Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
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DOI：
10.1016/j.lwt.2019.108299
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发表时间：
2019-10-01
影响因子：
6
通讯作者：
Patricia Tolaba, Marcela
中科院分区：
文献类型：
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作者：
Cajas Locke, Jennifer Elizabeth;Carla Gonzalez, Luciana;Patricia Tolaba, Marcela
对五种米粉（天然米粉和糊化米粉）和五种谷蛋白替代品（GS）的面包制作性能进行了初步试验，确定了混合设计的最佳配方。由于黄原胶、瓜尔豆胶和海藻酸钠的性能较好，因此选择了具有宽粒度分布的天然面粉、黄原胶（XG）、瓜尔豆胶（GG）和海藻酸钠（SA）。通过使用具有约束的单纯形质心混合设计（2.1g GS/100 g面粉）来确定配方对面包体积（BV）、面包肩的细胞面积分数（CAF）和面团流变学的影响。配方对面团的粘弹性有显著影响。BV和面团粘度之间存在非线性关系，最大BV为60000 Pa. s。最佳配方，从XG到GG的质量比为0.71，产生最大值的BV（4.07毫升/克面粉）和CAF（29%），最佳面包呈现出良好的质地属性和轻微烤面包皮。
The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of particle size, xanthan gum (XG), guar gum (GG) and sodium alginate (SA) were selected due to their good performance. The effect of formulation on bread volume (BV), cell area fraction (CAF) of breadcrumb and dough rheology was determined by using a simplex centroid mixture design with constrain (2.1 g of GS/100 g of flour). A significant effect of formulation on viscoelasticity of dough was observed. A non-linear relationship between BV and dough viscosity was found with maximum BV at 60000 Pa.s. The optimum formulation, from XG to GG mass ratio of 0.71, yields maximum values of BV (4.07 ml/g of flour) and CAF (29%); optimum bread presented good textural attributes and a slightly toasted crust.