Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties

Bandara, P. P. G. S. P.; Arampath, P. C.

doi:10.4038/tar.v31i3.8394

Cited by 2 publications

(3 citation statements)

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“…The global staple food industry has rapidly grown in recent years, with wheat flour‐based foods, such as bread, biscuits, noodles and dumplings, becoming increasingly common due to the unique rheological properties of gluten (Bandara & Arampath, 2020). Protein content in wheat (8–15%) is relatively high compared to other major cereals (Li et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The elasticity of gluten is thought to be due to its unusual secondary structure (Luo et al ., 2016). Some studies have reported that long‐term consumption of high‐glycaemic index (GI) single wheat flour products is associated with problems such as obesity, allergies, coeliac disease and non‐coeliac gluten sensitivities (Shewry & Hey, 2016; Bandara & Arampath, 2020). Thus, to improve the rheological and biological properties of gluten‐free cereals, such as pure rice products, and overcome the nutritional issues associated with wheat, it is hoped that rice can become more widely used in the production of baked goods.…”

Section: Introductionmentioning

confidence: 99%

“…In the development of rice‐based staple products, most attention has been focused on bread products (Bandara & Arampath, 2020; Yano et al ., 2020). There are some products available that have attempted to improve the quality of rice bread.…”

Section: Introductionmentioning

confidence: 99%

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Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein

Chen¹,

Ma²,

Yang³

et al. 2021

Int J of Food Sci Tech

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The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the a-helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of a-helix/b-sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g À1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three-dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.

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Section: Introductionmentioning

confidence: 99%