In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its batter were studied. The results showed that optimal PGRF was obtained when 50% total water was mixed with 1.0% rice flour and the mixture heated at 80 °C for 2 min. Supplementation with PGRF significantly improved the properties of GFRB by affecting its baking properties, textural properties, colour, and crumb grain features. Effects of PGRF on GFRB were mainly caused by the more closely packed gel structure of rice starch in the bread batter, the higher onset temperature during gelatinisation and the complex effect of PGRF on water-binding capacity in bread batter during the baking process. As the pre-gelatinisation parameters of flours and their effect on gluten-free baked products varied with grain variety, processing properties should be studied before using them, and emphasis should be placed on new techniques such as flour pre-gelatinisation to obtain gluten-free foods with improved quality.

SummaryIn this study, pre‐gelatinized highland barley flour (PHBF), pre‐gelatinized sweet potato starch (PSPS), wheat gluten (WG), and egg white protein (EWP) were used to develop highland barley noodles. Their effects on noodle quality were analyzed, and then noodle formula optimization was carried out based on them. Changes in quality characteristics and intermolecular structure were analyzed to explore the underlying mechanism. PHBF, PSPS, WG, and EWP influence the quality characteristics of HB noodles from diverse angles. After formula optimization, noodles with improved cooking and textural properties were obtained, in which HBF accounts for 93.0% of the composite flour and can be categorized as low expected glycemic index (eGI) foods. The viscosity and elasticity of the dough both improved; a more stable protein structure and enhanced starch structure were formed; and increased intermolecular forces were observed, which would contribute to the enhanced protein cross‐linking, structural order, and textural properties of noodles.

SummaryIn this study, the antioxidant activities, structure, physicochemical properties and digestibility of different foxtail and proso millets were investigated. Dark‐coloured millets had lower lightness (L*) and higher total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities than light‐coloured millets. The polygonal and spherical starch granules of millet were wrapped and attached by proteins, lipids, etc. The X‐ray diffraction patterns of millet flours exhibited A‐type, with crystallinity of 34.64%–40.98% for foxtail millets and 31.72%–40.16% for proso millets. Compared with waxy millets, non‐waxy millets were more resistant to swelling, gelatinisation and digestion, but showed a higher rate of retrogradation. Millet varieties with higher amylose content or higher TPC and TFC showed lower digestibility. These results will help to reveal the differences among millets with different types, varieties, colours and amylose content and provide theoretical guidance for their development and application.