Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread.

Abstract

The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technological and nutritional characteristics in the market have increase the need of researching in this area. Few studies have analysed the simultaneous influence of different flour fractions from rice dry milling to formulate GF bread and its effects on rheology and product quality. The aim of this study was to characterize the chemical and physical properties of rice milling fractions (flour, coarse, bran); and to evaluate the effect of these fractions on rheology, and quality of GF bread. High fibre content (31.5%) and good hydration and functional properties demonstrated the suitability of bran for food development. A mixture design with three components was used. Pasting parameters, bread specific volume (BSV), firmness and colour intensity (Chr) responses were fitted to linear and quadratic polynomial models. The presence of bran in the blends reduced almost all pasting parameters. The optimal mixture proportion was flour:coarse:bran (45:35:20), presenting a BSV 1.7 ± 0.1 cm3/g; firmness 0.23 ± 0.01MPa, and Chr 23.8 ± 0.4. A portion (50g) of GF bread increased four times the dietary fibre intake. The utilization of different rice fractions to formulate GF bread improved the product quality and enhance the nutritional profile.