Rice flour breading for gluten-free fried croquettes
What it found
Rice breading made with pre-germinated brown rice flour had more antioxidant activity and soaked up less oil than wheat breading in fried frozen croquettes.
It also contained almost no gluten.
What they found
Gluten content
Wheat breading contained 356,289 mg/kg of gluten. Rice breading contained less than 2 mg/kg, which could be labeled gluten-free.
Antioxidant activity
Rice breading with 50% pre-germinated brown rice flour had 4 times more antioxidant activity than rice breading without it, and 9 times more than wheat breading.
Oil absorption
When used as a coating on fried frozen croquettes, rice breading with 50% pre-germinated brown rice flour absorbed 14.32% oil. Wheat breading absorbed 44.36%, about 3 times more.
Bread structure
Adding more pre-germinated brown rice flour, from 0% to 50%, increased the puffed cell wall of air cells in the gluten-free rice bread.
What the authors conclude
“Therefore, the RB-50% had health benefits for consumers who are suffered from Celiac disease and also other health-conscious consumers considering the higher antioxidative properties and lower oil uptake than the consumption of WB.”
Also in their conclusions
- They say the rice breading with 50% pre-germinated brown rice flour has health benefits for people with celiac disease and for health-conscious consumers.
- They highlight its higher antioxidant properties and lower oil uptake compared to wheat breading.
How it was done
The authors wanted a gluten-free breading for people with celiac disease, who cannot eat gluten. They also aimed to improve the health benefits of the breading.
They made gluten-free rice bread using a mix of rice flour and pre-germinated brown rice flour from two Thai rice types, Pathum-Thani1 and Phitsanulok2, in a 1:1 ratio. They tested breading made from this bread, with 0% to 50% pre-germinated brown rice flour, as a coating on fried frozen croquettes and compared it with wheat flour breading.
What it can’t tell you
- We summarised it from the abstract only.
- This study did not test the breading in people, so it cannot show how it affects human health.
- The antioxidant and oil absorption results come from lab tests, not from eating trials.
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
- Abstract only
- 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.S206PubMed 31619632DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error