Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

Abstract

Korean rice varieties, 'Druryechanbyeo' and 'Boramchanbyeo', were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from 'Boramchan' NDRF were more preferable than those from 'Druyechan' NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.

Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

“…On the electron microscopy analysis realized in the cupcake formulations (Figure 1), it wasn´t observed the gluten networks formation, corroborating with the results founded for texture and specific volume of cupcakes developed. Studying the effect of the addition of rice flour in cupcakes, Park et al (2012), detected by means of the electron microscopy analysis, that the percentage of addition of the flour, influenced significantly the texture, being evidenced by the images.…”

Barnyard millet based muffins: Physical, textural and sensory properties

“…As the barnyard millet flour did not show any gluten content, muffins developed by total replacement of RWF with BMF may be considered a gluten free product. Moreover, in view of the nutritional quality of the 100 g/100 g BMF flour blend muffins (in terms of mineral and fiber content), the millet has a great potential in gluten free products which are presently prepared from rice flour (Gularte, de la Hera, G omez, & Rosell, 2012;Park, Ha, & Shin, 2012) and different starches (Ronda, Oliete, G omez, Caballero, & Pando, 2011), and are nutritionally deficient in minerals (calcium and iron) and fiber (Hopman, le Cessie, von Blomberg, & Mearin, 2006).…”

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

“…It has been reported that the use of ingredients with varying amylose and RS levels may affect the texture, structure and organoleptic properties of products. Park et al (2012) indicated that sensory properties, volume, softness and the overall eating quality of GF 100% rice cupcakes were positively related to the amylose content of selected rice varieties. A study by Korus et al (2009) found that replacing up to 20% w/w of starch content with an HA starch from corn did not significantly change the organoleptic properties of GF bread.…”

“…Park et al . () indicated that sensory properties, volume, softness and the overall eating quality of GF 100% rice cupcakes were positively related to the amylose content of selected rice varieties. A study by Korus et al .…”