The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better n...The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety （Oryza sativa L. subsp. indica var. Mottaikaruppan） were steeped in distilled water （12 h, 30°C） and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2：1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber （0.62%）, insoluble dietary fiber （3.95%）, total dietary fiber （4.57%） and free amino acid content （0.64 g/kg） than those in wheat bread （0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively）.展开更多
Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);8...Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.展开更多
文摘The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety （Oryza sativa L. subsp. indica var. Mottaikaruppan） were steeped in distilled water （12 h, 30°C） and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2：1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber （0.62%）, insoluble dietary fiber （3.95%）, total dietary fiber （4.57%） and free amino acid content （0.64 g/kg） than those in wheat bread （0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively）.
文摘Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.
