Rheological properties of rice dough for making rice bread
Rheological properties of rice dough for making rice bread
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DOI：
10.1016/s0260-8774(03)00169-9
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发表时间：
2004-03-01
影响因子：
5.5
通讯作者：
Chattopadhyay, PK
中科院分区：
文献类型：
--
作者：
Sivaramakrishnan, HP;Senge, B;Chattopadhyay, PK
使用粉质仪和流变仪研究了添加羟丙基甲基纤维素（HPMC）作为面筋替代品的两种大米的流变特性，并与小麦面团进行比较，以确定其适合制作米面包。从农场图中获得吸水率和面团发育时间数据。在流变仪中进行的测试包括振荡测量（在 1% 应变下从 0.1 到 20 Hz 的频率扫描）、剪切测量（从 0.1 到 5 s(-1) 的剪切）和 50 Pa 瞬时加载 60 S 的蠕变测试。对所有面团样品进行烘焙测试，测量面包体积和水分损失。粉质图显示，添加 HPMC 的米粉比标准小麦面团晚达到 500 BU 的稠度。振荡试验和蠕变试验的流变测试表明，添加1.5%和3.0%HPMC的米面团具有与小麦粉面团相似的流变特性，适合制作米面包。长粒米样品生产出具有更好面包屑质地的米面包。 (C) 2003 Elsevier Ltd. 保留所有权利。
The rheological properties of two varieties of rice with Hydroxy propyl methyl cellulose (HPMC) added as gluten substitute were studied using a farinograph and a rheometer and compared with wheat dough to find its suitability for making rice bread. The water absorption and dough development time data were obtained from the farmogram. The tests conducted in the rheometer were oscillation measurements (frequency sweep from 0.1 to 20 Hz at 1% strain), shear measurement (shearing from 0.1 to 5 s(-1)) and creep tests with an instant loading of 50 Pa for 60 S. Baking tests were conducted with all the dough samples and the loaf volume and moisture loss of bread were measured. The farinogram showed that rice flour supplemented with HPMC reached a consistency of 500 BU at a later time than that of standard wheat dough. The rheological measurements from the oscillation tests and creep tests showed that the rice dough with 1.5% and 3.0% HPMC had similar rheological properties to that of wheat flour dough and was suitable for making rice bread. The long grain rice sample produced a rice bread with better crumb texture. (C) 2003 Elsevier Ltd. All rights reserved.