Role of amylose contents of rice flour and binding agent in breadmaking
1990
Soonthorn Sahaspot
Chemical analysis and cooking properties of the rice flour. The RD15-flour was chosen for development of rice bread formula. Bread from the RD15-flour could be developed by the addition of gum but the volume of water had to be adjusted for leavening of dough. The amount of water to be used varied according to mesh size, amylose size of flour and quality of gum. The smaller the particle size of flour the more volume of water had to be added. Good quality bread with large volume, good texture and taste could be produced. For 100 grams of RD15-flour of 80 mesh particle size addition of 90 cc of water and 3 grams of hydroxypropylmethyl cellulose was required to achieve a good quality bread. Methocel E4M at 2.5 gram level gave the best result. But the bread had different characteristics to wheat bread in that crumb was not as strong and had cracking on the top crust. The product also had very high protein content (Nx6.25) of 17.2 % as compared to 5.2 % in the 2.5 gram Methocel E4M rice bread. The use of 5 grams of whest gluten and 2.5 grams of Methocel E4M per 100 grams rice flour gave soft crust bread having 7.2 % protein and could prevent cracking on the top crust. Analyses for vitamin B1, B2 and phosphorus of the 2.5 grams Methocel E4M rice bread were 0.09, 0.05 and 98.3 mg/100 g. respectively.
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