scholarly journals Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten

2009 ◽  
Vol 15 (4) ◽  
pp. 439-448 ◽  
Author(s):  
Etsuko ARAKI ◽  
Tatsuya M. IKEDA ◽  
Kanae ASHIDA ◽  
Kanenori TAKATA ◽  
Mikiko YANAKA ◽  
...  
Keyword(s):  
Rice Flour ◽  
Loaf Volume ◽  
Flour Properties

Effect of hydrocolloids on selected properties of gluten-free dough and bread

2011 ◽  
Vol 17 (4) ◽  
pp. 279-291 ◽  
Author(s):  
D. Sabanis ◽  
C. Tzia
Keyword(s):  
Chemical Structure ◽  
Moisture Absorption ◽  
Guar Gum ◽  
Corn Starch ◽  
Rice Flour ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Gluten Free ◽  
Trained Panel ◽  
Different Origins

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

scholarly journals Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

2019 ◽  
Vol 7 (2) ◽  
pp. 488-495
Author(s):  
Adeyeye S. A. O ◽  
Bolaji O. T ◽  
Abegunde T. A ◽  
Adebayo-Oyetoro A. O ◽  
Tiamiyu H. K ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Composite Flour ◽  
Loaf Volume ◽  
Moisture Contents ◽  
Sensory Analyses ◽  
Composite Bread

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

scholarly journals Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread

2010 ◽  
Vol 16 (4) ◽  
pp. 305-312 ◽  
Author(s):  
Kanae ASHIDA ◽  
Etsuko ARAKI ◽  
Shuichi IIDA ◽  
Takeshi YASUI
Keyword(s):  
Loaf Volume ◽  
White Rice ◽  
Flour Properties

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

2020 ◽  
Vol 27 (1) ◽  
pp. 13-21 ◽  
Author(s):  
Hayat Bourekoua ◽  
Urszula Gawlik-Dziki ◽  
Renata Różyło ◽  
Mohammed N Zidoune ◽  
Dariusz Dziki
Keyword(s):  
Antioxidant Activities ◽  
Structural Parameters ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Optimum Level ◽  
Loaf Volume ◽  
Gluten Free ◽  
Fruit Powder

In this study, we evaluated the effect of enrichment of bread using acerola fruit powder on the physical, sensorial and antioxidant properties of gluten-free breads. We tested different proportions of acerola fruit powder (0–5% w/w) in rice flour. According to the results, loaf volume increased from 423.33 cm3 to 571.67 cm with increasing amount of acerola fruit powder cm3 with increasing amount of acerola fruit powder (from 0 to 5% w/w). Acerola fruit powder improved the structural parameters of the crumb by increasing the size and area fraction of cells. All tested quantities of acerola fruit powder improved textural parameters by decreasing firmness and chewiness and by increasing springiness. In addition, acerola fruit powder positively affected the antioxidant properties of enriched breads. The total phenolic content and antioxidant activity of extracts was found to be increased with the addition of acerola fruit powder. All antioxidant activities were found to be increased with increasing quantities of acerola fruit powder. The sensory attributes of the bread showed that a partial replacement of the rice flour with up to 3% of acerola fruit powder provided satisfactory results. The optimum level of acerola fruit powder for all parameters tested was found to be 3% w/w.

scholarly journals Development of Jasmine Rice Flour Properties as a Safe and Efficient Ingredient for Compact Powder

2020 ◽  
Vol 11 (1) ◽  
pp. 248
Author(s):  
Suekanya Jarupinthusophon ◽  
Oraphan Anurukvorakun
Keyword(s):  
Physical Properties ◽  
Water Resistance ◽  
Rice Flour ◽  
Shea Butter ◽  
Protection Factor ◽  
Compact Powder ◽  
Flour Properties ◽  
Jasmine Rice ◽  
Good Coverage ◽  
Rice Powder

Natural flour is usually not used directly in compact powder since there are some drawbacks, such as roughness and poor skin adhesion. The purpose of this research was to investigate the extraction and modification of jasmine rice flour using polyethylene glycol (PEG)-50 shea butter. The physical properties in terms of flowability and water resistance of the modified rice flour were investigated and compared with talcum. The modified rice flour was used as the ingredient to develop the compact powder by replacing talcum, which is the main ingredient in compact powder that provides the slipperiness and spread properties, but it is quite harmful. The results of this research revealed that the physical properties of the modified powder changed in terms of flowability and water-resistance by PEG-50 shea butter. The modified rice flour provided better physical properties compared to non-modified rice powder. The modified rice powder, a safe ingredient, could replace 100% talcum in the developed compact powder. Furthermore, the developed compact powder provided Sun Protection Factor (SPF) greater than 15, or 93%, UVB protection, good coverage with a natural appearance, smoothness, diffusion, softness of the skin, and a higher satisfaction level compared with the commercial product.

scholarly journals Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
pp. 30-38
Author(s):  
Delia Quintana Zavala
Keyword(s):  
Lactobacillus Acidophilus ◽  
Specific Volume ◽  
Rice Flour ◽  
Raw Material ◽  
Oil Absorption ◽  
Gluten Free ◽  
Bifidobacterium Animalis ◽  
Agave Angustifolia ◽  
Flour Properties ◽  
Emulsifying Capacity

Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, the effect of different mixtures of rice flour (RF) and Chayotextle flour (CF) on the final properties of cookies and the prebiotic capacity when adding agave fructans (AF) was evaluated. Flour properties (water and oil absorption, emulsifying capacity) and cookies (diameter, thickness, specific volume, color, hardness and prebiotic capacity) were determined. CF presented higher emulsifying capacity, absorption of water and oil (27.1 %, 66.22 % and 95.93 %, respectively). The cookies with CF and AF reached the highest values in physical properties (65.10-66.82 mm in diameter, 9.36-10.04 mm thickness, 1.72-2.07 mL/g specific volume and 201.82 N in hardness). CF and the CF-AF formulation showed ability promoted the growth of both strains studied: Lactobacillus acidophilus LA-3 and Bifidobacterium animalis ssp. Lactis, reaching values of up to 9.82 log10 CFU/g and 9.85 log10 CFU/g (CF) respectively, in a period of 24 h. The CF and the addition of FA improved the properties of the cookies and proved to be a possible prebiotic source.

scholarly journals Production of a sophorolipid biosurfactant by Wickerhamomyces anomalus MUE24 and its use for modification of rice flour properties

ScienceAsia ◽  
2020 ◽  
Vol 46 (1) ◽  
pp. 11
Author(s):  
Tiwaporn Punrata ◽  
Jiraporn Thaniyavarn ◽  
Suchada Chanprateep Napathorn ◽  
Jirarat Anuntagool ◽  
Suthep Thaniyavarn
Keyword(s):  
Rice Flour ◽  
Wickerhamomyces Anomalus ◽  
Flour Properties

scholarly journals Effect of red Jasmine rice replacement on rice flour properties and noodle qualities

2018 ◽  
Vol 28 (1) ◽  
pp. 25-34
Author(s):  
Supaluck Kraithong ◽  
Suyong Lee ◽  
Saroat Rawdkuen
Keyword(s):  
Rice Flour ◽  
Flour Properties ◽  
Jasmine Rice

scholarly journals Influence of Rice Variety and Freezing on Flour Properties

2021 ◽  
Vol 11 (12) ◽  
pp. 5716
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Water Solubility ◽  
Fine Particles ◽  
Amylose Content ◽  
Rice Variety ◽  
Rice Flour ◽  
Freezing Process ◽  
Rice Varieties ◽  
Grinding Processes ◽  
Flour Properties ◽  
Starch Retrogradation

Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of flours. In case of both rice varieties, the percentage of fine particles increased in the flours obtained from frozen rice. Freezing caused the increase of the flour yields from 45.5–50.9% to 54.6–56.5% and the decrease of the flour fineness modules. Moreover, the amylose content and starch damage registered changes when grinding frozen rice, but in case of those parameters, the values are influenced additionally by the native starch properties of variety and most probably by the texture of the endosperm. The swelling power, water solubility index, and gelatinization temperature were higher in flour from frozen rice compared to the flour from non-frozen rice. The modifications generated by rice freezing prior to grinding resulted in increased mechanical properties and decreased thermo-mechanical weakening of proteins. The hardness of the gel was directly correlated with the amylose content, while the freezing process led to the increase of the dough breakdown and starch retrogradation.

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