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.

[1]	LI Ruomin, ZHANG Huanxin, PAN Saikun, YE Jingjing. Process Optimization and Functional Properties of Peony Seeds Protein[J]. Science and Technology of Food Industry, 2023, 44(8): 197-204. DOI: 10.13386/j.issn1002-0306.2022050251
[2]	PANG Huina, DONG Hongying, XIAO Fengqin, ZHANG Hongyin, HAN Rongxin, WANG Haidong, YAN Mingming, SHAO Shuai. Optimization of Enzymatic Hydrolysis Process of Pueraria Protein by Response Surface Methodology and Its Antioxidant Properties in Vitro[J]. Science and Technology of Food Industry, 2022, 43(24): 197-204. DOI: 10.13386/j.issn1002-0306.2021100147
[3]	SUN Jin-yi, LU Yan-xuan, HUI Yong-hai, ZHANG Shi-qi. Optimization of Foaming Extraction of a Moringa oleifera Leaf Protein by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(12): 150-154. DOI: 10.13386/j.issn1002-0306.2020.12.024
[4]	ZHANG Jun-jie, GUO Chen, LIU Yi-fei, FANG Cai, WANG Zhi-Wei, WANG Yi-qiu, ZONG Wei. Optimization of Extraction Technology of Kabuli Chickpea Protein by Response Surface Methodology[J]. Science and Technology of Food Industry, 2018, 39(17): 167-172. DOI: 10.13386/j.issn1002-0306.2018.17.028
[5]	YAN Zhen, GUO Xu, ZHANG Jin-bao, WANG Qing, CHENG An-wei, HE Sheng-wen, SUN Jin-yue. Optimization of process for preparation of antioxidant peptides by enzymatic hydrolysis of protein prepared from peony seed meal[J]. Science and Technology of Food Industry, 2018, 39(7): 168-174,180. DOI: 10.13386/j.issn1002-0306.2018.07.031
[6]	HUANG Hao, QIN Gao-yi-xin, CHEN Gui-Tang, QI Guo-hong, CHENG Shu-jie, YANG Zhi-ping. Optimization of protein extraction from Astragali radix waste by response surface methodology[J]. Science and Technology of Food Industry, 2017, (23): 170-176. DOI: 10.13386/j.issn1002-0306.2017.23.032
[7]	ZHANG Jing-jing, LI Xiao, YAO Guang-long, CAO Xian-ying, CHEN Jian. Optimization of cashew nuts protein extraction using response surface methodology[J]. Science and Technology of Food Industry, 2016, (22): 305-308. DOI: 10.13386/j.issn1002-0306.2016.22.051
[8]	YAN Hui, CAI Hao, JIA Jun-qiang, JIANG Ming-zhu, WU Qiong-ying. Optimization of ultrasonic-assisted enzymatic preparation of peony seed hypoglycemic polypeptide by response surface methodology[J]. Science and Technology of Food Industry, 2016, (17): 220-224. DOI: 10.13386/j.issn1002-0306.2016.17.035
[9]	WANG Zhen-bin, WANG Xi, LIN Xiao-ming, MA Hai-le, WANG Lin, MA Xiao-ke, WANG Gan, BAI Zhi-jie. Preparation conditions optimization of sesame cake protein using response surface methodology[J]. Science and Technology of Food Industry, 2014, (05): 167-171. DOI: 10.13386/j.issn1002-0306.2014.05.039
[10]	Optimization of the extraction technology of protein from sloanea hemsleyana seed by response surface methodology[J]. Science and Technology of Food Industry, 2012, (16): 246-250. DOI: 10.13386/j.issn1002-0306.2012.16.084

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	周斌华，姜春勇. 思政教育融入药物化学课程的探索与实践——以维生素C教学设计为例. 大学. 2025(03): 81-84 .
2.	万千帆，杨丹. 天然抗氧化剂治疗糖尿病睾丸氧化应激损伤的研究进展. 中国医药导报. 2023(02): 35-38+51 .
3.	閤爽博，张金娟，刘菊芬. 维生素C与妊娠期糖尿病关系的Meta分析. 现代预防医学. 2022(08): 1529-1536 .
4.	李忠友，李晓鹏，陈玉柱，秦秋兰，周为文. 基于主成分分析的营养素模式与糖代谢异常的关联研究. 营养学报. 2022(02): 156-163 .
5.	李庆双. 马铃薯营养价值及产业种植分析. 食品安全导刊. 2021(11): 56-58 .