The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorOzer, Melike
dc.contributor.authorTuncel, Nese Yilmaz
dc.contributor.authorTuncel, Necati Baris
dc.date.accessioned2025-01-27T20:24:53Z
dc.date.available2025-01-27T20:24:53Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractImmature rice grain, which is one of the by-products of paddy milling process, was used in gluten-free bread production at the levels of 0% (control) 30%, 50%, 70%, and 100% after being stabilized using infrared radiation (at 1,600W for 4min). The effects of the infrared stabilized immature rice grain flour (IRGF) substitution on proximate composition, cooking properties, crumb and crust color, mineral composition, B-1 and B-2 vitamins, tocopherols, gamma-oryzanol, texture, and sensory properties of the breads were evaluated. Insoluble dietary fiber, Mg, Mn, K, and Fe contents of the breads remarkably increased with IRGF incorporation (p<0.05). Tocopherol content of the breads substituted with IRGF at the level of 100% was 77% higher than that of the control bread, whereas no notable variation was observed for vitamin B-1 with regard to IRGF substitution (p>0.05). Gamma-oryzanol content of the breads made from IRGF (100%) was about three times higher than that of the tocopherol content. Hardness, adhesiveness, gumminess, and chewiness of the breads pronouncedly increased with the incorporation of IRGF at the level of 50% or higher. Gluten-free bread substituted with IRGF at the level of 30% was the most preferred bread with respect to consumers' overall acceptance.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [115O605]
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK), Grant/Award Number: 115O605
dc.identifier.doi10.1002/cche.10056
dc.identifier.endpage535
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85049345975
dc.identifier.scopusqualityQ2
dc.identifier.startpage527
dc.identifier.urihttps://doi.org/10.1002/cche.10056
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22374
dc.identifier.volume95
dc.identifier.wosWOS:000437108700004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofCereal Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectB vitamins
dc.subjectgamma-oryzanol
dc.subjectgluten-free bread
dc.subjectimmature rice
dc.subjectinfrared stabilization
dc.subjecttocopherol
dc.titleThe effects of infrared stabilized immature rice grain flour in gluten-free bread preparation
dc.typeArticle

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