Использование рисовой муки в технологии хлебобулочных изделий
2009
Tkhi Kh'en, D. | Bogatyreva, T., Moscow State Univ. of Food Production (Russian Federation)
A possibility of making baked products with rice flour at different dosages, namely 0, 10, 20, 30, 40, 50% and wheat flour was investigated. At dosages of rice flour above 20% the quality of product reduced, therefore, some acidifying additives were also tested: sea buckthorn juice (moisture content 85%, pH 3.5), wheat sour milk starters based on lactic acid bacteria and a complex baking improver. Maximum dosage of rice flour was chosen to be 50%. Incorporating in the formula of the product pineapple juice (0.4%) and a baking improver (0.007%) allowed producing bread with highest organoleptic and physic-and-chemical characteristics. the specific volume of products in this variant increased by 18-20%, porosity – by 16.5-17%, the structural compression strains index of the crumble increased by 18% (towards the control). It is concluded that for making baked products from a mixture of extra wheat flour and rice flour in a ratio of 1:1, it is required to use pineapple juice as an acidifying additive and baking improvers containing ascorbic acid, enzymes and soy flour.
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