Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

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• 作者：Camino M. Mancebo ; Cristina Merino…
• 关键词：Rheology ; Rice flour ; Wheat starch ; Maize starch ; Gluten ; free bread ; Mixture design
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：October 2015
• 年：2015
• 卷：52
• 期：10
• 页码：6323-6333
• 全文大小：1,617 KB
• 参考文献：AACC (2012) American Association of Cereal Chemist, 11th Edition. St Paul
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• 作者单位：Camino M. Mancebo (1)
  Cristina Merino (1)
  Mario M. Mart铆nez (1)
  Manuel G贸mez (1)
  
  1. Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004, Palencia, Spain
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g). Keywords Rheology Rice flour Wheat starch Maize starch Gluten-free bread Mixture design