Effects of rice flour size fractions on gluten free rice bread

Jie Hae Park, Dong Chul Kim, Se Eun Lee, Oui Woung Kim, Hoon Kim, Seung Taik Lim, Sang Sook Kim

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Fractionation (F-1, F-2, and F-3) of semi-dry milled rice flour (SDMRF) was performed using air-classification wheel speeds (ACWS, 1,000, 2,000, and 3,000 rpm) to identify suitable size fractions for preparation of gluten-free rice bread (GFRB). Characteristics and effects of fractions on GFRB were investigated. Fractions had higher water absorption indices than unfractionated flour (control). Fractions were smaller in size, and the amount of damaged starch was larger for higher ACWS values. The F-1 fraction had higher peak viscosities and specific volumes than other fractions. The F-3 fraction had lower values. GFRB prepared using the F-1 fraction had a lighter air-cell structure and lower hardness than control bread. From sensory evaluations, the particle size of SDMRF affected the appearance of GFRB. GFRB prepared using the F-1 fraction had more uniform and smaller air-cells. The quality of GFRB can be improved by controlling the particle size of flour.

Original languageEnglish
Pages (from-to)1875-1883
Number of pages9
JournalFood Science and Biotechnology
Volume23
Issue number6
DOIs
Publication statusPublished - 2014 Jan 1

Fingerprint

rice flour
Glutens
Bread
Flour
gluten
breads
rice
Air
air
flour
particle size
Particle Size
cell structures
wheels
Oryza
Hardness
sensory evaluation
hardness
Viscosity
fractionation

Keywords

  • gluten-free
  • particle size
  • rice bread

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Park, J. H., Kim, D. C., Lee, S. E., Kim, O. W., Kim, H., Lim, S. T., & Kim, S. S. (2014). Effects of rice flour size fractions on gluten free rice bread. Food Science and Biotechnology, 23(6), 1875-1883. https://doi.org/10.1007/s10068-014-0256-4

Effects of rice flour size fractions on gluten free rice bread. / Park, Jie Hae; Kim, Dong Chul; Lee, Se Eun; Kim, Oui Woung; Kim, Hoon; Lim, Seung Taik; Kim, Sang Sook.

In: Food Science and Biotechnology, Vol. 23, No. 6, 01.01.2014, p. 1875-1883.

Research output: Contribution to journalArticle

Park, JH, Kim, DC, Lee, SE, Kim, OW, Kim, H, Lim, ST & Kim, SS 2014, 'Effects of rice flour size fractions on gluten free rice bread', Food Science and Biotechnology, vol. 23, no. 6, pp. 1875-1883. https://doi.org/10.1007/s10068-014-0256-4
Park, Jie Hae ; Kim, Dong Chul ; Lee, Se Eun ; Kim, Oui Woung ; Kim, Hoon ; Lim, Seung Taik ; Kim, Sang Sook. / Effects of rice flour size fractions on gluten free rice bread. In: Food Science and Biotechnology. 2014 ; Vol. 23, No. 6. pp. 1875-1883.
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