Featured Research

from universities, journals, and other organizations

Baking Up A Whole-Grain Rice Bread

Date:
January 5, 2005
Source:
USDA / Agricultural Research Service
Summary:
Whole-grain foods are often touted for their health benefits. But for people with wheat allergies—or those whose bodies cannot tolerate certain proteins in wheat, rye and barley—trying to get ample servings of whole grains in the diet is a real challenge.

U.S. long grain rice.
Credit: Photo by Keith Weller / courtesy of USDA / Agricultural Research Service

Whole-grain foods are often touted for their health benefits. But for people with wheat allergies—or those whose bodies cannot tolerate certain proteins in wheat, rye and barley—trying to get ample servings of whole grains in the diet is a real challenge.

Now, an Agricultural Research Service food technologist has developed a whole-grain rice bread mix made for home bread machines. Not only does the new rice bread qualify as whole grain, providing the high-in-fiber bran fraction of the grain, it also boasts a texture comparable to that of whole-wheat bread.

The product is especially valuable to the roughly two million Americans with celiac disease, according to Ranjit Kadan, a food technologist at the ARS Food Processing and Sensory Quality Research Unit in New Orleans. These individuals must avoid grain products made from wheat, rye and barley because they contain the protein called gluten.

Developing a gluten-free, whole-grain bread that not only is tasty but also has the right texture is a tough task, since gluten proteins offer a kind of resiliency that's essential for making breads and other baked goods. But Kadan experimented until he found the best rice cultivar and flour particle size for the whole-grain bread.

For decades, rice has been considered one of the most easily digested grains. In his home country of India, according to Kadan, rice has been traditionally fed to those with chronic diet-related illnesses because of its hypoallergenicity.

According to members of the Louisiana Celiac Sprue Association, the whole-grain rice bread is superior to commercial rice breads currently on the market. Plus it lacks other potentially allergenic ingredients like milk and eggs.

Research is still ongoing to find the optimal bread machine conditions for kneading and baking the whole-grain bread dough.

Kadan is currently seeking a commercial partner to help advance his technology. But given the current interest in the product, the whole-grain rice bread mix could be available as soon as next year.

ARS is the chief scientific research agency of the U.S. Department of Agriculture.


Story Source:

The above story is based on materials provided by USDA / Agricultural Research Service. Note: Materials may be edited for content and length.


Cite This Page:

USDA / Agricultural Research Service. "Baking Up A Whole-Grain Rice Bread." ScienceDaily. ScienceDaily, 5 January 2005. <www.sciencedaily.com/releases/2005/01/050104110034.htm>.
USDA / Agricultural Research Service. (2005, January 5). Baking Up A Whole-Grain Rice Bread. ScienceDaily. Retrieved August 22, 2014 from www.sciencedaily.com/releases/2005/01/050104110034.htm
USDA / Agricultural Research Service. "Baking Up A Whole-Grain Rice Bread." ScienceDaily. www.sciencedaily.com/releases/2005/01/050104110034.htm (accessed August 22, 2014).

Share This




More Plants & Animals News

Friday, August 22, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Farm Resurgence Grows With Younger Crowd

Farm Resurgence Grows With Younger Crowd

AP (Aug. 22, 2014) — New England farms are seeing a surge in younger farm hands as the 'buy local' food movement grows across the country. (Aug. 22) Video provided by AP
Powered by NewsLook.com
Drug Used To Treat 'Ebola's Cousin' Shows Promise

Drug Used To Treat 'Ebola's Cousin' Shows Promise

Newsy (Aug. 21, 2014) — An experimental drug used to treat Marburg virus in rhesus monkeys could give new insight into a similar treatment for Ebola. Video provided by Newsy
Powered by NewsLook.com
Terrifying City-Dwelling Spiders Are Bigger And More Fertile

Terrifying City-Dwelling Spiders Are Bigger And More Fertile

Newsy (Aug. 21, 2014) — According to a new study, spiders that live in cities are bigger, fatter and multiply faster. Video provided by Newsy
Powered by NewsLook.com
Did Russia Really Find Plankton On The ISS? NASA Not So Sure

Did Russia Really Find Plankton On The ISS? NASA Not So Sure

Newsy (Aug. 21, 2014) — Russian cosmonauts say they've found evidence of sea plankton on the International Space Station's windows. NASA is a little more skeptical. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:  

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:  

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile iPhone Android Web
Follow Facebook Twitter Google+
Subscribe RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins