Effect of the shape of rice starch granules on flour characteristics and gluten‐free bread quality

The effect of three different rice varieties with different starch shapes (Seolgaeng (SG), round starch structure; Samkwang (SK), polygonal starch structure and Boramchan (BRC), polygonal starch structure) on rice flour characteristics and gluten‐free bread baking quality was investigated. Rice flours were produced by dry milling and passed through a 200 mesh sieve. Electron microscopy revealed that the structure of SG grains, with round starch granules, possessed larger void spaces than SK and BRC, composed of polygonal starch granules. For this reason, SG grain had low grain hardness and consequently, it was milled to a fine flour with low damaged starch content. The thermo‐mechanical properties were determined by Mixolab, which revealed that SG was gelatinised rapidly and maintained high viscosity after gelatinisation. These characteristics gave SG flour the ability to build up bread structure without gluten. Specific volume and crumb hardness of gluten‐free rice breads made of SG, SK and BRC flours were 3.37, 3.11 and 2.12 mL g^?1 and 2.61, 2.76 and 6.46 N, respectively. The SG flour with round starch structure is appropriate for making gluten‐free rice breads.