Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality

Abstract

The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G′ and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread.

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

“…Incorporation of QF in formulations of Nan‐e‐Fasaee is found to significantly increase the hardness of GF samples compared to the control ( p < .05 ). The increase in hardness of QF samples is attributed to the absence of a gluten network and their lower gelatinization of starch, which is induced by the higher protein and fiber content of QF (Mousa, 2022 ; Qin et al., 2022 ). This finding, which is also verified by rheological tests, is in accordance with Altındağ et al.…”

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

“…The FTIR spectra of HBS obtained by different extraction methods are shown in Figure 6 B. There was a peak found in the range of 4000 cm −1 to 3300 cm −1 , which was mainly attributed to the existence of -OH groups occurring normally in carbohydrates [ 35 ]. In addition, the -OH absorption peak in A-HBS (3492.96) shifted toward the high-frequency wave number, indicating that the hydrogen bonding of A-HBS was weaker [ 36 ], which also explained the phenomenon that A-HBS was more prone to absorb water and swell into a paste.…”

The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour

“…WRF: In 4 kg of deionized water, 2 kg of sample was soaked at 25 °C for 6–8 h. The soaked rice was mixed with 1 kg of distilled water and coarsely milled in a colloid mill (JMS-30A, Langfang Langtong Machinery Co., Ltd., Langfang, China). The coarse pulverized pulp was then milled for 3 cycles with a gap of 0.10–0.15 mm [ 19 ]. Thereafter, the rice pulp was freeze-dried and passed through standard sieves of 80 mesh and stored in a hermetic bag at 4 °C until use.…”

“…SRF: A total of 2 kg of the sample was mixed with the required amount of water and soaked at 25 • C. The sample was sealed and shaken, then left to be tempered at 25 • C. The rice was tempered for 8 h, during which time the rice was shaken every hour to adjust the moisture content to 27%. The rice was then crushed in a cyclone mill (CT410, FOSS Scino [Suzhou] Co., Ltd., Suzhou, China) and passed through standard sieves of 80 mesh [19]. The milled rice flour was roasted at 40 • C until water content was below 12%, then kept in a hermetic bags at 4 • C until needed.…”