Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

  • Shihang Yang Department of Food Science and Technology, National Pingtung University of Science and Technology, Pingtung, Taiwan
  • Peiyi Cheng Department of Food Science and Technology, National Pingtung University of Science and Technology, Pingtung, Taiwan
  • Litang Wang Department of Electrical Engineering, National Central University, Taoyuan, Taiwan
  • Shenchung Lin Department of Travel Management, Taipei University of Marine Technology, Danshui Town, New Taipei, Taiwan
  • Chiching Yang Department of Food Science and Technology, National Pingtung University of Science and Technology, Pingtung, Taiwan
  • Tzuching Wang Department of Hospitality Management, Meiho University, Pingtung, Taiwan

Abstract

The objective of the present study was attempted to develop a pregelatinized waxy rice flour (PWRF) retarding agent formulation by merging with α-amylase and monoglycerides, as well as using pregelatinizing and lyophilizing technologies to improve bread characteristics such as staling and retrogradation. The major methods, including texture profile analysis (TPA) and sensory evaluation were employed to assess bread qualities. Research results demonstrated the amylose complexing index (ACI) of the PWRF-adding bread samples were higher than that of groups α-amylase-adding, monoglycerides-adding and control. PWRF-adding bread samples exhibited higher starch digestibility and water activity (aw) and showed softer texture, lower hardness and soluble starch content than the groups α-amylase-adding, monoglycerides-adding and control after storage. The PWRF-D exhibited the best effect among all formulations. Further, either fresh or after storage PWRF-adding bread samples acquired the higher sensory score. The bread qualities were improved by PWRF and the staling and retrogradation were further retarded.

Keywords: Bread; Pregelatinized waxy rice flour (PWRF); Staling; Retrogradation; Sensory evaluation

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How to Cite
Yang, S., P. Cheng, L. Wang, S. Lin, C. Yang, and T. Wang. “Bread Quality Improvement by Means of Selected Pregelatinized Waxy Rice Flour (PWRF)”. Emirates Journal of Food and Agriculture, Vol. 29, no. 9, Oct. 2017, pp. 664-73, doi:https://doi.org/10.9755/ejfa.2017.v29.i9.116. Accessed 25 June 2022.
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Regular Articles