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Normal rice flours perform better in gluten-free bread than glutinous rice flours.
J Food Sci. 2022 Feb; 87(2):554-566.JF

Abstract

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.

Authors+Show Affiliations

Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China. Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China.Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China.Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China.Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34997932

Citation

Gui, Yijie, et al. "Normal Rice Flours Perform Better in Gluten-free Bread Than Glutinous Rice Flours." Journal of Food Science, vol. 87, no. 2, 2022, pp. 554-566.
Gui Y, Chen G, Tian W, et al. Normal rice flours perform better in gluten-free bread than glutinous rice flours. J Food Sci. 2022;87(2):554-566.
Gui, Y., Chen, G., Tian, W., Yang, S., Chen, J., Wang, F., & Li, Y. (2022). Normal rice flours perform better in gluten-free bread than glutinous rice flours. Journal of Food Science, 87(2), 554-566. https://doi.org/10.1111/1750-3841.16018
Gui Y, et al. Normal Rice Flours Perform Better in Gluten-free Bread Than Glutinous Rice Flours. J Food Sci. 2022;87(2):554-566. PubMed PMID: 34997932.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Normal rice flours perform better in gluten-free bread than glutinous rice flours. AU - Gui,Yijie, AU - Chen,Gengjun, AU - Tian,Wenfei, AU - Yang,Shaohua, AU - Chen,Jianmin, AU - Wang,Feng, AU - Li,Yonghui, Y1 - 2022/01/08/ PY - 2021/11/02/revised PY - 2021/08/09/received PY - 2021/11/29/accepted PY - 2022/1/9/pubmed PY - 2022/2/9/medline PY - 2022/1/8/entrez KW - amylose content KW - bread texture KW - gluten-free bread KW - pasting properties KW - rice flour SP - 554 EP - 566 JF - Journal of food science JO - J Food Sci VL - 87 IS - 2 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/34997932/Normal_rice_flours_perform_better_in_gluten_free_bread_than_glutinous_rice_flours_ L2 - https://doi.org/10.1111/1750-3841.16018 DB - PRIME DP - Unbound Medicine ER -