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.
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