Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam

This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.

Accumulation of Protein Fractions during Grain Filling of Wheat Genotypes Differing in Protein Content and Baking Quality

The accumulation of protein fractions was analyzed on developing and mature wheat grains of three cultivars differing in protein content and baking quality. There was a slight difference in the accumulation of cytoplasmic proteins in the cultivars used. The high yield but low protein cultivar showed a consistent decline of protein content during grain filling but the high - protein cultivars increased their psotein contant after 25 days post-anthcsis. The accumulation of storage proteins was different from that of cytoplasmic protein, and there were also cultivar variations. However, all cultivars reached their, maximum-synthesizing capacity for storage proteins at maturity. The relationship between the protein fractions or their ratio and baking quality was also discussed.

Antioxidant,flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented byβ-glucosidase producing lactic acid bacteria strains

This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.