Author:
Ding Xiang-Li,Wang Lan-Jing,Li Ting-Ting,Wang Fei,Quan Zhen-Yang,Zhou Meng,Huo Zhong-Yang,Qian Jian-Ya
Abstract
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.
Funder
National Natural Science Foundation of China
the Innovation and Entrepreneurship Training program for College students of Jiangsu Province
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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