Normal rice flours perform better in gluten‐free bread than glutinous rice flours

2022 ◽  
Author(s):  
Yijie Gui ◽  
Gengjun Chen ◽  
Wenfei Tian ◽  
Shaohua Yang ◽  
Jianmin Chen ◽  
...  
Keyword(s):  
Gluten Free ◽  
Glutinous Rice ◽  
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.

Effect of Rice Flour Types on the Properties of Nonwoven Pineapple Leaf Fiber and Thermoplastic Rice Starch Composites

2021 ◽  
Vol 904 ◽  
pp. 221-225
Author(s):  
Thapanee Wongpreedee ◽  
Nanthaya Kengkhetkit
Keyword(s):  
Tensile Properties ◽  
Rice Flour ◽  
Thermoplastic Starch ◽  
Rice Starch ◽  
Slight Improvement ◽  
Pineapple Leaf Fiber ◽  
Glutinous Rice ◽  
Reinforcing Agent ◽  
Sem Micrograph ◽  
Rice Flours

Thermoplastic starches and a nonwoven pineapple leaf sheet (NPALF) were prepared. Two types of flours were used to prepare thermoplastic starches (TPSs) which were Rice flour thermoplastic starch (RTPS) and Glutinous rice flour thermoplastic starch (GTPS). Two layers of thermoplastic starches and NPALF layer were sandwiched and pressed by a hot pressing machine at 150°C with 1500 psi for 15 min. All composites were investigated their densities and tensile properties. The density of all composite types had a lower density than each neat TPSs and types of rice flours did not affect their densities. The tensile property results confirmed NPALF could be used as a reinforcing agent both in GTPS and RTPS composites but their tensile improvement effectiveness in both systems are different. NPALF composite with RTPS did not affect the tensile strength but provided a slight improvement in modulus. Remarkably, NPALF composite using GTPS explored the great improvement performance both in strength and modulus which were increased up to 174% and 308% comparing with neat GTPS. SEM micrograph evidence clearly showed good wetting between GTPS and the reinforcement layer in the composite. This is resulting in the NPALF-GTPS composite showed a strong improvement in tensile properties.

Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder

2016 ◽  
Vol 201 ◽  
pp. 160-167 ◽  
Author(s):  
Sirithon Siriamornpun ◽  
Ekkarat Tangkhawanit ◽  
Niwat Kaewseejan
Keyword(s):  
Lipid Oxidation ◽  
Glutinous Rice ◽  
Mango Peel ◽  
Rice Flours

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.

scholarly journals Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

2018 ◽  
Vol 10 (3) ◽  
pp. 16
Author(s):  
Takeshi Nagai ◽  
Norihisa Kai ◽  
Yasuhiro Tanoue ◽  
Nobutaka Suzuki
Keyword(s):  
Rice Flour ◽  
Rice Cultivars ◽  
Wild Type ◽  
Damaged Starch ◽  
Market Shares ◽  
Glutinous Rice ◽  
Rice Flours ◽  
Specific Volumes ◽  
Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

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
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