Rice flour breading with pre-germinated brown rice flour and its properties
What it found
Adding pre-germinated brown rice flour to gluten-free rice breading raised antioxidant levels and cut oil absorption during frying.
These measurements were made on food samples in a lab, not in people.
What they found
Antioxidant activity increased
Breading made with 50% pre-germinated brown rice flour had antioxidant activity 4 times higher than rice breading without it. It was 9 times higher than wheat breading. Total phenol content rose 7 times compared to plain rice breading.
Oil absorption during frying
Fried croquettes coated in the 50% pre-germinated brown rice breading absorbed 14.32% oil. Those coated in wheat breading absorbed 44.36% oil, about 3 times as much.
Gluten content measured
Wheat breading contained 356,289 mg/kg of gluten. All rice breading samples contained less than 2 mg/kg of gluten, meeting the standard for gluten-free labeling.
Bread structure changed
Under a microscope, adding pre-germinated brown rice flour made the air cell walls in the bread puff up more. Rice bread had smaller air cells and thicker walls than wheat bread.
What the authors conclude
- They conclude that replacing up to 50% of rice flour with pre-germinated brown rice flour improves the structure and antioxidant properties of gluten-free breading.
- They advise that this breading absorbs far less oil during frying than wheat breading, offering benefits for people avoiding gluten and those watching their oil intake.
How it was done
More people are being diagnosed with wheat gluten allergy, but existing gluten-free rice bread tends to be dense and hard. The authors wanted to see if adding pre-germinated brown rice flour could improve the texture and nutritional qualities of rice breading.
The researchers mixed white rice flour with pre-germinated brown rice flour at 0%, 25% and 50% to bake bread, which they then shredded into breading. They tested the structure, antioxidant levels and gluten content of the breading. They also coated mashed potato rounds with each breading, froze them, deep-fried them and measured how much oil was absorbed.
What it can’t tell you
- These tests were done on food samples in a lab, not in people eating the breading. Lab measurements of antioxidants cannot show what happens inside the human body after eating.
- The lower oil absorption was measured on fried croquettes, so scientists do not yet know if this leads to different health outcomes in people who eat them.
Who paid
- Authors work at
- Academy of Science, Office of the Royal Society
The paper
- Title
- Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits
- Type
- Study
- Summarised from
- Full text
- Cite
- Kupkanchanakul W, Yamaguchi T, Naivikul O (2019). Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits. Journal of nutritional science and vitaminology. doi:10.3177/jnsv.65.S206Free full textPubMed 31619632DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error