米穀粉或糊化米混合麵粉製備米包之特性探討

張舒涵

doi:10.6820/NIU.2014.00142

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米穀粉或糊化米混合麵粉製備米包之特性探討

Characteristics of rice bread prepared from wheat flour blended with rice flour or gelatinized rice

張舒涵 , Masters　　Advisor：馮臨惠　　Co-advisor ：陳時欣

繁體中文 DOI： 10.6820/NIU.2014.00142

米穀粉；糊化米；麵包品質； rice flour ； gelatinized rice ； bread quality

Abstract │ Reference (114) │ Altmetrics

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Adding rice to prepare wheat bread has been commercialized. However, the glutenin and gliadin are not present in rice which is necessary for the gluten net in the bread structure. Bread with rice flour has a lower loaf volume than wheat flour bread. To solve this problem, gluten powder and other additives were added to bread with rice flour to improve bread volume. The most of rice flour added to the bread is raw flour. The addition of gelatinized rice to prepare bread had been studied limitedly. The objective of this research is to study the effect of adding rice flour or gelatinized rice (cooked rice, rice porridge, or puffing rice flour), different water contents, adding percentage and preparing methods on the quality of rice substituted bread. Rice of KH145 from 2013 first crops was utilized in this study. Water adding percentage (60, 70, 80%), rice substituting ratio (20, 25, 30%), and preparing methods: (rapid sponge-dough method and straight dough method) were used to conduct the experiment. The results showed that rice bread with 70% of water adding ratio performed the best quality. No matter which rice flour (rice, cooked rice, rice porridge or puffing rice flour) added to bread, decreasing substituting ratio resulted in the increase of specific volume and resilience. Crust brightness of those bread was lighter and texture of the low substitute bread was soft. The specific volume of bread substituted 20% of rice porridge was no significant difference with the control wheat bread. In the three different degree of substitution, gelatinized rice bread except puffing rice flour bread had better loaf specific volume than rice flour bread. Rice porridge bread with 20% substitution prepared by straight dough method and cooked rice bread prepared by rapid sponge-dough method had better expansion. Besides, rice porridge bread with 20% addition gave a superior mouthfeel of the bread. In general, besides the puffing rice flour added bread, gelatinized rice added bread had similar bread quality with control wheat bread in appropriate preparing methods and degree of substitution.

Reference ( 114 ) 〈TOP〉

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