Technological aspects of rice gluten-free bread production
Keywords:gluten-free rice bread, gelatin, agar, hydrocolloids, gas-forming ability, a specific bread volume, porosity, fermentation rate, baking, shrinkage
The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread production – the amount of yeast 1.5% by flour weight, dough moisture 60%, duration of fermentation, and proofing 70 minutes. The prescribed amount of yeast, salt, agar, and gelatin was dissolved in water at 35 ºC and mixed with the specified amount of rice flour. The dough was kneaded for 15 minutes. The dough was placed in the mould and left to ferment for 40 minutes and stand for 30 minutes at the temperature of 30 ºC. After fermentation, the dough was divided into pieces weighing 50 grams, placed in baking tins, and baked for 35 – 40 minutes at the temperature of 180 ºC. Since adding polysaccharides and protein improvers to the recipe of gluten-free dough to regulate its technological properties can significantly affect the intensity of fermentation and the activity of amylolytic enzymes of flour, studied the dynamics of carbon dioxide release gluten-free rice dough. It was found that additives of protein nature increase the amount of carbon dioxide accumulation in gluten-free dough by 33 – 44%. It is experimentally substantiated that the recommended duration of fermentation of rice flour dough with the addition of gelatin is 45 – 50 min, with the addition of agar 25 – 30 min, and the mixture of gelatin and agar 35 – 45 min. It is established that to achieve full readiness of bread based on rice flour, it is possible after 35 minutes of baking at 200 ºC. When extending the duration of heat treatment, the quality of bread does not change, so long-term heat treatment is not economically feasible.
Pushmina, I. N. (2010). Formation of functional bakery products' quality and consumer properties using vegetable additives. In Bulletin of the Krasnoyarsk State Agrarian University.
Ivanova, T. N. (2004). Commodity research and examination of grain flour products: a textbook for students: higher textbook institutions. Ed. Center "Academy", 288 p.
Lisyuk, G. M. (2009). Technology of flour confectionery and bakery products: Textbook. Sumy: VTD "University Book", 464 p.
Medvedev, G. M. (2000). Technology of pasta production. Kolos, 272 p.
Matsuoka, D., & Nakasako, M. (2013). Application of empirical hydration distribution functions around polar atoms for assessing hydration structures of proteins. In Chemical physics (Vol. 419, pp. 59–64). Elsevier. https://doi.org/10.1016/j.chemphys.2012.12.040
Rascio, A., Nicastro, G., Carlino, E., & Di Fonzo, N. (2005). Differences for bound water content as estimated by pressure–volume and adsorption isotherm curves. In Plant Science (Vol. 169, Issue 2, pp. 395–401). Elsevier. https://doi.org/10.1016/j.plantsci.2005.03.026
Fessas, D., & Schiraldi, A. (2001). Water properties in wheat flour dough I: classical thermogravimetry approach. In Food Chemistry (Vol. 72, Issue 2, pp. 237–244). Elsevier. https://doi.org/10.1016/S0308-8146(00)00220-X
Jane, J. (2009). Structural Features of Starch Granules II. In Starch (pp. 193–236). Elsevier. https://doi.org/10.1016/b978-0-12-746275-2.00006-9
Poutanen, K., Sozer, N., & Della Valle, G. (2014). How can technology help to deliver more of grain in cereal foods for a healthy diet? In Journal of Cereal Science (Vol. 59, Issue 3, pp. 327–336. Elsevier. https://doi.org/10.1016/j.jcs.2014.01.009
Dotsenko, V., Medvid, I., Shydlovska, O., & Ishchenko, T. (2019). Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread. In Eastern-European Journal of Enterprise Technologies (Vol. 1, Issue 11 (97), pp. 42–51). Private Company Technology Center. https://doi.org/10.15587/1729-4061.2019.154957
Morais, E. C., Cruz, A. G., Faria, J. A. F., & Bolini, H. M. A. (2014). Prebiotic gluten-free bread: Sensory profiling and drivers of liking. In LWT - Food Science and Technology (Vol. 55, Issue 1, pp. 248–254). Elsevier BV. https://doi.org/10.1016/j.lwt.2013.07.014
Mancebo, C. M., San Miguel, M. Á., Martínez, M. M., & Gómez, M. (2015). Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. In Journal of Cereal Science (Vol. 61, pp. 8–15). Elsevier BV. https://doi.org/10.1016/j.jcs.2014.10.005
Gómez, M., & S. Sciarini, L. (2015). Gluten-Free Bakery Products and Pasta. In Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods (pp. 565–604). OmniaScience. https://doi.org/10.3926/oms.265
Trappey, E. F., Khouryieh, H., Aramouni, F., & Herald, T. (2014). Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. In Food Science and Technology International (Vol. 21, Issue 3, pp. 188–202). SAGE Publications. https://doi.org/10.1177/1082013214523632
Marston, K., Khouryieh, H., & Aramouni, F. (2014). Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment. In Food Science and Technology International (Vol. 21, Issue 8, pp. 631–640). SAGE Publications. https://doi.org/10.1177/1082013214559311
Hager, A.-S., & Arendt, E. K. (2013). Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. In Food Hydrocolloids (Vol. 32, Issue 1, pp. 195–203). Elsevier BV. https://doi.org/10.1016/j.foodhyd.2012.12.021
Mariotti, M., Pagani, M. A., & Lucisano, M. (2013). The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. In Food Hydrocolloids (Vol. 30, Issue 1, pp. 393–400). Elsevier BV. https://doi.org/10.1016/j.foodhyd.2012.07.005
Korus, J., Witczak, M., Ziobro, R., & Juszczak, L. (2015). The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread. In European Food Research and Technology (Vol. 240, Issue 6, pp. 1135–1143). Springer Science and Business Media LLC. https://doi.org/10.1007/s00217-015-2417-y
Aguilar, N., Albanell, E., Miсarro, B., & Capellas, M. (2016). Chestnut flour sourdough for gluten-free bread making. In Eur. Food Res. Technol. (Vol. 242, pp.1795–1802). Springer. https://doi.org/10.1007/s00217-016-2679-z
Aguilar, N., Albanell, E., Miñarro, B., & Capellas, M. (2015). Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. In LWT - Food Science and Technology (Vol. 62, Issue 1, pp. 225–232). Elsevier BV. https://doi.org/10.1016/j.lwt.2014.12.045
Shanina, O., Minchenko, S., Gavrysh, T., Sukhenko, Y., Sukhenko, V., Vasyliv, V., Miedviedieva, N., Mushtruk, M., Stechyshyn, M., & Rozbytska, T. (2020). Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 189–201). HACCP Consulting. https://doi.org/10.5219/1200
Morreale, F., Garzón, R., & Rosell, C. M. (2018). Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose. In Food Hydrocolloids (Vol. 77, pp. 629–635). Elsevier BV. https://doi.org/10.1016/j.foodhyd.2017.11.004
Moreira, R., Chenlo, F., & Torres, M. D. (2013). Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. In LWT - Food Science and Technology (Vol. 50, Issue 1, pp. 160–166). Elsevier BV. https://doi.org/10.1016/j.lwt.2012.06.008
Moreira, R., Chenlo, F., & Torres, M. D. (2012). Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours. In Food and Bioprocess Technology (Vol. 6, Issue 6, pp. 1476–1485). Springer Science and Business Media LLC. https://doi.org/10.1007/s11947-012-0927-1
Ziobro, R., Witczak, T., Juszczak, L., & Korus, J. (2013). Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. In Food Hydrocolloids (Vol. 32, Issue 2, pp. 213–220). Elsevier BV. https://doi.org/10.1016/j.foodhyd.2013.01.006
Shanina, O., Galyasnyj, I., Gavrysh, T., Dugina, K., Sukhenko, Y., Sukhenko, V., Miedviedieva, N., Mushtruk, M., Rozbytska, T., & Slobodyanyuk, N. (2019). Development of gluten-free non-yeasted dough structure as factor of bread quality formation. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 971–983). HACCP Consulting. https://doi.org/10.5219/1201
Pertsevoy, F., Gurskyi, P., Kondrashyna, L., Shilman, L., Melnyk, O., Fedak, N., Omelchenko, S., Kis, V., Lukjanov, I., & Mitiashkina, T. (2019). Determining the effect of formulation components on the physical-chemical processes in a semi-finished flour whipped product under programmed changes in temperature. In Eastern-European Journal of Enterprise Technologies (Vol. 6, Issue 11 (102), pp. 49–56). Private Company Technology Center. https://doi.org/10.15587/1729-4061.2019.186557
Kuznetsova, L. I. (2010). Scientific basis of bread technology using sourdough rye flour with improved biotechnological properties [Doctoral dissertation]. 50 p.
Zapototskaya, E. V., Pichkur, V. Ya., & Lysy, A. V. (2013). Investigation of the rheological properties of hydrocolloids. In Science and education a new dimension (Vol. 2, pp. 207–210). Society for Cultural and Scientific Progress in Central and Eastern Europe.
Drobot, V. I. (2011). The use of buckwheat flour in the production of gluten-free bread. In V. I. Drobot, A. M. Grishchenko, & L. A. Michonik. In Storage and processing of grain (Issue 4 (142), pp. 61–62).
Fedin, M. A. (1988). Methodology of state variety testing of agricultural crops. Technological assessment of cereals, cereals and legumes. Kalinin City Printing House of Management Publishing House, 122 p.
Shanina O., Dugina K., Zverev V., Gavrish T., Domahina M., & Lobacheva N. (2012). Production challenges of enriched flour products. In European Science and Technology: materials of the III international research and practise conference (Vol.1, pp. 248–252). Publishing office Vela Verlag Waldkraiburg.
How to Cite
Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).