Bread-Making Quality of Bread Dough with Alkaline-Treated Rice Flour

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  • アルカリ処理米粉を添加したパン生地の製パン性評価

Abstract

<p>Alkaline-treated rice flour, which was prepared by washing rice flour with dilute alkaline solution, was added to wheat flour to make bread, and the bread-making quality was evaluated. The bread with alkaline-treated rice flour (Y+RA) showed increased gas retention of the dough and specific loaf volume compared to the bread containing untreated rice flour (Y+R). The alkaline treatment broke down the compound starch granules of the rice flour, which inhibit gluten network formation, into small starch granules and smoothed the surface of the granules. It also reduced the amount of damaged starch in the rice flour. Texture analysis showed that the crumb hardness of Y+RA tended to be softer than that of Y+R, and was comparable to that of bread made with commercial strong flour (C). In sensory evaluation, the score of Y+RA was significantly higher than that of Y+R, and was equivalent to that of C. These results suggest that alkaline-treated rice flour has higher bread-making quality than untreated rice flour, and that incorporation of alkali-treated rice flour can produce rice flour-added bread with good bread-making quality.</p>

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