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

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 bat...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Xiang-Li Ding, Lan-Jing Wang, Ting-Ting Li, Fei Wang, Zhen-Yang Quan, Meng Zhou, Zhong-Yang Huo, Jian-Ya Qian
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pre-gelatinisation rice flour gluten-free rice bread Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/90b90ef5cca04eb09960ac231bb8a356
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:90b90ef5cca04eb09960ac231bb8a356
record_format	dspace
spelling	oai:doaj.org-article:90b90ef5cca04eb09960ac231bb8a3562021-11-25T17:33:49ZPre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter10.3390/foods101126482304-8158https://doaj.org/article/90b90ef5cca04eb09960ac231bb8a3562021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2648https://doaj.org/toc/2304-8158In 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.Xiang-Li DingLan-Jing WangTing-Ting LiFei WangZhen-Yang QuanMeng ZhouZhong-Yang HuoJian-Ya QianMDPI AGarticlepre-gelatinisationrice flourgluten-freerice breadChemical technologyTP1-1185ENFoods, Vol 10, Iss 2648, p 2648 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pre-gelatinisation rice flour gluten-free rice bread Chemical technology TP1-1185
spellingShingle	pre-gelatinisation rice flour gluten-free rice bread Chemical technology TP1-1185 Xiang-Li Ding Lan-Jing Wang Ting-Ting Li Fei Wang Zhen-Yang Quan Meng Zhou Zhong-Yang Huo Jian-Ya Qian Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
description	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.
format	article
author	Xiang-Li Ding Lan-Jing Wang Ting-Ting Li Fei Wang Zhen-Yang Quan Meng Zhou Zhong-Yang Huo Jian-Ya Qian
author_facet	Xiang-Li Ding Lan-Jing Wang Ting-Ting Li Fei Wang Zhen-Yang Quan Meng Zhou Zhong-Yang Huo Jian-Ya Qian
author_sort	Xiang-Li Ding
title	Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
title_short	Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
title_full	Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
title_fullStr	Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
title_full_unstemmed	Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
title_sort	pre-gelatinisation of rice flour and its effect on the properties of gluten free rice bread and its batter
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/90b90ef5cca04eb09960ac231bb8a356
work_keys_str_mv	AT xiangliding pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter AT lanjingwang pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter AT tingtingli pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter AT feiwang pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter AT zhenyangquan pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter AT mengzhou pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter AT zhongyanghuo pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter AT jianyaqian pregelatinisationofriceflouranditseffectonthepropertiesofglutenfreericebreadanditsbatter
_version_	1718412237789462528

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

Ejemplares similares