AGFD 76 |
| Development of processed foods containing rice flour has increased. However, easy retrogradation of rice flour is one of major problems. Enzymatic modification using β-amylase has been adapted to retard retrogradation and improve quality of food containing rice flour. The objectives of this study were to observe the effects of enzyme treatment on the retrgradation of rice flour and to estimate physical properties of dough with β–amylase treated rice flour.The retorogradation of rice flour with or without β–amylase treatment was determined by Α-amylase-iodine method and differential scanning calorimetry (DSC). Physical properties of wheat dough with rice flour and β-amylase treated rice flour were analyzed by the amylograph and farinograph. The optimum dosage and reaction time of β-amylase in rice flour gels were 50 units and 210 minutes, respectively. Rice flour with β-amylase treatment on rice flour increased ΔH by 33% and decreased retrogradation by 33.7% compared to control. In amylograph, setback of dough with β-amylase treated rice flour decreased to 132 B.U. from 647 B.U.. In farinograph, water absorption and weakness of dough with β-amylase treated rice flour increased by 1.5% and 33 B.U., respectively. Development time and stability of dough with β-amylase treated rice flour decreased by 10.9 min and 19.4 min, respectively. This study showed β-amylase treated rice flour had higher retrogradation-retarding effects. Therefore, retrogradation of dough can be restrained by adding modified rice flour with β-amylase. |
|
General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Division of Agricultural & Food Chemistry |