Effect of amylose content in rice flour on batter rheology and bread baking quality
Effect of amylose content in rice flour on batter rheology and bread baking quality
复制标题
米粉中直链淀粉含量对面糊流变性及面包烘焙品质的影响
DOI：
10.1111/jfpp.14462
复制
发表时间：
2020
影响因子：
2.5
通讯作者：
Akihiro Nishioka
中科院分区：
文献类型：
--
作者：
Hiroko Yano;Tomonori Koda;Naoko Fujita;Akihiro Nishioka
研究了不加小麦的米粉中直链淀粉含量对米粉面包烘焙品质和流变性的影响。面包是由具有相似支链淀粉结构的糯米粉和非糯米粉以不同的混合比例制成的。以膨胀率为指标对米饭面包的品质进行了评价。使用具有相似支链淀粉结构的米粉控制不同类型大米混合引起的支链淀粉结构差异的效果。面包膨胀率随米粉直链淀粉含量的增加而增加。流变学数据表明，高粘度面糊保持了打样过程中产生的泡沫结构，这与米粉中直链淀粉含量较高有关。碘显色实验证实，高直链淀粉米糊粘度高的原因是将直链淀粉洗脱到米粒周围的水中。实际应用本研究是在不添加添加剂的情况下制作米饭面包。面糊是由糯米粉和非糯米粉混合制成的。米粉混合比的变化对面糊的储能模数有影响。随着非糯米比例的增加，面糊的储能模数有增大的趋势。高直链淀粉米粉的使用使得大米面糊可以被验证并加工成面包。这项研究的实际应用是用不含小麦的米粉开发各种无面筋食品，如面包、意大利面和披萨。
The effect of amylose content in rice batter without wheat on the baking quality and rheological property of rice bread was assessed. Bread was made with waxy and non‐waxy rice flours of similar amylopectin structure at various mixing ratios. The quality of rice bread was evaluated by the expansion ratio. The use of rice flours with similar amylopectin structure controls for the effect of differences in amylopectin structure caused by mixing different rice types. The expansion ratio of bread increased in a rice flour amylose content‐dependent manner. Rheological data showed that high viscosity batters maintained the foam structure generated during proofing, which was related to the high amylose content of the rice flour. An iodine coloration experiment confirmed that the origin of the high viscosity of high amylose rice batters was the elution of amylose into the water surrounding the rice particles in the batter.Practical applicationsIn this study, rice bread was made without additives. The batter was made by mixing waxy and non‐waxy rice flours. Storage modulus of the batter was affected by alterations in the mixing ratio of rice flours. Storage modulus of the batter showed a tendency to increase as the ratio of non‐waxy rice increased. The use of high amylose rice flours allowed for the rice batter to be proofed and processed as bread. Practical application of this study is the development of various gluten‐free foods such as bread, pasta, and pizza using rice flour without wheat.