title: Effect of water content and flour particle size on gluten-free bread quality and digestibility.
abstract: The impact of dough hydration level and particle size distribution of the rice flour on the gluten free bread quality and in vitro starch hydrolysis was studied. Rice flour was fractionated in fine and coarse parts and mixed with different amounts of water (70%, 90% and 110% hydration levels) and the rest of ingredients used for making gluten free bread. A larger bread specific volume was obtained when coarser fraction and great dough hydration (90-110%) were combined. The crumb texture improved when increasing dough hydration, although that effect was more pronounced when breads were obtained from a fine fraction. The estimated glycaemic index was higher in breads with higher hydration (90-110%). Slowly digestible starch (SDS) and resistant starch (RS) increased in the coarse flour breads. The coarse fraction complemented with a great dough hydration (90-110%) was the most suitable combination for developing rice bread when considering the bread volume and crumb texture. However, the lowest dough hydration limited starch gelatinization and hindered the in vitro starch digestibility.
authors.affiliation: Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Edificio La Yutera, Avenida Madrid, 44, 34004 Palencia, Spain; Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
authors.forename: Esther
authors.initials: E
authors.lastname: de la Hera
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
authors.forename: Cristina M
authors.initials: CM
authors.lastname: Rosell
authors.affiliation: Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Edificio La Yutera, Avenida Madrid, 44, 34004 Palencia, Spain. Electronic address: pallares@iaf.uva.es.
authors.forename: Manuel
authors.initials: M
authors.lastname: Gomez
mesh_terms: D001939:Bread / Q000032:analysis*; D004063:Digestion; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D038321:Glycemic Index; D006868:Hydrolysis; D012275:Oryza / Q000737:chemistry; D010316:Particle Size; D013213:Starch / Q000737:chemistry; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water; D005983:Glutens; D013213:Starch
keywords: Gluten-free bread; Particle size; Starch digestibility; Water content