Influence of phosphorylated rice flour on the quality of gluten-free bread

被引：16

作者：

Kringel, Dianini Huettner ^{[1
]}

Filipini, Gabriel da Silva ^{[2
]}

Salas-Mellado, Myriam de Las Mercedes ^{[2
]}

机构：

[1] Univ Fed Pelotas, Dept Agroind Sci & Technol, BR-96160000 Pelotas, RS, Brazil

[2] Fed Univ Rio Grande, Lab Food Technol, Sch Chem & Food, BR-96203900 Rio Grande, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2017年 / 52卷 / 05期

关键词：

Bread; gluten free; phosphates; rice flour; PHYSICOCHEMICAL PROPERTIES; FREE DOUGH; FUNCTIONAL-PROPERTIES; TEXTURAL PROPERTIES; THERMAL-PROPERTIES; STARCH PHOSPHATES; MAIZE STARCHES; STORAGE;

D O I：

10.1111/ijfs.13376

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemical modification of rice flour by phosphorylation is an alternative to improve the technological quality of bakery products. The aim of this study was to investigate the effect of phosphorylation process of rice flour on technological properties (specific volume, crumb and crust colour) of gluten-free breads and the hardening of these breads during two storage temperatures (21 degrees C and -24 degrees C). Breads were made with native rice flour, with phosphorylated rice flour and with wheat flour, used as control. The phosphorylation causes significant reduction in the synaeresis of pastes and in retrogradation tendency of rice flours, varying from 258.7 cP (native rice flour) to 122 cP (phosphorylated rice flour). The breads prepared with phosphorylated rice flour showed reduction in the hardness in both storage temperatures studied and effect on rice bread volume, crumb appearance and colour, demonstrating the possibility of use of the phosphorylated rice flour in gluten-free breads.

引用

页码：1291 / 1298

页数：8

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