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vol. 13, nr. 2 (2009)
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Influence of rice flour addition on wheat bread crumb texture
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Dariusz Dziki, Renata Różyło, Janusz Laskowski
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Department of Machine Operation in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 13 (2009), nr. 2,
pp. 329-340
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abstract:
The aim of the work was to determine the influence of rice flour addition on texture changes of wheat bread crumb. The investigations were carried out on mixtures of wheat flour with rice flour added from 0 to 25% (every 5%). The dough was made from the mixtures and the experimental baking test was carried out. Obtained bread was evaluated for sensory analysis and textural properties of the bread crumb were tested by texture profile analysis (TPA). The data showed that rice flour addition up to 10% has no significant influence on the results of sensory assessment. However, 20% weight concentration of rice flour, and especially 25% flour addition, caused a considerable decrease of bread quality. It was found that as the rice flour addition increased the bread crumb hardness and gumminess increased too, from 11 to 25 N and from 4.2 to 6.8 N, respectively. Whereas, the relations between rice flour content and elasticity and chewiness of bread crumb were not linear and were described by square equations. The highest increase of these pa-rameters was observed when 5 and 10% of rice flour was added. The results showed that rice flour addition up to 10% can be used as a substitute of wheat flour for bread production.
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keywords:
bread, bread crumb, rice, texture
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original in:
Polish
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