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

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

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

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.

scholarly journals Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

2019 ◽  
Vol 86 ◽  
pp. 92-101 ◽  
Author(s):  
Joana Pico ◽  
Montserrat P. Reguilón ◽  
José Bernal ◽  
Manuel Gómez
Keyword(s):  
Corn Starch ◽  
Whey Proteins ◽  
Rice Flour ◽  
Egg White ◽  
Gluten Free

scholarly journals TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 85-93
Author(s):  
MEDVEDIEVA Anzhelika ◽  
ANTONYUK Iryna ◽  
GRABOVSKA Olena
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Rice Flour ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Complete Replacement ◽  
Organoleptic Parameters

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

FEATURES TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

2019 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
В.В. ГОНЧАР ◽  
Ю.Ф. РОСЛЯКОВ ◽  
А.Е. ЕРЕМИНА ◽  
Э.А. СИМОНЯН
Keyword(s):  
Moisture Content ◽  
Specific Volume ◽  
Physicochemical Parameters ◽  
Nutritional Value ◽  
Rice Flour ◽  
Bakery Products ◽  
Gluten Free ◽  
Energy Value

Исследована возможность использования полуобезжиренной льняной муки (ПЛМ) для улучшения качества и повышения пищевой ценности безглютеновых хлебобулочных изделий. В процессе исследования выпекали хлеб из рисовой муки с добавлением 4, 6, 9 и 11% ПЛМ. Контролем служил хлеб без добавления льняной муки. После выпечки определяли физико-химические показатели качества образцов рисового хлеба с ПЛМ. Установлено, что с увеличением содержания ПЛМ влажность в образцах хлеба снизилась на 0,4–5,7%; кислотность мякиша увеличилась на 57–185,7%. Удельный объем и пористость опытных образцов хлеба с добавлением ПЛМ в количествах 4 и 6% увеличились по сравнению с контролем на 9,1–13,6% и 3,21–8,1% соответственно, однако при увеличении дозировки льняной муки свыше 6% эти показатели снизились на 4,5–14,1% и 1,6–6,5% соответственно. Количество клетчатки при добавлении 6% ПЛМ увеличилось до 1,8%; белка – до 2,9%. Энергетическая ценность хлеба из смеси рисовой муки и ПЛМ осталась на уровне энергетической ценности хлеба из рисовой муки. Рекомендовано применение ПЛМ при производстве безглютенового хлеба из рисовой муки. Определена дозировка ПЛМ – 6% в смеси с рисовой мукой. The possibility of using semi-fat-free linen flour (SFF LF) to improve the quality and nutritional value of gluten-free bakery products has been studied. During the study, bread was baked from rice flour with the addition of 4, 6, 9 and 11% SFF LF. The control served the bread without adding linen flour. After baking, the physicochemical parameters of the quality of rice bread samples with SFF LF were determined. It is established that with increase in the content of SFF LF moisture content in samples of bread was down 0,4 to 5,7%; the acidity of the crumb increased by 57–185,7%. The specific volume and porosity of bread samples with the addition of SFF LF in quantities of 4 and 6% increased compared to the control by 9,1–13,6% and 3,21–8,1%, respectively, but with an increase in the dosage of linen flour over 6%, these indicators decreased by 4,5–14,1% and 1,6–6,5%, respectively. The amount of fibre with the addition of 6% of SFF LF increased to 1,8%; protein – to 2,9%. The energy value of bread from a mixture of rice flour and SFF LF remained at the level of energy value of bread from rice flour. The use of SFF LF in the production of gluten-free bread from rice flour is recommended. The dosage of SFF LF – 6% in a mixture with rice flour was determined.

Influence of phosphorylated rice flour on the quality of gluten-free bread

2017 ◽  
Vol 52 (5) ◽  
pp. 1291-1298 ◽  
Author(s):  
Dianini Hüttner Kringel ◽  
Gabriel da Silva Filipini ◽  
Myriam de las Mercedes Salas-Mellado
Keyword(s):  
Rice Flour ◽  
Gluten Free

Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread

2014 ◽  
Vol 18 (4) ◽  
pp. 319-324 ◽  
Author(s):  
Tae-Young Kang ◽  
◽  
Eunhye Choi ◽  
Hye Young Jo ◽  
Mi-Ra Yoon ◽  
...  
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Gluten Free
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