DIFFERENT STRATEGIES FOR OPTIMIZING RICE ...

2012-11-16 15:19 下载量：2

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《DIFFERENT STRATEGIES FOR OPTIMIZING RICE BASED BREAD: INGREDIENTS, STRUCTURING AGENTS AND BREADMAKING PROCESS》 INTRODUCTION Rice flour is a convenient raw material for processing gluten free products, due to its bland taste, colour, hypoallergenic proteins and digestible carbohydrates. Rice based bread lacks gluten network, which dramatically affect the quality of the fresh loaves. Nowadays, there are different approaches for overcoming the deficiencies of the gluten free dough, such as the use of different ingredients (Marco et al,2007) processing aids (enzymes) (Gujral et al, 2003a,b; 2004a,b; Marco et al, 2007) structuring agents (hydrocolloids) (Gujral et al, 2003a, 2004c) and the adaptation of the breadmaking conditions to the characteristics of the gluten free matrix. The objective of this study was to make a systematic study for optimising gluten free dough characteristics based on rice flour considering the addition of an external source of proteins (soybean isolate), a hydrocolloid (hydroxypropylmethyl cellulose), a crosslinking enzyme (transglutaminase) and the mixing conditions. The gluten free dough behaviour subjected to a dual mechanical shear stress and temperature constraint using the Mixolab device will be presented, together with microstructure studies showing that rice dough matrix can be modified for meeting the consumers expectations concerning texture and appearance of the fresh bread. 如需阅读全文，欢迎来函索取！联系方式：info@chopinchina.com

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