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

doi:10.1007/s10068-014-0256-4

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

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

22 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 language	English
Pages (from-to)	1875-1883
Number of pages	9
Journal	Food Science and Biotechnology
Volume	23
Issue number	6
DOIs	https://doi.org/10.1007/s10068-014-0256-4
Publication status	Published - 2014 Oct 25

Keywords

gluten-free
particle size
rice bread

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-014-0256-4

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title = "Effects of rice flour size fractions on gluten free rice bread",

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.",

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author = "Park, {Jie Hae} and Kim, {Dong Chul} and Lee, {Se Eun} and Kim, {Oui Woung} and Hoon Kim and Lim, {Seung Taik} and Kim, {Sang Sook}",

note = "Funding Information: Acknowledgments This research was financially supported by the Korea Institute of Planning and Evaluation for Technology, Agriculture, Forestry, and Fisheries (IPET). Publisher Copyright: {\textcopyright} 2014, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.",

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AU - Park, Jie Hae

AU - Kim, Dong Chul

AU - Lee, Se Eun

AU - Kim, Oui Woung

AU - Kim, Hoon

AU - Lim, Seung Taik

AU - Kim, Sang Sook

N1 - Funding Information: Acknowledgments This research was financially supported by the Korea Institute of Planning and Evaluation for Technology, Agriculture, Forestry, and Fisheries (IPET). Publisher Copyright: © 2014, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.

PY - 2014/10/25

Y1 - 2014/10/25

N2 - 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.

AB - 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.

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Effects of rice flour size fractions on gluten free rice bread

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