Effects of rice flour blends on bread texture and staling
Effects of rice flour blends on bread texture and staling
复制标题
混合米粉对面包质地和老化的影响
DOI：
10.1094/cchem-08-13-0150-r
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发表时间：
2014
期刊：
影响因子：
2.4
通讯作者：
Tomoya Okunishi
中科院分区：
文献类型：
--
作者：
Tomoko Sasaki;Kaoru Kohyama;Kanae Miyashita;Tomoya Okunishi
以直链淀粉含量不同的3个水稻品种为研究对象，研究了米粉与小麦粉混合对面包质地和保鲜的影响。对面包屑的织构进行了压缩试验、穿刺试验和拉伸试验。含有米粉的混合面粉抑制了压缩后面包屑的恢复。在穿刺试验中，加入米粉的混合物增加了穿透碎屑的距离。在所有测试的样品中，用穿刺试验测量的破裂应变随着面包屑的变质而降低。含蜡米粉的新鲜面包屑试样在拉伸试验中的延伸性明显高于其他试样，但在贮存1天后延伸性急剧下降。同时，还测量了贮藏过程中支链淀粉逆行的吸热焓。混合面粉制得的面包屑在第3天前的焓值低于小麦粉制得的面包屑，但在第4天的焓值高于小麦粉制得的面包屑。因此，米粉的混合物在早期储存期间减少了支链淀粉的退化，但随后加速了。掺蜡米粉的面包在贮藏过程中焓值最低。
The effects of blending rice flour with wheat flour on bread texture and staling were investigated with three rice varieties with different amylose contents. For the texture analysis of bread crumb, the compression test, puncture test, and tensile test were performed. A flour blend containing rice flour suppressed the recovery of the crumb after compression. For the puncture test, blends with rice flour increased the distance to penetrate the crumb. The rupture strain measured with the puncture test decreased with staling of the bread crumb for all samples tested. The fresh bread crumb sample containing waxy rice flour had much greater extensibility in the tensile test than the other samples tested, but it was dramatically decreased after one day of storage. Endothermic enthalpies corresponding to retrograded amylopectin, which is part of the staling process, were also measured. The enthalpy of bread crumb from the blended flour was lower than that of wheat flour bread up to three days but was higher on day 4. A blend of rice flour thus reduced amylopectin retrogradation during early storage, but it was accelerated later. Bread blended with waxy rice flour showed the lowest enthalpy during storage.