Quality Improvement Study on Wheat Flour and Rice Flour Blended Bread with the Addition of Acid-soluble Wheat Protein

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

Download Full-text

Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles

Cereal Chemistry ◽

10.1094/cchem-10-12-0137-r ◽

2013 ◽

Vol 90 (5) ◽

pp. 419-429 ◽

Cited By ~ 21

Author(s):

Gary G. Hou ◽

Ritu Saini ◽

Perry K. W. Ng

Keyword(s):

Physicochemical Properties ◽

Wheat Flour ◽

Protein Composition ◽

Textural Properties ◽

Wheat Protein ◽

Chinese White

Download Full-text

Improvement of Quality of Gluten-free Layer Cakes

Food Science and Technology International ◽

10.1177/1082013208105170 ◽

2009 ◽

Vol 15 (2) ◽

pp. 193-202 ◽

Cited By ~ 25

Author(s):

F. Ronda ◽

M. Gómez ◽

P.A. Caballero ◽

B. Oliete ◽

C.A. Blanco

Keyword(s):

Wheat Flour ◽

Rice Flour ◽

Fractional Factorial ◽

Gluten Free ◽

Positive Effects ◽

Layer Cake ◽

The Individual ◽

Crumb Grain ◽

Fractional Factorial Experimental Design

The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.

Download Full-text

Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Malaysian Journal of Halal Research Journal ◽

10.2478/mjhr-2021-0008 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Md. Abdul Wazed ◽

Md. Rakibul Islam

Keyword(s):

Celiac Disease ◽

Wheat Flour ◽

Rice Flour ◽

Gluten Free ◽

Free Products ◽

Promising Alternative ◽

Significance Level ◽

Physical Chemical ◽

Physico Chemical ◽

Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

Download Full-text

IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

Food Science and Technology ◽

10.15673/fst.v14i4.1897 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

O. Shapovalenko ◽

O. Pavliuchenko ◽

Y. Furmanova ◽

L. Sharan ◽

O. Kuzmin

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Quality Parameters ◽

Gluten Free ◽

Brown Colour ◽

Sodium Magnesium ◽

Brown Rice Flour ◽

Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

Download Full-text

Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.2.18 ◽

2019 ◽

Vol 7 (2) ◽

pp. 488-495

Author(s):

Adeyeye S. A. O ◽

Bolaji O. T ◽

Abegunde T. A ◽

Adebayo-Oyetoro A. O ◽

Tiamiyu H. K ◽

...

Keyword(s):

Wheat Flour ◽

Inverse Relationship ◽

Rice Flour ◽

Quality Characteristics ◽

Consumer Acceptance ◽

Composite Flour ◽

Loaf Volume ◽

Moisture Contents ◽

Sensory Analyses ◽

Composite Bread

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

Download Full-text

A Study of Optimum Formula for Healthy Thai Jelly Sugar Candy Production

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.9655 ◽

2021 ◽

Vol 18 (15) ◽

Author(s):

Narin CHAROENPHUN

Keyword(s):

Physical Properties ◽

Wheat Flour ◽

Leaf Extract ◽

Rice Flour ◽

Coconut Milk ◽

Optimum Ratio ◽

Dietary Choices ◽

Glutinous Rice ◽

Optimum Formula

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined. It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated. The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not different from 100 % of sugar. The chemical composition of healthy TJSC products was analyzed. It has a lower total amount of fat and energy than the control formula. In addition, the development of flavoring with herbs such as ginger, galangal, lemongrass, and sunchoke made diverse products. Therefore, healthy TJSC products can be used as an alternative food for consumers who have limited intake. HIGHLIGHTS Healthy Thai jelly sugar candy product is dietary choices for gluten intolerance Using stevia leaf extract instead of sugar Using corn milk instead of coconut milk Utilization of Thai herbs in food products

Download Full-text