Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage

Tsai, Chia-Ling; Sugiyama, Junichi; Shibata, Mario; Kokawa, Mito; Fujita, Kaori; Tsuta, Mizuki; Nabetani, Hiroshi; Araki, Toshimitsu

doi:10.1271/bbb.110722

Cited by 32 publications

(27 citation statements)

References 21 publications

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“…baking (Tsai et al., ). Feili, Zzaman, Abdullah & Yang, (2013) suggested that increasing water content of dough can solve the negative effect of substitution and protein dilution on the loaf volume.…”

Section: Resultsmentioning

confidence: 99%

“…This aspect influences the texture of the product over its shelf-life. This can be countered by the addition of gluten or gelatinized starch to the OFSP puree bread to improve the expansion of the pore walls of baked bread for sustainability of gas pressure produced during fermentation and baking (Tsai et al, 2012). Feili, Zzaman, Abdullah & Yang, (2013) suggested that increasing water content of dough can solve the negative effect of substitution and protein dilution on the loaf volume.…”

Section: Ofsp and White Bread Volumementioning

confidence: 99%

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The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Wanjuu

Abong

Mbogo

et al. 2018

Food Science & Nutrition

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Value addition of orange‐fleshed sweet potato (OFSP) increases diversified utilization of this crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%–45% of wheat flour is replaced with OFSP puree, has been successfully commercialized in Kenya. However, the effect of this substitution on the bread's physiochemical properties and its shelf‐life are currently unknown. This study was designed to determine the physiochemical properties and shelf‐life of OFSP puree‐wheat flour composite bread (30% puree), compared to standard, 100% wheat flour, bread. Freshly baked bread samples were stored at 7, 20, 25, and 30°C, and monitored for moisture content, water activity, color, texture, volume, carotenoids, and microbial load. The moisture content, β‐carotene content, and color of bread significantly decreased with increase in storage temperature and time (p < 0.05). Bread made with OFSP puree had a longer shelf‐life, showing spoilage on day six compared with the white bread, which spoiled on the fourth day. This is attributed to the significantly higher water activity in white bread than in the OFSP bread. The substitution of wheat with OFSP puree resulted in reduced extensibility of gluten, thus, specific volume of white bread was significantly (p < 0.05) higher than that in OFSP puree bread. Refrigeration increased crumb firmness, chewiness and cohesiveness in both types of bread. In conclusion, OFSP puree increases the water binding capacity of the bread, which reduces water activity and increases its shelf‐life.

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Section: Resultsmentioning

confidence: 99%

Section: Ofsp and White Bread Volumementioning

confidence: 99%

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Wanjuu

Abong

Mbogo

et al. 2018

Food Science & Nutrition

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“…Rice-containing bread has been widely studied in Korea and Japan (Song and Shin 2007;Araki et al 2009;Kim and Lee 2009;Okunishi 2009;Tsai et al 2012). These countries are known as low food self-sufficient countries among the developed countries; however, their self-sufficiency for rice is over 100% and the left-over rice raises various issues (Choi et al 2010;Statistics Bureau 2015).…”

Section: Introductionmentioning

confidence: 99%

“…To make rice-containing bread, the substitution of 10-30% wheat flour with rice flour is known to be optimal (Okunishi 2009). Tsai et al (2012) substituted 15% of wheat flour with rice flour or rice porridge for pan bread making, and reported lower firmness and higher adhesiveness were observed in the bread with the addition of rice porridge.…”

Section: Introductionmentioning

confidence: 99%

Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

Kim

Kwak

Jeong

2016

Journal of Texture Studies

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The physicochemical characteristics, texture profiles and consumer acceptance of rice pan bread with various levels of water roux starter (Tangzhong) were investigated. Water roux starter (1.5–6.0%, flour base) was added to the bread dough. The bread samples containing water roux starter had significantly higher moisture contents and specific volumes (P < 0.05). Water roux starter results in the bread having lower hardness, gumminess and chewiness, but there was no significant difference in cohesiveness and springiness. The results of the consumer acceptance test showed that the subjects were split into two groups; one consumer group (52.3%) preferred the bread with 4.5% and 6.0% (flour base) of water roux starter, and the other group (47.7%) preferred the control sample. Adding water roux starter decreased hardness of the bread so that it met the more than 50% of consumers who preferred soft texture. The textural change by adding water roux starter showed positive consumer acceptance in the rice pan bread. Practical Applications Texture of pan bread is one of key factor for bread quality. Additional ingredients such as glyceryl monostearate, various gums and/or methyl cellulose to make pan bread soft and glutinous are not necessary when water roux starter was applied in rice pan bread. Water roux starter can be applied to other bread making for baking soft and glutinous bread without any additional additives. In addition, water roux starter in the bread was effective in making same volume of bread with few amounts of ingredient, which is beneficial to bakery industry.

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“…Moreover, the higher water retention capacity of ECF and the higher water content of ECB may explain the retrogradation ability of ECB. Tsai et al () also found that the texture property of wheat flour bread was improved with the substitution of 15% rice porridge during storage, due to the gelatinization of rice starch granules.…”

Section: Resultsmentioning

confidence: 98%

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

Sun

et al. 2019

Food Science & Nutrition

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The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the water absorption capacity increased with the increasing amount of ECF, while dough development time (DT) and dough stability (ST) showed a downward trend, and the composite dough became more resistant to retrogradation. The microstructure of the composite dough showed that the presence of both ECF and unextruded corn flour (UECF) resulted in a more broken gluten matrix. The breads made from the composite flour with ECF had significantly softer texture, lower hardening percentage with storage time, darker crust color, larger specific volume, and higher sensory scores than the UECF ones. It is concluded that the extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage.

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Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage

Cited by 32 publications

References 21 publications

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

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