The effect of different hydrolloids on the quality of the germinated brown rice bread

Authors

CAO Lei, Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China
XIA Qing, Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China
SONG Yu, Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China
LU Chaoqun, Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China
TAO Shu, Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China
LIU Chao, Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China

Abstract

The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum. The results showed that different hydrolloids had different effects and suitable adding concentration on the bread. Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%. However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread. After adding 0.1% sodium alginate, the specific volume and the springiness of bread increased by 19% and 10% respectively, while the hardness decreased by 31%. However, the xanthan gum could not improve the quality of the GBR bread.

Publication Date

1-28-2017

First Page

172

Last Page

176

DOI

10.13652/j.issn.1003-5788.2017.01.039

Recommended Citation

Lei, CAO; Qing, XIA; Yu, SONG; Chaoqun, LU; Shu, TAO; and Chao, LIU (2017) "The effect of different hydrolloids on the quality of the germinated brown rice bread," Food and Machinery: Vol. 33: Iss. 1, Article 39.
DOI: 10.13652/j.issn.1003-5788.2017.01.039
Available at: https://www.ifoodmm.cn/journal/vol33/iss1/39

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