Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour

Abstract

AbstractBackground and objectivesTo evaluate gluten‐free breadmaking potential from nonglutinous rice flour (RF) of different amylose contents and tartary buckwheat flour (TBF), physicochemical properties, batter rheology, and quality of bread from mixture of RF from three popular varieties in China (YF47RF, LJ294RF, AKRF) with different replacement of TBF (0%, 10%, 20%, 30%) were investigated.FindingsTBF could obviously improve nutritional pattern for its higher contents of protein, fat, and ash, but lesser starch than RF, and these were corresponding to its higher water holding capacity and lower pasting energy. AKRF showed both the lowest pasting temperature and gelling power, which was in well accordance with its highest amylose content and finest particle size. Mixolab test showed that none effect was seen in development time for both LJ294RF and AKRF with TBF replacement, while water absorption decreased. Lower starch gelatinization was observed in RF with the replacing of TBF, especially for YF47RF and LJ294RF. When increasing replacement of TBF to 30%, protein network of AKRF and YF47RF was found damaged, whereas starch retrogradation promoted for LJ294RF, and starch stability for AKRF enhanced. Meanwhile, batters from mixture of RF and 20% replacement of TBF presented higher stickiness.ConclusionsThe composite breads from both LJ294RF and YF47RF with the replacement of TBF presented lower hardness and higher springiness than AKRF, suggesting that they could be suitable for RF/TBF breadmaking.Significance and noveltyTaken together, results confirmed that RF from some specific varieties and TBF are excellent combination to make gluten‐free bread.