2018
DOI: 10.1111/ijfs.13761
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Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Abstract: Summary Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC increased water absorption of the rice dough (P ≤ 0.05). Adding SPI (2–4 g per 100 g flour) together with HPMC tended to increase stability time and reduce tolerance index. During fermentation, HPMC increased maximum dough height, while SPI increased … Show more

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Cited by 35 publications
(34 citation statements)
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“…The disadvantage of the gluten‐free flours in pasta making is that they cannot create a sufficiently strong network between their protein and starch to bind the dough and produce the required quality (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Martínez, Marín, Gili, Penci, & Ribotta, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ; Wang et al, ). Hence, it is necessary to improve the process or develop a new formulation with additive ingredients in order to create adequate sensory and cooking qualities (Padalino, Conte, & Nobile, ).…”
Section: Introductionmentioning
confidence: 99%
“…The disadvantage of the gluten‐free flours in pasta making is that they cannot create a sufficiently strong network between their protein and starch to bind the dough and produce the required quality (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Martínez, Marín, Gili, Penci, & Ribotta, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ; Wang et al, ). Hence, it is necessary to improve the process or develop a new formulation with additive ingredients in order to create adequate sensory and cooking qualities (Padalino, Conte, & Nobile, ).…”
Section: Introductionmentioning
confidence: 99%
“…Unfortunately, the gluten‐free flours (maize, rice, millet, and sorghum) cannot create a sufficiently strong binding network to produce the required quality of dough (Gao et al, ; Morreale et al, ; Wang et al, ). Hence, it is necessary to improve the pasta making process, or develop new formulation with additional ingredients, in order to make adequate sensory and cooking quality of pasta products (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Padalino, Conte, & Del Nobile, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ).…”
Section: Introductionmentioning
confidence: 99%
“…Currently, the production of edible SPI is mainly made of low-temperature defatted soybean meal by alkali-soluble acid precipitation (Bi, Li, Wang, & Adhikari, 2013;Xu et al, 2018). According to the remarkable physical functional properties of SPI, such as emulsifying, gelling, and hydrating (Brito-Oliveira, Bispo, Moraes, Campanella, & Pinho, 2018;Yang et al, 2018), the application of SPI is relatively mature in meat products; however, the application in cereals has great potential for improvement and research (Lee et al, 2017;Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, 2018).…”
Section: Introductionmentioning
confidence: 99%
“…The purpose is to enhance the nutritional value and texture properties, furthermore ameliorating the overall quality of cereal-based products. Also, SPI has a certain effect on the rheological properties of cereal products (Srikanlaya et al, 2018;Villanueva, Perez-Quirce, Collar, & Ronda, 2018). It has been used to mimic the viscoelastic properties of gluten in gluten-free (GF) products for improving sensory properties through induction of Maillard reaction (Taghdir et al, 2017;Yang, Li, Wu, Pan, & Xia, 2017;Zhao et al, 2016).…”
Section: Introductionmentioning
confidence: 99%