Rice varieties in relation to rice bread quality

Han, Hye Min; Cho, Jun Hyeon; Kang, Hang Won; Koh, Bong Kyung

doi:10.1002/jsfa.4727

Cited by 58 publications

(50 citation statements)

References 15 publications

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“…Indica rice cake and wheat cake performed the similar values of specific volume and which were significantly higher than the other two rice cakes. A similar results were concluded by Nakamura, Suzuki, andOhtsubo (2009) andHan, Cho, Kang, andKoh (2011) on the investigation of rice substituted bread. Perdon and Juliano (1975) addressed that rice of 20e25% amylose content was suitable to prepare the fermented rice cake, which got a higher specific volume than the cake made by the rice with lower or higher amylose contents.…”

Section: Physicochemical Propertiessupporting

confidence: 87%

Physicochemical property and glycemic response of chiffon cakes with different rice flours

et al. 2016

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Section: Physicochemical Propertiessupporting

confidence: 87%

Physicochemical property and glycemic response of chiffon cakes with different rice flours

et al. 2016

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“…Texture or consistency of dough depends on water absorption leading to body thickening and viscosity (Aguilera et al 2011). High water absorption reduces stickiness and produces stiff dough (Han et al 2012). At bread level, Han et al (2012) found that rice lines with low water absorption produce fresh bread with a suitable volume and firmness.…”

Section: Flour and Flour Gel Hydration Propertiesmentioning

confidence: 99%

“…High water absorption reduces stickiness and produces stiff dough (Han et al 2012). At bread level, Han et al (2012) found that rice lines with low water absorption produce fresh bread with a suitable volume and firmness. Presumably, that effect could explain texture improvement observed when partial replacement of wheat flour with germinated rice and pregerminated rice (Charoenthaikij et al 2010b;Watanabe et al 2004).…”

Section: Flour and Flour Gel Hydration Propertiesmentioning

confidence: 99%

“…Many studies have been focused on making rice flour based leavened baked gluten free products, and specifically bread (GFB) (Rosell and Gomez 2014). Rice flour is the side product of the rice milling industry but flour properties are definitive in the gluten free bread quality, as has been reported when assessing the impact of rice variety (Han et al 2012), and particle size of the flour and length of rice grain (de la Hera et al 2013). Having in mind gluten free bread quality, even treatments as extrusion has been proposed for improving rice flour breadmaking functionality .…”

Section: Introductionmentioning

confidence: 99%

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Influence of germination time of brown rice in relation to flour and gluten free bread quality

Cornejo

2015

J Food Sci Technol

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The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28°C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.

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“…Despite these advantages, rice flour presents technological limitations in breadmaking due to the poor functional properties of its proteins (Kadan and others ; Hager and others ). Therefore, different additives like hydrocolloids, proteins, enzymes, and emulsifiers have been used to improve volume, texture, appearance, acceptance, and shelf life of rice breads (Nishita and others ; Ylimaki and others ; Gujral and others , ; Gujral and Rosell ; Demirkesen and others ; Han and others ). Rice‐based ingredients, such as brown rice flour (Renzetti and others ), defatted rice bran (Kadan and others ), or extruded rice flour (Clerici and others ) are also used.…”

Section: Oat and Wheat Starchmentioning

confidence: 99%

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

Capriles

Arêas

2014

Comp Rev Food Sci Food Safe

201

140

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The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten-free foods. However, gluten is a structure-building protein essential for formulating leavened baked goods. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten-free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten-free diet, increase social inclusion, and improve their quality of life.

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Rice varieties in relation to rice bread quality

Abstract: Based on volume, texture and crumb firmness ratio, Chenmaai and Goamibyeo were the most appropriate varieties for making bread. An intermediate AC and low WAI were the primary indicators of rice bread flour quality.

Cited by 58 publications

References 15 publications

Physicochemical property and glycemic response of chiffon cakes with different rice flours

Physicochemical property and glycemic response of chiffon cakes with different rice flours

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

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