Abstract
The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technological and nutritional characteristics in the market have increase the need of researching in this area. Few studies have analysed the simultaneous influence of different flour fractions from rice dry milling to formulate GF bread and its effects on rheology and product quality. The aim of this study was to characterize the chemical and physical properties of rice milling fractions (flour, coarse, bran); and to evaluate the effect of these fractions on rheology, and quality of GF bread. High fibre content (31.5%) and good hydration and functional properties demonstrated the suitability of bran for food development. A mixture design with three components was used. Pasting parameters, bread specific volume (BSV), firmness and colour intensity (Chr) responses were fitted to linear and quadratic polynomial models. The presence of bran in the blends reduced almost all pasting parameters. The optimal mixture proportion was flour:coarse:bran (45:35:20), presenting a BSV 1.7 ± 0.1 cm3/g; firmness 0.23 ± 0.01 MPa, and Chr 23.8 ± 0.4. A portion (50 g) of GF bread increased four times the dietary fibre intake. The utilization of different rice fractions to formulate GF bread improved the product quality and enhance the nutritional profile.
Similar content being viewed by others
Abbreviations
- CD:
-
Celiac disease
- GF:
-
Gluten-free
- aw :
-
Water activity
- ρ:
-
Apparent density
- υ:
-
Specific volume
- OHC:
-
Oil holding capacity
- SC:
-
Swelling capacity
- WHC:
-
Water holding capacity
- WRC:
-
Water retention capacity
- BSV:
-
Bread specific volume
- Chr:
-
Chroma
- PPMC:
-
Pearson product–moment correlation
References
AOAC (2005) Official methods of analysis of the association of official analytical chemists, 18th edn. AOAC Inc., USA
Cajas Locke JE, González LC, Loubes MA, Tolaba MP (2019) Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes. LWT Food Sci Technol 113:108299. https://doi.org/10.1016/j.lwt.2019.108299
Capriles VD, Arêas JAG (2014) Novel approaches in gluten-free breadmaking: Interface between food science, nutrition, and health. Compr Rev Food Sci Food Saf 13:871–890. https://doi.org/10.1111/1541-4337.12091
Capriles VD, dos Santos FG, Arêas JAG (2016) Gluten-free breadmaking: improving nutritional and bioactive compounds. J Cereal Sci 67:83–91. https://doi.org/10.1016/j.jcs.2015.08.005
Collar C, Andreu P, Martínez JC, Armero E (1999) Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocoll 13:467–475. https://doi.org/10.1016/S0268-005X(99)00030-2
Cornell JA (2002) Experiments with mixture-designs, models and the analysis of mixture data. Wiley, New Jersey, p 631
Cornford SJ, Axford DWE, Elton GAH (1964) Elastic modulus of bread crumb in linear compression in relation to staling. Cereal Chem 41:216–229
Czaja-Bulsa G (2015) Non coeliac gluten sensitivity—a new disease with gluten intolerance. Clin Nutr 189–194. https://doi.org/10.1016/j.clnu.2014.08.012
Damodaran S, Parkin K, Fennema O (2008) Fennema’s food chemistry, 4th edn. CRC Press, Boca Raton
Dang JMC, Copeland L (2004) Genotype and environmental influences on pasting properties of rice flour. Cereal Chem 81:486–489. https://doi.org/10.1094/CCHEM.2004.81.4.486
Daou C, Zhang H (2011) Physico-chemical properties and antioxidant activities of dietary fiber derived from defatted rice bran. Adv J Food Sci Technol 3:339–347
de Escalada Pla M, Rojas AM, Gerschenson LN (2013) Effect of butternut (Cucurbita moschata Duchesne ex Poiret) fibres on bread making, quality and staling. Food Bioprocess Technol 6:828–838. https://doi.org/10.1007/s11947-011-0744-y
de Escalada Pla MF, Uribe M, Fissore EN et al (2010) Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes. J Food Eng 96:239–248. https://doi.org/10.1016/j.jfoodeng.2009.07.018
de la Hera E, Martinez M, Oliete B, Gómez M (2013) Influence of flour particle size on quality of gluten-free rice cakes. Food Bioprocess Technol 6:2280–2288. https://doi.org/10.1007/s11947-012-0922-6
de la Hera E, Rosell CM, Gomez M (2014) Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chem 151:526–531. https://doi.org/10.1016/j.foodchem.2013.11.115
European Commission (2019). Circular Economy. Implementation of the Circular Economy Action Plan. https://ec.europa.eu/environment/circular-economy/ Accessed 26 February 2020
Demirkesen I, Mert B, Sumnu G, Sahin S (2010) Utilization of chesnut flour in gluten-free bread formulations. J Food Eng 101:329–336. https://doi.org/10.1016/j.jfoodeng.2010.07.017
Food and Agriculture Organization (FAO). 2017. FAOSTAT Data. https://www.fao.org/faostat/en/#data/QC Accessed 26 February 2020
Ferreira SLC, Silva Junior MM, Felix CSA et al (2017) Multivariate optimization techniques in food analysis—a review. Food Chem. https://doi.org/10.1016/j.foodchem.2017.11.114
Genevois C, Pieniazek F, Messina V et al (2019) Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei. Lwt 105:23–29. https://doi.org/10.1016/j.lwt.2019.01.057
Gul K, Yousuf B, Singh AK et al (2015) Rice bran: Nutritional values and its emerging potential for development of functional food—A review. Bioact Carbohydr Diet Fibre 6:24–30. https://doi.org/10.1016/j.bcdf.2015.06.002
Henggeler JC, Veríssimo M, Ramos F (2017) Non-coeliac gluten sensitivity: a review of the literature. Trends Food Sci Technol 66:84–92. https://doi.org/10.1016/j.tifs.2017.05.018
Jang K, Hong YE, Moon Y et al (2018) Exploring the applicability of tamarind gum for making gluten-free rice bread. Food Sci Biotechnol 27:1639–1648. https://doi.org/10.1007/s10068-018-0416-z
Khir R, Pan Z (2019) Rice. In: Pan Z, Zhang R, Zicari S (eds) Integrated processing technologies for food and agricultural by-products. Elsevier Inc., Amsterdam, pp 21–58
Martínez MM, Díaz Á, Gómez M (2014) Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. J Food Eng 142:49–56. https://doi.org/10.1016/j.jfoodeng.2014.06.020
Martins ZE, Pinho O, Ferreira IMPLVO (2017) Food industry by-products used as functional ingredients of bakery products. Trends Food Sci Technol 67:106–128. https://doi.org/10.1016/j.tifs.2017.07.003
Mora YN, Contreras JC, Aguilar CN et al (2013) Chemical composition and functional properties from different sources of dietary fiber. Am J Food Nutr Nutr 1:27–33. https://doi.org/10.12691/ajfn-1-3-2
Onipe OO, Beswa D, Jideani AIO (2017) Effect of size reduction on colour, hydration and rheological properties of wheat bran. Food Sci Technol 37:389–396. https://doi.org/10.1590/1678-457x.12216
Pareyt B, Finnie SM, Putseys JA, Delcour JA (2011) Lipids in bread making: sources, interactions, and impact on bread quality. J Cereal Sci 54:266–279. https://doi.org/10.1016/j.jcs.2011.08.011
Phimolsiripol Y, Mukprasirt A, Schoenlechner R (2012) Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J Cereal Sci 56:389–395. https://doi.org/10.1016/j.jcs.2012.06.001
Qian H, Zhang H (2013) Rice flour and related products. In: Bhandari B, Bansal N, Zhang M, Schuch P (eds) Handbook of Food Powders: Processes and Properties. Woodhead Publishing Limited, pp 553–575
Raghavendra SN, Rastogi NK, Raghavarao KSMS, Tharanathan RN (2004) Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. Eur Food Res Technol 218:563–567. https://doi.org/10.1007/s00217-004-0889-2
Roman L, Belorio M, Gomez M (2019) Gluten-free breads: the gap between research and commercial reality. Compr Rev Food Sci Food Saf 18:690–702. https://doi.org/10.1111/1541-4337.12437
Sabanis D, Lebesi D, Tzia C (2009) Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT Food Sci Technol 42:1380–1389. https://doi.org/10.1016/j.lwt.2009.03.010
Scheffe H (1963) The simplex-centroid design for experiments with mixtures. J R Stat Soc Ser B (Methodological) 25:235–263
Vici G, Belli L, Biondi M, Polzonetti V (2016) Gluten free diet and nutrient deficiencies: a review. Clin Nutr 35:1236–1241. https://doi.org/10.1016/j.clnu.2016.05.002
Acknowledgements
The authors acknowledge the financial support from Universidad de Buenos Aires (UBACyT- 2018-2020 20020170100092), from Universidad Nacional de Entre Ríos (PID UNER 9112) the National Agency of Scientific and Technical Research (PICT 2016-3552; PICT 2018-01019) and National Scientific and Technical Research Council of Argentina (CONICET) and Cooperative Villa Elisa.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Genevois, C.E., Grenóvero, M.S. & de Escalada Pla, M.F. Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread. J Food Sci Technol 58, 3913–3923 (2021). https://doi.org/10.1007/s13197-020-04852-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04852-1