Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing

Saito, Kumiko; Okouchi, Maya; Yamaguchi, Mana; Takechi, Tayori; Hatanaka, Yoshiro; Kitsuda, Koji; Mannari, Takayo; Takamura, Hitoshi

doi:10.1111/1750-3841.16333

Cited by 4 publications

(4 citation statements)

References 31 publications

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“…Essa farinha é considerada um produto versátil, pois possui sabor suave, propriedades hipoalergênicas, níveis baixos de sódio e carboidratos de fácil digestão. Sendo uma das mais indicadas para o desenvolvimento de produtos de panificação isentos de glúten (Cappelli et al, 2020;Saito et al, 2022).…”

Section: Farinha De Arrozunclassified

“…Estudos demonstram que para se obter melhores atributos tecnológicos e sensoriais em pães elaborados com farinha de arroz, alguns ingredientes são adicionados tais como: amido modificado, hidrocoloides, probióticos e outras fontes de proteínas e enzimas, como α -amilase, transglutaminase, glicose oxidase, lipase, proteases, amilases e tirosinase, que atuam como auxiliares para o desenvolvimento e fortalecimento da massa sem glúten (Palabiyik et al, 2016;Pongjaruvat et al, 2014;Honda et al 2021;Sarabhai et al, 2021). Saito et al (2022) investigaram o efeito da adição de água em alta temperatura nas características da farinha de arroz e na qualidade do pão. Observaram que, independentemente das características do arroz, tais como: teores de amilose (12,1% a 24,5%), amido danificados (2,4% a 5,5%), granulometria média (16,3 a 63,3 µm), proteínas (5,4% a 6,1%) e umidade (12,0% a 15,0%), os pães elaborados com adição de água quente, entorno de 70ºC apresentaram características tecnológicas adequadas, como maior do miolo dos pães, em comparação as formulações elaboradas com adição de água fria (5°C).…”

Section: Farinha De Arrozunclassified

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Substituintes da farinha de trigo na elaboração de produtos de panificação sem glúten - uma revisão

Moraes

Silva²

2023

RSD

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A farinha de trigo é o principal ingrediente utilizado na fabricação de produtos de panificação, devido à capacidade de formar uma rede viscoelástica, capaz de reter o gás durante a etapa de fermentação da massa. No entanto, existe uma demanda por produtos sem glúten para atender a populações que apresentam restrições de consumo alimentar, como alergias, intolerâncias ou sensibilidade aos componentes do trigo. Objetivou-se nesta revisão apresentar as principais matérias-primas que têm sido utilizadas como alternativas a farinha de trigo para a elaboração de produtos de panificação sem glúten. Desta forma, foi realizada uma pesquisa nas principais bases de dados, Google Acadêmico, SciElo, Scopus, PubMed, Lilacs, Web of Science, utilizando-se termos relacionados ao assunto como: intolerância ao glúten, celíaco, alergia ao trigo e farinhas sem glúten. Foram selecionados 53 estudos, publicados no período de 2012 a 2022. A partir deste levantamento observou-se que a maioria dos estudos são direcionados ao desenvolvimento de formulações de biscoitos e pães sem glúten. Os principais materiais utilizados foram as farinhas de arroz, ervilha, amaranto e soja, geralmente utilizadas em combinações, sendo estas dependentes da finalidade, como, por exemplo, conferir crocância (textura) em biscoitos ou maciez em pães e bolos. Além disso, observou-se que a escolha das matérias-primas considera também o balanço nutricional, pois na maioria dos estudos as formulações foram desenvolvidas utilizando-se combinações entre fontes proteicas, amiláceas e fibrosas.

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Section: Farinha De Arrozunclassified

Substituintes da farinha de trigo na elaboração de produtos de panificação sem glúten - uma revisão

Moraes

Silva²

2023

RSD

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“…However, few works such as Torbica et al (2019), Comettant-Rabanal et al (2021), Saito et al (2022a), Saito et al (2022b and Saito et al (2022c) have used 100% whole grains flours (corn, oat, millets, sorghum, rice, and rye) pre-treated by heated water and/or extrusion cooking to produce fibre-rich GF breads with volume, instrumental texture, and the sensory characteristics similar to counterparts obtained with partial replacement of extruded flour. The latter usually requires the addition of hydrocolloids, proteins, and other functional ingredients.…”

Section: Introductionmentioning

confidence: 99%

Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free bread

Comettant‐Rabanal,

Hidalgo Chávez,

Ascheri

et al. 2023

Int J of Food Sci Tech

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SummaryExtruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten‐free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G′) and viscous (G′′) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as high crumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60–0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications.

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“…The obtained results showed that regardless of the characteristics of the rice, bread made with the addition of warm water was fluffier and softer than bread made with cold water (5°C). The optimal water temperature and the degree of starch gelatinization increased for the variety of ror rice flour with a lower amylose content in case of the similar particle size [8]. In addition, in food production technologies, the use of activated water is becoming widespread to increase their efficiency [9].…”

Section: Introductionmentioning

confidence: 99%

Influence of Rice Flour on Conformational Changes in the Structure of Wheat Bread and Its Nutritional Value

SHEVCHENKO,

LITVYNCHUK

2023

FENS

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The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which became a global problem in the world, are a serious threat to human health. In the diet therapy of these diseases, it is recommended not to use a large quantity of dietary fiber. Rice flour is a perspective raw material for production of bakery products for people with this disease, as it contains 8.5 times less dietary fiber than premium wheat flour. Analysis of the chemical composition of bread without rice flour and with its addition showed a slight decrease in protein content by 4.4-10.5%, depending on the dosage (10-40% of wheat flour replacement), and fiber contentby 8.7-35.5%. It was confirmed that conformational changes occur in the structure of proteins and other nutrients of the product in bread making process. The changes of structural groups and their redistribution in the dough after kneading at once and after 3.5 hours of its fermentation and in bread when part of the wheat flour is replaced with rice flour were analyzed. The utilitarian coefficient, redundancy coefficient, DKAS and the indicator of biological value indicated that it is rational to make a replacement of wheat flour with 10% or 20% of rice flour.

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Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing

Cited by 4 publications

References 31 publications

Substituintes da farinha de trigo na elaboração de produtos de panificação sem glúten - uma revisão

Substituintes da farinha de trigo na elaboração de produtos de panificação sem glúten - uma revisão

Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free bread

Influence of Rice Flour on Conformational Changes in the Structure of Wheat Bread and Its Nutritional Value

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