Effects of rice flour size fractions on gluten free rice bread

Park, Jie Hae; Kim, Dong Chul; Lee, Se Eun; Kim, Oui Woung; Kim, Hoon; Lim, Seung Taik; Kim, Sang Sook

doi:10.1007/s10068-014-0256-4

Cited by 27 publications

(23 citation statements)

References 12 publications

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“…Rice flour is a widely available and inexpensive ingredient, with bland taste and hypoallergenic properties. However, aspects such as the milling system, the flour particle size (de la Hera, Martinez, & Gomez, ; de la Hera, Rosell, & Gomez, ; Park et al., ), or the type of rice grain (Cornejo & Rosell, ; Han, Cho, Kang, & Koh, ; Sivaramakrishnan, Senge, & Chattopadhyay, ) can affect the physicochemical quality of the final bread. Therefore, it is necessary to find suppliers who offer rice flours of consistent quality to avoid problems during the baking process.…”

Section: Methodological Aspects Of Research On Commercially Availablementioning

confidence: 99%

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

Román

Belorio

Gómez

2019

Comp Rev Food Sci Food Safe

141

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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: Methodological Aspects Of Research On Commercially Availablementioning

confidence: 99%

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

Román

Belorio

Gómez

2019

Comp Rev Food Sci Food Safe

141

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“…This occurrence would also allow explaining the fact that the differences in bread volume diminish in excess of water. By studying semi-dry milled rice flours obtained by air classification, Park et al (2014) also observed that the finest fractions gave rise to breads with lower volume, even though a low damaged starch content (<5%) was presented. Meanwhile, in bread-making using corn flour, flour characteristics also had a strong influence on bread quality.…”

Section: Particle Size Classificationmentioning

confidence: 95%

“…The most used flours in gluten-free products (rice and corn) present low protein content and in general do not have compounds of high added value whose content can be greatly increased by micronization, which is energy consuming and therefore expensive. In this way, significant differences in the protein content have not been observed after air classification, either fine milling (Houston et al, 1964) or after conventional milling (Park et al, 2014) in the case of rice flours. This can be mainly due to the small size of rice starch granules compared to those of other cereals such as wheat or barley.…”

Section: Fine Grinding and Air Classificationmentioning

confidence: 98%

Changing flour functionality through physical treatments for the production of gluten-free baking goods

Gómez

Martínez

2016

Journal of Cereal Science

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“…Nevertheless, the average particle size of dry ground rice flour obtained in this study was smaller (39.4 µm) than findings reported by Hossen et al [18] of hammer-milled flour (72.3 -141.2 µm), due to different manners in the technique. Noomhorn et al [19] claimed that the starch granules of smaller rice particles are more resistant to swelling than those of larger particles and thus affecting the RVA measurement [20,21] as it caused a decrease in peak viscosity. The peak viscosity of fine wet ground flour was significantly (p< 0.05) lower as compared to others, confirming the reports of Bryant et al [22].…”

Section: Resultsmentioning

confidence: 99%

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

Ahmad

Rajab

Hani

2016

MJAS

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Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p< 0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 -80.42 °C. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product.Keywords: Grinding techniques, particle size, pasting profiles, rice flour, starch damage Abstrak Tiga jenis teknik pengisaran (kering, separa basah, dan basah) telah digunakan dalam penghasilan tepung beras. Kajian ke atas kesan teknik pengisaran pada peratusan kerosakan kanji, taburan saiz partikel, profil pempesan, sifat morfologi dan tekstur tepung beras yang dihasilkan telah dianalisa. Pengisaran basah menyebabkan peratusan kanji rosak (p< 0.05) lebih rendah secara signifikan (3.24 %) berbanding kaedah -kaedah pengisaran lain. Kajian morfologi (mikroskopi dan analisis saiz zarah) telah menunjukkan perbezaan yang signifikan antara tepung beras dari segi saiz dan bentuk granul yang terhasil. Granul memaparkan bentuk berlainan seperti poligon, bulat dan bentuk bersudut, samada wujud sebagai granul sendirian ataupun berkluster. Teknik pengisaran basah juga menghasilkan perbezaan yang signifikan (p< 0.05) berbanding teknik pengisaran lain dari segi kekerasan gel yang lebih tinggi (16.62 g). Profil pempesan menunjukkan suhu pempesan untuk tepung beras yang dihasilkan menggunakan ketiga -tiga kaedah pengisaran berada dalam julat antara 80.15 -80.42 °C. Hasil kajian dengan jelas menunjukkan bahawa tiga teknik pengisaran memberi kesan kepada ciri -ciri fizikokimia tepung beras. Hasil kajian ini sangat penting dalam menentukan kriteria tepung beras berdasarkan sifat dan sifat tekstur yang dikehendaki untuk pembuatan produk berasaskan beras.Kata kunci: Teknik pengisaran, saiz partikel, profil pempesan, tepung beras, kerosakan kanji

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Effects of rice flour size fractions on gluten free rice bread

Cited by 27 publications

References 12 publications

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

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

Changing flour functionality through physical treatments for the production of gluten-free baking goods

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

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