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Effect of amylose content in rice flour on batter rheology and bread baking quality

2020; Wiley; Volume: 44; Issue: 6 Linguagem: Inglês

10.1111/jfpp.14462

1745-4549

Hiroko Yano, T. Koda, Naoko Fujita, Akihiro Nishioka,

Phytase and its Applications

Journal of Food Processing and PreservationVolume 44, Issue 6 e14462 ORIGINAL ARTICLE Effect of amylose content in rice flour on batter rheology and bread baking quality Hiroko Yano, Hiroko Yano orcid.org/0000-0002-4216-6530 Graduate School of Organic Materials Science, Yamagata University, Yonezawa, JapanSearch for more papers by this authorTomonori Koda, Tomonori Koda orcid.org/0000-0002-9003-9915 Graduate School of Organic Materials Science, Yamagata University, Yonezawa, JapanSearch for more papers by this authorNaoko Fujita, Naoko Fujita Department Biological Production, Akita Prefectural University, Akita, JapanSearch for more papers by this authorAkihiro Nishioka, Corresponding Author Akihiro Nishioka nishioka@yz.yamagata-u.ac.jp orcid.org/0000-0003-1733-8027 Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Japan Correspondence Akihiro Nishioka, Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Yamagata 992-8510, Japan. Email: nishioka@yz.yamagata-u.ac.jpSearch for more papers by this author Hiroko Yano, Hiroko Yano orcid.org/0000-0002-4216-6530 Graduate School of Organic Materials Science, Yamagata University, Yonezawa, JapanSearch for more papers by this authorTomonori Koda, Tomonori Koda orcid.org/0000-0002-9003-9915 Graduate School of Organic Materials Science, Yamagata University, Yonezawa, JapanSearch for more papers by this authorNaoko Fujita, Naoko Fujita Department Biological Production, Akita Prefectural University, Akita, JapanSearch for more papers by this authorAkihiro Nishioka, Corresponding Author Akihiro Nishioka nishioka@yz.yamagata-u.ac.jp orcid.org/0000-0003-1733-8027 Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Japan Correspondence Akihiro Nishioka, Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Yamagata 992-8510, Japan. Email: nishioka@yz.yamagata-u.ac.jpSearch for more papers by this author First published: 31 March 2020 https://doi.org/10.1111/jfpp.14462Citations: 10Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The effect of amylose content in rice batter without wheat on the baking quality and rheological property of rice bread was assessed. Bread was made with waxy and non-waxy rice flours of similar amylopectin structure at various mixing ratios. The quality of rice bread was evaluated by the expansion ratio. The use of rice flours with similar amylopectin structure controls for the effect of differences in amylopectin structure caused by mixing different rice types. The expansion ratio of bread increased in a rice flour amylose content-dependent manner. Rheological data showed that high viscosity batters maintained the foam structure generated during proofing, which was related to the high amylose content of the rice flour. An iodine coloration experiment confirmed that the origin of the high viscosity of high amylose rice batters was the elution of amylose into the water surrounding the rice particles in the batter. Practical applications In this study, rice bread was made without additives. The batter was made by mixing waxy and non-waxy rice flours. Storage modulus of the batter was affected by alterations in the mixing ratio of rice flours. Storage modulus of the batter showed a tendency to increase as the ratio of non-waxy rice increased. The use of high amylose rice flours allowed for the rice batter to be proofed and processed as bread. Practical application of this study is the development of various gluten-free foods such as bread, pasta, and pizza using rice flour without wheat. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Volume44, Issue6June 2020e14462 RelatedInformation