Rice varieties in relation to rice bread quality

Abstract

Based on volume, texture and crumb firmness ratio, Chenmaai and Goamibyeo were the most appropriate varieties for making bread. An intermediate AC and low WAI were the primary indicators of rice bread flour quality.

Physicochemical property and glycemic response of chiffon cakes with different rice flours

“…Indica rice cake and wheat cake performed the similar values of specific volume and which were significantly higher than the other two rice cakes. A similar results were concluded by Nakamura, Suzuki, andOhtsubo (2009) andHan, Cho, Kang, andKoh (2011) on the investigation of rice substituted bread. Perdon and Juliano (1975) addressed that rice of 20e25% amylose content was suitable to prepare the fermented rice cake, which got a higher specific volume than the cake made by the rice with lower or higher amylose contents.…”

Influence of germination time of brown rice in relation to flour and gluten free bread quality

“…Texture or consistency of dough depends on water absorption leading to body thickening and viscosity (Aguilera et al 2011). High water absorption reduces stickiness and produces stiff dough (Han et al 2012). At bread level, Han et al (2012) found that rice lines with low water absorption produce fresh bread with a suitable volume and firmness.…”

“…High water absorption reduces stickiness and produces stiff dough (Han et al 2012). At bread level, Han et al (2012) found that rice lines with low water absorption produce fresh bread with a suitable volume and firmness. Presumably, that effect could explain texture improvement observed when partial replacement of wheat flour with germinated rice and pregerminated rice (Charoenthaikij et al 2010b;Watanabe et al 2004).…”

“…Many studies have been focused on making rice flour based leavened baked gluten free products, and specifically bread (GFB) (Rosell and Gomez 2014). Rice flour is the side product of the rice milling industry but flour properties are definitive in the gluten free bread quality, as has been reported when assessing the impact of rice variety (Han et al 2012), and particle size of the flour and length of rice grain (de la Hera et al 2013). Having in mind gluten free bread quality, even treatments as extrusion has been proposed for improving rice flour breadmaking functionality .…”

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

“…Despite these advantages, rice flour presents technological limitations in breadmaking due to the poor functional properties of its proteins (Kadan and others ; Hager and others ). Therefore, different additives like hydrocolloids, proteins, enzymes, and emulsifiers have been used to improve volume, texture, appearance, acceptance, and shelf life of rice breads (Nishita and others ; Ylimaki and others ; Gujral and others , ; Gujral and Rosell ; Demirkesen and others ; Han and others ). Rice‐based ingredients, such as brown rice flour (Renzetti and others ), defatted rice bran (Kadan and others ), or extruded rice flour (Clerici and others ) are also used.…”