Dept. of Product Development, Faculty of Agro-Industry, Kasetsart Univ., Bangkok, Thailand.
J Food Sci. 2010 Aug 1;75(6):S333-9. doi: 10.1111/j.1750-3841.2010.01684.x.
Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (DeltaH = 2.24 J/g) compared to that of the fresh composite bread and the control (DeltaH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers' purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores.
选取了复合面粉（小麦：发芽糙米：发芽糯米粉比例为 60:30:10）制作的面包的部分物理化学性质和消费者接受度，在 0、3 和 5 d 时进行了评估，并与小麦面包（0 d，对照）进行了比较。在储存过程中，复合面粉面包的碎屑颜色和水分活度（从 0.947 降至 0.932）略有变化，但随着面包屑硬度的增加（从 4.16 N 增加到 10.37 N），水分含量急剧下降。与新鲜复合面包和对照（分别为 0.70 和 0.51 J/g）相比，特别是在 5 d 储存的面包中，面包屑的回生程度更高（DeltaH = 2.24 J/g）。新鲜复合面粉面包（0 d）的总体喜好平均得分为 7.1，略低于对照（基于 9 分愉悦量表为 7.6）。如果商业化，至少有 76%的消费者会购买新鲜的复合面粉面包。面包的可接受性在质地（湿润度、光滑度和柔软度）方面存在差异，典型相关系数为 0.84 至 0.87。5 d 储存面包的信噪比值低于对照，主要原因是非 JAR（不足）对湿润度、光滑度和柔软度的响应强度；这些属性的喜好评分平均下降范围为 2.42 至 2.98。基于逻辑回归分析，风味接受度和总体喜好是影响消费者购买复合面粉面包意向的因素。这项研究表明，在小麦面包配方中加入高达 40%的发芽糙米粉是可行的。
我们之前的研究表明，发芽糙米的面粉比未发芽的面粉具有更好的营养特性，特别是γ-氨基丁酸（GABA）。本研究表明，在小麦面包配方中加入高达 40%的发芽糙米粉是可行的。在美国目前的市场上，这种面包可以作为保质期更长的冷冻面包出售，也可以作为餐饮服务产品供应，根据目前一些大型杂货店的做法，可以按订单制作或每天新鲜制作。
