Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type

Ehsan Feizollahi; Leila Mirmoghtadaie; Mohammad Amin Mohammadifar; Sahar Jazaeri; Haleh Hadaegh; Bahman Nazari; Sajjad Lalegani

doi:10.1111/jtxs.12326

Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type

J Texture Stud. 2018 Feb 8. doi: 10.1111/jtxs.12326. Online ahead of print.

Authors

Ehsan Feizollahi¹, Leila Mirmoghtadaie², Mohammad Amin Mohammadifar³, Sahar Jazaeri², Haleh Hadaegh⁴, Bahman Nazari², Sajjad Lalegani⁵

Affiliations

¹ Student's Research Committee, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
² Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
³ Food Production Engineering, DTU Food, Technical University of Denmark, Lyngby, Denmark.
⁴ Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.
⁵ Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.

PMID: 29417578
DOI: 10.1111/jtxs.12326

Abstract

This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones. The granules' average size was 3.17-4.9 µm. The specific volume of the breads showed no correlation with either the damaged starch content or the amylose content, but had a significant negative correlation with hardness (r = -.923, p < .05). The crumb hardness of bread was positively correlated with water-binding capacity and was affected by elastic modulus of dough. Results of predicted glycemic index were in accordance with total carbohydrates. Khouzestan received the highest score in sensory evaluation test. Based on the outcomes for bread-quality attributes, Khouzestan from the warm and dry region, which is a cheaper rice variety in Iran, was the most appropriate variety for GFB production. Moreover, it was determined that the rice varieties currently used in commercial manufacture of gluten-free bread do not necessarily yield the highest-quality bread.

Practical applications: Gluten-free breads (GFBs) are generally used by Coeliac patients. In comparison to wheat bread, the quality of GFBs is lower. Rice is one of the main ingredients of GFBs' formulation, thence by determining the quality-related features of the rice, improvement in the final product could be achieved. In addition, by implementing the cheap and the broken rice variety, the price of the final product could be decreased and be more affordable for the patients.

Keywords: digestion; gluten-free bread; rice; texture.