Comparison of the Thermal and Rheological Properties of Frontière Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems

Gluten‐free blends utilize starches, gums, hydrocolloids, and proteins for viscoelasticity, gas holding ability, and crumb structure of dough and batter without gluten. This study examines Frontière brown rice flour (HPBRF), a new high protein rice cultivar, with tapioca starch (TS) and potato starch (PS) in an aqueous model system in a mixture design, to study interaction effects on pasting properties. The effect of the flour from this new cultivar on the pasting properties of other starches typically used in gluten‐free products has not yet been tested. Pasting properties are analyzed with a Rapid Visco Analyzer (RVA). Rheological and thermal characterization of the flour and starches are also done using differential scanning calorimetry (DSC) and a rheometer. The blends of HPBRF and PS affect the pasting properties compared to each alone, and it is observed that the application of HPBRF with PS decreases breakdown viscosity and peak viscosity, significantly compared to PS alone. Also, the ternary mixture considerably decreases the retrogradation potential for HPBRF, which indicates more stability during storage. These positive and negative effects can indicate how combined usage of these ingredients for the development of bakery products can impact physiochemical properties of gluten‐free bakery products. High protein brown rice flour has synergistic and antagonistic effects on pasting properties in mixtures with potato and tapioca starches. Retrogradation potential in high protein brown rice flour can be decreased by half in a mixture with potato starch or tapioca starch while breakdown of the starches is decreased.