Use of rice flour in wheat bread technology

Keywords: bread, rice flour, lecithin, gas formation capacity, dough, kinetics of sugars


Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable condition in case of these diseases. A promising raw material with a low dietary fiber content is rice flour, which may be added to the recipe of bakery products to replace part of wheat flour. The aim of the work was to determine the influence of rice flour on the course of the technological process and the characteristics of the dough in bakery products manufacturing, as well as on the quality indicators of bread made from wheat flour, which contains lecithin. Rice flour contains 1.8 times less protein than wheat flour, but this protein is more complete in amino acid composition. The content of dietary fibers in rice flour is 8.5 times lower. The gas-forming capacity of the dough with lecithin separately and in a mixture with rice flour increases by 8.4−18.7 % when replacing 10−40 % of wheat flour. It was established that in the dough sample with lecithin, the amount of formed and fermented sugars increased by 1.2 % and 12.1 %, respectively, compared to the control sample without additives. With an increase in the percentage of replacement of wheat flour with rice flour, the amount of formed sugars increased by 35.2−39.0 %. The amount of fermented sugars also increased by 19.6−31.8 % with an increase in the percentage of replacement. The shape stability of bread slightly improved with the addition of lecithin. However, when adding rice flour, the shape stability of the products decreased by 7.1−26.8 %, as well as the specific volume and porosity of bread


Download data is not yet available.

Author Biographies

Anastasiia Shevchenko, National University of Food Technologies

Department of Bakery and Confectionery Goods Technologies

Vira Drobot, National University of Food Technologies

Department of Bakery and Confectionery Goods Technologies


Forbes, A., Escher, J., Hébuterne, X., Kłęk, S., Krznaric, Z., Schneider, S. et al. (2017). ESPEN guideline: Clinical nutrition in inflammatory bowel disease. Clinical Nutrition, 36 (2), 321–347. doi:

Ng, S. C., Shi, H. Y., Hamidi, N., Underwood, F. E., Tang, W., Benchimol, E. I. et al. (2017). Worldwide incidence and prevalence of inflammatory bowel disease in the 21st century: a systematic review of population-based studies. The Lancet, 390 (10114), 2769–2778. doi:

Burisch, J., Munkholm, P. (2013). Inflammatory bowel disease epidemiology. Current Opinion in Gastroenterology, 29 (4), 357–362. doi:

Stepanov, Y., Skyrda, I., Petishko, O. (2017). Chronic inflammatory bowel diseases: epidemiological features in Ukraine. GASTROENTEROLOGY, 51 (2), 97–105. doi:

Ocansey, D. K. W., Zhang, L., Wang, Y., Yan, Y., Qian, H., Zhang, X. et al. (2020). Exosome‐mediated effects and applications in inflammatory bowel disease. Biological Reviews, 95 (5), 1287–1307. doi:

Svyatnenko, R., Marynin, A., Makogon, A., Fursik, O. (2017). Influence of pulsed electric fields on microbiological indices and content of vitamin C in whole milk. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 19 (80), 29–32. doi:

Ananthakrishnan, A. N., Khalili, H., Konijeti, G. G., Higuchi, L. M., de Silva, P., Korzenik, J. R. et al. (2013). A prospective study of long-term intake of dietary fiber and risk of Crohn's disease and ulcerative colitis. Gastroenterology, 145 (5), 970–977. doi:

Chiba, M., Tsuji, T., Nakane, K., Komatsu, M. (2015). High Amount of Dietary Fiber Not Harmful But Favorable for Crohn Disease. The Permanente Journal, 19 (1), 58–61. doi:

Armstrong, H., Mander, I., Zhang, Z., Armstrong, D., Wine, E. (2021). Not All Fibers Are Born Equal; Variable Response to Dietary Fiber Subtypes in IBD. Frontiers in Pediatrics, 8. doi:

Armstrong, H. K., Bording-Jorgensen, M., Santer, D. M., Zhang, Z., Valcheva, R., Rieger, A. M. et al. (2022). Unfermented β-fructan Fibers Fuel Inflammation in Select Inflammatory Bowel Disease Patients. Gastroenterology. doi:

Drobot, V., Shevchenko, A., Litvynchuk, S. (2021). Influence of rice flour on structural and mechanical properties of dough and bread quality. Scientific Works of National University of Food Technologies, 27 (5), 114–122. doi:

Mykhonik, L., Gryshchenko, A. (2017). Using rice flour in the production technology of gluten-free bread. Scientific Works of NUFT, 23 (2), 241–246.

Araki, E., Ikeda, T. M., Ashida, K., Takata, K., Yanaka, M., Iida, S. (2009). Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten. Food Science and Technology Research, 15 (4), 439–448. doi:

Stremmel, W., Vural, H., Evliyaoglu, O., Weiskirchen, R. (2021). Delayed-Release Phosphatidylcholine Is Effective for Treatment of Ulcerative Colitis: A Meta-Analysis. Digestive Diseases, 39 (5), 508–515. doi:

Partridge, D., Lloyd, K. A., Rhodes, J. M., Walker, A. W., Johnstone, A. M., Campbell, B. J. (2019). Food additives: Assessing the impact of exposure to permitted emulsifiers on bowel and metabolic health – introducing the FADiets study. Nutrition Bulletin, 44 (4), 329–349. doi:

Mæhre, H., Dalheim, L., Edvinsen, G., Elvevoll, E., Jensen, I.-J. (2018). Protein Determination – Method Matters. Foods, 7 (1), 5. doi:

Shevchenko, A., Drobot, V., Galenko, O. (2022). Use of pumpkin seed flour in preparation of bakery products. Ukrainian Food Journal, 11 (1), 90–101. doi:

McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C. et al. (2012). Determination of Insoluble, Soluble, and Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study. Journal of AOAC INTERNATIONAL, 95 (3), 824–844. doi:

Verheyen, C., Albrecht, A., Elgeti, D., Jekle, M., Becker, T. (2015). Impact of gas formation kinetics on dough development and bread quality. Food Research International, 76, 860–866. doi:

Shevchenko, A., Galenko, O. (2021). Citrates of mineral substances in the technological process of manufacturing bakery products. Scientific Works of National University of Food Technologies, 27 (1), 182–187. doi:

Patwa, A., Malcolm, B., Wilson, J., Ambrose, K. R. P. (2014). Particle Size Analysis of Two Distinct Classes of Wheat Flour by Sieving. Transactions of the ASABE, 57 (1), 151–159. doi:

Zhu, F., Sakulnak, R., Wang, S. (2016). Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry, 194, 1217–1223. doi:

Dotsenko, V., Medvid, I., Shydlovska, O., Ishchenko, T. (2019). Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread. Eastern-European Journal of Enterprise Technologies, 1 (11 (97)), 42–51. doi:

Shevchenko, A. (2022). Artichoke Powder and Buckwheat Bran in Diabetic Bakery Products. Bioenhancement and Fortification of Foods for a Healthy Diet, 115–134. doi:

Hetman, I., Mykhonik, L., Kuzmin, O., Shevchenko, A. (2021). Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread. Ukrainian Food Journal, 10 (3), 492–506. doi:

Use of rice flour in wheat bread technology

👁 68
⬇ 51
How to Cite
Shevchenko, A., & Drobot, V. (2022). Use of rice flour in wheat bread technology. EUREKA: Life Sciences, (6), 44-51.
Food Science and Technology