Publication: Composite wheat-germinated brown rice flours: Selected physicochemical properties and bread application
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Issued Date
2012
Resource Type
File Type
application/pdf
ISSN
9505423
Other identifier(s)
2-s2.0-83555179156
Rights Holder(s)
Scopus
Bibliographic Citation
International Journal of Food Science and Technology. Vol 47, No.1 (2012), p.75-82
Suggested Citation
Charoenthaikij P., Jangchud K., Jangchud A., Prinyawiwatkul W., No H.K. Composite wheat-germinated brown rice flours: Selected physicochemical properties and bread application. International Journal of Food Science and Technology. Vol 47, No.1 (2012), p.75-82. doi:10.1111/j.1365-2621.2011.02809.x Retrieved from: https://hdl.handle.net/20.500.14740/7156
Abstract
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.