期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 7, 页码 940-944出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2001.tb08216.x
关键词
rice bread; retrogradation; texture profile analysis; differential scanning calorimetry; x-ray diffraction; bran
Samples of experimental rice breads baked in a home bread machine were evaluated by physicochemical methods and compared with a local commercial whole-wheat bread. The results showed that rice breads had less specific volume, harder texture, and were more prone to retrogradation during storage than whole wheat bread. All stored breads showed a peak at about 52 degreesC by differential scanning calorimetry (DSC) analysis, which is characteristic of retrograded starch. However, the DeltaH for rice bread was about 3 times the value of whole-wheat bread, suggesting its strong tendency to retrograde. X-ray diffraction (XRD) evaluation also indicated the appearance of a strong 2 theta peak between 16.7 degreesC to 17.0 degreesC in rice bread than in whole-wheat bread, which is consistent with starch retrogradation.
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