Effects of wild rice flour on physical and tasting properties of breads

被引：0

作者：

Mochizuki, Mika ^{[1
,2
]}

Okabe, Chieko ^{[1
]}

Osawa, Toshihiko ^{[1
]}

Asami, Yuya ^{[2
,3
]}

机构：

[1] Aichi Gakuin Univ, Fac Hlth Sci, Dept Hlth & Nutr Sci, 12 Araike,Iwasaki Cho, Nisshin, Aichi 4700195, Japan

[2] Ryukoku Univ, Grad Sch Agr, Dept Food & Agr Sci, 1-5 Yokotani,Seta Oe Cho, Otsu, Shiga 5202194, Japan

[3] Ryukoku Univ, Fac Agr, Dept Food Sci & Human Nutr, 1-5 Yokotani,Seta Oe Cho, Otsu, Shiga 5202194, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2024年 / 30卷 / 05期

关键词：

wild rice; bread; physical properties; pasting properties; swelling; SENSORY PROPERTIES; PHYSICOCHEMICAL PROPERTIES; STARCH; WHEAT; TEXTURE; PROFILE; GELATINIZATION; AMYLOSE; DOUGH;

D O I：

10.3136/fstr.FSTR-D-23-00232

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the physical properties of wild rice when it is used for bread by comparing it to wheat and brown rice breads. The specific volume of the wild rice bread was lower than that of the wheat bread. The results showed the lowest height and highest hardness among the three breads. In addition, wild rice showed distinct pasting properties among the three flours using a Rapid Visco Analyzer. Our data suggested that the difference in the physicochemical properties of starch of wild rice is related to the swelling. This is the first study to investigate the effect and properties of wild rice flour when made into bread and showed the difference versus wheat and brown rice breads. New information about wild rice when used for bread was obtained and indicated the possibility of its food development

引用

页码：567 / 576

页数：10

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