Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism

Yano, Hiroyuki; Fukui, Akiko; Kajiwara, Keiko; Kobayashi, Isao; Yoza, Koh-Ichi; Satake, Akiyoshi; Villeneuve, Masumi

doi:10.1016/j.lwt.2016.11.086

Cited by 64 publications

(47 citation statements)

References 31 publications

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“…In addition to these starches, 5% of the loaves incorporate rice starch as the second ingredient. Rice starches have been less studied (Kang, Sohn, Yoon, Lee, & Ko, 2015;Yano et al, 2017), maybe because of their lower supply in the market or their higher cost.…”

Section: Ingredientsmentioning

confidence: 99%

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Román

Belorio

Gómez

2019

Comp Rev Food Sci Food Safe

140

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The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted approaches far from commercial reality. This review analyzes the ingredient list and nutrition facts of 228 commercially available GFBs produced by different brands around the world. The results from studying the ingredient list of breads revealed that commercial breads do not tend to use a single starchy source or gluten replacer, but a combination of several ingredients to optimize bread quality. Maize, tuber starches, and rice flour were the main starchy sources. Regarding hydrocolloids, the most often included ingredients were hydroxypropyl methylcellulose, xanthan and guar gum, and psyllium. Proteins and sugars were added, respectively, in 81% and 87% of the commercial breads analyzed. Furthermore, it was found that vegetable oils were preferred over fats. A long list of ingredients was observed in commercial GFBs, with the presence of a wide range of additives, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavorings. Meanwhile, nutrition facts showed a lower protein and higher fat content for GFBs compared to a gluten‐containing counterpart, with small differences for salt and sugar. This research expands the current knowledge on GFB manufacturing, giving a panoramic outlook on the current situation in the GFB market, and helping both scientists and gluten‐free companies unify/identify common trends.

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Section: Ingredientsmentioning

confidence: 99%

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Román

Belorio

Gómez

2019

Comp Rev Food Sci Food Safe

140

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“…However, the functional properties of native rice flour are insufficient for the creation of highly developed and stable dough structure. For improvement of rice flour functionality several different modification procedures were employed including hydrocolloids and fiber addition (Perez-Quirce et al, 2017;Ronda et al, 2015), enzyme application (Kim, 2016), protein enrichment (Villanueva et al, 2015;Phongtai et al, 2017), milling and particle size classification (Yano et al, 2017), high pressure processing (Cappa et al, 2016) and hydrothermal treatment in the excess of water (Bourekoua et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva

Harasym

Muñoz

et al. 2018

Journal of Food Engineering

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The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change during the treatment were evaluated. The flour particle morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature, that rised up to 3ºC, and the amylopectin retrogradation extent that increased up to a 7% in the most intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown viscosities -that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and higher pasting temperatures -that increased up to 10 ºC-were also observed. An exceptional microwave irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4-8 min, than conventional heat-moisture treatment processes was concluded.

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“…On the other hand, Sri Lanka totally depends on the imported wheat flour for bakery products. Rice flour can be successfully incorporated into the bread, noodles, cakes, biscuits and other bakery products [1,2,3] as an alternative to the wheat flour due to its pasting nature. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation from solid dough.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical Properties of High and Low Amylose Rice Flour

Kemashalini¹,

Chandrasiri²

2018

AFSE

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Physico-chemical and pasting properties of high-amylose rice flour (Bg 360) and lowamylose rice flour (At 405) were tested in this study. A modified visco-amylograph method was used to test the pasting behavior of rice flours. Amylose content, damaged starch, swelling power, water absorption capacity and sedimentation volume showed a significant difference between the two rice flours. The At 405 rice flour contained significantly higher damage starch content (%), swelling power (g/g), water absorption capacity (%) and low crude fat content (%) compare to Bg 360. The amylose content of rice flour showed a strong but negative correlation with damaged starch, swelling power and water absorption capacity of rice flour. Damaged starch showed a significant positive correlation with swelling power and water absorption capacity. Despite the breakdown of the viscosity (mPa s) did not show significant differences, setback viscosity, pasting temperature and time of high-amylose flour showed significantly higher values than low-amylose flour.

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Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism

Cited by 64 publications

References 31 publications

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Physico-chemical Properties of High and Low Amylose Rice Flour

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