Texture and aroma of gluten free rice gel bread made with a variety of rice cultivars

Abstract

Purpose

This study aimed to compare the specific volume, texture, and aroma of rice gel breads made with different rice cultivars and rice flours.

Methods

A variety of brown rice cultivars (Momiroman, Koshihikari, and Basmati) were cooked and subjected to high-speed shearing treatment to make rice gel. Rice gels were combined with brown and white rice flours (Koshihikari and Mizuhochikara) to make 12 types of gluten-free rice gel bread. The specific volume and texture of each bread was assessed. Volatile compounds of toasted bread samples were identified by headspace-MonoTrap sampling in conjunction with GC-MS analysis.

Results

Koshihikari brown rice gel with brown Koshihikari flour resulted in the highest specific volume loaf, while basmati rice gel combined with white Mizuhochikara flour resulted in the lowest specific volume loaf. Texture analysis showed that breads made with basmati rice resulted in harder breads, while Koshihikari rice gel resulted in softer breads. GC-MS analysis showed that breads made with brown rice flours contained an overall higher number of volatile compounds.