title: Influence of germination time of brown rice in relation to flour and gluten free bread quality.
abstract: The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustín Escardino, 7, Paterna, 46980 Valencia Spain ; Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
authors.forename: Fabiola
authors.initials: F
authors.lastname: Cornejo
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustín Escardino, 7, Paterna, 46980 Valencia Spain ; Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
authors.forename: Cristina M
authors.initials: CM
authors.lastname: Rosell
keywords: Germinated brown rice; Gluten free bread; Quality