期刊
FOOD HYDROCOLLOIDS
卷 90, 期 -, 页码 472-481出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.12.048
关键词
Microwave treatment; Rice flour; Dough rheology; Pasting properties; Gluten-free bread
资金
- Spanish Ministerio de Economia y Competitividad [AGL2015-63849-C2-2-R]
- European Regional Development Fund (FEDER) [AGL2015-63849-C2-2-R]
- Junta de Castilla y Leon/FEDER [VA072P17]
- European Commission [706102-BreadForAll]
- Junta de Castilla y Leon
The physical modification of rice flour by heat-moisture treatment assisted by microwave radiation and its effect on the rheological and pasting properties of gluten-free doughs and the physical quality of their resulting bread was investigated. Two levels of flour initial moisture content, 20% (MW-20%) and 30% (MW-30%) and two levels of its addition (30% and 50%) to the dough were evaluated to assess the potential of the physical treatment to modify dough viscoelasticity and bread-making ability. MW-30% treated rice flour showed the most notable results. It provided enhanced dough viscoelasticity vs the control (100% native rice flour), increasing the dough G(1)' modulus up to 69% and 135% for the treated flour additions of 30% and 50% of MW-30% respectively. The treated flour increased the resistance of doughs to deformation and enhanced their elastic behavior and recovery capacity up to 170% when compared to the control dough. The major effects on pasting parameters were also obtained for the doughs formulated with MW-30% flour at the maximum substitution level (50%). It delayed the pasting temperature, decreased the peak, trough and final viscosities with respect to the control dough. Both MW-treated rice flours (MW-20% and MW-30%) led to bread with higher-specific volume, softer crumb and delayed staling. The MW assisted heat moisture treatment of rice flour seems to be a valuable procedure to improve the viscoelastic behavior and bread-making performance of gluten-free doughs.
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