Applicability of flours from pigmented and glutinous rice in gluten-free bread baking

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63567018" target="_blank" >RIV/70883521:28110/23:63567018 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/23:43923359 RIV/00216275:25310/23:39920157

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/6/1324" target="_blank" >https://www.mdpi.com/2304-8158/12/6/1324</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12061324" target="_blank" >10.3390/foods12061324</a>

Result language

angličtina

Original language name

Applicability of flours from pigmented and glutinous rice in gluten-free bread baking

Original language description

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η0 and breakdown, together with low values of ηFinal, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

6

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

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UT code for WoS article

000955059600001

EID of the result in the Scopus database

2-s2.0-85151379918