Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours
The flour from white rice, Arborio (ARF) and Basmati (BRF) varieties, and the black rice Negro (NRF) variety, were investigated in this study in terms of proximate composition, solvent retention capacity (SRC), and thermo-mechanical properties of dough and bread quality. The flours fell into the cla...
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MDPI AG
2022-04-01
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| Series: | Applied Sciences |
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| author | Iuliana Banu Iuliana Aprodu |
| author_facet | Iuliana Banu Iuliana Aprodu |
| author_sort | Iuliana Banu |
| collection | DOAJ |
| description | The flour from white rice, Arborio (ARF) and Basmati (BRF) varieties, and the black rice Negro (NRF) variety, were investigated in this study in terms of proximate composition, solvent retention capacity (SRC), and thermo-mechanical properties of dough and bread quality. The flours fell into the classes with very low (NRF) and low amylose content (ARF and BRF); NRF flour had the highest contents of protein (11.16%), crude fiber (4.75%), ash (1.30%), and fats (3.42%). Correlations were obtained between CaCl<sub>2</sub>-SRC and fiber content, and between NaCl-SRC and lactic acid-SRC and protein content. The dough prepared from BRF had a lower value of the thermo-mechanical weakening, which suggests a higher resistance of the proteins to kneading. On the other hand, NRF exhibited a higher value of thermo-mechanical weakening, suggesting a lower protein resistance. Increasing the amount of water used to prepare the dough resulted in the decrease of the rate of starch retrogradation, while the breakdown decreased for BRF and remained constant for ARF and NRF. The specific volume and texture of the bread have been improved by using a larger amount of water in the preparation of the dough. The texture was negatively correlated (<i>p</i> < 0.05) with the specific volume of the bread. The best quality bread was obtained when the NRF was used. |
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| id | doaj.art-88c82ecbb50a4d03a8c825fd016d8acd |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T04:21:01Z |
| publishDate | 2022-04-01 |
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| spelling | doaj.art-88c82ecbb50a4d03a8c825fd016d8acd2023-11-23T07:50:32ZengMDPI AGApplied Sciences2076-34172022-04-01129454410.3390/app12094544Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice FloursIuliana Banu0Iuliana Aprodu1Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800008 Galati, RomaniaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800008 Galati, RomaniaThe flour from white rice, Arborio (ARF) and Basmati (BRF) varieties, and the black rice Negro (NRF) variety, were investigated in this study in terms of proximate composition, solvent retention capacity (SRC), and thermo-mechanical properties of dough and bread quality. The flours fell into the classes with very low (NRF) and low amylose content (ARF and BRF); NRF flour had the highest contents of protein (11.16%), crude fiber (4.75%), ash (1.30%), and fats (3.42%). Correlations were obtained between CaCl<sub>2</sub>-SRC and fiber content, and between NaCl-SRC and lactic acid-SRC and protein content. The dough prepared from BRF had a lower value of the thermo-mechanical weakening, which suggests a higher resistance of the proteins to kneading. On the other hand, NRF exhibited a higher value of thermo-mechanical weakening, suggesting a lower protein resistance. Increasing the amount of water used to prepare the dough resulted in the decrease of the rate of starch retrogradation, while the breakdown decreased for BRF and remained constant for ARF and NRF. The specific volume and texture of the bread have been improved by using a larger amount of water in the preparation of the dough. The texture was negatively correlated (<i>p</i> < 0.05) with the specific volume of the bread. The best quality bread was obtained when the NRF was used.https://www.mdpi.com/2076-3417/12/9/4544rice flourssolvent retention capacitythermo-mechanical propertieswater absorption |
| spellingShingle | Iuliana Banu Iuliana Aprodu Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours Applied Sciences rice flours solvent retention capacity thermo-mechanical properties water absorption |
| title | Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours |
| title_full | Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours |
| title_fullStr | Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours |
| title_full_unstemmed | Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours |
| title_short | Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours |
| title_sort | investigation on functional thermo mechanical and bread making properties of some white and black rice flours |
| topic | rice flours solvent retention capacity thermo-mechanical properties water absorption |
| url | https://www.mdpi.com/2076-3417/12/9/4544 |
| work_keys_str_mv | AT iulianabanu investigationonfunctionalthermomechanicalandbreadmakingpropertiesofsomewhiteandblackriceflours AT iulianaaprodu investigationonfunctionalthermomechanicalandbreadmakingpropertiesofsomewhiteandblackriceflours |