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Related Experiment Videos

[Performance of rice varieties in making bread without gluten].

R L Torres1, R J González, H D Sánchez

  • 1Instituto de Tecnología de Alimentos-Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.

Archivos Latinoamericanos De Nutricion
|September 17, 1999
PubMed
Summary

Seven rice genotypes were evaluated for gluten-free bread production. Genotypes Rico and H-144-7 showed the best baking performance, while waxy rices yielded lower quality bread, indicating relationships between hydration, amylose, and bread quality.

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Area of Science:

  • Food Science and Technology
  • Cereal Chemistry
  • Baking Science

Context:

  • Gluten-free bread production presents challenges in achieving desirable texture and quality.
  • Rice is a potential gluten-free alternative, but its technological properties vary significantly among genotypes.
  • Understanding the influence of rice characteristics on gluten-free bread is crucial for product development.

Purpose:

  • To evaluate the technological behavior of seven rice genotypes for gluten-free bread making.
  • To assess the impact of particle size and physicochemical properties (amylose, hydration) on rice's suitability for bread production.
  • To establish relationships between rice properties and the quality of gluten-free bread.

Summary:

  • Seven rice genotypes were tested for gluten-free bread production using a baking test.

Related Experiment Videos

  • Key physicochemical properties, including total and insoluble amylose content and hydration, were analyzed in relation to bread quality.
  • Genotypes Rico and H-144-7 demonstrated superior baking performance, whereas waxy rice varieties resulted in lower-quality bread.

    • Impact:

    • Identifies specific rice genotypes (Rico, H-144-7) suitable for high-quality gluten-free bread.
    • Highlights the importance of insoluble amylose content and hydration in determining the technological aptitude of rice for baking.
    • Provides insights for optimizing gluten-free bread formulations using different rice varieties.