Effects of Red Rice Flour on Wheat Flour Dough Characteristics and Steamed Bread Quality
In this study,the effects of red rice flour on the processing characteristics of wheat dough and the quality of steamed bread were studied by means of rapid viscosity analyzer,nuclear magnetic resonance imaging analyzer and tension meter.The results showed that with the increase of the proportion of red rice flour in the mixed flour,the attenuation value,recovery value and gelling temperature increased,the trough viscosity,final viscosity and gelling time showed a downward trend,and the peak viscosity first increased and then decreased after the addition of red rice flour reached 15％.The relative content of deep bound water decreased,the fluidity of weak bound water increased,and the content of free water increased.The water absorption rate,development time and farinograph quality number showed a decreasing trend,the stabilization time decreased first and then increased.When the fermentation time was constant,the values of each tensile indicators of dough showed a decreasing trend with the increase of the addition of red rice flour.Through the frequency scanning in the range of 0.1-10 Hz,the elastic and viscous modulus increased,and the tanδ value decreased.The hardness,gumminess and chewability of the steamed bread increased significantly,while the springiness,cohesion,resilience and specific volume decreased significantly.In summary,the addition of red rice flour changes the processing characteristics of mixed dough and the quality of steamed bread.In order to improve the utilization rate of red rice flour and the nutritional value of steamed bread,the addition amount of red rice flour should not exceed 15％.
red rice flourdoughsteamed breadrheological propertiestexture properties
NETL
NSTL
万方数据
