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Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

cris.virtual.author-orcid0000-0002-7450-5621
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cris.virtual.author-orcid0009-0003-6601-9708
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cris.virtual.author-orcid0000-0002-0153-4624
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cris.virtual.author-orcid0000-0002-1365-8130
cris.virtual.author-orcid0000-0001-6597-0858
cris.virtual.author-orcid0000-0002-6319-5285
cris.virtualsource.author-orcidd382c9a9-761f-47ff-b17c-86dcd70c09c6
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cris.virtualsource.author-orcid8cd4c9a5-da42-46f1-bc14-052a2b2dec7d
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
cris.virtualsource.author-orcidebda8964-5c93-436f-82f5-00b315e5e07a
dc.abstract.enThe present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). Rice flours were extruded at 80 and 120 °C with feed moisture (15 and 30%) and with the same particle size (<132 and >132–200 µm). Significant differences were observed between the pasting profiles of the flours before and after extrusion. The pasting profile of extruded flours confirmed that hydrothermal treatment partially gelatinized the starch, decreasing the viscosity during heating. The water binding properties increased with the extrusion temperature and moisture content and also with the particle size of the flour. The most important parameter influencing the mechanical properties of the dough was the moisture content of the flour and significant differences were observed between fine (<132 μm) and coarse flours (>132–200 μm). The molecular dynamics of particles containing protons in the bound and bulk fractions in each sample do not depend on the extruder parameters or granulation of the obtained fraction. LF NMR results confirmed that extrusion of rice flour led to a significant decrease in the T21 value compared to the control sample and an increase in the T22 value in breads made with flours with particle size <132 μm. A linear relationship was found between the spin-spin relaxation times (T1) changes and the equilibrium water activity (ar). The results showed that bread with extruded rice flour at the same die temperature resulted in a significantly higher bread volume (31%) and lower hardness (27%) compared to the control. The highest hardness was observed in the case of samples prepared with extruded flour with the addition of 15% moisture, regardless of temperature and particle size.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorRóżańska, Maria Barbara
dc.contributor.authorKokolus, Patrycja
dc.contributor.authorKrólak, Jakub
dc.contributor.authorJankowska, Patrycja
dc.contributor.authorOsoś, Agata
dc.contributor.authorRomanowska, Magda
dc.contributor.authorSzala, Łukasz
dc.contributor.authorKowalczewski, Przemysław
dc.contributor.authorLewandowicz, Jacek
dc.contributor.authorMasewicz, Łukasz
dc.contributor.authorBaranowska, Hanna Maria
dc.contributor.authorMildner-Szkudlarz, Sylwia
dc.date.access2025-06-04
dc.date.accessioned2025-09-05T12:00:34Z
dc.date.available2025-09-05T12:00:34Z
dc.date.copyright2023-03-22
dc.date.issued2023
dc.description.abstract<jats:p>The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). Rice flours were extruded at 80 and 120 °C with feed moisture (15 and 30%) and with the same particle size (&lt;132 and &gt;132–200 µm). Significant differences were observed between the pasting profiles of the flours before and after extrusion. The pasting profile of extruded flours confirmed that hydrothermal treatment partially gelatinized the starch, decreasing the viscosity during heating. The water binding properties increased with the extrusion temperature and moisture content and also with the particle size of the flour. The most important parameter influencing the mechanical properties of the dough was the moisture content of the flour and significant differences were observed between fine (&lt;132 μm) and coarse flours (&gt;132–200 μm). The molecular dynamics of particles containing protons in the bound and bulk fractions in each sample do not depend on the extruder parameters or granulation of the obtained fraction. LF NMR results confirmed that extrusion of rice flour led to a significant decrease in the T21 value compared to the control sample and an increase in the T22 value in breads made with flours with particle size &lt;132 μm. A linear relationship was found between the spin-spin relaxation times (T1) changes and the equilibrium water activity (ar). The results showed that bread with extruded rice flour at the same die temperature resulted in a significantly higher bread volume (31%) and lower hardness (27%) compared to the control. The highest hardness was observed in the case of samples prepared with extruded flour with the addition of 15% moisture, regardless of temperature and particle size.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number6
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/app13064033
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4656
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/13/6/4033
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 4033
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enextrusion
dc.subject.enpasting properties
dc.subject.endough rheology
dc.subject.enstructure
dc.subject.enwater behavior
dc.subject.enLF NMR
dc.titleInsight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
dc.title.volumeSpecial Issue Thermal and Non-thermal Processes in the Food Industry
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue6
oaire.citation.volume13