Texture and other physicochemical properties of whole rice bread

被引：112

作者：

Kadan, RS ^{[1
]}

Robinson, MG ^{[1
]}

Thibodeaux, DP ^{[1
]}

Pepperman, AB ^{[1
]}

机构：

[1] USDA, So Reg Res Ctr, New Orleans, LA 70179 USA

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 07期

关键词：

rice bread; retrogradation; texture profile analysis; differential scanning calorimetry; x-ray diffraction; bran;

D O I：

10.1111/j.1365-2621.2001.tb08216.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Samples of experimental rice breads baked in a home bread machine were evaluated by physicochemical methods and compared with a local commercial whole-wheat bread. The results showed that rice breads had less specific volume, harder texture, and were more prone to retrogradation during storage than whole wheat bread. All stored breads showed a peak at about 52 degreesC by differential scanning calorimetry (DSC) analysis, which is characteristic of retrograded starch. However, the DeltaH for rice bread was about 3 times the value of whole-wheat bread, suggesting its strong tendency to retrograde. X-ray diffraction (XRD) evaluation also indicated the appearance of a strong 2 theta peak between 16.7 degreesC to 17.0 degreesC in rice bread than in whole-wheat bread, which is consistent with starch retrogradation.

引用

页码：940 / 944

页数：5

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