The influence of the addition of instant rice mash on the textural properties of rice bread
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63555340" target="_blank" >RIV/70883521:28110/22:63555340 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0003_the-influence-of-the-addition-of-instant-rice-mash-on-the-textural-properties-of-rice-bread.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0003_the-influence-of-the-addition-of-instant-rice-mash-on-the-textural-properties-of-rice-bread.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/11/2022-CJFS" target="_blank" >10.17221/11/2022-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
The influence of the addition of instant rice mash on the textural properties of rice bread
Original language description
The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g-1 to 2.1 mL g-1 (10% of IRC) and 1.9 mL g-1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
40
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
352-358
UT code for WoS article
000874932000001
EID of the result in the Scopus database
2-s2.0-85146145197