| Autor: |
廣瀬理恵子, 新井千秋, 戸崎幹子, 山口聡, 鈴木実, 高橋良佳, 神田哲也, 宮森清勝, 野口智弘, 髙野克己 |
| Zdroj: |
Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi; 2021, Vol. 68 Issue 7, p297-305, 9p |
| Abstrakt: |
The purpose of this study was to investigate the effects of two types of rice flour, with different starch damage degrees, on bread-making properties and temporal changes in bread crumb rheological properties. The subject of this study was wheat flour and rice flour blended bread, in which rice flour was used to replace 40% of the wheat flour. It was found that rice flour with a high degree of starch damage had high water retention capacity. Also, differences in the shape and surface microstructure of rice flour particles were observed. When producing the subject breadon a laboratory scale, it was foundthat replacing 25% or 50% of low starch damage rice flour with high starch damage rice flour reducedthe temporal changes in breadcrumb rheological properties comparedto the product made using only rice flour with a low degree of starch damage (2.7 %). With the aim of simulating mass production, the subject bread was produced on an experimental factory scale with each rice flour type at a ratio of 50 % (starch damage degree 8.2 %). Results showed that when the starch damage degree increased, dough hardening was suppressedandtemporal changes in the rheological properties of the subject breadcrumb (firmness and cohesiveness) decreased. It was speculated that as the starch damage degree increased, α-amylase, which was added during the dough mixing stage, acted more easily. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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