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

2015 ◽  
Vol 50 (8) ◽  
pp. 1743-1749 ◽  
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

Production and Characterization of Porous Starch Granule and Poly(butylene adipate-co-terephthalate) Blend as a Bio-Composite

2012 ◽  
Vol 550-553 ◽  
pp. 1513-1521
Author(s):  
Sirirat Thothong ◽  
Klanarong Sriroth ◽  
Rattana Tantatherdtam ◽  
Amnat Jarerat
Keyword(s):  
Starch Granule ◽  
Rice Starch ◽  
Starch Granules ◽  
Screw Extruder ◽  
Elongation At Break ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Scanning Electron ◽  
Granular Starch

To improve the miscibility of native rice starch granules and poly(butylene adipate-co-terephthalate)(PBAT), rice starch was hydrolyzed by a mixture of α-amylase and amyloglucosidase. The obtained porous rice granular starch was then mechanically blended with PBAT by single screw extruder. Many pits and holes on the surface of starch granules were observed by scanning electron microscopy (SEM). The rough surface of the rice starch granules improved the compatibility of the polymers in the blends, which consequently increased the tensile strength and the elongation at break. In addition, SEM also revealed that the porous granules were homogeneously distributed in the polymer matrix with no appearance of gaps.

Structure of rice starch granules in nanometre scale as revealed by atomic force microscopy

2000 ◽  
Vol 49 (3) ◽  
pp. 487-489 ◽  
Author(s):  
T. Ohtani ◽  
T. Yoshino ◽  
T. Ushiki ◽  
S. Hagiwara ◽  
T. Maekawa
Keyword(s):  
Atomic Force Microscopy ◽  
Rice Starch ◽  
Starch Granules ◽  
Force Microscopy ◽  
Atomic Force

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

2007 ◽  
Vol 79 (3) ◽  
pp. 1033-1047 ◽  
Author(s):  
A. Lazaridou ◽  
D. Duta ◽  
M. Papageorgiou ◽  
N. Belc ◽  
C.G. Biliaderis
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Dough Rheology ◽  
Gluten Free

scholarly journals Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

2015 ◽  
Vol 52 (10) ◽  
pp. 6323-6333 ◽  
Author(s):  
Camino M. Mancebo ◽  
Cristina Merino ◽  
Mario M. Martínez ◽  
Manuel Gómez
Keyword(s):  
Rice Flour ◽  
Mixture Design ◽  
Wheat Starch ◽  
Bread Quality ◽  
Gluten Free ◽  
Maize Starch

Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules

2020 ◽  
pp. 109837
Author(s):  
M. Matos ◽  
A. Marefati ◽  
P. Barrero ◽  
M. Rayner ◽  
G. Gutiérrez
Keyword(s):  
Rice Starch ◽  
Starch Granules ◽  
Pickering Emulsions

Waxy Gene Factor and Residual Protein of Rice Starch Granules

1986 ◽  
Vol 38 (4) ◽  
pp. 118-119 ◽  
Author(s):  
C. P. Villareal ◽  
B. O. Juliano
Keyword(s):  
Waxy Gene ◽  
Rice Starch ◽  
Starch Granules ◽  
Residual Protein

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

2018 ◽  
Vol 42 ◽  
pp. 339-345 ◽  
Author(s):  
Camilly Fratelli ◽  
Denise G. Muniz ◽  
Fernanda G. Santos ◽  
Vanessa D. Capriles
Keyword(s):  
Bread Quality ◽  
Glycemic Response ◽  
Gluten Free

scholarly journals Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110065
Author(s):  
Marina Villanueva ◽  
Workineh Abebe ◽  
Concha Collar ◽  
Felicidad Ronda
Keyword(s):  
Thermal Properties ◽  
Bread Quality ◽  
Eragrostis Tef ◽  
Gluten Free

scholarly journals Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2369 ◽  
Author(s):  
Violeta Fajardo ◽  
María Purificación González ◽  
María Martínez ◽  
María de Lourdes Samaniego-Vaesken ◽  
María Achón ◽  
...  
Keyword(s):  
Guar Gum ◽  
Saturated Fatty Acids ◽  
Hydroxypropyl Methylcellulose ◽  
Food Composition ◽  
Nutritional Composition ◽  
Rice Starch ◽  
Gluten Free ◽  
Free Products ◽  
Salt Reduction ◽  
Fat Composition

We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.

Sign in / Sign up

Export Citation Format

Share Document