Normal rice flours perform better in gluten-free bread than glutinous rice flours

文献类型： 外文期刊

第一作者： Gui, Yijie

作者： Gui, Yijie;Yang, Shaohua;Chen, Jianmin;Wang, Feng;Gui, Yijie;Chen, Gengjun;Tian, Wenfei;Li, Yonghui

作者机构：

关键词： amylose content; bread texture; gluten-free bread; pasting properties; rice flour

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）

ISSN： 0022-1147

年卷期： 2022 年 87 卷 2 期

页码：

收录情况： SCI

摘要： This study aims to determine gluten-free bread-making potential of different types of rice, particularly comparing normal rice versus glutinous rice flours. Proximate and chemical compositions, hydration, and dough mixing and pasting properties of ten rice cultivars (i.e., seven types of normal rice and three types of glutinous rice), and quality parameters (specific volume, texture profile, and crumb structure) of gluten-free bread from these flours were assessed. Significant differences were observed in flour properties among different types of rice. Significant correlations were observed between bread specific volume and rice amylose content (r = 0.91, p < 0.01), as well as pasting peak time (r = 0.86, p < 0.01) and final viscosity (r = 0.77, p < 0.01). Further, strong correlations were observed between bread resilience and properties of rice flour, such as amylose content (r = 0.91, p < 0.01), pasting peak viscosity (r = 0.83, p < 0.01), and final viscosity (r = 0.93, p < 0.01). In conclusion, the normal rice types exhibited much better gluten-free bread-making performances than glutinous flour. Important parameters of rice flour determining its gluten-free bread-making properties include amylose content, water retention capacity, and pasting properties. Practical Application Compared with glutenous rice flour, normal rice flour leads to more viscous paste and gluten-free breads with larger volume, evener texture, and better resilience. This study provides guidance for practical uses of rice flours in improving gluten-free dough and bread quality.

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