Rice Bread Research Articles

Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread

The effect of damaged starch (DS) content on rice flour properties and rice bread quality was investigated. Five samples containing different amounts of DS (4%, 6%, 8%, 10% and 12%) were employed without changing particle size. With the DS content increased, the fragments stripped from the surface of starch granules increased, the hydrated starch structure became loose, and the crystallinity of rice flour decreased greatly from 26.24% to 22.11%, concurrent with a decrease in the enthalpy (ΔH). Moreover, the increment of DS content caused a gradual increase in hydration properties of rice flour in cold water, an increase in viscoelastic modulus of rice batter and overall decrease in pasting viscosity. Rice bread of good appearance in terms of higher specific volume, stronger network structure, relatively soft bread texture and porous cell structure was obtained in rice flour with less DS content. Finally, it could be concluded that rice flour with 4% and 6% DS content had good flour characteristics and was suitable for gluten-free bread making.

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

Effect of Individual and Combined Addition of Marine Fish Collagen and Sea Pineapple Shell Extract on Dough Rheology and Rice Bread Quality

ABSTRACT Marine fish collagen (MFC) and sea pineapple shell extract (SPSE) were used as functional supplements to manufacture fermented rice bread (FRB). The addition of MFC (0.5%), SPSE (0.5%), and the mixture of MFC (0.25%) and SPSE (0.25%) significantly decreased the storage (G’) and loss modulus (G”) of the rice dough and increased its values of phase shift tangent (tan δ = G”/G’) with increasing angular frequency. The addition of SPSE significantly decreased the brightness but increased the yellowness and redness of control FRB. On the first day, the FRB with SPSE had the highest hardness, while the mixture of MFC and SPSE had the highest springiness and cohesiveness. The hardness of all samples increased, but the springiness and cohesiveness decreased during storage. Based on sensory evaluation, the sequence of acceptance for overall are MFC, control, MFC+SPSPE, and SPSE. Moreover, MFC had the highest scores for texture, taste, and appearance; control had the highest score for flavor; and SPSE and MFC+SPSE had the highest scores for color. Therefore, the MFC or the mixture of MFC and SPSE is a good functional ingredient for FRB, which improved FRB’s quality properties.

Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes.

A combination of freeze-dried powder of disproportionating enzyme (D-enzyme)-containing potato tuber and β-amylase-containing ramie leaf was used to improve the gluten-free (GF) bread, and its physicochemical properties were characterized. The presence of D-enzyme and β amylase in the potato tuber and ramie leaf was confirmed. Sixty five percent of partially gelatinized rice flour and 20% corn starch was combined with 10% freeze-dried potato tuber and 1% ramie leaf powder, and baked. The specific volume increased by 23% compared to the control with improved internal characteristics. Texture profile analysis revealed that retrogradation of the bread was retarded when stored for 90h at 4°C. The bread crumb amylose content was reduced from 14 to 9% and amylopectin branch chain-length distribution was rearranged, whereby the proportions of the branch chains with Degree of polymerization (DP) < 9 and DP > 19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure.

Optimal preparation for gluten-free rice bread

Optimal preparation for gluten-free rice bread

Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara

Starch structure and digestibility strongly depends on food composition during rice bread processing. This study investigates the effect of okara (0%, 7%, 14%, 21%) on the texture, in vitro starch digestibility, and multiscale structure (i.e. granule, crystallites, and short-range order) of steamed rice bread (SRB). Texture profile analysis results demonstrated that okara increased the elasticity and viscidity and reduced the hardness, cohesiveness, and chewiness of SRB. The addition of okara increased amylose content, slowly digestible starch (SDS), and resistant starch (RS) of SRB significantly, thereby reducing the predicted glycemic index (pGI) from 79.14 to 74.17–68.91. Meanwhile, SEM results showed that addition of 7% okara promoted the formation of the porous space starch–gel network structure in the SRB while 21% okara produced rougher surfaces and increased bread matrix density. XRD and FTIR revealed that suitable amounts of okara (<14%) assisted in starch arrangement while others (21%) reduced the ordered crystallization of starch. Results showed that the enhanced intermolecular hydrogen bonding between okara and water enhanced the viscosity and gas retention of SRB, thereby enabling the starch to retain more gas and form a loose starch gel structure spatial network. Furthermore, the addition of okara changed the multiscale structural and amylose contents when the SDS and RS contents are high and the pGI is low. As a result, the action sites of amylase can be shielded effectively to restrict the interaction of amylase with starch. Thus, this research suggests a potential approach in which rice complexed with okara can modify the texture and starch digestibility of SRB.

Assessing the Performance of Different Grains in Gluten-Free Bread Applications

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum &gt; quinoa &gt; millet &gt; rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

Development of “New” Bread and Cheese

Bread and cheese have been a popular combination since early times. Indeed, the history of bread dates back to 8000 BC and that of cheese to 7200 BC. However, new types of breads and cheeses are increasingly popular for several reasons, such as allergies, lifestyles, economy and religion. The major challenge is that food manufacturers are offering new products most of which are not welcomed by consumers. Therefore, recently, researchers have placed importance on their relationships with consumers to boost the success of new products. This short review summarizes the backgrounds of recent trends, processes, and principles to manufacture new bread and cheese products, and discusses future perspectives. The development of additive-free, gluten-free rice bread we have recently done from basic research to commercialization of the products is highly focused in this review. Additionally, ongoing studies on plant-based cheeses are introduced from material selection to suggest future outlooks.

Effect of kneading and fermentation conditions on the quality of gluten-free rice bread

Effect of kneading and fermentation conditions on the quality of gluten-free rice bread

Pilot scale production of a non-immunogenic soluble gluten by wheat flour transamidation with applications in food processing for celiac-susceptible people

Celiac disease (CD) is an immune-mediated disease triggered by wheat gluten and related prolamins. A lifelong gluten-free (GF) diet is mandatory to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase of gluten was effective in suppressing the gliadin-specific inflammatory response in CD patients without influencing the main technological properties of wheat flour or semolina. In this study, we produced on a pilot scale a soluble form of transamidated gluten (soluble protein fraction, spf), characterised by a high protein content (88 mg/ml), while native gluten was dramatically reduced (32 ± 2 ppm; R5-ELISA). Using HLA-DQ8 transgenic mice as a CD model, we found suppression of interferon-γ secretion in gliadin-specific CD4+ T cells challenged with spf-primed dendritic cells. In terms of functional properties, spf showed both solubility and emulsifying activity values within the range of commercial soluble glutens. Notably, dough prepared by mixing rice flour with spf could leaven. After baking, blended rice bread had a higher specific volume (2.9 ± 0.1) than control rice bread (2.0 ± 0.1) and acquired wheat-like sensory features. Taken together, our results highlighted the technological value of transamidated soluble gluten to improve both nutritional and sensory parameters of GF food.

Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber

This study investigated the effect of powder made from tubers of the legume Apios americana (Apios) as a rice flour substitute in the making of gluten-free steamed bread. The carbohydrates of Apios powder were mainly starch and sucrose, and included legume-specific raffinose and stachyose. Apios powder contained almost no α-amylase but had a high level of β-amylase activity. Substitution of rice flour with Apios powder delayed the hardening of bread on storage and helped to maintain cohesiveness. Apios powder-substituted bread had higher maltose content than unsubstituted control bread due to β-amylase activity in the Apios powder. Bread substituted with 10% Apios powder had a significantly higher degree of gelatinization than the control even after storage, most likely due to lower amounts of recrystallized amylose as determined by differential scanning calorimetry. These results demonstrate Apios powder as promising a new food ingredient for improving the quality of gluten-free rice bread.

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

Abstract Bioactive, technological and sensory properties of wheat and rice breads added of chia (Salvia hispânica L.) protein hydrolyzate were evaluated. The hydrolyzate was added to breads at concentrations of 1, 3 and 5 mg of hydrolyzate/g of flour. The specific volume, total score, bread crumb firmness, color, sensory analysis and antioxidant activity of breads were evaluated. The results showed that the protein content of the protein concentrate (79.56%) increased significantly compared with the defatted chia flour (32.52%). The results of antioxidant activity of chia protein hydrolyzate showed that at 0.50 and 1.0 mg of hydrolyzate/mL showed the highest values of activity by the DPPH method (66.09 and 65.43%). However, the chia protein hydrolyzate at 0.5 mg/mL presented the highest activity with a value of 83.74% by ABTS method. The reducing power results indicated that the hydrolyzate showed a dose-dependent relation since an increase from 0.50 to 2.00 mg/mL resulted in a significant increasing from 0.380 to 0.881 in absorbance. The addition of chia hydrolyzate resulted in good technological characteristics and antioxidant properties, in both breads. The breads with 3 mg of chia hydrolyzate/g flour had good sensory characteristics, which were not lower than those of the control breads.

Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread.

A response surface methodology based on Box-Behnken design was deployed to optimize gluten-free bread formulation based on rice flour. Roselle seed powder (15, 25 and 35%), egg white powder (10, 20 and 30%) and xanthan gum (0.5, 0.75 and 1%) were selected as independent variables. The purpose of the optimization was to achieve maximum porosity and sensory properties as well as minimum hardness of bread samples. The results showed that the Roselle seed and egg white powders had a significant effect (p ≤ 0.05) on hardness, porosity and sensory characteristics of bread. However, xanthan gum did not show a significant effect (p > 0.05) on sensory properties. The design revealed the optimum formulation for gluten-free rice bread with low crumb firmness and improved porosity and sensory values by using0.73, 30 and 25% of xanthan gum, Roselle seed and egg white powders, respectively. In addition, the optimized gluten-free bread showed higher nutritional properties in terms of total protein, ash, oil and fiber contents as well as lower staling rate compared to the control.

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.

Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products.

Profiling of selenium and other trace elements in breads from rice and maize cultivated in a seleniferous area of Punjab (India).

The objective of the study was to assess selenium and other elements levels in Indian Roti bread from Se-rich maize and rice using inductively coupled plasma mass-spectrometry. Se levels in Roti bread from Se-rich maize and rice exceeded those in the control samples by a factor of more than 594 and 156, respectively. Using Se-enriched maize increased bread Co, Cr, Mn, Mo, and Zn content, whereas Fe and I levels were reduced. In Se-rich rice-based bread a decrease in Co, Cr, Cu, Fe, I, Mo, and Zn contents was observed. Daily consumption of Se-rich maize and rice bread (100g) could account for 5.665% and 4.309% from recommended dietary allowance, also exceeding the upper tolerable levels by a factor of 7.8 and 5.9, respectively. Therefore, Roti bread from both Se-rich maize and rice may be considered as an additional source of selenium. At the same time, regular intake of Se-rich grains and its products including breads may cause adverse health effects even after a few days and should be regularly monitored in order to prevent Se overload and toxicity.

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Abstract In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.

Effect of amylose content in rice flour on batter rheology and bread baking quality

The effect of amylose content in rice batter without wheat on the baking quality and rheological property of rice bread was assessed. Bread was made with waxy and non‐waxy rice flours of similar amylopectin structure at various mixing ratios. The quality of rice bread was evaluated by the expansion ratio. The use of rice flours with similar amylopectin structure controls for the effect of differences in amylopectin structure caused by mixing different rice types. The expansion ratio of bread increased in a rice flour amylose content‐dependent manner. Rheological data showed that high viscosity batters maintained the foam structure generated during proofing, which was related to the high amylose content of the rice flour. An iodine coloration experiment confirmed that the origin of the high viscosity of high amylose rice batters was the elution of amylose into the water surrounding the rice particles in the batter. PRACTICAL APPLICATIONS: In this study, rice bread was made without additives. The batter was made by mixing waxy and non‐waxy rice flours. Storage modulus of the batter was affected by alterations in the mixing ratio of rice flours. Storage modulus of the batter showed a tendency to increase as the ratio of non‐waxy rice increased. The use of high amylose rice flours allowed for the rice batter to be proofed and processed as bread. Practical application of this study is the development of various gluten‐free foods such as bread, pasta, and pizza using rice flour without wheat.

Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum.

The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum.

Crucial role of amylose in the rising of gluten- and additive-free rice bread

Gluten- and additive-free rice bread is suitable for consumption by individuals who are sensitive to gluten and prefer to avoid additives. Here, we prepared 100% rice bread, which is a gluten-free rice bread prepared in the absence of additives, using 19 rice flour samples containing amylose contents ranging from 9.6 to 22.3%. The amylose content was positively correlated with the specific volume of the 100% rice bread, whereas no correlation was observed between the protein content and the specific volume. The amylose content was also positively correlated with the specific volume of gluten-free rice bread prepared following protease treatment of the dough. The dough of 100% rice bread prepared from rice flour containing higher amylose contents was better stabilized during leavening than that prepared from rice flour containing a lower amylose content. It was therefore apparent that amylose plays an important role in the preparation of 100% rice bread with a high loaf volume through stabilization of the dough.

Quality characteristics and hypoglycaemic effects of rice bread containing Helianthus tuberosus powder

This study aimed to investigate the quality characteristics of rice bread containing Helianthus tuberosus powder that shows excellent physiological functions, and the effect of its intake on blood glucose. Five samples were tested, H. tuberosus powder 5% (HRB1), 10% (HRB2), 15% (HRB3), 20% (HRB4) and control. HRB2 had the highest specific volume. The moisture content of rice bread tended to increase as the concentration of H. tuberosus powder increased. The L value and crumb colour value tended to decrease significantly with an increasing amount of H. tuberosus powder, whereas the b value was increased significantly. Hardness was the lowest in HRB2 and HRB3. In sensory evaluation, there was no significant difference in the appearance among the four groups. HRB1 had the highest values for flavour, texture, and overall evaluation. Taste showed no significant difference until HRB1. Rice bread samples with 15% HRB were selected to measure the hypoglycaemic effect of H. tuberosus compared to that of control rice bread (RB) and wheat bread (WB). The results showed significantly different blood glucose levels (p < 0.05) among treatments. Calculation of the glycaemic index (GI) showed HRB to have the lowest GI. As a result, rice bread containing H. tuberosus powder is expected to increase insulin sensitivity in diabetes.