Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

LI Yue; WANG Long; MIAO Rongxin; SUN Ying; ZHU Xiuqing

doi:10.13386/j.issn1002-0306.2023020256

Volume 44 Issue 24

Dec. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(24): 222-228. > DOI: 10.13386/j.issn1002-0306.2023020256

LI Yue, WANG Long, MIAO Rongxin, et al. Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality[J]. Science and Technology of Food Industry, 2023, 44(24): 222−228. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020256.

Citation:

PDF (1243 KB)

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

1.
Tourism & Cuisine, College Harbin University of Commerce, Harbin 150028, China
2.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China

More Information

Received Date: February 22, 2023
Available Online: October 22, 2023

Graphical Abstract

Abstract

Abstract

Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB) quality. With no improver as control, thermo-mechanical and alveograph properties of different dough were analyzed, and the overall quality of different steamed bread was evaluated by color, texture, specific volume, height/diameter ratio and sensory score. The results showed that the addition of HPMC significantly (P<0.05) decreased the dough development time, stability, C2 and CS. However, the addition of XG and GOX increased the dough development time, stability and C2. The addition of different improvers might enhance the interaction between protein and protein or starch molecules, thus strengthening the gluten network of the dough. In addition, the addition of improve significantly (P<0.05) improved the springiness and sensory score of CSB. Therefore, proper addition of HPMC and XG could improve the quality of germination brown rice-wheat flour steamed bread. This study provides a theoretical reference for improving the quality of steamed bread and promoting the application of GBRF in Flour products systems.
- germination brown rice dough,
- improvers,
- Chinese steamed bread,
- thermo-mechanical properties

FullText(HTML)

References (36)

References

[1]	POPPER L, SCHÄFER W, FREUND W. Future of flour:A compendium of flour improvement[M]. Clenze:Verlag Agrimedia, 2006, 309-318.
[2]	CHAROENTHAIKIJ P, JANGCHUD K, JANGCHUD A, et al. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations[J]. Journal of Food Science,2010,75(6):S312−S318.
[3]	CHO D H, LIM S T. Germinated brown rice and its bio-functional compounds[J]. Food Chemistry,2016,196:259−271. doi: 10.1016/j.foodchem.2015.09.025
[4]	蒋静, 马涛. 营养液培养糙米发芽富集GABA工艺条件优化[J]. 食品工业科技,2013,34(5):195−199. [JIANG J, MA T. Technological conditions optimization of GABA enrichment of brown rice germination using nutrient water culture method[J]. Science and Technology of Food Industry,2013,34(5):195−199.] doi: 10.13386/j.issn1002-0306.2013.05.063 JIANG J, MA T. Technological conditions optimization of GABA enrichment of brown rice germination using nutrient water culture method[J]. Science and Technology of Food Industry, 2013, 34（5）: 195−199. doi: 10.13386/j.issn1002-0306.2013.05.063
[5]	BEAULIEU J C, MOREAU R A, POWELL M J, et al. Lipid profiles in preliminary germinated brown rice beverages compared to non-germinated brown and white rice beverages[J]. Foods,2022,11(2):220. doi: 10.3390/foods11020220
[6]	王丹. 萌芽留胚糙米制备工艺研究[D]. 贵阳:贵州大学, 2017. [WANG D. Study on the Preparation technology of germination and leaving brown rice[D]. Guiyang:Guizhou University, 2017.] WANG D. Study on the Preparation technology of germination and leaving brown rice[D]. Guiyang: Guizhou University, 2017.
[7]	LIU L, YANG W, CUI S W, et al. Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough[J]. Food Hydrocolloids,2018,84:545−551. doi: 10.1016/j.foodhyd.2018.06.034
[8]	ITTHIVADHANAPONG P, JANTATHAI S, SCHLEINING G. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids[J]. Journal of Food Science and Technology,2016,53(6):2733−2741. doi: 10.1007/s13197-016-2245-5
[9]	LI J X, ZHU Y P, YADAV M P, et al. Effect of various hydrocolloids on the physical and fermentation properties of dough[J]. Food Chemistry,2019,271:165−173. doi: 10.1016/j.foodchem.2018.07.192
[10]	XU J, ZHANG H, GUO X N, et al. The impact of germination on the characteristics of brown rice flour and starch[J]. Journal of the Science of Food and Agriculture,2012,92(2):380−387. doi: 10.1002/jsfa.4588
[11]	WU P, LIU B, CHEN J S, et al. QTL analysis of textural property traits for Chinese northern-style steamed bread[J]. Euphytica,2011,179(2):265−276. doi: 10.1007/s10681-010-0304-y
[12]	北京市粮食科学研究院. GB/T 14614.4-2005小麦粉面团流变特性测定(吹泡仪法)[S]. 北京:中国标准出版社, 2005. [Beijing Grain Science Research Institute. GB/T 14614.4-2005 Determination of rheological properties of wheat flour dough (Alveograph)[S]. Beijing:Standards Press of China, 2005.] Beijing Grain Science Research Institute. GB/T 14614.4-2005 Determination of rheological properties of wheat flour dough (Alveograph)[S]. Beijing: Standards Press of China, 2005.
[13]	MA S, LI L, WANG X X, et al. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread[J]. Food Chemistry,2016,202:120−124. doi: 10.1016/j.foodchem.2016.01.075
[14]	FLANDER L, SALMENKALLIO-MARTTILA M, SUORTTI T, et al. Optimization of ingredients and baking process for improved wholemeal oat bread quality[J]. LWT-Food Science and Technology,2007,40(5):860−870. doi: 10.1016/j.lwt.2006.05.004
[15]	LUO D L, LIANG X, XU B C, et al. Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread[J]. Journal of Cereal Science,2017,75:205−212. doi: 10.1016/j.jcs.2017.04.009
[16]	LIU X L, MU T H, YAMUL K D, et al. Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour[J]. Journal of Food Science and Technology,2017,54(6):1597−1607. doi: 10.1007/s13197-017-2591-y
[17]	ZHU F, SAKULNAK R, WANG S N. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread[J]. Food Chemistry,2016,194:1217−1223. doi: 10.1016/j.foodchem.2015.08.110
[18]	WANG P, YANG R Q, GU Z X, et al. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition[J]. Food Chemistry,2017,229:464−471. doi: 10.1016/j.foodchem.2017.02.122
[19]	LIU X L, MU T H, SUN H N, et al. Influence of potato flour on dough rheological properties and quality of steamed bread[J]. Journal of Integrative Agriculture,2016,15(11):2666−2676. doi: 10.1016/S2095-3119(16)61388-6
[20]	FRIEND C P, WANISKA R D, ROONEY L W. Effects of hydrocolloids on processing and qualities of wheat tortillas[J]. Cereal chemistry (USA),1993,70(3):252−256.
[21]	GHARAIE Z, AZIZI M H, BARZEGAR M, et al. Effects of hydrocolloids on the rheological characteristics of dough and the quality of bread made from frozen dough[J]. Journal of Texture Studies,2015,46(5):365−373. doi: 10.1111/jtxs.12136
[22]	MOREIRA R, CHENLO F, TORRES M D. Rheology of commercial chestnut flour doughs incorporated with gelling agents[J]. Food Hydrocolloids,2011,25(5):1361−1371. doi: 10.1016/j.foodhyd.2010.12.015
[23]	APRODU I, BANU I. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread[J]. Food Science and Biotechnology,2015,24(4):1301−1307. doi: 10.1007/s10068-015-0167-z
[24]	PRIMO-MARTÍN C, MARTÍNEZ-ANAYA M A. Influence of pentosanase and oxidases on water-extractable pentosans during a straight breadmaking process[J]. Journal of Food Science,2003,68(1):31−41. doi: 10.1111/j.1365-2621.2003.tb14110.x
[25]	COURTIN C M, DELCOUR J A. Arabinoxylans and endoxylanases in wheat flour bread-making[J]. Journal of Cereal Science,2002,35(3):225−243. doi: 10.1006/jcrs.2001.0433
[26]	LIU X L, MU T H, SUN H N, et al. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour[J]. Food Chemistry,2018,239:1064−1074. doi: 10.1016/j.foodchem.2017.07.047
[27]	WADA K, TAKAHASHI K, SHIRAI K, et al. Differential thermal analysis (DTA) applied to examining gelatinization of starches in foods[J]. Journal of Food Science,1979,44(5):1366−1368. doi: 10.1111/j.1365-2621.1979.tb06440.x
[28]	SUDHA M L, RAO G V. Influence of hydroxypropyl methylcellulose on the rheological and microstructural characteristics of whole wheat flour dough and quality of puri[J]. Journal of Texture Studies,2009,40(2):172−191. doi: 10.1111/j.1745-4603.2009.00175.x
[29]	SHARMA R, OBEROI D P S, SOGI D S, et al. Effect of sugar and gums on the pasting properties of cassava starch[J]. Journal of Food Processing and Preservation,2009,33(3):401−414. doi: 10.1111/j.1745-4549.2008.00283.x
[30]	GRAÇA C, FRADINHO P, SOUSA I, et al. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture[J]. LWT,2018,89:466−474. doi: 10.1016/j.lwt.2017.11.024
[31]	KAYA Y, SAHIN M. Non-parametric stability analyses of dough properties in wheat[J]. Food Science and Technology,2015,35:509−515. doi: 10.1590/1678-457X.6642
[32]	ZHANG T, CUI Q, ZHANG F, et al. Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality[J]. International Journal of Food Science & Technology,2018,53(7):1657−1665.
[33]	LINDARTE ARTUNDUAGA J, GUTIÉRREZ L F. Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties[J]. Journal of Food Science and Technology,2019,56(1):451−461. doi: 10.1007/s13197-018-3507-1
[34]	MA S, WANG X X, ZHENG X L, et al. Improvement of the quality of steamed bread by supplementation of wheat germ from milling process[J]. Journal of Cereal Science,2014,60(3):589−594. doi: 10.1016/j.jcs.2014.07.010
[35]	WU M Y, SHIAU S Y. Effect of the amount and particle size of pineapple peel fiber on dough rheology and steamed bread quality[J]. Journal of Food Processing and Preservation,2015,39(6):549−558. doi: 10.1111/jfpp.12260
[36]	MEZAIZE S, CHEVALLIER S, LE BAIL A, et al. Optimization of gluten-free formulations for french-style breads[J]. Journal of Food Science,2009,74(3):E140−E146.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	江英杰，李明昊，罗开沛，杨露. 石斛多糖的药理作用及现代应用进展. 中药与临床. 2024(01): 97-102 .
2.	李祥坤，曾亦菡. 响应面优化霍山石斛百香果复合饮料工艺及抗运动疲劳研究. 中国食品添加剂. 2023(01): 272-281 .
3.	王再花，叶广英，曾灿彪，叶庆生，黄秀红. 铁皮石斛饮料杀菌工艺研制及品质分析. 中国农学通报. 2023(16): 124-130 .
4.	赵健，周忠光，黄家鹏，林春盛，宫铭海，杨波. 药食同源中草药在防治认知功能障碍中的应用及作用机制研究进展. 医学综述. 2022(08): 1598-1605 .
5.	赵云龙. 芜菁山楂复合饮料配方优化及其对运动耐力的影响. 食品工业科技. 2022(14): 401-408 . 本站查看
6.	赵静. 运动疲劳机制及食源性抗疲劳活性成分研究进展. 食品安全质量检测学报. 2021(09): 3565-3571 .