Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Abstract

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η0 and breakdown, together with low values of ηFinal, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste.

Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)

“…GR is a dominant type of cultivated rice in Asia and a major source of carbohydrates and proteins for humans on a gluten-free diet [ 4 , 37 ]. Furthermore, the bran layer of GR is abundant in dietary fiber, minerals, and vitamin B complex [ 38 ]. Although the effects of the domestic cooking process on the quality, texture, and flavor of GR have been extensively studied, few studies have been conducted on the changes in the metabolic profiles of GR nutrients under different cooking methods [ 39 , 40 , 41 ].…”

"Lepet": Indonesian traditional food for Eid Al-Fitr celebrations

“…Lepet sticky rice is a gluten-free food option that is suitable for people who need to follow a gluten-free diet due to celiac disease, gluten sensitivity, or other health reasons [60,61]. Gluten is a protein found in certain grains, such as wheat [62]. While gluten is commonly found in many processed foods and products, a gluten-free diet does not necessarily mean eliminating carbohydrates altogether, as there are still many carbohydrate-rich foods that do not contain gluten, such as rice, potatoes, and beans.…”

“…While gluten is commonly found in many processed foods and products, a gluten-free diet does not necessarily mean eliminating carbohydrates altogether, as there are still many carbohydrate-rich foods that do not contain gluten, such as rice, potatoes, and beans. Although claims suggest that a gluten-free diet can improve health, aid weight loss, and increase energy, more research is still needed to support these benefits [54,61,62].…”

New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring

“…An advantage of rice flour is its higher carbohydrate content, which makes it easier to digest, and low in fat [ 17 , 18 ]. Its disadvantages is its low fiber content, lower protein and the fact that it does not retain much leaving gas [ 19 , 20 ].…”