriorate during storage. Some ingredients are considered to prolong the alteration of bread products during storage in both chill and freeze conditions. The effect of mannitol and kale protein extract (KPE) was studied in the development of Sung Yod rice bread (SYRB) along with the investigation of its physicochemical, textural and sensory qualities during prolonged storage at different temperatures (4 and −20 °C). Mannitol (0.00%–3.00%) and KPE (0.00%–0.10%) were varied for SYRB using 3‐Level Factorial Design with two centrepoints. The optimised SYRB consisted of mannitol (3.00%) and KPE (0.04%). The physicochemical, textural and sensory qualities of the stored SYRB at different temperatures from the periodic evaluation showed that the SYRB stored at −20 °C exhibited better quality than stored at 4 °C. The outcome of this study indicated that mannitol and KPE can be used as ingredients to delay the deterioration of SYRB qualities during the prolonged storage duration at low temperatures and can be applied to produce bakery products that needed to be stored under chill and freeze conditions.