Effect of Bee Pollen Addition on Microbial and Textural Characteristics of Rice Flour–Based Gluten-Free Dough

• Lactic acid bacteria growth in gluten-free dough (GFD) increases with bee pollen (BP). • BP and HPMC improve the microstructure and macrostructure texture of GFD and enhance gas retention. • BP can enhance the cohesiveness, gumminess, and chewiness of GFD. • HPMC and BP improve GFD leavening behavior and reduce collapse. Making gluten-free (GF) bread as a substitute for wheat flour-based bread, particularly for celiac patients, is challenging due to its poor texture, low volume, and limited nutritional value. In this study, the effects of adding bee pollen (BP) and hydroxypropyl methylcellulose (HPMC) on the texture and microbial properties of gluten-free dough (GFD) based on rice flour were investigated. Dough samples with 0%, 3%, and 5% BP, with or without 3% HPMC, were produced. The results showed that BP and HPMC significantly (p<0.01) decreased the springiness and increased (p<0.01) the hardness of the dough. Conversely, the addition of BP increased the adhesiveness, gumminess, cohesiveness, and chewiness of the dough. The number of molds was zero in all dough samples. The addition of BP and HPMC significantly reduced the number of yeasts in the dough (p<0.01), while the growth of lactic acid bacteria increased significantly (p<0.01). Scanning electron microscope analysis of the dough revealed that the addition of BP and HPMC increased gelatinization and the formation of deformed and elliptical-shaped grains, while the addition of HPMC reduced the number and size of pores and the microscopic visibility of protein structures. The dough leavening showed an increase in dough height and a decrease in collapse in dough containing HPMC. These results indicate the roles of BP and HPMC in improving the quality of GFD and their potential industrial application in producing healthier foods for celiac patients.