Bread-Making Quality of Wheat/Rice Flour Blends

Abstract

The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough properties and bread qualities obtained from these blends were analyzed. The characteristics of dough and bread changed according to the increase in the blended percentage of rice flour used. The water absorption of blends increased rapidly and the Farinograph characteristics were similar to those of weak flour in that the dough became less pliable and more fragile. The gas retention properties of the dough evaluated using the vacuum expansion method and gassing power after 2 h of fermentation decreased greatly. The appearance and crumb grain of the bread became rough, and the specific loaf volume (SLV) decreased. The upper crust was slightly reddish white, and the crumb grain was somewhat dusty. The sugar and amino acid contents in the bread decreased and the amount of maltose, glutamate, glycine, alanine, and phenylalanine decreased drastically. The texture of the bread was very soft at first, however, the bread rapidly hardened when stored. During the storage, the bread had high cohesiveness and showed high recovery when compressed.

Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

“…Addition of BR flour beyond 5 % showed considerable effect on dough development time and no significant difference was observed between control and BR flour-fortified dough at 5 % level. However, a number of observations showed an increase and decrease tendency in the dough development time of their samples (Sharma et al 1999;Bugusu et al 2001;Abdel-Kader 2000;Yamauchi et al 2004;Koca and Anil 2007). This farinographic feature is an index pointing out to the time needed for achieving the appropriate dough (the lower dough development time, the better) (Majzoobi et al 2011).…”

“…Dough stability time is one of the major indices determining the dough strength, which was negatively affected by adding BR flour as compared with the control dough ( Table 2). Reduction in the dough stability time was expected because of several studies' reports (Sharma et al 1999;Yamauchi et al 2004;Koca and Anil 2007;Muranga et al 2010). This decrease was related to the dilution of wheat gluten, along with increase in the level of BR flour added to the samples (Table 1), competition between proteins of non-wheat and wheat flour for water to absorb (Deshpande et al 1983;Rao and Rao 1997), and/or a reverse relationship between farinographic criteria (water absorption and dough stability time), i.e.…”

Physicochemical Properties of Endosperm Starch and Breadmaking Quality of Rice Cultivars

“…이를 보완하기 위한 방법으로 일부 밀가루를 혼합사용 (Kang & Han, 2000 ;Yamauchi et al, 2004 ;Choi, 2010)하거나 gluten 대체재로서 활성글루텐, 검류 (carboxymethyl cellulose, guar gum, methyl cellulose, xanthan gum, locust bean gum), 계면활성제(glyceryl monostearate) 등 첨가 재료가 사용되어 왔으며 (Kang et al, 1997a ;Hema et al, 2004 ;) 효소, 유화제 첨가에 의한 제빵 적성 향상 등 연구 (Gujral & Rosell, 2004 ;Kim & Lee, 2009 (Kang et al, 1997b ;Kum & Lee, 1999 ;Hema et al, 2004.). 본 실험에 사용한 쌀 품종별 아밀로오스 함량은 (Kang et al, 1997b).…”

Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour

“…It has been reported that in the case of rice/wheat flour bread, substitution of wheat flour with up to 30% rice flour is acceptable without compromising the sensory qualities (Watanabe et al, 2004;Nakamura et al, 2009). There have been few reports on bread-making quality with the addition of vital gluten to rice flour (Yamauchi et al, 2004;Araki et al, 2009;Aoki et al, 2010). The enzymatic processing of rice flour in gluten-free bread has been investigated in order to further improve the bread-making performance by promoting protein cross-linkage with transglutaminase (Gujral and Rosell, 2004;Renzetti et al, 2008) or protein hydrolysis via protease treatment (Renzerri and Arendt, 2009).…”