Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Charoenthaikij, Phantipha ^a   Jangchud, Kamolwan ^a   Jangchud, Anuvat ^a   Prinyawiwatkul, Witoon ^b   Tungtrakul, Patcharee ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Bread; Composite flour; Consumer acceptability; Germinated brown rice; Physicochemical properties

Indexed keywords

ADOLESCENT; ADULT; ARTICLE; BREAD; CHEMISTRY; CONSUMER; FLOUR; FOOD HANDLING; GERMINATION; HUMAN; MALE; MECHANICS; METHODOLOGY; MIDDLE AGED; PH; PHYSICAL CHEMISTRY; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; RICE; SEEDLING; SENSATION; THAILAND; TIME; WHEAT;

ADOLESCENT; ADULT; BREAD; CONSUMER SATISFACTION; FLOUR; FOOD HANDLING; GERMINATION; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MECHANICAL PHENOMENA; MIDDLE AGED; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SEEDLING; SEEDS; SENSATION; THAILAND; TIME FACTORS; TRITICUM; YOUNG ADULT;

TRITICUM AESTIVUM;

EID: 77955829242     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01712.x     Document Type: Article

References (31)

1. Method 22-08, 61-20. Approved methods of the American Association of Cereal Chemist Inc 2000, [AACC] American Assn. of Cereal Chemist, In, 10th ed, St. Paul, Minn., AACC
2. Capanzana MV, Buckle KA. Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. Lebensm Wiss Technol 1997, 30:155-63.
3. Charoenthaikij P, Jangchud K, Jangchud A, Piyachomkwan K, Tungtrakul P, Prinyawiwatkul W. Germination conditions affect physicochemical properties of germinated brown rice flour. J Food Sci 2009, 74(9):C658-65.
4. Cohen SA, Michaud DP. Synthesis of a fluorescent derivatizing reagent, 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate, and its application for the analysis of hydrolysate amino acids via high-performance liquid chromatography. Anal Biochem 1993, 211:279-87.
5. Deis RC. Functional ingredients from rice. Food Prod Des 1997, 7:46-56.
6. Fernandez ML, Berry JW. Rheological properties of flour and sensory characteristics of bread made from germinated chickpea. Int J Food Sci Technol 2007, 24(1):103-10.
7. Flander L, Salmenkallio-Marttila M, Suortti T, Autio K. Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT 2007, 40:860-70.
8. Frias J, Fornal J, Ring SG, Vidal-Valverde C. Effect of germination on physico-chemical properties of lentil starch and its components. Lebensm Wiss Technol 1997, 31:228-36.
9. Goesaert H, Gebruers K, Courtin CM, Brijs K, Delcour JA. Enzymes in breadmaking. Bakery products: science and technology 2006, 337-64. Hui YH, In, editor, Ames, Iowa, Blackwell Publishing, P
10. Gujral HS, Rosell CM. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 2004, 37:75-81.
11. Gujral HS, Haros M, Rosell CM. Improving the texture and delaying staling in rice flour chapatti with hydrocolloids and α-amylase. J Food Eng 2004, 65:89-94.
12. Hallen E, Ibanoglu S, Ainsworth P. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J Food Eng 2004, 63:177-84.
13. Jakobs C, Jaeken J, Gibson KM. Inherited Disorders of GABA Metabolism. J Inherit Metab Dis 1993, 16(4):704-15.
14. Kadan RS, Robinson MG, Thibodeaux DP, Pepperman AB. Texture and other physicochemical properties of whole rice bread. J Food Sci 2001, 66(7):940-4.
15. Kinnersley AM, Turano FJ. Gamma aminobutyric acid (GABA) and plant response to stress. Crit Rev Plant Sci 2000, 19(6):479-509.
16. Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T. Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng 2007, 58:556-60.
17. Mares D, Mrva K. Late-maturity-amylase: Low falling number in wheat in the absence of preharvast sprouting. J Cereal Sci 2008, 47:6-17.
18. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. Network formation in gluten-free bread with application of tranglutaminase. Cereal Chem 2006, 83(1):28-36.
19. Muralikrishna G, Nirmala M. Cereal α-amylases: an overview. Carbohydr Polym 2005, 60:163-73.
20. Nakamura S, Suzuki K, Ohtsubo K. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours. J Food Sci 2009, 74(3):121-30.
21. Ohtsubo K, Suzuki K, Yasui Y, Kasumi T. Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. J Food Comp Anal 2005, 18:303-16.
22. Peryam DR, Pilgrim FJ. Hedonic scale method of measuring food preferences. Food Technol 1957, 11(9):9-14.
23. Renzetti S, Arendt EK. Effect of protease treatment on the baking quality of brown rice bread: from textural and rheological properties to biochemistry and microstructure. J Cereal Sci 2009, 50:22-8.
24. Sae-Ew A, Chompreeda P, Prinyawiwatkul W, Haruthaithanasan V, Suwansichon T, Saidu JE, Xu Z. J Food Sci 2007, 72(2):S92-7.
25. Scott-Taggart CP, Van Cauwenberghe OR, McLean MD, Shelp BJ. Regulation of γ-aminobutyric acid synthesis in situ by glutamate availability. Physiol Plantarum 1999, 106:363-9.
26. Skrbic B, Milovac S, Dodig D, Filipcev B. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. Food Chem 2009, 115:982-8.
27. Sluimer P. Principles of breadmaking: functionality of raw materials and process steps. 2005, American Assoc. of Cereal Chemists Inc., Minn
28. Tian S, Nakamura K, Kayahara H. Analysis of phenolic compounds in white rice, brown rice and germinated brown rice. J Agric Food Chem 2004, 52:4808-13.
29. Utrilla-Coello RG, Osorio-Diaz P, Bello-Perez LA. Alternative use of chickpea flour in breadmaking: Chemical composition and starch digestibility of bread. Food Sci Technol Int 2007, 13(4):323-7.
30. Watanabe M, Maeda T, Tsukahara K, Kayahara H, Morita N. Application of pregerminated brown rice for breadmaking. Cereal Chem 2004, 81(4):450-5.
31. Zhang H, Yao H, Chen F. Accumulation of γ-aminobutyric acid in rice germ using protease. Biosci Biotechnol Biochem 2006, 70(5):1160-5.