Influence of phosphorylated rice flour on the quality of gluten‐free bread

Abstract

The chemical modification of rice flour by phosphorylation is an alternative to improve the technological quality of bakery products. The aim of this study was to investigate the effect of phosphorylation process of rice flour on technological properties (specific volume, crumb and crust colour) of gluten‐free breads and the hardening of these breads during two storage temperatures (21 °C and −24 °C). Breads were made with native rice flour, with phosphorylated rice flour and with wheat flour, used as control. The phosphorylation causes significant reduction in the synaeresis of pastes and in retrogradation tendency of rice flours, varying from 258.7 cP (native rice flour) to 122 cP (phosphorylated rice flour). The breads prepared with phosphorylated rice flour showed reduction in the hardness in both storage temperatures studied and effect on rice bread volume, crumb appearance and colour, demonstrating the possibility of use of the phosphorylated rice flour in gluten‐free breads.

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

“… Phosphorylation of rice flour is another strategy that was studied. The resulting gluten-free breads had a lower hardness and an improved bread volume, crumb appearance, and color [ 86 ]. Pre-gelatinization of the starch used as a base ingredient has also been attempted and led to a decreased dough elasticity, but a higher resistance to deformation, assuring a better retention of gas in the dough structure.…”

“…Phosphorylation of rice flour is another strategy that was studied. The resulting gluten-free breads had a lower hardness and an improved bread volume, crumb appearance, and color [ 86 ].…”

Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

“…The quality of cakes is determined by balanced formulae, batter aeration, stability of liquid batters in the early stage of baking and the thermal‐setting stage (Cauvain, ). In the production of GF cakes and muffins, wheat flour has to be replaced with naturally GF flours, like rice flour (Marco & Rosell, ; Kringel et al ., ) or GF starches (Ronda & Roos, ). In comparison with conventional wheat bakery products, GF products are characterised by lower technological quality, in particular by crumbling texture, unattractive colour, faster staling (Gallagher et al ., ; Drabińska et al ., ), insufficient nutrients content (Saturni et al ., ; Matos Segura & Rosell, ) and poorer consumer acceptance (Drabińska et al ., ).…”

Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

“…As of now, the only known treatment is total elimination of glutencontaining food (Green & Jabri, 2003). Various substitute flours and functional additives have been used for GF products (Majzoobi et al, 2016;Alencar et al, 2017;Gao et al, 2017b;Garz on et al, 2017;Kringel et al, 2017;Torres et al, 2017). However, there has been an increase in the commercialisation of GF baked goods, which regularly contain excessive amounts of sugar, which, in turn, raise a particular health issue, diabetes.…”