How hot water changes gluten-free rice flour bread batter
What it found
Adding water heated to 66 to 70°C improved the size and softness of gluten-free rice flour bread in lab tests.
Water hotter than 78°C made the bread worse.
What they found
Best water temperature range
Water heated between 66 and 70°C gave the best results for bread size and softness compared to bread made with 5°C water. This was tested in a lab setting.
Timing and starch thickening
Holding the batter at the right thickening temperature for about 1 to 10 seconds was important. A thickening level of roughly 5% to 10% was needed for good bread quality in these lab tests.
Too hot harms bread
Using water above 78°C hurt the bread-making qualities in the lab. The dough did not perform as well at these higher temperatures.
What the authors conclude
- They developed a simple method to make high-quality gluten-free bread from rice flour without additives.
- Their approach relies on controlling the water temperature added during batter preparation to manage starch thickening.
- They say this technique is affordable and easy to use, which could help more consumers access gluten-free bread.
How it was done
More people are eating gluten-free foods, but these products are often costly or need special machines and additives. The authors wanted a simple way to make gluten-free rice flour bread without additives by using hot water to thicken the starch.
The researchers mixed gluten-free rice flour with water heated to different temperatures between 50 and 80°C, going up in 2°C steps. They compared the results to control bread made with cold water at 5°C. They measured how the heat changed the batter and the final bread.
What it can’t tell you
- We summarised it from the abstract only.
- This work looked at baking properties in a lab, not health effects in people.
- It cannot show whether this bread affects digestion or nutrition differently than other gluten-free breads.
Who paid
- Authors work at
- Nara Women's University, Japan; Senri Kinran University, Japan; Osaka Research Institute of Industrial Science and Technology Morinomiya Center, Japan
The paper
- Title
- Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Saito K, Okouchi M, Yamaguchi M, et al (2022). Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour. Journal of food science. doi:10.1111/1750-3841.16040PubMed 35040128DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error