Optimal preparation for gluten-free rice bread

Fujii, Keiko; Onodera, Hidehiro; Teraguchi, Chihiro; Ohsuga, Akiko; Takahashi, Akihiro

doi:10.17106/jbr.35.18

Cited by 2 publications

(3 citation statements)

References 18 publications

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“…Strategies in developing gluten-free products addressed in this Special Issue [4][5][6][7][8][9][10][11].…”

Section: Figurementioning

confidence: 99%

“…Furthermore, in the case of the egg-white/soy protein bread, disulfide exchanges play critical roles on the swelling mechanism. Fujii et al [7] provided a valuable clue on the long-standing problem of rice bread: a short shelf life due to its hardening over time. They found that the addition of modified tamarind gum/tamarind gum or xanthan gum effectively alleviated the hardening of rice bread.…”

Section: Strategy Bmentioning

confidence: 99%

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Special Issue “Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers”

Yano

2023

Foods

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“…Strategies in developing gluten-free products addressed in this Special Issue [4][5][6][7][8][9][10][11].…”

Section: Figurementioning

confidence: 99%

Section: Strategy Bmentioning

confidence: 99%

Special Issue “Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers”

Yano

2023

Foods

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“…It was reported that silk fibroin could substitute gluten in preparing 100% rice-flour sponge cake [23]. Additionally, gluten-free rice-flour bread could be prepared using ten types of rice flour by optimizing the amount of water added based on the protein content of the rice flour [24].…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

Fujii

Usui

Ohsuga

et al. 2023

Foods

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This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind gum (MTG; thermoresponsive xyloglucan), tamarind gum (TG), and xanthan gum (XT). The mechanical properties of the added polysaccharide thickener solutions and bread dough, the mechanical properties and sensory characteristics of rice-flour bread, and the aging properties of rice-flour bread were measured. The results showed that the MTG solution exhibited solification at 40 °C and gelation below 40 °C, which affected the dynamic viscoelasticity of the dough. The addition of MTG to gluten-free rice-flour bread reduced the specific volume, increased the moisture content, and reduced the stress at 70% compression. Therefore, the bread with MTG added was soft, moist, and preferred over other those with other additives. In terms of preservation, the addition of 0.5–0.75% of polysaccharides inhibited the hardening and aging of beard with MTG added. This indicates that the addition of MTG at low concentrations is effective in preserving gluten-free rice-flour breads. We found that the thickening polysaccharides had to be added in appropriate concentrations to improve the bread-making properties and achieve the preferred effect.

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Optimal preparation for gluten-free rice bread

Cited by 2 publications

References 18 publications

Special Issue “Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers”

Special Issue “Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers”

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

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