Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage

• Published in: Bioscience, biotechnology, and biochemistry Vol. 76; no. 2; pp. 331 - 335
• Main Authors: TSAI, Chia-Ling, SUGIYAMA, Junichi, SHIBATA, Mario, KOKAWA, Mito, FUJITA, Kaori, TSUTA, Mizuki, NABETANI, Hiroshi, ARAKI, Tetsuya
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 2012; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: aging; Biological and medical sciences; Bread - standards; Bread - supply & distribution; Elasticity; Food Handling - methods; Food Preservation - standards; Fundamental and applied biological sciences. Psychology; gelatinization; gelatinized rice; Oryza; Oryza sativa; rice bread; texture profile analysis (TPA); Triticum aestivum; Monocotyledones; gelatinized rice; Gelatinization; Bread; Oryza sativa; Storage; rice bread; Gramineae; Angiospermae; Spermatophyta; aging; texture profile analysis (TPA); Rice
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.110722

The objective of this study was to investigate the effects of rice porridge on the texture and viscoelastic properties of bread during storage. Three types of bread, wheat flour bread, 15% rice flour bread, and 15% rice porridge bread, were prepared. After baking and storing the bread for 24 h, 48 h, and 72 h at room temperature, we measured the texture and viscoelastic properties of the bread crumbs by texture profile analysis (TPA) and creep test. The 15% rice porridge bread showed a significantly higher specific volume and maintained softer crumbs than the other two types (p<0.05). It also had a slightly stickier texture than the others. It can be concluded that rice porridge improves the specific volume, texture, and viscoelastic properties of bread crumbs during storage.