Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality

2022 ◽  
Author(s):  
Wenjuan Feng ◽  
Sen Ma ◽  
Fengcheng Wang ◽  
Xiaoxi Wang
Keyword(s):  
Rice Flour ◽  
Bread Quality ◽  
Particle Sizes ◽  
Black Rice ◽  
Frozen Dough ◽  
Steamed Bread

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

2020 ◽  
Vol 330 ◽  
pp. 127243 ◽  
Author(s):  
Yijie He ◽  
Jinying Guo ◽  
Guoyan Ren ◽  
Guoting Cui ◽  
Sihai Han ◽  
...  
Keyword(s):  
Water Distribution ◽  
Konjac Glucomannan ◽  
Bread Quality ◽  
Frozen Dough ◽  
Steamed Bread

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

2018 ◽  
Vol 54 (5) ◽  
pp. 1729-1740 ◽  
Author(s):  
Jie Ma ◽  
Fujita Kaori ◽  
Lei Ma ◽  
Mengnan Gao ◽  
Chunxia Dong ◽  
...  
Keyword(s):  
Structural Properties ◽  
Rice Flour ◽  
Bread Quality ◽  
Black Rice

scholarly journals Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

2016 ◽  
Vol 37 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Jesús E. GERARDO-RODRÍGUEZ ◽  
Benjamín RAMÍREZ-WONG ◽  
Ana I. LEDESMA-OSUNA ◽  
Concepción L. MEDINA-RODRÍGUEZ ◽  
Refugio ORTEGA-RAMÍREZ ◽  
...  
Keyword(s):  
Freezing Rate ◽  
Bread Quality ◽  
Frozen Dough ◽  
Dough Properties

scholarly journals Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

2015 ◽  
Vol 52 (10) ◽  
pp. 6323-6333 ◽  
Author(s):  
Camino M. Mancebo ◽  
Cristina Merino ◽  
Mario M. Martínez ◽  
Manuel Gómez
Keyword(s):  
Rice Flour ◽  
Mixture Design ◽  
Wheat Starch ◽  
Bread Quality ◽  
Gluten Free ◽  
Maize Starch

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

2020 ◽  
Vol 92 ◽  
pp. 102921
Author(s):  
Shuya Xu ◽  
Rui Dong ◽  
Yu Liu ◽  
Xiaolong Wang ◽  
Tian Ren ◽  
...  
Keyword(s):  
Room Temperature ◽  
Bread Quality ◽  
Room Temperature Storage ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Temperature Storage

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

scholarly journals Effects of Storage Time on Steamed Bread Quality and Gluten Protein Structure

2018 ◽  
Vol 392 ◽  
pp. 052006
Author(s):  
Wenzhao Li ◽  
Shasha Zhang ◽  
Yifei Feng ◽  
Zhaoran Wang ◽  
Hongchao Han
Keyword(s):  
Protein Structure ◽  
Storage Time ◽  
Bread Quality ◽  
Gluten Protein ◽  
Steamed Bread
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