Lipid composition analysis of dough with various rice flour shares
2008
Momčilović, B., Faculty of Technology, Novi Sad (Serbia) | Nikolić, N., Faculty of Technology, Novi Sad (Serbia) | Mastilović, J., Institute for Food Technology, Novi Sad (Serbia) | Sakač, M., Institute for Food Technology, Novi Sad (Serbia) | Todorović, Z., Faculty of Technology, Novi Sad (Serbia) | Lazić, M., Faculty of Technology, Novi Sad (Serbia)
Fat and oils contribute to plasticity of dough, stabilize air cells, improve the gas retention and the quality of bread loaves and increase bread shelf life. Rice (Oryza sativa L.) is very nutritive, biologically active tropic plant and as non-gluten food is very interesting for production food with lower gluten content. By substituting wheat with rice flour, dough and bread have a low level of gluten and sodium and a high amount of easily digested carbohydrates which are desirable for certain special diets. In this paper were investigated rheological properties and lipid composition HPLC analysis of dough with wheat and various shares of white or brown rice flour with an emphasis on free fatty acids, methyl esters, monoacilglycerols, diacilglycerols and triacilglycerols content and their influence on dough rheology properties. Results show the white and brown rice flour addition has a positive influence on the quality number. Dough with higher oil content, had smaller values of water absorption and dough stability and higher values of degree of softening, when white or brown rice flour is used. HPLC results show only diacylglicerols had the same changing tendency – their content decrease when both, white and brown rice flour share rises. As properties of dough with both rice flour had the same dependency on their shares, diacilglycerols had specific influence on rice dough properties.
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