Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
Xiang-Li Ding,
Lan-Jing Wang,
Ting-Ting Li,
Fei Wang,
Zhen-Yang Quan,
Meng Zhou,
Zhong-Yang Huo,
Jian-Ya Qian
Affiliations
Xiang-Li Ding
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
Lan-Jing Wang
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
Ting-Ting Li
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
Fei Wang
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
Zhen-Yang Quan
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
Meng Zhou
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
Zhong-Yang Huo
Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, Research Institute of Engineering Technology for Crop Industry, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
Jian-Ya Qian
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Food Science and Engineering and School of Tourism and Culinary Science, Yangzhou University, 196 West Huayang Ave., Yangzhou 225009, China
In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its batter were studied. The results showed that optimal PGRF was obtained when 50% total water was mixed with 1.0% rice flour and the mixture heated at 80 °C for 2 min. Supplementation with PGRF significantly improved the properties of GFRB by affecting its baking properties, textural properties, colour, and crumb grain features. Effects of PGRF on GFRB were mainly caused by the more closely packed gel structure of rice starch in the bread batter, the higher onset temperature during gelatinisation and the complex effect of PGRF on water-binding capacity in bread batter during the baking process. As the pre-gelatinisation parameters of flours and their effect on gluten-free baked products varied with grain variety, processing properties should be studied before using them, and emphasis should be placed on new techniques such as flour pre-gelatinisation to obtain gluten-free foods with improved quality.
