Evaluation of the technological, nutritional and sensory qualities of bakery products produced with partial substitution of the wheat flour by whole rice flour

Summary The objective of this work was to determine the technological, nutritional and sensory characteristics of bread produced by substituting 25 and 50% of conventional wheat flour by whole rice flour (Oryza sativa L). The final products were evaluated in terms of specific loaf volume, appearance of the central slice, crumb firmness, moisture content, dietary fibre, phytates, minerals, kinetics of amylopectin retrogradation determined by differential scanning calorimetry, and a sensory evaluation using a 9-point hedonic scale. In general, the addition of whole rice flour to the formulation ...

• Assuntos:

  • Whole rice flour
  • Bread quality
  • Mineral availability
  • Phytates
  • Sensory evaluation
  • Amylopectin retrogradation