Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/14409
ชื่อเรื่อง: Composite wheat-germinated brown rice flours: Selected physicochemical properties and bread application
ผู้แต่ง: Charoenthaikij P.
Jangchud K.
Jangchud A.
Prinyawiwatkul W.
No H.K.
Keywords: Bread
Brown rice
Gamma-aminobutyric acids
Physicochemical property
Rice flour
Sensory acceptability
Amino acids
Viscosity
Food products
Triticum aestivum
วันที่เผยแพร่: 2012
บทคัดย่อ: Selected physicochemical properties of composite [wheat/germinated brown rice (GBRF)/germinated glutinous brown rice (GGNBRF)] flours at 100:0:0 (control), 70:30:0, 60:30:10, 60:40:0 and 50:40:10 (%) were evaluated. Germination (steeping at pH 3 for 24h at 35°C) increased free gamma-aminobutyric acid from 2.11 to 32.7 and 2.41 to 30.69mg per 100g flour for GBRF and GGNBRF, respectively. The 60:30:10 and 50:40:10 composite flours exhibited the lower peak viscosity (70.42 and 68.54 RVU, respectively). The setback viscosity of composite flours containing GGNBR was significantly lower than other flours. The presence of GBRF and GGNBRF significantly lowered specific volume and expansion ratio of breads. However, all sensory liking scores, except for appearance, were not significantly different among composite flour breads. Overall liking scores of all breads ranged from 6.8 to 7.2 (like moderately). This study demonstrated feasibility of incorporating GBRF and GGNBRF up to 50% by weight in bread formulations without compromising sensory liking. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
URI: https://ir.swu.ac.th/jspui/handle/123456789/14409
https://www.scopus.com/inward/record.uri?eid=2-s2.0-83555179156&doi=10.1111%2fj.1365-2621.2011.02809.x&partnerID=40&md5=641738c8c1f9c55e76d807a32192474f
ISSN: 9505423
Appears in Collections:Scopus 1983-2021

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