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

Khoshgozaran-Abras, Sadegh; Azizi, Mohammad Hossein; Bagheripoor-Fallah, Niloofar; Khodamoradi, A.

doi:10.1007/s13197-012-0716-x

Cited by 21 publications

(16 citation statements)

References 18 publications

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“…Khoshgozaran‐Abras et al . () also reported the ST was negatively affected by the fortification of brown rice flour. The higher stability values are always related to the strength of flours (Marco & Rosell, ), and it usually depends on the protein network (Martínez et al ., ).…”

Section: Resultsmentioning

confidence: 92%

“…Hydrophobic groups of amylose‐lipid complexes prevent starch to absorb moisture and hydrolyse (Hagenimana et al ., ). Therefore, more free water released to dough matrix by mixing and the ST of 50% EBRF decreased (Khoshgozaran‐Abras et al ., ). Lazaridou et al .…”

Section: Resultsmentioning

confidence: 97%

“…Khoshgozaran‐Abras et al . () pointed that the lower DT was better to achieving an appropriate dough. Therefore, dough made of blend flour fortified with 30%–50% BRF or EBRF is desired.…”

Section: Resultsmentioning

confidence: 99%

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The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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Addition of raw black rice flour leads to deficient processability on bread making quality. One of the effective methods to modify the functional properties of black rice flour (BRF) composite dough is to extrude black rice flour (EBRF) before incorporation. This study investigated and compared the effect of BRF and EBRF addition level of 10%-50% on the rheology, microstructure of dough and bread quality. The rheological properties of composite dough were recorded by Mixolab, stress relaxation and tensile test. The substitution of EBRF presented higher water absorption but lower development time, protein weakening, starch gelatinization, starch gel stability and starch retrogradation than wheat flour dough. Both the BRF and EBRF dough presented solid-like behaviour, while the EBRF dough showed more viscous, higher resistance and extensibility than BRF dough. The dough microstructure of dough was observed by SEM, and a more compact structure of EBRF dough could be seen than BRF dough. The incorporation of EBRF in bread quality presented higher specific volume, lower bake loss and firmness than BRF bread. These findings indicated the potential utilisation value of extruded black rice flour in bread making.EBRF on dough rheology and bread quality J. Ma et al.

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Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 97%

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The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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“…Breads are the most common baked products, usually produced from wheat refined flour. Bread was prepared from blends of BR flour with buckwheat flour sourdough (Capuani, Behr, Arendt, & Vogel, ) or BR flour with wheat flour (Khoshgozaran‐Abras, Azizi, Bagheripoor‐Fallah, & Khodamoradi, ). BR flour obtained after 24 hr of germination resulted in bread with improved texture (Cornejo & Rosell, ).…”

Section: Development Of Food Productsmentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

199

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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“…This may be caused by the different nature of cereal materials. Khoshgozaran‐Abras, Azizi, Bagheripoor‐Fallah, and Khodamoradi () found that the lower DT was more suitable to get appropriate dough. Therefore, dough made with substituted ECF and UECF was desired.…”

Section: Resultsmentioning

confidence: 99%

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

Cited by 21 publications

References 18 publications

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

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

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