Rheological behavior of batter and quality of gluten‐free bread based on non‐glutinous rice flour and tartary buckwheat flour

2021 ◽  
Author(s):  
Jie Ma ◽  
Lei Ma ◽  
Xi Chen ◽  
Zhou Haiyan ◽  
Zhan Wang ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Rice Flour ◽  
Tartary Buckwheat ◽  
Gluten Free ◽  
Glutinous Rice ◽  
Buckwheat Flour

Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies

2020 ◽  
Vol 29 (7) ◽  
pp. 661-670
Author(s):  
Amanda Oliveira Magalhães ◽  
Eliane Teixeira Mársico ◽  
Manoel Soares Soares Júnior ◽  
Márcio Caliari ◽  
Maria Lúcia Guerra Monteiro
Keyword(s):  
Sensory Quality ◽  
Rice Flour ◽  
Gluten Free

scholarly journals Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type

2018 ◽  
Vol 49 (4) ◽  
pp. 395-403 ◽  
Author(s):  
Ehsan Feizollahi ◽  
Leila Mirmoghtadaie ◽  
Mohammad Amin Mohammadifar ◽  
Sahar Jazaeri ◽  
Haleh Hadaegh ◽  
...  
Keyword(s):  
Rice Flour ◽  
Gluten Free ◽  
Broken Rice

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis

2020 ◽  
Vol 51 (4) ◽  
pp. 688-697 ◽  
Author(s):  
Yu Chen ◽  
Mohammed Obadi ◽  
Shuyi Liu ◽  
Yajing Qi ◽  
Zhongwei Chen ◽  
...  
Keyword(s):  
Texture Analysis ◽  
Tartary Buckwheat ◽  
Processing Quality ◽  
Buckwheat Flour

Effects of addition of glutinous rice flour on the quality of rice flour cakes

2013 ◽  
Vol 17 (1) ◽  
pp. 29-35
Author(s):  
Kyoko TSUCHIYA ◽  
Kanako HAYAKAWA ◽  
Akiko NARITA ◽  
Machiko MINEKI
Keyword(s):  
Rice Flour ◽  
Glutinous Rice

Improvement of the quality of gluten-free rice pound cake using extruded rice flour

2013 ◽  
Vol 22 (1) ◽  
pp. 173-180 ◽  
Author(s):  
Sohee Jeong ◽  
Wie-Soo Kang ◽  
Malshick Shin
Keyword(s):  
Rice Flour ◽  
Gluten Free

Improvement of Quality of Gluten-free Layer Cakes

2009 ◽  
Vol 15 (2) ◽  
pp. 193-202 ◽  
Author(s):  
F. Ronda ◽  
M. Gómez ◽  
P.A. Caballero ◽  
B. Oliete ◽  
C.A. Blanco
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Fractional Factorial ◽  
Gluten Free ◽  
Positive Effects ◽  
Layer Cake ◽  
The Individual ◽  
Crumb Grain ◽  
Fractional Factorial Experimental Design

The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.

scholarly journals Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 199-207 ◽  
Author(s):  
I.F. Bolarinwa ◽  
P.T. Lim ◽  
Kharidah Muhammad
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

scholarly journals A Study of Optimum Formula for Healthy Thai Jelly Sugar Candy Production

2021 ◽  
Vol 18 (15) ◽  
Author(s):  
Narin CHAROENPHUN
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Leaf Extract ◽  
Rice Flour ◽  
Coconut Milk ◽  
Optimum Ratio ◽  
Dietary Choices ◽  
Glutinous Rice ◽  
Optimum Formula

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined.  It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated.  The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not different from 100 % of sugar. The chemical composition of healthy TJSC products was analyzed. It has a lower total amount of fat and energy than the control formula. In addition, the development of flavoring with herbs such as ginger, galangal, lemongrass, and sunchoke made diverse products. Therefore, healthy TJSC products can be used as an alternative food for consumers who have limited intake. HIGHLIGHTS Healthy Thai jelly sugar candy product is dietary choices for gluten intolerance  Using stevia leaf extract instead of sugar   Using corn milk instead of coconut milk   Utilization of Thai herbs in food products 

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

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