Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents

Abstract

Considering the growing global incidence of gluten-related disorders, we investigated the quality of, and postprandial glycemic response to, gluten-free rice bread made from high-amylose Koshinokaori rice flour (KK), using Koshihikari rice flour (DK) as a control. The specific loaf volume of KK bread was the same as that of DK bread. Upon measuring its physical properties, KK bread showed higher values of hardness and adhesiveness, and lower cohesiveness than DK bread. Fresh DK bread, with a better texture, was preferred to KK bread. However, the sensory evaluation score of toasted KK bread was closer to that of DK bread. In eight healthy subjects, the glycemic response to KK bread was significantly lower than to DK bread. These results indicate that amylose content affects bread quality and the postprandial glycemic response to gluten-free rice bread.