The influence of the addition of instant rice mash on the textural properties of rice bread
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The influence of the addition of instant rice mash on the textural properties of rice bread
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
The influence of the addition of instant rice mash on the textural properties of rice bread
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
—
Svazek periodika
40
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
7
Strana od-do
352-358
Kód UT WoS článku
000874932000001
EID výsledku v databázi Scopus
2-s2.0-85146145197