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    Did the Japanese Just Nail the Secret to Great Gluten-free Bread?


    Jefferson Adams


    • Have Japanese researcher discovered the secret to perfect gluten-free bread?


    Image Caption: Photo: CC--Emran Kassim

    Celiac.com 04/12/2017 - Researchers at Hiroshima University say they have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves.


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    Now, rice-flour based gluten-free breads are old hat, but they've long had a reputation for being dry, crumbly, soulless creations that pale in comparison to even the cheapest traditional breads.

    The Japanese rice bread is 100% natural, and offers a consistency and texture similar to wheat breads. Breads made with wheat flour are soft, spongy and chewy in large part because of gluten's ability to form a flexible matrix. This matrix provides stability for the thin dough/bread walls, which are formed between CO2 bubbles produced by fermenting yeast. It also enables bread to "rise" in response to increasing CO2 levels during the baking process.

    Since standard rice flour contains no gluten, the researchers needed to develop a new method that would bring these vital bread characteristics to their gluten-free bread. NARO solved the problem by using a specific type of wet milling process to produce their rice flour. The wet-mill process to make flour for gluten-free bread permits the formation of a microstructure of the fermenting batter, and in the resulting loaf, creating tiny bubbles coated in uniform undamaged starch particles in suitably supportive matrix.

    The research team found that this process created properties previously unseen in rice-flour; properties arising from the undamaged starch particles created by the milling technique

    They dub this supportive matrix "stone walls,” and they apparently form due to the surface activity of the undamaged starch granules. It appears these granules are able to lower the surface tension of water, and reduce the likelihood of collapse in the formed bubble walls. The result is spongier, chewier bread.

    Some of the researchers suspect that the stability of the undamaged starch bubble is due to the uniform hydrophobicity of the similar sized granules, and that these cause an interface between damp gaseous air pockets and the liquid batter. Whatever the exact reason, this "stone wall" matrix allows bubbles to grow and expand as interior CO2 levels increase, which leads to superior bread loaves.

    This technique has the potential to revolutionize the gluten-free bread industry. Stay tuned to see how the story evolves.

    Source:

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    Guest Terry

    Posted

    Anyone who has tried Glutino's white bread already knows a North American company has already achieved similar results.

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    Guest linen

    Posted

    I just researched it and this flour is also called glutineous rice flour and/or wet milled rice flour. Haven't tried it yet, but it's my next project in making bread with this type of flour. Thanks for the info!

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    Guest linen

    Posted

    I was really excited when I read this article. I researched it and this rice flour is also called glutineous rice flour or wet milled rice flour. For Terry who says it's similar to Glutino white bread, many of us cannot eat Glutino because of of a corn allergy. So being able to make our own yummy bread with this wet milled rice flour is exciting.

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    Guest coloradosue

    Posted

    Schar makes the best white and multigraine bread around. Include also hot dog buns, hamburger buns,etc. Well worth the price if you are hungry. Hopefully, the prices will come down sooner than later.

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    Guest Lynard Henderson

    Posted

    Schar makes the best white and multigraine bread around. Include also hot dog buns, hamburger buns,etc. Well worth the price if you are hungry. Hopefully, the prices will come down sooner than later.

    Schar uses corn, and I can't eat corn.

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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023