Water temperature and gluten-free rice flour bread quality
What it found
Adding water at 66 to 70°C made gluten-free rice flour bread with better volume and firmness than cold water.
Water above 78°C made the bread worse.
What they found
Best water temperature
Water between 66 and 70°C improved the specific volume and firmness of the bread compared with the cold-water control.
Gelatinization time and degree
Keeping the batter at its gelatinization temperature for about 1 to 10 seconds and a gelatinization degree of about 5% to 10% were important for good-quality bread.
Too hot water
Water above 78°C harmed the bread-making properties.
What the authors conclude
“This simple method developed for making high-quality bread from gluten-free rice flour will make gluten-free bread products more widely available to and acceptable by the consumers.”
Also in their conclusions
- They say this simple method for making high-quality bread from gluten-free rice flour will make gluten-free bread products more widely available to and acceptable by consumers.
- They state that the method yields high-quality gluten-free bread and is cost-effective and simple to implement.
How it was done
Gluten-free products are often expensive or need special machinery or additives. The authors wanted a simple way to make gluten-free rice flour bread without additives.
They made bread from gluten-free rice flour using water at temperatures from 50 to 80°C, in 2°C steps. They compared it with bread made using cold water at 5°C.
What it can’t tell you
- We summarised it from the abstract only.
- This study looked only at bread made from gluten-free rice flour in the lab. It cannot show how the bread behaves in a home kitchen or with other flours.
- It cannot show whether people would like or accept the bread.
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 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error