In recent years, Gluten-free bread has been increasingly favored by consumers. However, in the process of making dough and bread, rice cannot lock in moisture or wrap starch particles, and it is difficult to form an effective mesh skeleton during kneading. Therefore, the finished bread has a small volume and a hard and fragile texture.

After baking and gelatinization, the straight chain starch and branched chain starch undergo a rearrangement of molecular chains and recombination of hydrogen bonds during cooling and storage, forming dense crystals that lock in moisture and cause the bread to become hard and flaky.SPI converts free water in the system into bound water, reducing the internal water activity of dough/bread.