Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran

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• 作者：Yuefei Teng ; Chunying Liu ; Jing Bai…
• 关键词：Mixing property ; Extensibility ; Pasting behavior ; Rice bran ; Enzyme treatment
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：May 2015
• 年：2015
• 卷：52
• 期：5
• 页码：3014-3021
• 全文大小：543 KB
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• 作者单位：Yuefei Teng (1)
  Chunying Liu (1)
  Jing Bai (1)
  Jianfen Liang (1)
  
  1. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P.O. Box 294, Tsinghua East Road, Beijing, 100083, People’s Republic of China
  
• 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

Rice bran is a potential fiber and minerals source for nutrients enhancement of cereals food. For evaluation of rice bran applied in bread making, mixing properties, tensile and pasting properties of wheat flour dough with raw (RB) or enzymes treated rice bran (ERB) were investigated. Farinogram with two peaks, which was observed in the dough with 40?% ERB, was reported. For mixing properties, addition of RB and ERB significantly decreased water absorption and stability of wheat dough. Dough development time of mixed flour with ERB was longer than that with RB. Water absorption, stability time of the dough and farinograph quality number is negatively correlated with addition of RB and ERB. The alveograph tests indicated that extensibility of dough decreased remarkably with increased RB or ERB addition and RB had more negative effects than that of the ERB. Results of pasting behaviors predicted that addition of RB or ERB, could slow down starch retrogradation and delay bread staling. In general, wheat flour mixed with 20?% RB or ERB was fit for bread making and the later expects better sensory and nutritional values.