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To evaluate gluten‐free breadmaking potential from nonglutinous rice flour (RF) of different amylose contents and tartary buckwheat flour (TBF), physicochemical properties, batter rheology, and quality of bread from mixture of RF from three popular varieties in China (YF47RF, LJ294RF, AKRF) with different replacement of TBF (0%, 10%, 20%, 30%) were investigated. TBF could obviously improve nutritional pattern for its higher contents of protein, fat, and ash, but lesser starch than RF, and these were corresponding to its higher water holding capacity and lower pasting energy. AKRF showed both the lowest pasting temperature and gelling power, which was in well accordance with its highest amylose content and finest particle size. Mixolab test showed that none effect was seen in development time for both LJ294RF and AKRF with TBF replacement, while water absorption decreased. Lower starch gelatinization was observed in RF with the replacing of TBF, especially for YF47RF and LJ294RF. When increasing replacement of TBF to 30%, protein network of AKRF and YF47RF was found damaged, whereas starch retrogradation promoted for LJ294RF, and starch stability for AKRF enhanced. Meanwhile, batters from mixture of RF and 20% replacement of TBF presented higher stickiness. The composite breads from both LJ294RF and YF47RF with the replacement of TBF presented lower hardness and higher springiness than AKRF, suggesting that they could be suitable for RF/TBF breadmaking. Taken together, results confirmed that RF from some specific varieties and TBF are excellent combination to make gluten‐free bread.

Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free systems since it can form gluten-like viscoelastic network. The formation of viscoelastic zein network can make up for the structural defect of gluten-free doughs caused by the lack of gluten. To make the most of structural functionality of zein in gluten-free foods, it is important to clearly elucidate the fundamental properties of zein network. In this article, these properties have been discussed, analyzed and summarized from the relationship between protein network and structural functionality of zein, the feature and formation mechanism of zein network, factors affecting zein network and the applications of zein network in improving the quality of gluten-free food. In addition, this article also looks forward to potential research areas on zein network.