Increasing number of individuals worldwide are consuming glutenfree products, for example, bread, for health and other reasons. However, glutenfree products are currently expensive and/or their preparation involves the use of specialist machinery or food additives. In this study, we focused on the thickening effect of starch gelatinization and attempted to develop a novel method for gluten-free rice flour bread production without the use of additives. We aimed to determine the effect of adding high-temperature water to gluten-free rice flour on the properties of the resulting batter, primarily gelatinization. The water was tested at temperatures between 50 and 80 • C, in 2 • C increments. For comparison, control bread from gluten-free rice flour was made using cold (5 • C) water. The addition of water at a temperature between 66 and 70 • C significantly improved the specific volume and firmness of bread (p < 0.05, Dunnett's test; compared with control). Additionally, maintaining the gelatinization temperature of the bread batter for approximately 1-10 s and the degree of gelatinization of batter, approximately 5%-10%, were crucial for obtaining good-quality bread. Further, the addition of water at a temperature above 78 • C adversely affected the breadmaking properties. This simple method developed for making high-quality bread from gluten-free rice flour will make gluten-free bread products more widely available to and acceptable by the consumers.
Recently, there has been an increase in the demand for gluten-free bread due to health reasons. One of the flours used to produce gluten-free bread is rice flour; flour characteristics are very important for breadmaking. Although a study has shown that the addition of high-temperature water can improve the quality of rice flour bread, studies are yet to consider different rice properties.
This study investigated the effect of hot water on the rheological properties of the batter, bubble structure, and sensory properties of the bread. We focused on the thickening effect of starch gelatinization and developed a method to produce gluten‐free rice flour bread without additives by increasing the temperature of the water used in the production of gluten‐free rice flour bread. Hot water at 50–80°C was more effective than 5°C in improving bubble number and bubble size. In batters prepared using water at 68 and 70°C, which had excellent bubble structure, the frequency‐dependent fluctuations of the storage and loss moduli were smaller, while the loss coefficient values were larger. The batters showed more favorable sensory qualities at higher temperatures than the cold‐water batters. Appropriate temperature control of the water added during batter preparation can enable easier and cost‐effective preparation of high‐quality gluten‐free rice flour bread. Novelty impact statement Appropriate temperature control of the water added during batter preparation improved the quality of gluten‐free rice flour bread. Batter prepared with water at 68 and 70°C improved rheological properties, bubble structure, and sensory properties significantly.
Introduction: The incidences of allergic diseases such as allergic rhinitis, atopic dermatitis, asthma, and food allergies are rising in developed countries. Mast cells play critical roles in various biologic processes related to allergic diseases, including expressing the high-affinity receptor for immunoglobulin (Ig) E on their surface. The interaction of multivalent antigens with surface-bound IgE causes the secretion of granule-stored mediators, as well as the de novo synthesis of cytokines. These mediators and cytokines precede the development of allergic diseases. In Osaka Prefecture, Japan, certain locally cultivated crops have received ‘Naniwa-yasai’, a designation that certifies the significance of traditional vegetables in supporting Osaka’s agriculture and cuisine for over a century. In this study, we investigated the anti-allergic effects of four traditional vegetables from Osaka.Results: The anti-allergic activity of extracts made from Tanabe radish, Moriguchi radish, bunching onion (Allium fistulosum), and mizu eggplant were examined. Various concentrations of each extract were added to RBL-2H3 mast cells prior to stimulation with the calcium ionophore A23187. β-hexosaminidase release was markedly and dose dependently decreased in mast cells following the addition of A. fistulosum, demonstrating its anti-allergic activity. None of the other vegetables had an anti-allergic effect on RBL-2H3 cells.Conclusion: An Osakan traditional vegetable, bunching onion (Allium fistulosum), exhibited anti-allergic activity, and should be explored further as a possible treatment for allergic diseases.Keywords: mast cell, anti-allergy, traditional vegetables, bunching onion (Allium fistulosum)
Eggplant, a vegetable with a high annual consumption in Japan, has been designated as one of 1 4 major vegetables in Japan, and its production is promoted by the Ministry of Agriculture, Forestry and Fisheries of Japan. Eggplants, including ornamentals, have been bred and cultivated for more than 1, 2 0 0 years across all areas of Japan. Several eggplant cultivars have been adapted for specific climatic environments in various regions. Therefore, unique cultivars of various shapes, e. g. , round, egg-shaped, oblong, long, and very long, and with various peel colors, such as purple, green, and white, have been cultivated 1) .Mizu-nasu, which has been cultivated for at least 1 0 0 years in the Senshu region, Osaka Prefecture, Japan, has a round, purple fruit with a smooth and shiny peel. Most of the harvested fruit are used to produce salted pickles, which are very popular throughout Japan. NAKAMURA et al . 2) investigated differences in fruit characteristics among several Mizu-nasu strains. However, the quality characteristics of Mizu-nasu fruit in comparison with different varieties are not clear.Eggplant fruits contain some principal nutrients, such as lipids and proteins, but abundant polyphenol compounds, such as anthocyanin and chlorogenic acid, which are known as functional components 3) . In addition to the functional effects, these compounds exhibit antimutagenic activity. In an analysis of 2 5 vegetables, AZUMA et al . 4) found that antioxidative activity is higher in the extract of eggplant that in the extracts of other vegetables, except Jew's mallow ( Corchorus olitorius L. ) and perilla ( Perilla ocymoides L.
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