Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

Emirates Journal of Food and Agriculture

Litang Wang¹  Shihang Yang²  Peiyi Cheng²  Chiching Yang²  Tzuching Wang³  Shenchung Lin⁴ 

[1] Department of Electrical Engineering, National Central University, Taoyuan, Taiwan;Department of Food Science and Technology, National Pingtung University of Science and Technology, Pingtung, Taiwan;Department of Hospitality Management, Meiho University, Pingtung, Taiwan;Department of Travel Management, Taipei University of Marine Technology, Danshui Town, New Taipei, Taiwan

关键词: Bread;    Pregelatinized waxy rice flour (PWRF);    Staling;    Retrogradation;    Sensory evaluation;   

DOI  :  10.9755/ejfa.2017.v29.i9.116

学科分类：农业科学（综合）

来源: United Arab Emirates University, Faculty of Food and Agriculture

【 摘 要 】

The objective of the present study was attempted to develop a pregelatinized waxy rice flour (PWRF) retarding agent formulation by merging with α-amylase and monoglycerides, as well as using pregelatinizing and lyophilizing technologies to improve bread characteristics such as staling and retrogradation. The major methods, including texture profile analysis (TPA) and sensory evaluation were employed to assess bread qualities. Research results demonstrated the amylose complexing index (ACI) of the PWRF-adding bread samples were higher than that of groups α-amylase-adding, monoglycerides-adding and control. PWRF-adding bread samples exhibited higher starch digestibility and water activity (aw) and showed softer texture, lower hardness and soluble starch content than the groups α-amylase-adding, monoglycerides-adding and control after storage. The PWRF-D exhibited the best effect among all formulations. Further, either fresh or after storage PWRF-adding bread samples acquired the higher sensory score. The bread qualities were improved by PWRF and the staling and retrogradation were further retarded.

【 授权许可】

CC BY