Effect of High-Temperature Water Addition on Staling of Gluten-Free Rice Flour Bread

Abstract

Gluten-free (GF) bread has a shorter shelf life and stales quicker than wheat-based bread. Here, we investigated how the addition of high-temperature water affects rice flour bread staling. Breads made with water at 5℃ and 50-80℃ were stored for 0-48 h, and changes in gelatinization, moisture content, and firmness were analyzed. After 48 h, breads made with high-temperature water (60-80℃) tended to have a higher degree of gelatinization and moisture content than those made with cold water (5℃), especially when using high-amylose rice flour. Crumb firm analysis indicated reduced firmness when optimal water temperatures were used for low, medium, and high amylose content rice flours, compared to when made at 5℃. Bread made with added exogenous enzymes also exhibited an anti-staling effect when prepared with high-temperature water. Further, breads made with high-temperature water had short starch chains, suggesting that the anti-staling effect was due to starch hydrolysis by endogenous enzymes in rice flour.