The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

被引:10
作者
Buresova, Iva [1 ]
Lullien-Pellerin, Valerie [2 ]
Cervenka, Libor [3 ]
Mlcek, Jiri
Sebestikova, Romana [1 ]
Masarikova, Lucie [1 ]
机构
[1] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
[2] Univ Montpellier, Inst Agro, INRAE, IATE, 2 Pl VIALA,Bat 31, F-34060 Montpellier, France
[3] Univ Pardubice, Fac Chem Technol, Studentska 95, Pardubice 53210, Czech Republic
关键词
flour granulation; pasting properties; dough extensibility; bread crumb; bread quality; WHEAT-FLOUR; RHEOLOGICAL CHARACTERISTICS; SENSORY QUALITY; GLUTEN; BEHAVIOR; MICROSTRUCTURE; ENDOSPERM; AMARANTH; CHICKPEA; QUINOA;
D O I
10.3390/foods12132604
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle size D(0.5) of 60.2, 70.6, 106.8, and 189.4 & mu;m, and buckwheat flour with a D(0.5) of 56.4, 68.4, and 95.8 & mu;m were prepared using the same milling technology. The botanical origin of the flours was the strongest factor influencing the flour pasting properties, stress accumulated in dough during the uniaxial deformation test, loaf characteristics, texture, and sensory characteristics of breads. The flour particle size significantly influenced mainly the flour pasting properties. The effect of the content of damaged starch was the weakest among the studied factors. The flour particle size and the content of damaged starch were closely related. The flour botanical origin was the strongest factor; therefore, it seems not to be possible to predict the bread-baking potential of gluten-free flours based on the results obtained for flour of a different botanical origin. More research on flours from different plants prepared by the same milling process is required to support this hypothesis.
引用
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页数:15
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