Professor Liu Chengmei, Nanchang University: Low temperature impact on the quality of gluten-free bread made from milled brown rice flour

At present, most of the gluten-free bread on the market is prepared with rice flour or starch, and the vast majority of rice is fine white rice. The use of brown rice to make gluten-free bread is expected to compensate for the gluten-free camp bread imbalance, as brown rice contains more non-starch nutrients such as dietary fiber, minerals and bioactive substances than refined white rice, which are concentrated in gluten. However, brown rice products tend to taste rough, poor taste due to high dietary fiber content. Smashing is an effective means to improve the tasteability of brown rice products, so it is very important to choose a suitable crushing method. Previous studies have shown that low-temperature shock grinding has many advantages, but the performance of brown rice flour prepared for low-temperature shock grinding in the preparation of gluten-free bread is not clear. Shunjing Luo, Jun Chen, and Chengmei Liu, of Nanchang University's National Key Laboratory for Food Science and Technology, found that gluten-free bread prepared with medium-grain brown rice flour was of the best quality.