Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter

Abstract

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.

Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

“…After gelatinization and retrogradation, starch molecules can form a dense three-dimensional gel network, the gel properties of which can be closely related to the processing characteristics of starchy foods and the quality of the products [ 34 ]. Thus, we measured the gel strength of PGSs after reheating treatment ( Table 4 ) and evaluated the effects of different reheating methods on the texture characteristics of starch samples as well, and the results are shown in Table 5 .…”

Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product

“…The Maillard reaction occurs during thermal treatment, where amino acids and reducing sugars induce non-enzymatic reactions that produce melanoidin, a high-molecular-weight compound resulting in a brownish color. Several physicochemical factors, including sugar concentration, types of amines and carbonyl groups, pH, temperature, heating time, and relative humidity, can influence the Maillard reaction [23,28,29]. PBF+ANN-treated banana flour exhibited the highest a* coordinate of chromaticity, indicating a more reddish tone, as shown in Figure 1.…”

Rice-Based Gluten-Free Foods and Technologies: A Review

“…When rice flour is treated with thermoase, a commercial protease, the quality of rice bread improves, with an increased loaf volume and decreased crumb hardness. Pretreating rice flour with gelatinization at 80 • C for 2 min increases the loaf volume and porosity [43,44]. Sourdough, a naturally mixed comprehensive strain starter used worldwide since ancient times, is traditionally made by mixing grain flour with water and fermenting the dough with natural lactic acid bacteria and yeast from wheat flour or the surrounding environment [45].…”