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<p>This study aimed to investigate the effects of hydrocolloid combinations and milling methods on the quality of gluten-free bread (GFB) prepared with rice flours from different rice varieties. Physicochemical and microstructural analyses were conducted to assess the impact of flour type and formulation on the quality properties of GFB. Dry-milled rice flour, characterized by moderately damaged starch (3.63%) and lower amylose content (14.95%), was found to result in GFB with delayed retrogradation during 4&#xa0;days of storage compared with wet-milled rice flour. The use of hydrocolloids, particularly the combination of hydroxypropyl methylcellulose (HPMC) and propylene glycol alginate (PGA), further improved crumb texture, moisture retention, and structural integrity. Of the tested rice flours, “Baromi2” DR showed a more favorable starch composition and baking performance, supporting its suitability for gluten-free product applications. These findings confirmed the importance of selecting appropriate milling techniques and functional hydrocolloids to optimize GFB quality and market potential.</p>

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Optimizing gluten-free white pan bread using rice variety-tailored milling and hydrocolloid combinations

  • 期刊论文

  • 发表日期：

    2026年2月4日

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  • Sung-Huo Kim,
  • Sung-Hoon Park

摘要

This study aimed to investigate the effects of hydrocolloid combinations and milling methods on the quality of gluten-free bread (GFB) prepared with rice flours from different rice varieties. Physicochemical and microstructural analyses were conducted to assess the impact of flour type and formulation on the quality properties of GFB. Dry-milled rice flour, characterized by moderately damaged starch (3.63%) and lower amylose content (14.95%), was found to result in GFB with delayed retrogradation during 4 days of storage compared with wet-milled rice flour. The use of hydrocolloids, particularly the combination of hydroxypropyl methylcellulose (HPMC) and propylene glycol alginate (PGA), further improved crumb texture, moisture retention, and structural integrity. Of the tested rice flours, “Baromi2” DR showed a more favorable starch composition and baking performance, supporting its suitability for gluten-free product applications. These findings confirmed the importance of selecting appropriate milling techniques and functional hydrocolloids to optimize GFB quality and market potential.