2026-05-05T21:06:31Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/391562025-02-06T12:55:07Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance Villanueva Barrero, Marina Harasym, Joanna Muñoz Muñoz, José María Ronda Balbás, María Felicidad The physical modification of rice flour by heat-moisture treatment assisted by microwave radiation and its effect on the rheological and pasting properties of gluten-free doughs and the physical quality of their resulting bread was investigated. Two levels of flour initial moisture content, 20% (MW-20%) and 30% (MW-30%) and two levels of its addition (30% and 50%) to the dough were evaluated to assess the potential of the physical treatment to modify dough viscoelasticity and bread-making ability. MW-30% treated rice flour showed the most notable results. It provided enhanced dough viscoelasticity vs the control (100% native rice flour), increasing the dough G1′ modulus up to 69% and 135% for the treated flour additions of 30% and 50% of MW-30% respectively. The treated flour increased the resistance of doughs to deformation and enhanced their elastic behavior and recovery capacity up to 170% when compared to the control dough. The major effects on pasting parameters were also obtained for the doughs formulated with MW-30% flour at the maximum substitution level (50%). It delayed the pasting temperature, decreased the peak, trough and final viscosities with respect to the control dough. Both MW-treated rice flours (MW-20% and MW-30%) led to bread with higher-specific volume, softer crumb and delayed staling. The MW assisted heat moisture treatment of rice flour seems to be a valuable procedure to improve the viscoelastic behavior and bread-making performance of gluten-free doughs. 2019-11-13T12:19:50Z 2019-11-13T12:19:50Z 2019-11-13T12:19:50Z 2019 info:eu-repo/semantics/article Food Hydrocolloids, 2019, vol. 90, p. 472-481 0268-005X http://uvadoc.uva.es/handle/10324/39156 10.1016/j.foodhyd.2018.12.048 472 481 Food Hydrocolloids 90 eng https://www.sciencedirect.com/science/article/pii/S0268005X18318885?via%3Dihub info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier