The purpose of this study is to investigate the effect of rice cultivar on quality of gluten-free rice bread. Three different type of japonica rice cultivars (Seolgaeng, Goami and Baegjinju) were used in this study. Rice flour were produced by dry milling and using 200 meshes sieve. Rice bread was prepared using the straight dough method with an addition of hydroxypropyl methylcellulose as dough improver. Rice bread dough was divided into 170 g and then fermented prior to baking. Gluten-free rice bread prepared using flour from Seolgaeng cultivar showed the largest volume (446±11.7 mL) and uniformly distributed pore structure in bread crumb whose hardness value was 2.66±0.2 N. Rice bread prepared using flours from Goami and Baegjinju cultivars showed rough crumb surface and hard crumb texture. Low damaged starch content (4.5%) and intermediate amylose content (19.3%) of Seolgaeng cultivar contributed to produce better quality such as large volume and soft crumb texture in rice bread.
This study investigated the effects of the particle size distribution of rice flour on the quality of a gluten-free rice bread. Seolgaeng (SG), a type of japonica cultivar, was milled for producing rice flours and then screened using 100, 200, and 300 mesh sieves for sorting the rice flour. Rice flour characteristics including: amylose content, damaged starch content, moisture content, average particle size and particle morphology were examined as well as the gluten-free rice bread characteristics: specific volume, crumb hardness, and appearance. The SG rice particles showed low starch damage compared to those milled of common rice cultivars since the starch granules of SG were relatively round shaped. The specific volumes of gluten-free rice breads prepared with the flours passed through 100, 200 and 300 mesh sieves were 3.19, 3.36 and 1.41 mL/g respectively. In this study, the gluten-free rice bread prepared from the flour passed through the 200 mesh sieve showed the best quality since the texture of its crumbs were relatively soft and the color of its crust appeared good.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.