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- Title
Influence of rice flour on conformational changes in the dough during production of wheat bread.
- Authors
Shevchenko, Anastasiia; Litvynchuk, Svitlana
- Abstract
Introduction. The aim of the work was to determine the influence of rice flour on the conformational transformations in the structure of the dough for the production of wheat bread, which contains lecithin. Materials and methods. Chemical composition and fractional composition of proteins of rice flour were investigated. Conformational transformations of structural elements in dough and bread were investigated by infrared spectroscopy in the near-infrared region. Results and discussion. In rice flour, the total protein content lower by 47%, and the dietary fiber content is 8.5 times lower than in premium wheat flour. The fractional composition of proteins showed a higher content of albumin, prolamin and insoluble proteins in wheat flour than in rice flour by 11, 90 and 75%, respectively. The content of globulins and glutelins is more in rice flour by 7 and 183%, respectively, but the composition of glutelins in the studied samples is different. In wheat flour, it is glutenin, which is a gluten protein, forming a heterogeneous mixture of polymers through disulfide bonds of polypeptides. In rice flour, oryzenin is a representative of glutelins. The infrared reflection spectra of wheat and rice flour showed a similar nature of the spectra: the extremes are observed at the same wavelengths, the spectra are located parallel to each other and differ only in the intensity of reflection. The spectrum of sunflower lecithin differs significantly due to its different chemical composition. Also, at some wavelengths on the spectrum of lecithin, extreme shifts in both short- and longwavelength regions are visible. The secondary structure of gluten underwent changes in bread after exposure to temperature by promoting a-helices and β-turns and contributed to the formation of disulfide bonds. Conclusion. The conducted studies indicate the expediency of using rice flour in the technology of bakery products to replace wheat flour in order to minimize the fiber content in bread.
- Subjects
FLOUR; RICE flour; DOUGH; GLUTELINS; BAKED products; WHEAT products; BREAD; RICE
- Publication
Ukrainian Journal of Food Science, 2022, Vol 10, Issue 1, p5
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2022-10-1-3