Breadmaking was performed with cellulose-blended wheat flour. Cellulose granules (7 types) of various sizes (diameter) were prepared by kneading. With increase of the blend percent of the cellulose samples from 10% to 20%, breadmaking properties such as bread height and specific volume (SV) gradually decreased in every sample; however, the decreasing levels of the properties in 7 types of various sizes varied. The decrease of bread height and SV was associated with the size of the cellulose granule. It was observed at both 10% and 20% blends that the same bread height and SV as for bread baked with only wheat flour could be obtained when the diameter of cellulose granule was above 154 mum in cellulose/wheat flour breadmaking, while they gradually decreased with granules below 154 mum. When the largest cellulose granules were mechanically ground to make smaller ones, the bread height and SV decreased with increasing grinding time. It was ascertained that the size of the cellulose granule was important for breadmaking properties. Cellulose-blended wheat flour was subjected to mixograph tests. When cellulose granules above 154-mum dia were blended with wheat flour, the profile of the mixogram was almost the same as that for wheat flour; that is, the profile had a short mixing requirement and showed a viscous gluten matrix. However, when cellulose granules below 81-mum dia were blended, a different curve showing a nonviscous dough due to breakdown of the gluten protein was observed, as ascertained by microscopy. Farmograph test showed that the amount of the released gas from cellulose-blended bread dough increased with decrease of the size of the cellulose granule due to breakdown of the gluten protein.
It was found that three kinds of the synthetic food additive dyes, red nr. 3 (erythrosine), nr. 104 (phloxine), and nr. 105 (rose bengal) were adsorbed to the surface of charred cellulose granules and the maximum amounts of adsorption of these dyes were 3.75, 3.42, and 4.74 mg/g cellulose, respectively. Scanning electron microscopy-electron probe micro analysis (SEM-EPMA) showed a coating of the dyes on the surface of charred cellulose granules. Electron spectroscopy for chemical analysis (ESCA) suggested the presence of NH 3 ? in the surface of charred cellulose granules. Since all three dye compounds have both anionic carboxylate and hydrophobic groups and were released from the surface of charred cellulose granules by 0.1 N NaOH solution, it was surmised that these three food additive dyes were bound to the surface of cellulose granules by both ionic and physical interactions.
BACKGROUND:The relationships between possible physiological properties of insoluble fibre and the viscosity of digesta are poorly understood. The aim of this study was to investigate the effect of insoluble fibres with different water-holding capacity, swelling, oil-holding capacity and cation exchange capacity on gastric, small intestinal and caecal contents in rats fed a semi-purified diet containing either no fibre (control), 50 g kg −1 tossa jute fibre or 50 g kg −1 shiitake fibre.
Heat-treated (120 °C for 120 min) rice flour showed high affinity to oil (oil-binding ability). This oil-binding ability could be observed by shaking the heat-treated rice flour (2.0 g), oil (4.0 mL), and water (20 mL) vigorously in a test tube, and the oil bound to the rice flour sank into the water. To examine the time-dependent levels of the oil-binding ability, rice flour was heat-treated at 120 °C for 10, 20, 40, 60, and 120 min, and the precipitated volume of oil/rice flour complex increased with an increase of the heating time. The oil-binding ability of the rice flour was not affected by the treatments with diethyl ether or boiled chloroform/methanol (2:1) solutions, which suggested no relationship to the oil in the rice flour, but was lost upon alkali (0.2% NaOH solution) or pepsin treatment, which suggested its relationship to the rice proteins.
Rice flour was stored at 15 °C/9 months, at 35 °C/14 days, or dry-heated at 120 °C/20 min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oil-binding ability was measured. Every rice flour subjected to storage or dry-heated at 120 °C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality. .
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