Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality

Qin, Wanyu; Xi, Huihan; Wang, Aixia; Gong, Xue; Chen, Zhiying; He, Yue; Wang, Lili; Liu, Liya; Wang, Fengzhong; Tong, Litao

doi:10.3390/molecules27175403

Open AccessArticle

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality

by

Wanyu Qin

^†,

Huihan Xi

^†,

Aixia Wang

,

Xue Gong

,

Zhiying Chen

,

Yue He

,

Lili Wang

,

Liya Liu

,

Fengzhong Wang

^* and

Litao Tong

^*

Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

^*

Authors to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Molecules 2022, 27(17), 5403; https://doi.org/10.3390/molecules27175403

Submission received: 10 July 2022 / Revised: 19 August 2022 / Accepted: 20 August 2022 / Published: 24 August 2022

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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Abstract

The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G′ and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread.

Keywords: ultrasound; semidry-milled rice flour; rice bread; properties

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MDPI and ACS Style

Qin, W.; Xi, H.; Wang, A.; Gong, X.; Chen, Z.; He, Y.; Wang, L.; Liu, L.; Wang, F.; Tong, L. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. Molecules 2022, 27, 5403. https://doi.org/10.3390/molecules27175403

AMA Style

Qin W, Xi H, Wang A, Gong X, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. Molecules. 2022; 27(17):5403. https://doi.org/10.3390/molecules27175403

Chicago/Turabian Style

Qin, Wanyu, Huihan Xi, Aixia Wang, Xue Gong, Zhiying Chen, Yue He, Lili Wang, Liya Liu, Fengzhong Wang, and Litao Tong. 2022. "Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality" Molecules 27, no. 17: 5403. https://doi.org/10.3390/molecules27175403

APA Style

Qin, W., Xi, H., Wang, A., Gong, X., Chen, Z., He, Y., Wang, L., Liu, L., Wang, F., & Tong, L. (2022). Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. Molecules, 27(17), 5403. https://doi.org/10.3390/molecules27175403

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Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality

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