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

Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.

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Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/924/1/012028 ◽

2021 ◽

Vol 924 (1) ◽

pp. 012028

Author(s):

A Sutrisno ◽

S S Yuwono ◽

I Ikarini

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Xanthan Gum ◽

Raw Materials ◽

Rice Flour ◽

Cassava Starch ◽

Raw Material ◽

Bread Quality ◽

Gluten Free ◽

Crumb Firmness

Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

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Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

International Journal of Food Science & Technology ◽

10.1111/ijfs.14001 ◽

2018 ◽

Vol 54 (4) ◽

pp. 1109-1120 ◽

Cited By ~ 10

Author(s):

Patrícia Fradinho ◽

Isabel Sousa ◽

Anabela Raymundo

Keyword(s):

Rice Flour ◽

Gluten Free

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Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

Journal of the Academy of Nutrition and Dietetics ◽

10.1016/j.jand.2013.06.210 ◽

2013 ◽

Vol 113 (9) ◽

pp. A60 ◽

Cited By ~ 5

Author(s):

M.G. Baker ◽

H. Hudson ◽

L. Flores ◽

S. Bhaduri ◽

R. Ghatak ◽

...

Keyword(s):

Rice Flour ◽

Sensory Properties ◽

Gluten Free ◽

Quinoa Flour

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

Journal of Cereal Science ◽

10.1016/j.jcs.2021.103296 ◽

2021 ◽

pp. 103296

Author(s):

Wanyu Qin ◽

Zexue Lin ◽

Aixia Wang ◽

Tianzhen Xiao ◽

Yue He ◽

...

Keyword(s):

Rice Flour ◽

Quality Attributes ◽

Gluten Free ◽

Damaged Starch

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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2006.03.032 ◽

2007 ◽

Vol 79 (3) ◽

pp. 1033-1047 ◽

Cited By ~ 485

Author(s):

A. Lazaridou ◽

D. Duta ◽

M. Papageorgiou ◽

N. Belc ◽

C.G. Biliaderis

Keyword(s):

Quality Parameters ◽

Bread Quality ◽

Dough Rheology ◽

Gluten Free

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Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality

International Journal of Food Science & Technology ◽

10.1111/ijfs.12835 ◽

2015 ◽

Vol 50 (8) ◽

pp. 1743-1749 ◽

Cited By ~ 12

Author(s):

Tae-Young Kang ◽

Kee Hyuk Sohn ◽

Mi-Ra Yoon ◽

Jeom-Sig Lee ◽

Sanghoon Ko

Keyword(s):

Bread Quality ◽

Rice Starch ◽

Starch Granules ◽

Gluten Free

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Formulation and evaluation of gluten-free cookies from rice and green banana flour

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v12i2.8898 ◽

2021 ◽

Vol 11 (2) ◽

pp. 720-726

Author(s):

Maria Yarla parente ◽

FABIANA LINHARES ◽

RENATA ALBUQUERQUE COSTA ◽

MÁRCIA FACUNDO ARAGÃO

Keyword(s):

Chemical Composition ◽

Purchase Intention ◽

Rice Flour ◽

Raw Material ◽

Gluten Free ◽

Autoimmune Pathology ◽

Nutritional Characteristics ◽

Banana Flour ◽

Hedonic Scale ◽

Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

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