Effects of different additives on rice cake texture and cake staling

Journal of Texture Studies

Volumn 41, Issue 5, 2010, Pages 703-713

  Ji, Ying ^a,b   Zhu, Kexue ^b   Chen, Zhi Cheng ^c   Zhou, Huiming ^b   Ma, Jiaxi ^a   Qian, Haifeng ^b  

^a DALIAN NATIONALITIES UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Additive; Differential scanning calorimetry; Rice cake; Staling; Texture

Indexed keywords

DSC MEASUREMENTS; OVERALL ACCEPTABILITY; RICE CAKE; RICE FLOUR; ROOM TEMPERATURE; SIMULTANEOUS ANALYSIS; STALING; STARCH RETROGRADATION;

AMYLASES; CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; HYDROLASES; SCANNING; STARCH; TEXTURES;

ADDITIVES;

EID: 77957102847     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00250.x     Document Type: Article

References (20)

1. Approved Methods of the AACC 1983, AACC, 8th, Ed., American Association of Cereal Chemists, St Paul, MN, Method 08-01, 30-20, 46-13
2. Akers AA, Hoseney RC. Water-soluble dextrins from α-amylase treated bread and their relationship to bread firming. Cereal Chem. 1994, 71:223-226.
3. Armero E, Collar C. Crumb firming kinetics of wheat breads with anti-staling additives. J. Cereal Sci. 1998, 28:165-174.
4. Collar C, Andreu P, Martinez JC, Armero E. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids 1999, 13:467-475.
5. Defloor I, Delcour JA. Impact of malto dextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of wheat flour-water doughs. J. Agric. Food Chem. 1999, 47:737-741.
6. Eliasson AC. Starch gelatinization in the presence of emulsifiers. A morphological study of wheat starch. Starch/Stärke 1985, 37:411.
7. Gujral HS, Haros M, Rosell CM. Starch hydrolysing enzymes for retarding the staling of rice bread. Cereal Chem. 2003, 80:750-754.
8. Hebeda RE, Bowles LK, Teague WM. Developments in enzymes for retarding staling of baked goods. Cereal Foods World 1990, 35:453-457.
9. Kadan RS, Robinson MG, Thibodeaux DP, Pepperman AB. Texture and other physicochemical properties of whole rice bread. J. Food Sci. 2001, 66:940-944.
10. Leon AE, Duran E, Benedito De Barber C. Utilization of enzyme mixtures to retard bread crumb firming. J. Agric. Food Chem. 2002, 50:1416-1419.
11. Lin W, Lineback DR. Changes in carbohydrate fractions in enzyme-supplemented bread and the potential relationship to staling. Starch/Stärke 1990, 42:385-394.
12. Mandala IG, Sotirakoglou K. Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids. Food Hydrocolloids 1995, 19:709-719.
13. Martin ML, Hoseney RC. A mechanism of bread firming. II. Role of starch hydrolysing enzymes. Cereal Chem. 1991, 68:503-507.
14. Martin ML, Zeleznak KJ, Hoseney RC. A mechanism of bread firming. I. Role of starch swelling. Cereal Chem. 1991, 68:498-503.
15. Rojas JA, Rosell CM, Benedito C. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 1999, 13:27-33.
16. Rojas JA, Rosell CM, Benedito De Barber C. Role of maltodextrins in the staling of starch gels. Eur. Food Res. Technol. 2001, 212:364-368.
17. Rosell CM, Haros M, Escriv AC, Benedito De Barber C. Experimental approach to optimize the use of a-amylases in breadmaking. J Agric Food Chem. 2001a, 49:2973-2977.
18. Rosell CM, Rojas JA, Benedito De Barber C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 2001b, 15:75-81.
19. Russell PL. The ageing of gels from starches of different amyIose/amylopectin content studied by differential scanning calorimetry. J. Cereal Sci. 1987, 6:147-158.
20. Sokal RR, Rohlf FJ. Biometry: The Principles and Practices of Statistics in Biological Research 1981, 2nd, Ed., W.H. Freeman, San Francisco, CA