کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5762366 1624887 2017 7 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread
ترجمه فارسی عنوان
مقایسه تأثیر آمارانت، گندم، نخود، ذرت، ارزن و کوینو آرد بر خصوصیات رئولوژیکی خمیر برنج، کیفیت بافت و حساس نان
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کلمات کلیدی
پختن، بدون گلوتن خمیر، خرده نان،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended with rice flour to compare their impact on dough rheological characteristics and bread quality. The potential of some GF-rice blends in breadmaking has already been studied on blends with prevailing content of rice flour. The impact of added flour may be expected to rise with increasing amount of flour; therefore blends containing 30 g/100 g, 50 g/100 g and 70 g/100 g of GF flour in 100 g of GF-rice blend were tested. Under uniaxial deformation, peak strain was not impacted by the addition of GF flour; stress (12.3 kPa) was, however, significantly (P < 0.05) decreased (2.9-6.2 kPa). The reduction initiated by the presence of buckwheat, chickpea, quinoa and partly amaranth, together with thermally-induced dough weakening initiated by buckwheat and quinoa flour, may be related to significantly better crumb porosity. Overall acceptability of composite breads containing amaranth, chickpea and quinoa was negatively impacted by the aroma and taste of these flours. Higher potential to improve rice dough behavior and bread quality was found in the blend containing buckwheat flour (30 g/100 g; 50 g/100 g). Millet and corn flour deteriorated dough and bread quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 75, May 2017, Pages 158-164
نویسندگان
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