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Influence of germination time of brown rice in relation to flour and gluten free bread quality

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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.

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Acknowledgments

Authors acknowledge the financial support of Spanish Scientific Research Council (CSIC), the Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), and the Generalitat Valenciana (Project Prometeo 2012/064). F. Cornejo acknowledges the financial support of Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación (SENESCYT, Ecuador). Instituto Nacional de Investigaciones Agropecuarias from Ecuador (INIAP) is thanked for providing the BR cultivars and Biotechnological Research Center of Ecuador (CIBE, Ecuador) for the laboratories facilities.

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Authors and Affiliations

  1. Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustín Escardino, 7, Paterna, 46980, Valencia, Spain

    Fabiola Cornejo & Cristina M. Rosell

  2. 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

    Fabiola Cornejo & Cristina M. Rosell

Authors
  1. Fabiola Cornejo
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  2. Cristina M. Rosell
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Correspondence to Cristina M. Rosell.

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Research Highlights

• A gluten free bread from germinated brown rice was developed

• Germination time of the rice affected flour properties and bread quality

• Flours obtained after 24 h of germination led to an improvement in bread texture

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Cornejo, F., Rosell, C.M. Influence of germination time of brown rice in relation to flour and gluten free bread quality. J Food Sci Technol 52, 6591–6598 (2015). https://doi.org/10.1007/s13197-015-1720-8

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  • DOI: https://doi.org/10.1007/s13197-015-1720-8

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