High Protein Rice Flour in the Development of Gluten-Free Bread

There is a need for acceptable gluten-free foods that provide greater protein. Rice is used in gluten-free products and new higher protein rice varieties now exist. Stores surveyed for products with rice flour as the main ingredient showed 36% snacks and 13% breads, with baked snacks 1.3 g protein/serving. Bread was chosen as the focus for testing higher protein rice flour (HPR). HPR were compared to commercial rice flours (CW) for pasting properties, protein, fat, and fiber content. Gluten-free bread was prepared and tested for color and texture. A consumer sensory study rated appearance, aroma, texture, and taste of the breads. Brown and white HPR were 10.1% and 9.25% protein. There were no differences in acceptance of breads made with any flour. Health benefit information for HPR breads increased purchase intent. Rice flour with greater protein can be used in gluten-free rice flour baked goods without affecting properties.

Automated summary

The study found that rice flour with higher protein can be used in gluten-free bread without affecting its properties, and consumers are more willing to purchase bread with higher protein content.