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Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread

  • 0State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
International Journal of Biological Macromolecules +

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May 31, 2024

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May 31, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

This study shows that extruded rice starch with lower moisture content improves gluten-free brown rice bread quality. Specifically, it enhances dough properties and bread texture, making it a promising ingredient for high-quality gluten-free products.

Area Of Science

  • Food Science and Technology
  • Cereal Chemistry
  • Material Science

Background

  • Gluten-free bread production faces challenges in achieving desirable texture and quality.
  • Starch molecular structure significantly influences dough rheology and final baked product characteristics.

Purpose Of The Study

  • To investigate the impact of extruded rice starch (ERS) with varying molecular structures on gluten-free brown rice bread quality.
  • To determine the relationship between ERS molecular characteristics and dough rheological properties.

Main Methods

  • ERS was prepared at different moisture levels (20%, 30%, 40%).
  • Molecular weight and chain branching of ERS were analyzed.
  • Dough rheological properties (elasticity, deformation resistance) were measured.
  • Quality attributes of gluten-free brown rice bread (specific volume, texture, crumb structure) were evaluated after ERS supplementation.

Main Results

  • Decreased moisture content during ERS preparation resulted in smaller molecular weight and more short branched chains.
  • ERS supplementation improved dough elasticity and deformation resistance, with effectiveness in the order ERS40 > ERS30 > ERS20.
  • Supplementation with 10% ERS20 significantly increased bread cell density and specific volume, while decreasing hardness and mean cell size, improving springiness.

Conclusions

  • Extruded pregelatinized starches with reduced molecular weight and higher short-chain proportions enhance gluten-free brown rice bread quality.
  • ERS is a viable ingredient for improving the texture and overall quality of gluten-free bread.

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