Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread

Abstract

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.

Exploring the applicability of tamarind gum for making gluten-free rice bread

“…Numerous studies have been performed to develop bread using rice flour (Choi et al, 2015;Han et al, 2012;Kang et al, 2013;Kang et al, 2014;Lee and Lee, 2006;Mancebo et al, 2015;Mohammadi et al, 2014;Nishita et al, 1976;Song and Shin, 2007) and gums have been used extensively as gluten substitutes in rice bread to provide the viscoelastic properties of gluten protein in wheat flour. The impact of different gums on dough characteristics and bread quality is known to be highly dependent on raw materials used and the nature and quantity of the gum (Mir et al, 2016).…”