Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Preparation of Extrusion-Modified Rice–Wheat Flour Mixed Powder
2.2.2. Pasting Properties
2.2.3. Rheological Properties
2.2.4. Low-Field Nuclear Magnetic Resonance (LF-NMR)
2.2.5. Textural Properties
2.3. Statistical Analysis
3. Results and Discussion
3.1. Pasting Properties
3.2. Thermomechanical Properties
3.3. Textural Properties
3.4. Water-Holding Capacity (WHC) of Dough
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Sample | PV/cP | TV/cP | BD/cP | FV/cP | SV/cP | PT/°C |
---|---|---|---|---|---|---|
MF | 1935.67 ± 9.24 b | 1204.00 ± 1.73 b | 731.67 ± 7.51 b | 2413.67 ± 4.04 b | 1209.67 ± 2.31 b | 88.02 ± 0.03 c |
5%IMF | 1690.33 ± 9.81 c | 1078.67 ± 7.90 d | 611.67 ± 8.08 c | 2178.67 ± 17.90 d | 1100.00 ± 0.01 d | 88.47 ± 0.46 c |
10%IMF | 1394.00 ± 7.32 d | 922.00 ± 9.05 e | 472.00 ± 1.73 d | 1873.00 ± 32.91 e | 951.00 ± 13.86 e | 88.20 ± 0.52 c |
15%IMF | 1185.00 ± 5.20 e | 800.00 ± 3.46 f | 385.00 ± 1.73 e | 1616.67 ± 6.35 f | 816.67 ± 2.89 f | 88.56 ± 0.06 b |
20%IMF | 1042.33 ± 4.62 f | 720.00 ± 1.73 g | 322.33 ± 2.89 f | 1435.67 ± 5.77 g | 715.67 ± 4.04 g | 89.63 ± 0.03 a |
25%IMF | 844.33 ± 2.31 g | 594.67 ± 1.15 h | 249.67 ± 1.15 g | 1178.67 ± 1.51 h | 584.00 ± 0.01 h | 89.62 ± 0.03 a |
30%IMF | 723.67 ± 10.97 h | 518.67 ± 5.77 i | 205.00 ± 5.20 g | 1015.67 ± 9.24 i | 497.00 ± 3.46 i | 89.63 ± 0.06 a |
Mixolab | Sample | ||||||
---|---|---|---|---|---|---|---|
MD(0%) | IMD5% | IMD10% | IMD15% | IMD20% | IMD25% | IMD30% | |
WA/% | 61.10 ± 0.00 d | 61.1 ± 0.01 d | 61.2 ± 0.02 d | 61.5 ± 0.01 c | 61.5 ± 0.02 c | 61.4 ± 0.02 c | 63.7 ± 0.01 b |
DT/min | 1.29 ± 0.02 a | 0.87 ± 0.00 e | 0.88 ± 0.02 e | 0.77 ± 0.04 f | 0.73 ± 0.01 f | 0.85 ± 0.03 e | 0.93 ± 0.06 d |
ST/min | 6.10 ± 0.02 b | 4.10 ± 0.04 c | 2.80 ± 0.02 e | 1.20 ± 0.00 f | 1.20 ± 0.01 f | 1.20 ± 0.03 f | 1.10 ± 0.02 f |
C2/Nm | 0.40 ± 0.04 b | 0.32 ± 0.02 c | 0.24 ± 0.00 d | 0.20 ± 0.01 e | 0.19 ± 0.03 e | 0.18 ± 0.00 e | 0.15 ± 0.01 f |
C3/Nm | 1.95 ± 0.01 b | 1.82 ± 0.00 c | 1.70 ± 0.02 d | 1.53 ± 0.00 e | 1.39 ± 0.01 f | 1.20 ± 0.00 g | 0.98 ± 0.01 h |
C4/Nm | 1.42 ± 0.02 b | 1.43 ± 0.00 b | 1.38 ± 0.02 c | 1.30 ± 0.00 e | 1.23 ± 0.00 f | 1.10 ± 0.01 g | 0.91 ± 0.04 h |
C5/Nm | 1.98 ± 0.02 b | 1.90 ± 0.01 d | 1.84 ± 0.00 e | 1.77 ± 0.03 f | 1.70 ± 0.00 g | 1.56 ± 0.01 h | 1.28 ± 0.01 i |
C3–C4/Nm | 0.53 ± 0.01 b | 0.39 ± 0.00 c | 0.32 ± 0.00 d | 0.23 ± 0.00 e | 0.16 ± 0.01 f | 0.10 ± 0.01 g | 0.07 ± 0.03 h |
C5–C4/Nm | 0.56 ± 0.00 c | 0.47 ± 0.01 d | 0.46 ± 0.02 d | 0.47 ± 0.03 d | 0.47 ± 0.00 d | 0.46 ± 0.00 d | 0.37 ± 0.03 e |
Sample | Hardness/gf | Springiness | Cohesiveness/gf | Resilience |
---|---|---|---|---|
0%MD | 1389.33 ± 85.14 a | 0.20 ± 0.01 c | 1.28 ± 0.01 c | 0.10 ± 0.01 b |
5%IMD | 940.67 ± 34.12 b | 0.24 ± 0.03 b,c | 1.06 ± 0.01 d | 0.10 ± 0.01 b |
10%IMD | 811.33 ± 52.32 c | 0.23 ± 0.02 b,c | 1.26 ± 0.03 c | 0.09 ± 0.01 b |
15%IMD | 662.67 ± 39.00 d | 0.26 ± 0.04 b | 1.30 ± 0.01 b | 0.10 ± 0.01 b |
20%IMD | 477.33 ± 44.74 e | 0.23 ± 0.03 b,c | 1.32 ± 0.12 b | 0.10 ± 0.01 b |
25%IMD | 433.33 ± 37.22 e | 0.23 ± 0.03 b,c | 1.31 ± 0.12 b | 0.10 ± 0.01 b |
30%IMD | 420.57 ± 23.58 e | 0.22 ± 0.01 b,c | 1.41 ± 0.07 a | 0.10 ± 0.01 b |
Relaxation Time (T2)/ms | Relative Peak Area (A2)/% | |||||
---|---|---|---|---|---|---|
T21 | T22 | T23 | A21 | A22 | A23 | |
0%MD | 2.66 ± 0.01 a | 16.30 ± 0.15 a | 100.00 ± 1.30 b | 24.55 ± 0.18 a | 73.68 ± 0.77 d | 1.78 ± 0.01 c |
5%IMD | 2.66 ± 0.04 a | 16.30 ± 0.32 a | 91.97 ± 2.00 c | 23.07 ± 0.14 b | 74.81 ± 0.10 d | 2.12 ± 0.02 a |
10%IMD | 2.31 ± 0.01 b | 16.30 ± 0.14 a | 100.00 ± 1.22 b | 21.03 ± 0.11 c | 76.94 ± 0.21 c | 2.03 ± 0.00 b |
15%IMD | 2.31 ± 0.02 b | 16.30 ± 0.22 a | 100.00 ± 1.34 b | 21.04 ± 0.13 c | 77.15 ± 0.18 c | 1.81 ± 0.02 c |
20%IMD | 2.31 ± 0.03 b | 16.30 ± 0.16 a | 86.97 ± 1.23 c | 19.76 ± 0.16 d | 78.28 ± 0.17 b | 1.97 ± 0.01 b |
25%IMD | 2.01 ± 0.01 c | 16.30 ± 0.21 a | 86.97 ± 1.22 c | 19.11 ± 0.11 d | 78.86 ± 0.12 b | 2.03 ± 0.03 b |
30%IMD | 2.01 ± 0.02 c | 16.30 ± 0.20 a | 86.97 ± 1.34 c | 17.39 ± 0.12 e | 81.02 ± 0.14 a | 1.99 ± 0.01 d |
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Ren, X.; Zhang, H.; Lv, M.; Fan, H.; Liu, L.; Wang, B.; Hu, X.; Shi, Y.; Yang, C.; Chen, F.; et al. Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. Foods 2024, 13, 2929. https://doi.org/10.3390/foods13182929
Ren X, Zhang H, Lv M, Fan H, Liu L, Wang B, Hu X, Shi Y, Yang C, Chen F, et al. Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. Foods. 2024; 13(18):2929. https://doi.org/10.3390/foods13182929
Chicago/Turabian StyleRen, Xuyang, Huining Zhang, Mingshou Lv, Hongchen Fan, Linlin Liu, Bing Wang, Xiaofeng Hu, Yanguo Shi, Chunhua Yang, Fenglian Chen, and et al. 2024. "Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough" Foods 13, no. 18: 2929. https://doi.org/10.3390/foods13182929