Article
Food Science & Technology
Marcin Andrzej Kurek, Malgorzata Moczkowska-Wyrwisz, Jaroslaw Wyrwisz, Sabina Karp
Summary: The study optimized the technology for creating muffins with beta-glucan and pomegranate using response surface methodology, finding that beta-glucan and water had the most significant influence on specific volume and moisture, while pomegranate content had a greater impact on hardness, color, and total phenolic content. Consumers preferred products high in beta-glucan over those high in pomegranate.
Article
Chemistry, Applied
Seiko Ito, Eiko Arai
Summary: Substituting rice flour with Apios powder can delay bread hardening and maintain cohesiveness. Additionally, this substitution results in higher maltose content in the bread and increases the degree of gelatinization.
Article
Chemistry, Applied
Hongwei Cao, Chong Wang, Ranqing Li, Xiao Guan, Kai Huang, Yu Zhang
Summary: The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in wheat bread. The study found that polyphenols and gamma-aminobutyric acid increased, while starch and beta-glucan content gradually decreased in wheat bread enriched with 20% sprouted oat flour. The specific volume of the mixed bread reached its maximum after sprouting for 72 hours. The microstructure revealed that small type B wheat starch and oat starch were wrapped in protein-beta-glucan complexes after baking. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.
Article
Food Science & Technology
Antonio J. Vela, Marina Villanueva, Felicidad Ronda
Summary: Acoustic cavitation has been shown to cause starch depolymerization and physical damage in ultrasound treated flours. In this study, sonicated rice flour was used to make gluten-free bread, resulting in improved dough rheology and bread quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wanyu Qin, Zexue Lin, Aixia Wang, Zhiying Chen, Yue He, Lili Wang, Liya Liu, Fengzhong Wang, Li-Tao Tong
Summary: The study showed that with the reduction of particle size, the hydration and pasting viscosity of rice flour increased while the gelatinization temperature decreased slightly. Rice bread made from larger particle size resulted in lower volume, rougher crumb structure and harder texture compared to those made from smaller particle size.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiang-Li Ding, Lan-Jing Wang, Ting-Ting Li, Fei Wang, Zhen-Yang Quan, Meng Zhou, Zhong-Yang Huo, Jian-Ya Qian
Summary: By optimizing pre-gelatinisation parameters and using pre-gelatinised rice flour to partially replace natural rice flour, the quality of gluten-free rice bread can be significantly improved in terms of baking properties, textural properties, color, and crumb grain features. The effects of PGRF on GFRB quality are primarily attributed to the more closely packed gel structure of rice starch in bread batter, higher onset temperature during gelatinisation, and the complex impact of PGRF on water-binding capacity in bread batter during the baking process.
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)
Article
Chemistry, Applied
Fangfang Zhao, Yang Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Zhaofeng Li
Summary: In the production of gluten-free bread, the use of enzymes can significantly improve the volume and texture properties of the bread. Enzymes such as CGTase and GBE rely more on structural changes to enhance the volume, while alpha-amylase mainly improves the volume through fermentation. Changes in starch structure also enhance the interaction between starch and HPMC, improving the strength and pore size of the gel network structure, and promoting the even distribution of rice protein to further improve the texture properties of the bread.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Keiko Fujii, Momomi Usui, Akiko Ohsuga, Michiko Tsuji
Summary: This study investigated the impact of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. Different polysaccharides were used as thickeners, and their effects on the mechanical properties of dough, characteristics of rice-flour bread, and aging properties were measured. The results showed that adding MTG improved the texture and moisture content of the bread, and at low concentrations it effectively preserved the bread from hardening and aging.
Article
Chemistry, Applied
Fangfang Zhao, Yang Li, Caiming Li, Xiaofeng Ban, Li Cheng, Yan Hong, Zhengbiao Gu, Zhaofeng Li
Summary: Replacing rice flour with rice protein can improve the texture disadvantages of gluten-free bread, enhancing dough rheology and crumb texture. However, excessive addition of rice protein weakens the structural strength of dough and has little effect on bread specific volume.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, Joan M. King
Summary: Gluten-free bread is being developed using different sources like rice and starchy plants. Ethnical groups in Honduras use teosinte seeds to produce gluten-free flour for traditional baked goods and beverages. The quality of gluten-free products depends on flour properties such as amylose content, particle size, and water absorption capacity. By mixing different cereal grains, the physicochemical properties of baked goods can be optimized. In this study, bread was developed from teosinte, high-protein brown rice, and high-protein white rice flours, and analyzed for hardness, specific volume, and color. The results showed that the addition of teosinte flour to brown rice or white rice flour improved the specific volume and hardness of the bread.
Article
Food Science & Technology
Liang-shu Hu, Yang Yang, Feng-lian Chen, Jing Fan, Bing Wang, Yu Fu, Xin Bian, De-hui Yu, Na Wu, Yan-guo Shi, Xiu-min Zhang, Na Zhang
Summary: By adding different levels of soybean protein isolate (SPI) to rice starch (RS) system, the quality of gluten-free bread (GFB) can be improved. The study showed that SPI can enhance the stability of RS, reduce hardness, chewiness and gumminess in the system, leading to better quality of GFB.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Multidisciplinary
Monika Kajzer, Anna Diowksz
Summary: Clean label refers to food products without additives, which are increasingly popular although not necessarily healthier, especially appealing to consumers interested in clean label standards. However, manufacturing gluten-free baked goods according to clean label concept is challenging due to poor baking properties of gluten-free raw materials and limited suitable additives.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Etiene Aguiar, Fernanda G. Santos, Ana Carolina L. S. Centeno, Vanessa D. Capriles
Summary: The study utilized a Mixture Design to improve the physical properties and acceptability of gluten-free bread based on different whole pseudocereals flour blends, identifying parameters predicting the quality of GFB. The interaction effects between pseudocereal flour and rice flour were found to increase dough consistency, bread volume, softness, and acceptability, with blends of 50% pseudocereal flour and 50% rice flour resulting in high acceptability GFB formulations. The maximum proportions of pseudocereal flour to obtain acceptable GFB were determined to be 60% amaranth flour, 85% buckwheat flour, and 82% quinoa flour blended with rice flour.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Macdalyna Esther Ronie, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Muhd Khairi Zainol
Summary: Current gluten-free food development trends favor pigmented rice flour. This study examined the nutritional, texture, and sensory properties of gluten-free rice bread made from a combination of BMS rice flour and potato starch. The results showed that the rice bread formulations had higher ash and crude fiber content and lower carbohydrate content compared to wheat bread. The protein content decreased with decreasing rice flour amount. F4, with 70% rice flour and 30% potato starch, had the best texture properties and was considered an acceptable formulation.
