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KMID : 0525720140190020107
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Journal of Chitin and Chitosan
2014 Volume.19 No. 2 p.107 ~ p.114
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Quality of Composite Wheat-Wet Milled Glutinous Rice Flour Bread and Effects of Chitosan on Its Quality during Storage
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Charoenthaikij Phantipha
Laungprasan Piyanuch
Sungkhamongkolkit Anirut
Uan-on Tanat
No Hong-Kyoon
Prinyawiwatkul Witoon
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Abstract
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Selected quality of dough and bread made from a composite flour of wheat/wet milled glutinous rice flour [W/GRF = 100/0 (control), 90/10, 80/20 and 70/30, w/w] was evaluated. Effects of chitosan (CS, 0.7% and 1.4%, w/w) on bread quality during room temperature storage were also evaluated. At 30% incorporated GRF, the lowest dough stability was observed. Compared to the control, increasing GRF decreased specific volume and expansion ratio but increased softness of breads. Breads containing GRF had significantly higher overall liking scores than the control (6.0-6.3 vs. 5.2), which was likely attributed to higher softness liking scores (5.8-6.5 vs. 4.9). Compared to the control, bread containing 1.4% CS was darker and yellower, and had a significantly lower rate of firming (29% vs. 77%) after 3 days of storage. A one Log reduction of yeast and mold counts was observed for bread containing 1.4% CS after 5 days of storage.
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KEYWORD
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Bread, Chitosan, Dough stability, Sensory acceptance, Wet-milled glutinous rice flour
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