Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

2012 ◽  
Vol 21 (2) ◽  
pp. 365-372 ◽  
Author(s):  
Sun Jin Park ◽  
Ki-Yong Ha ◽  
Malshick Shin
Keyword(s):  
Gluten Free ◽  
Rice Varieties ◽  
Rice Flours

scholarly journals Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

2013 ◽  
Vol 7 (4) ◽  
pp. 1171-1182 ◽  
Author(s):  
María D. Torres ◽  
Patricia Fradinho ◽  
Anabela Raymundo ◽  
Isabel Sousa
Keyword(s):  
Gluten Free ◽  
Rice Flours

scholarly journals IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
O. Shapovalenko ◽  
O. Pavliuchenko ◽  
Y. Furmanova ◽  
L. Sharan ◽  
O. Kuzmin
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Brown Rice ◽  
Rice Flour ◽  
Quality Parameters ◽  
Gluten Free ◽  
Brown Colour ◽  
Sodium Magnesium ◽  
Brown Rice Flour ◽  
Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in  the  technology of gluten-free chocolate muffins in order to expand the  range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat  flour  can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of  coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

scholarly journals Development of Gluten Free Cookies From Rice And Coconut Flour Blends

2016 ◽  
Vol 73 (2) ◽  
pp. 163 ◽  
Author(s):  
Adriana PAUCEAN ◽  
Simona MAN ◽  
Sevastita MUSTE ◽  
Anamaria POP
Keyword(s):  
Sensory Analysis ◽  
Rice Flour ◽  
Gluten Free ◽  
Value Addition ◽  
Nutritional Properties ◽  
Baked Goods ◽  
Total Carbohydrates ◽  
Rice Flours ◽  
Flour Blends ◽  
Sensorial Evaluation

This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.

A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours

2013 ◽  
Vol 7 (3) ◽  
pp. 806-820 ◽  
Author(s):  
Ilkem Demirkesen ◽  
Osvaldo H. Campanella ◽  
Gulum Sumnu ◽  
Serpil Sahin ◽  
Bruce R. Hamaker
Keyword(s):  
Gluten Free ◽  
Rice Flours

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

2013 ◽  
Vol 116 (1) ◽  
pp. 213-217 ◽  
Author(s):  
Soojung Heo ◽  
Seung Mi Lee ◽  
Jae-Hoon Shim ◽  
Sang-Ho Yoo ◽  
Suyong Lee
Keyword(s):  
Quality Attributes ◽  
Gluten Free ◽  
Milled Rice ◽  
Rice Flours

scholarly journals Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1498
Author(s):  
Joana Pico ◽  
Iuliia Khomenko ◽  
Vittorio Capozzi ◽  
Luciano Navarini ◽  
Franco Biasioli
Keyword(s):  
Volatile Compounds ◽  
Real Time ◽  
Transfer Reaction ◽  
Proton Transfer Reaction ◽  
Wheat Bread ◽  
Gluten Free ◽  
Flight Mass Spectrometry ◽  
Volatile Release ◽  
Wheat Starches ◽  
Rice Flours

Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for their weak aroma. Volatiles from fermentation and lipids oxidation are transferred from crumb to crust, and they flow out to the air together with Maillard and caramelisation compounds from the crust. In this study, the release to the oven of volatile compounds from five gluten-free breads (quinoa, teff and rice flours, and corn and wheat starches) and wheat bread during baking and toasting was measured in real-time using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). Baking showed different volatile release patterns that are described by bell-shaped curves, plateaus and exponential growths. Flour-based breads had the higher overall volatile release during baking, but also high ratios in the final bread, while starch-based breads showed high pyrazine releases due to moisture losses. Meanwhile, toasting promoted the release of volatile compounds from the bread matrix, but also the additional generation of volatiles from Maillard reaction and caramelisation. Interestingly, gluten-free breads presented higher losses of volatiles during baking than wheat bread, which could partially explain their weaker aroma.

Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

2012 ◽  
Vol 6 (6) ◽  
pp. 1476-1485 ◽  
Author(s):  
Ramón Moreira ◽  
Francisco Chenlo ◽  
María D. Torres
Keyword(s):  
Gluten Free ◽  
Rice Flours

scholarly journals Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1375
Author(s):  
Giorgia Vici ◽  
Diego Romano Perinelli ◽  
Dalia Camilletti ◽  
Flora Carotenuto ◽  
Luca Belli ◽  
...  
Keyword(s):  
Amylose Content ◽  
Basmati Rice ◽  
Gluten Free ◽  
Nutritional Knowledge ◽  
Nutritional Properties ◽  
Cooking Method ◽  
Rice Varieties ◽  
Cooked Rice ◽  
Nutritional Characteristics ◽  
Total Carbohydrates

Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.

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