Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

Abstract

Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB) quality. With no improver as control, thermo-mechanical and alveograph properties of different dough were analyzed, and the overall quality of different steamed bread was evaluated by color, texture, specific volume, height/diameter ratio and sensory score. The results showed that the addition of HPMC significantly (P<0.05) decreased the dough development time, stability, C2 and CS. However, the addition of XG and GOX increased the dough development time, stability and C2. The addition of different improvers might enhance the interaction between protein and protein or starch molecules, thus strengthening the gluten network of the dough. In addition, the addition of improve significantly (P<0.05) improved the springiness and sensory score of CSB. Therefore, proper addition of HPMC and XG could improve the quality of germination brown rice-wheat flour steamed bread. This study provides a theoretical reference for improving the quality of steamed bread and promoting the application of GBRF in Flour products systems.

Keywords

• germination brown rice dough
• improvers
• chinese steamed bread
• thermo-mechanical properties