Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Tehran, Iran.
J Food Sci Technol. 2014 Oct;51(10):2821-6. doi: 10.1007/s13197-012-0716-x. Epub 2012 Jun 16.
The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.
本研究旨在研究三种不同水平（5%、10%和 15%）的糙米粉（BR）掺入小麦粉（WF）制剂对小麦面团流变学特性和小麦扁平面包品质的影响。BR 面粉的掺入主要影响面粉的化学性质、面团的流变特性以及面包的质量和保质期。面粉的蛋白质相关性质主要减少；然而，随着 BR 面粉掺入，灰分含量增加。BR 面粉替代对面团流变特性有很大影响，其中含有 5%BR 面粉的样品最接近无 BR 面粉面团（对照）。关于所得面包，BR 面粉的添加肯定会影响感官特性和硬度质量评价，其中由复合面粉面团制成的面包（强化 5%BR 面粉）得分最高。仪器硬度质量评估的结果得到了证实，因为在储存期间，含有 5%BR 面粉的面包保持更柔软，所需的压缩力最低。总的来说，结果表明，在扁平面包的烘焙中，添加高达 5%的 BR 面粉是可以使用的，因为它符合要求的标准。
