High Protein Rice Flour in the Development of Gluten-Free Bread

There is a need for acceptable gluten-free foods that provide greater protein. Rice is used in gluten-free products and new higher protein rice varieties now exist. Stores surveyed for products with rice flour as the main ingredient showed 36% snacks and 13% breads, with baked snacks 1.3 g protein/s...

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Bibliographic Details
Published in:Journal of culinary science & technology 2021-07, Vol.19 (4), p.315-330
Main Authors: Paz, Gabriella M., King, Joan M., Prinyawiwatkul, Witoon
Format: Article
Language:English
Subjects:
Aroma
Bakery products
Bread
Flour
formulation
Gluten
gluten-free
market survey
New varieties
Proteins
Rice
Rice flour
sensory analysis
Sensory evaluation
Snack foods
Texture
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Summary:There is a need for acceptable gluten-free foods that provide greater protein. Rice is used in gluten-free products and new higher protein rice varieties now exist. Stores surveyed for products with rice flour as the main ingredient showed 36% snacks and 13% breads, with baked snacks 1.3 g protein/serving. Bread was chosen as the focus for testing higher protein rice flour (HPR). HPR were compared to commercial rice flours (CW) for pasting properties, protein, fat, and fiber content. Gluten-free bread was prepared and tested for color and texture. A consumer sensory study rated appearance, aroma, texture, and taste of the breads. Brown and white HPR were 10.1% and 9.25% protein. There were no differences in acceptance of breads made with any flour. Health benefit information for HPR breads increased purchase intent. Rice flour with greater protein can be used in gluten-free rice flour baked goods without affecting properties.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2020.1768994