Article
Food Science & Technology
Hye Min Han, Bong Kyung Koh
Summary: The suitability of rice flour for yeast-leavened bread baking potential was investigated. It was found that rice varieties with high amylose content formed firm gels, which were essential for maintaining bread shape and volume. The gel hardness, elasticity, and cohesiveness were positively correlated with bread volume, while crumb firmness was negatively correlated with gel hardness and elasticity. Hard gel formation was the primary determinant for rice suitability in bread-making, followed by elasticity and non-brittleness. The physical properties of rice flour gels can be used to predict their bread-making potential.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Chemistry, Applied
Caili Li, Sushil Dhital, Michael J. Gidley
Summary: High amylose wheat flour (HAWF) has potential for enhancing nutritional functionality due to its slower digestion and greater resistant starch levels. Research showed that bread made with HAWF had more retained crystalline structure, lower loaf volume, denser crumb structure, and higher hardness compared to wild-type wheat bread (WTWB). This study highlighted the importance of starch amylose content in the baking process and nutritional functionality, and its correlation with crumb hardness and starch thermal properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Elok Waziiroh, Denisse Bender, Marco Faieta, Henry Jaeger, Matthias Schreiner, Regine Schoenlechner
Summary: This study investigated the influence of different fats on gluten-free bread properties and found that fat improved crumb uniformity. The type of fat, storage time, and baking method significantly influenced crumb texture and pasting properties. Staling was delayed in all breads added with fat due to amylose-lipid complex formation, which was highest with palm fat and more pronounced when baked by ohmic heating.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Yijie Gui, Gengjun Chen, Wenfei Tian, Shaohua Yang, Jianmin Chen, Feng Wang, Yonghui Li
Summary: This study compares the bread-making potential of different types of rice (normal rice and glutinous rice) in producing gluten-free bread. Significant differences were found in the properties of rice flour. The specific volume and texture of gluten-free bread were correlated with the amylose content and pasting properties of rice flour. Normal rice was found to produce gluten-free bread with larger volume, even texture, and better resilience compared to glutinous rice flour.
JOURNAL OF FOOD SCIENCE
(2022)
Review
Chemistry, Applied
Shabir Ahmad Mir, Saqib Farooq, Manzoor Ahmad Shah, Sajad Ahmad Sofi, B. N. Dar, Kappat V. Sunooj, Amin Mousavi Khaneghah
Summary: Multigrain bread, made from multiple cereals, offers enhanced nutrition and is preferred by consumers. However, the composition of different flours affects dough handling and nutritional properties, posing technological challenges.
Article
Food Science & Technology
Noriaki Aoki, Midori Okami, Hiroshi Nakano
Summary: The study discovered that flour acquired from rice grains ripened under lower temperatures improved the specific volume and firming rate of gluten-free rice bread. The grain-filling temperature was found to have a significant influence on the amylose content and amylopectin structures of the rice-flour samples, which in turn affected the bread loaf volumes and firming rates.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Konstantinos Korompokis, Lomme J. Deleu, Niels De Brier, Jan A. Delcour
Summary: Enzymatic modification of starch during bread making can alter starch structure and affect bread texture and starch digestibility.
Article
Nutrition & Dietetics
Shijie Shi, Enting Wang, Chengxuan Li, Mingli Cai, Bo Cheng, Cougui Cao, Yang Jiang
Summary: The taste quality of rice is influenced by rice types and the environment. Protein content can better reflect the taste quality change for rice and has a higher predictive ability in determining rice types with high and low taste values.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Li-Hong Xie, Shao-Qing Tang, Xing-Jin Wei, Zhong-Hua Sheng, Gao-Neng Shao, Gui-Ai Jiao, Shi-Kai Hu, Wang-Lin, Pei-Song Hu
Summary: The study predicts the starch content in rice flour using NIRS technology and establishes efficient measurement models through MPLS. Additionally, MPLS-DA can classify sticky and non-sticky rice with 100% accuracy. This technology is of great significance for breeding programs and quality control in the food industry.
Article
Chemistry, Multidisciplinary
Iuliana Banu, Iuliana Aprodu
Summary: This study investigated the composition and properties of various rice flours and found that the black rice flour had the best bread quality. The results showed correlations between flour composition and dough properties, as well as the effects of water content on bread quality.
APPLIED SCIENCES-BASEL
(2022)
Article
Agronomy
Shijie Shi, Dan Zhao, Junyang Xing, Keqiang Pan, Junjie Ma, Xiaodong Wang, Juan Liu, Cougui Cao, Yang Jiang
Summary: This study examined the relationship between protein content and phenotype in different rice cultivars. Significant differences were found between japonica and indica rice, as well as between landrace and modern rice varieties.
Article
Plant Sciences
Xiaolan Liu, Yunlu Tian, Wenchao Chi, Hanzhi Zhang, Jun Yu, Gaoming Chen, Wei Wu, Xingzhou Jiang, Saisai Wang, Zhixi Lin, Wei Xuan, Jian Ye, Baoxiang Wang, Yan Liu, Zhiguang Sun, Dayong Xu, Chunming Wang, Jianmin Wan
Summary: This study identified an NUE-associated gene, OsGS1;1, through genome-wide association analysis and functional analysis. OsGS1;1 affects grain development and amylose content by regulating sugar metabolism, providing a potential avenue for breeding high-yield and high-quality rice.
Article
Plant Sciences
Fumin Wang, Qiuxiang Yi, Lili Xie, Xiaoping Yao, Jueyi Zheng, Tianyue Xu, Jiale Li, Siting Chen
Summary: This study analyzed the relationship between spectral and textural variables of UAV-based hyperspectral images and rice quality indicator AC. Models based on combined spectral and textural variables showed better estimation in AC compared to models based on spectral or textural variables alone. The combination of spectral and textural variables is expected to simplify data acquisition and enhance estimation accuracy in remote sensing of rice AC.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Xueying Zhao, Xueming Xu, Yamei Jin, Dan Xu, Wenya Zhang, Fengfeng Wu
Summary: The water content during gelatinization affects the retrogradation rate of pregelatinized starch, with lower water content leading to increased enthalpy, relative crystallinity, and the 1047 cm(-1)/1022 cm(-1) ratio of retrogradation starch. Higher amylose content in the insoluble component promotes recrystallization and the formation of an ordered structure, while soluble starch and leached amylose also contribute to starch retrogradation.
Article
Plant Sciences
Mingrui Luo, Wanxin Gong, Siyan Zhang, Lanyu Xie, Yitao Shi, Dianxing Wu, Xiaoli Shu
Summary: The content of resistant starch (RS) is positively correlated with the apparent amylose content (AAC). We analyzed two Indica rice mutants with high AAC and found that their RS content differed remarkably. The difference in RS content may be attributed to the differences in fine structures of amylopectin.
FRONTIERS IN PLANT SCIENCE
(2023)