Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread
2014
Kang, T.Y., Sejong University, Seoul, Republic of Korea | Choi, E.H., Sejong University, Seoul, Republic of Korea | Cho, H.Y., Sejong University, Seoul, Republic of Korea | Yoon, M.R., RDA, Suwon, Republic of Korea | Lee, J.S., RDA, Suwon, Republic of Korea | Ko, S.H., Sejong University, Seoul, Republic of Korea
This study investigated the effects of the particle size distribution of rice flour on the quality of a gluten-free ricebread. Seolgaeng (SG), a type of japonica cultivar, was milled for producing rice flours and then screened using100, 200, and 300 mesh sieves for sorting the rice flour. Rice flour characteristics including: amylose content, dam-aged starch content, moisture content, average particle size and particle morphology were examined as well as thegluten-free rice bread characteristics: specific volume, crumb hardness, and appearance. The SG rice particlesshowed low starch damage compared to those milled of common rice cultivars since the starch granules of SG wererelatively round shaped. The specific volumes of gluten-free rice breads prepared with the flours passed through100, 200 and 300 mesh sieves were 3.19, 3.36 and 1.41mL/g respectively. In this study, the gluten-free rice breadprepared from the flour passed through the 200mesh sieve showed the best quality since the texture of its crumbswere relatively soft and the color of its crust appeared good.
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