Physical modification caused by acoustic cavitation improves rice flour bread-making performance

Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance gluten-free flour are still unexplored. Based hypothesis, sonicated rice (2–20 min) was used replace 30% native control formulation bread. Breadmaking characterized by doughs' pasting, thermal, rheological properties, quality breads. Ultrasonication time presented a direct correlation with particle fragmentation. Doughs’ rheology reduced tan(δ)₁ values (up −11%) improved recovery after application stress +14%), denoting an enhanced elastic behavior respect dough. Rheo-fermentative tests demonstrated that ultrasonication accelerated generation CO2 its retention within dough structure, as consequence eased accessibility yeast simpler sugars depolymerization. The small-size particles (∼10 μm) ultrasonicated flours seem have their Pickering emulsifying ability led breads higher specific volumes 24%), softer crumbs, delayed hardening during storage. Ultrasonication, low-cost technology, significantly improve fermentative viscoelastic breadmaking performance.