{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T01:07:12Z","timestamp":1788743232780,"version":"build-2803163510"},"reference-count":42,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2024,9,20]],"date-time":"2024-09-20T00:00:00Z","timestamp":1726790400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372387"],"award-info":[{"award-number":["32372387"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFD2100803"],"award-info":[{"award-number":["2023YFD2100803"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,11]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Rice is commonly utilized as a wheat bread substitute due to its low allergenicity. However, rice bread faces challenges in processing efficiency and the formation of a cohesive gel network structure, resulting in suboptimal taste Hence, this study compared four improvers\u2014trypsin, whey protein (WPC), hydroxypropyl methyl cellulose (HPMC), and molecularly distilled monoglycerides (GMSs). The impacts of the four improvers on the processing attributes of rice dough were comprehensively assessed across fermentation, moisture content analysis, rheology, heat stability, and pasting characteristics. The findings indicated that the incorporation of trypsin, HPMC, and WPC resulted in 107%, 61%, and 1% increases in gas production of fermented rice dough, respectively, while reducing the regrowth values to 564.00\u00a0\u00b1\u00a07.21, 176.67\u00a0\u00b1\u00a00.58, and 611.00\u00a0\u00b1\u00a03.61\u00a0cP. Notably, the air\u2010holding capacity of HPMC\u2010fermented rice dough exhibited a 7% enhancement. All four types of improvers raised the enthalpy of melting (\u0394\n                      <jats:italic>H<\/jats:italic>\n                      ) and the difference in melting point (\u0394\n                      <jats:italic>T<\/jats:italic>\n                      ) of fermented rice doughs, with trypsin enhancing \u0394\n                      <jats:italic>H<\/jats:italic>\n                      by 44% and \u0394\n                      <jats:italic>T<\/jats:italic>\n                      by 40%. GMS, HPMC, and WPC increased the degree of water incorporation in fermented doughs. This study could serve as a benchmark for enhancing the fermentation attributes of rice dough and establish a groundwork for the future advancement of gluten\u2010free dietary options.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The thorough analysis conducted in this experiment provides a theoretical framework for rice dough preparation during the fermentation process, addressing the dietary needs of individuals with coeliac disease and those following a gluten\u2010free diet. This study also paves the way for the development of improved gluten\u2010free rice products in future research pursuits.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17371","type":"journal-article","created":{"date-parts":[[2024,9,20]],"date-time":"2024-09-20T10:08:52Z","timestamp":1726826932000},"page":"7680-7692","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effects of four kinds of improver on fermentation characteristics of gluten\u2010free rice dough"],"prefix":"10.1111","volume":"89","author":[{"given":"Yang","family":"Yang","sequence":"first","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"SongDi","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"ChunMin","family":"Ma","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Bian","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guang","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3008-5370","authenticated-orcid":false,"given":"XiaoFei","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"XiaoXue","family":"Guo","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5706-641X","authenticated-orcid":false,"given":"Na","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering Harbin University of Commerce  Harbin Heilongjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,9,20]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010023\u201005748\u20106"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.11.018"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129665"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010019\u201003409\u20107"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mri.2010.10.010"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140\u20106736(22)00794\u20102"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.830932"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130015"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2014.09.006"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00394\u2010012\u20100303\u2010y"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2012.02677.x"},{"issue":"150","key":"e_1_2_8_13_1","first-page":"47154","article-title":"Food labeling: Gluten\u2010free labeling of foods","volume":"78","author":"Food and Drug Administration, HHS","year":"2013","journal-title":"Final rule. 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