Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase
In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice fl...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100220 |
| _version_ | 1797661858664022016 |
|---|---|
| author | Shuai ZHANG Xiaoxue GUO Jing FAN Xin BIAN Yang YANG Chunmin MA Xiaofei LIU Yan WANG Na ZHANG |
| author_facet | Shuai ZHANG Xiaoxue GUO Jing FAN Xin BIAN Yang YANG Chunmin MA Xiaofei LIU Yan WANG Na ZHANG |
| author_sort | Shuai ZHANG |
| collection | DOAJ |
| description | In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice flour, the water distribution, rheological properties and fermentation capability of rice dough, and the specific volume, gas cells and texture of bread were tested. The results showed that 0.60% TGase could improve the silty and pasting properties of rice flour, and increase the stabilization time of rice flour to 8.00±0.77 min. The peak viscosity (PV), valley viscosity (VV) and final viscosity (FV) were increased to 5801.00±30.41, 3805.67±76.14 and 5836.33±106.17 cP, respectively. Breakdown (BD) and setback (SB) of rice flour were reduced to 1990.00±128.11 and 1991.67±34.08 cP. At the same time, TGase increased the tightness of water binding, improved the rheological properties and fermentation capability of rice dough, increased S21 to 9.24%±13.07%, decreased T21 and T22 to 1.40±1.80 and 30.45±2.28 ms, and increased Hm to 8.60±0.11 mm. The porosity was increased to 50.51%±0.90%, which reduced the hardness, adhesiveness and chewiness of rice bread, improved the springiness of rice bread and improved the textural properties of rice bread. Correlation analysis showed that T23 was negatively correlated with the formation time, and Hm was positively correlated with C3, C3~C2 and VV. And BD and SB were negatively correlated, chewiness was positively correlated with C1, specific volume was positively correlated with FV and PV were positively correlated. The results showed that TGase improved the quality of rice flour, rice dough and rice bread, and there were different degrees of correlation among the improved indexes. |
| first_indexed | 2024-03-11T18:51:48Z |
| format | Article |
| id | doaj.art-8e9715fcbf2a4e2fa7dccddf11be9a2d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T18:51:48Z |
| publishDate | 2023-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-8e9715fcbf2a4e2fa7dccddf11be9a2d2023-10-11T09:18:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-10-014420273510.13386/j.issn1002-0306.20221002202022100220-20Improvement of Rice Flour, Rice Dough and Rice Bread by TransglutaminaseShuai ZHANG0Xiaoxue GUO1Jing FAN2Xin BIAN3Yang YANG4Chunmin MA5Xiaofei LIU6Yan WANG7Na ZHANG8School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaIn order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice flour, the water distribution, rheological properties and fermentation capability of rice dough, and the specific volume, gas cells and texture of bread were tested. The results showed that 0.60% TGase could improve the silty and pasting properties of rice flour, and increase the stabilization time of rice flour to 8.00±0.77 min. The peak viscosity (PV), valley viscosity (VV) and final viscosity (FV) were increased to 5801.00±30.41, 3805.67±76.14 and 5836.33±106.17 cP, respectively. Breakdown (BD) and setback (SB) of rice flour were reduced to 1990.00±128.11 and 1991.67±34.08 cP. At the same time, TGase increased the tightness of water binding, improved the rheological properties and fermentation capability of rice dough, increased S21 to 9.24%±13.07%, decreased T21 and T22 to 1.40±1.80 and 30.45±2.28 ms, and increased Hm to 8.60±0.11 mm. The porosity was increased to 50.51%±0.90%, which reduced the hardness, adhesiveness and chewiness of rice bread, improved the springiness of rice bread and improved the textural properties of rice bread. Correlation analysis showed that T23 was negatively correlated with the formation time, and Hm was positively correlated with C3, C3~C2 and VV. And BD and SB were negatively correlated, chewiness was positively correlated with C1, specific volume was positively correlated with FV and PV were positively correlated. The results showed that TGase improved the quality of rice flour, rice dough and rice bread, and there were different degrees of correlation among the improved indexes.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100220transglutaminaserice doughrice breadsilty propertiespasting propertieswater distributionfermentation capabilitycorrelation analysis |
| spellingShingle | Shuai ZHANG Xiaoxue GUO Jing FAN Xin BIAN Yang YANG Chunmin MA Xiaofei LIU Yan WANG Na ZHANG Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase Shipin gongye ke-ji transglutaminase rice dough rice bread silty properties pasting properties water distribution fermentation capability correlation analysis |
| title | Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase |
| title_full | Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase |
| title_fullStr | Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase |
| title_full_unstemmed | Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase |
| title_short | Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase |
| title_sort | improvement of rice flour rice dough and rice bread by transglutaminase |
| topic | transglutaminase rice dough rice bread silty properties pasting properties water distribution fermentation capability correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100220 |
| work_keys_str_mv | AT shuaizhang improvementofriceflourricedoughandricebreadbytransglutaminase AT xiaoxueguo improvementofriceflourricedoughandricebreadbytransglutaminase AT jingfan improvementofriceflourricedoughandricebreadbytransglutaminase AT xinbian improvementofriceflourricedoughandricebreadbytransglutaminase AT yangyang improvementofriceflourricedoughandricebreadbytransglutaminase AT chunminma improvementofriceflourricedoughandricebreadbytransglutaminase AT xiaofeiliu improvementofriceflourricedoughandricebreadbytransglutaminase AT yanwang improvementofriceflourricedoughandricebreadbytransglutaminase AT nazhang improvementofriceflourricedoughandricebreadbytransglutaminase |