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Effect of Hydrocolloids on Physicochemical Properties of Bread Flour Dough with Rice Flour
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 Title & Authors
Effect of Hydrocolloids on Physicochemical Properties of Bread Flour Dough with Rice Flour
Kim, Yang-Hoon; Lee, Jeong-Hoon; Chung, Koo Chun; Lee, Si-Kyung;
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This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.
rice flour;hydrocolloids;physicochemical;farinograph;viscograph;
 Cited by
쌀을 첨가하여 제조한 식빵의 품질 특성에 미치는 Hydrocolloids의 영향,김양훈;이정훈;이시경;

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