Normal rice flours perform better in gluten-free bread than glutinous rice flours.
amylose content
bread texture
gluten-free bread
pasting properties
rice flour
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Feb 2022
Feb 2022
Historique:
revised:
02
11
2021
received:
09
08
2021
accepted:
29
11
2021
pubmed:
9
1
2022
medline:
9
2
2022
entrez:
8
1
2022
Statut:
ppublish
Résumé
This study aims to determine gluten-free bread-making potential of different types of rice, particularly comparing normal rice versus glutinous rice flours. Proximate and chemical compositions, hydration, and dough mixing and pasting properties of ten rice cultivars (i.e., seven types of normal rice and three types of glutinous rice), and quality parameters (specific volume, texture profile, and crumb structure) of gluten-free bread from these flours were assessed. Significant differences were observed in flour properties among different types of rice. Significant correlations were observed between bread specific volume and rice amylose content (r = 0.91, p < 0.01), as well as pasting peak time (r = 0.86, p < 0.01) and final viscosity (r = 0.77, p < 0.01). Further, strong correlations were observed between bread resilience and properties of rice flour, such as amylose content (r = 0.91, p < 0.01), pasting peak viscosity (r = 0.83, p < 0.01), and final viscosity (r = 0.93, p < 0.01). In conclusion, the normal rice types exhibited much better gluten-free bread-making performances than glutinous flour. Important parameters of rice flour determining its gluten-free bread-making properties include amylose content, water retention capacity, and pasting properties. PRACTICAL APPLICATION: Compared with glutenous rice flour, normal rice flour leads to more viscous paste and gluten-free breads with larger volume, evener texture, and better resilience. This study provides guidance for practical uses of rice flours in improving gluten-free dough and bread quality.
Identifiants
pubmed: 34997932
doi: 10.1111/1750-3841.16018
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
554-566Informations de copyright
© 2022 Institute of Food Technologists®.
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