Effects of Rice Flour Blends on Bread Texture and Staling

Sasaki, Tomoko; Kohyama, Kaoru; Miyashita, Kanae; Okunishi, Tomoya

doi:10.1094/cchem-08-13-0150-r

Cited by 9 publications

(7 citation statements)

References 20 publications

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“…Compressive stress for wheat flour bread and the control bread was similar over 2 days, but it was observed that blending rice flour significantly increased the compressive stress on day 4. This result was consistent with the observation in our previous study (Sasaki et al., ). Yamauchi et al.…”

Section: Resultssupporting

confidence: 94%

“…Wheat flour bread had distinctly higher values than the other samples, which agreed with the previous finding of Sasaki et al. (). It was observed that Gu2.0, Xa0.5, 1.0, and 2.0 significantly decreased recovery deformation on days 0, 2, and 4 compared with the control.…”

Section: Resultssupporting

confidence: 92%

“…Texture of bread samples was analyzed using a texture analyzer (TA‐XT Plus; Stable Micro Systems, Godalming, UK) equipped with a 5‐kg load cell. Bread samples stored for 0, 2, and 4 days were assessed by the method described in the previous study (Sasaki, Kohyama, Miyashita, & Okunishi, ). For the compression test, each loaf was sliced into 20‐mm‐thick slices and a sample piece of approximately 23 × 23 mm was cut from the center.…”

Section: Methodsmentioning

confidence: 99%

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Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread

Sasaki

2018

Cereal Chem

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Background and objectives The effects of adding xanthan and guar gums on starch digestibility and textural properties were examined in rice and wheat flour blend breads. Findings The addition of xanthan gum to the bread formula had a high impact on the staling of the crumb compared with guar gum. The addition of gums suppressed the recovery of the crumb after compression. The extent of starch digestion of the bread crumb was determined by an in vitro method using two types of bread crumb samples, milled samples after freeze‐drying and ground samples after moistening. Starch digestibility of the bread crumb reduced after the addition of gums. Xanthan gum resulted in a more pronounced suppressive effect, which was concentration‐dependent. The addition of xanthan gum at concentrations ≥1% to the bread formula caused a significant decrease in the extent of starch digestion in both the samples. Conclusions The bread crumb containing xanthan gum had a dense structure and formed an agglomeration after grinding, resulting in delayed enzyme penetration into the crumb structure and thus delayed the enzymatic hydrolysis of starch. Significance and novelty Addition of xanthan gum to the formula of rice and wheat flour blend breads significantly retards the starch digestibility of bread crumb.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

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Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread

Sasaki

2018

Cereal Chem

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“…There are several studies in literature regarding the application of rice flour in leavened baked products in composite flour mixes with or without incorporating wheat flour (Sasaki, Kohyama, Miyashita, & Okunishi, 2014;Yamauchi et al, 2004). Fari et al (2010) have substituted wheat flour by 30% rice flour for their study and declared that 30% rice flour imparts the best quality attribute in terms of specific volume and crumb structure of the leavened products.…”

Section: Introductionmentioning

confidence: 99%

Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

Rathnayake

Navaratne

2019

Journal of Texture Studies

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Porous crumb structure of rice‐related leavened food products developed under air pressure conditions during fermentation and gelatinization in a fabricated fermentation chamber were characterized. Therein, four samples were prepared under three pressurized conditions (sample pressurized by the leavened gas itself, 1 kg/cm2 initial pressure, 1.5 kg/cm2 initial pressure) along with a control (unpressurized). Crumb volume, specific volume, bulk density, pH as well as crumb texture profile and cellular structure were analyzed. Results revealed that fermentation and gelatinization under air pressure (slightly higher than the atmospheric air pressure) conditions in the fabricated fermentation chamber help to arrest leavening gas within the dough mass to improve the properties of porous crumb structure. Sample fermented and gelatinized at 1 kg/cm2 initial pressure presented better crumb mechanical and cellular structural properties compared to the other two pressurized samples and the control.

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“…Assessing the impact of functional ingredients on the rheological properties of wheat flour dough is critical for successful bread making. In addition, many studies have reported that the textural properties of bread indicate quality and impact its shelf life Ktenioudaki et al 2013;Sasaki et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Prunus mahaleb Seed Powder on Dough Rheology and Bread Quality

Gökşen

Ekiz

2016

Journal of Food Quality

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Prunus mahaleb is a well‐known medicinal plant with a sweet and pleasant odor. Its seed is an important source of protein, fatty acids, fiber, and secondary metabolites. The objectives of this study were to determine the physicochemical and organoleptic attributes of wheat bread containing five different percentages (control, 2%, 4%, 6%, and 8%) of P. mahaleb seed powder (PM). Increasing the percentage of PM in the dough resulted in a less viscous paste or gel after cooking and cooling as well as a decreased retrogradation speed. The firmness of the bread crumbs during storage after baking significantly decreased with increasing percentages of PM. However, bread containing 8% PM was rated lower in the sensory evaluation and was significantly different in terms of acceptability, compared with the control (P < 0.05). This result may be due to excessive concentrations of aromatic compounds. Panelists decided that bread containing 4% PM is acceptable. The study indicates that PM can be used as an anti‐staling and aroma enhancing additive in other bakery products and that it may extend shelf life, fortify the diet, and supply pleasant taste and odor. Practical Application Flour replacement at different levels (from 2% up to 8%) by Prunus mahaleb seed powder changed dough machinability, viscoelasticity, and bread‐making performances. The addition of PM caused significant changes of the rheological parameters. The addition of 8% and more of PM led to a decreased bread quality, including the sensory quality. The present study has indicated that breads made with about 4% PM had high sensory acceptance. The incorporation of PM has a positive effect on the nutritional value of wheat breads. The rheological and textural properties are changed upon the including of this PM content.

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Effects of Rice Flour Blends on Bread Texture and Staling

Cited by 9 publications

References 20 publications

Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread

Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread

Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

Effect of Prunus mahaleb Seed Powder on Dough Rheology and Bread Quality

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