Sensory, Digestion and Texture Quality of Commercial Gluten-Free Bread: Impact of Broken Rice Flour Type
| Autor: | Haleh Hadaegh, Bahman Nazari, Ehsan Feizollahi, Mohammad Amin Mohammadifar, Leila Mirmoghtadaie, Sahar Jazaeri, Sajjad Lalegani |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Starch
Broken rice Pharmaceutical Science food and beverages 04 agricultural and veterinary sciences Significant negative correlation 040401 food science Texture (geology) Gluten-free bread chemistry.chemical_compound 0404 agricultural biotechnology chemistry Volume (thermodynamics) Amylose SDG 13 - Climate Action Digestion Food science Rice Texture Food Science Mathematics |
| Zdroj: | Feizollahi, E, Mirmoghtadaie, L, Mohammadifar, M A, Jazaeri, S, Hadaegh, H, Nazari, B & Lalegani, S 2018, ' Sensory, Digestion and Texture Quality of Commercial Gluten-Free Bread: Impact of Broken Rice Flour Type ', Journal of Texture Studies, vol. 49, no. 4, pp. 395-403 . https://doi.org/10.1111/jtxs.12326 |
| DOI: | 10.1111/jtxs.12326 |
| Popis: | This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones. The granules' average size was 3.17-4.9 µm. The specific volume of the breads showed no correlation with either the damaged starch content or the amylose content, but had a significant negative correlation with hardness (r = -.923, p |
| Databáze: | OpenAIRE |
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