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[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
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.
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.
- 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.