تأثیر حرارت‌دهی خشک و مرطوب و اندازه ذرات آرد برنج بر کیفیت نان بدون گلوتن

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• علی هاشمی شکتایی
• جعفر محمدزاده میلانی
• علی معتمدزادگان
• سپیده حقیقت خرازی

گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

https://doi.org/10.22067/ifstrj.2023.82845.1263

چکیده

تیمار حرارتی (خشک و مرطوب) ازجمله روش‌های فیزیکی جهت اصلاح ویژگی‌های عملکردی آردهای بدون گلوتن و بهبـود کیفیت محـصولات حاصـل از آن‌هـا می‌باشد. طبیعتا تأثیر حرارت متأثر از اندازه ذرات حرارت‌دهی شده است. در این پژوهش، آرد برنج واکسی در اندازه ذرات مختلف (180، 150 و 125) میکرون تحت تأثیر تیمار حرارتی خشک به‌مدت 2 ساعت و تیمار حرارتی مرطوب (رطوبت، %25) به‌مدت 5 ساعت در دمای 110 درجه سانتی‌گراد مورد مطالعه قرار گرفت. در این بررسی میزان آسیب‌دیدگی نشاسته آرد برنج و خصوصیات کیفی نان بدون گلوتن از قبیل درصد افت وزنی، حجم مخصوص نان، اندیس‌های شکل، آون اسپرینگ، رنگ مغز و پوسته و بافت نان مورد بررسی قرار گرفتند. نتایج نشان داد تیمارهای حرارتی خشک و مرطوب بطور معنی‌دار منجر به کاهش میزان آسیب‌دیدگی نشاسته شدند. تأثیر اندازه ذرات بر افت وزنی، اندیس تقارن و یکنواختی، آون اسپرینگ و رنگ مغز و پوسته معنی‌دار نبود، اما تیمار حرارتی مرطوب نمونه حاصل از اندازه ذرات کمتر از 180 میکرون افت وزنی را در طی پخت افزایش داد. تیمار حرارتی مرطوب آرد برنج منجر به افزایش حجم مخصوص، نسبت مغز به پوسته، اندیس حجم، تیرگی و زردی پوسته و مغز نان حاصل شد، در حالی‌که میزان سفتی و قابلیت جویدن نمونه‌ها را کاهش داد. بطور کلی نمونه حاصل از ذرات 125 میکرون و تیمار حرارتی مرطوب منجر به بهبود کیفیت نان بدون گلوتن شد.

کلیدواژه‌ها

• برنج واکسی
• اصلاح فیزیکی
• نان بدون گلوتن
• بیماری سلیاک

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread

نویسندگان [English]

• Ali Hashemi Shaktai
• Jafar Mohammadzadeh Milani
• Ali Motamedzadegan
• Sepide Haghighat-Kharazi

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

چکیده [English]

Introduction
 Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and as a result, improve the quality of the products obtained from them. Particle size can increase the quality of gluten-free products by affecting the physicochemical properties of flour during hydration. Dry heat treatment and moist heat treatment are common techniques for physical modification which, depending on the intensity of temperature and storage time, lead to the improvement of gluten-free products by modifying starch grains, aroma, and flavor, and reducing microbial load. Considering that the effect of rice flour particle size on the quality of gluten-free bread has not been studied so far, in the current research, by dividing rice flour into particles with sizes of 180, 150, and 125 microns and using moist and dry heat treatments, The possibility of improving the functional characteristics of rice flour and improving the quality characteristics of gluten-free bread were investigated.
 
Materials and Methods
 The content of moisture, pH, ash, and protein of rice flour was measured using AACC standard method (2000) and the total amount of starch was measured by the alkaline extraction method and the amount of starch damage was measured by non-enzymatic rapid method. To classify the size of the particles, waxy rice flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 2 hours and moist heat treatment with 25% humidity for 5 hours at a 110°C To produce gluten-free bread, the formulation used by Haghighat‐Kharazi (2020) was used with a slight change. Ingredients for gluten-free bread formulation for 100 grams of rice flour included 125 ml of water, 4.5 grams of sugar, 2 grams of salt, 6 grams of vegetable oil, 3 grams of yeast, and 2 grams of xanthan gum. Bread characteristics, which include weight loss, specific volume, oven spring, crumb crust ratio, shape index, porosity, crust and crumb color, and bread texture analysis were studied to evaluate the quality of bread. Finally, the factorial test was used to investigate the effects of particle size and heat treatment of rice flour, and Duncan's multiple range test was used to compare the means at the 5% probability level.
 
Results and Discussions
 The results showed that the effect of particle size on weight loss, specific volume, oven spring, crumb to crust ratio, crust, and crumb color parameters, and bread texture was not significant (p>0.05). Regarding the sample volume index, C80 and DHT120 significantly had the lowest volume index (p<0.05). The HMT80-treated sample significantly increased the weight loss, and the moist heat-treated samples significantly increased the specific volume and the core to shell crumb (p<0.05). Sample treated with HMT 120 had the highest volume index. moist heat treatment and dry heat led to significantly decrease in brightness and an increase in the yellowness of the crust and crumb of the bread compared to the control sample, but there was no significant change in the amount of redness (p<0.05). Moist heat treatment samples had the lowest hardness and chewiness compared to the control sample and the dry heat treatment sample. In general, the sample obtained from 125-micron flour particle size and moist heat treatment led to the improvement of gluten-free bread quality.

کلیدواژه‌ها [English]

• Celiace disease
• Gluten-free bread
• Physical modification
• Waxy rice

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

مراجع

1. AACC (2000). American Association of cereal chemists. Approved methods of the AACC, 10^th American Association of cereal chemists, St Paul, USA.
2. Bae, I.Y., & Lee, H.G. (2018). Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. International Journal of Biological Macromolecules, 108, 568-575. https://doi.org/10.1016/j.ijbiomac.2017.11.180
3. Bao, J., & Bergman, C.J. (2018). Rice flour and starch functionality. In Starch in Food, 373-419. https://doi.org/10.1016/B978-0-08-100868-3.00010-X
4. Bourekoua, H., Benatallah, L., Zidoune, M.N., & Rosell, C.M. (2016). Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. Lwt, 73, 342-350. https://doi.org/10.1016/j.lwt.2016.06.032
5. De la Hera, E., Martinez, M., & Gómez, M. (2013). Influence of flour particle size on quality of gluten-free rice bread. LWT-Food Science and Technology, 54(1), 199-206. https://doi.org/10.1016/j.lwt.2013.04.019
6. De La Hera, E., Rosell, C.M., & Gomez, M. (2014). Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chemistry, 151, 526-531. https://doi.org/10.1016/j.foodchem.2013.11.115
7. Fathi, B., Aalami, M., Kashaninejad, M., & Mahoonak, A.S. (2016). Utilization of heat-moisture treated proso millet flour in production of gluten-free poung cake. Journal of Food Quality, 39(6), 611–9. https://doi.org/10.1111/jfq.12249
8. Gomez, M., & Martinez, M.M. (2016). Changing flour functionality through physical treatments for the production of gluten-free baking goods. Journal of Cereal Science, 67, 68-74. https://doi.org/10.1016/j.jcs.2015.07.009
9. Haghighat‐Kharazi, S., Reza Kasaai, M., Milani, J.M., & Khajeh, K. (2020). Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread. Food Science & Nutrition, 8(11), 5888-5897. https://doi.org/10.1002/fsn3.1865
10. Hong, J., Li, L., Li, C., Liu, C., Zheng, X., & Bian, K. (2019). Effect of heat–moisture treatment on physicochemical, thermal, morphological, and structural properties of mechanically activated large A‐and small B‐wheat starch granules. Journal of Food Science, 84(10), 2795-2804. https://doi.org/10.1111/1750-3841.14745
11. Hoseney, R.C. (1994). Principles of cereal science and technology(No. Ed. 2). American Association of Cereal Chemists (AACC).
12. Khwanchai, P., & Fong-In, S. (2022). Effect of heat treatment of broken rice flour as partial substitution of wheat flour on the qualities of bread. Burapha Science Journal, 27(1), 171-187.
13. Kim, M.J., Oh, S.G., & Chung, H.J. (2017). Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake. Food Science and Biotechnology, 26(6), 1579-1586. https://doi.org/10.1007/s10068-017-0151-x
14. Kim, M.H. (2013). Review on rice flour manufacturing and utilization. Journal of Biosystems Engineering, 38(2), 103-112. http://dx.doi.org/10.5307/JBE.2013.38.2.103
15. Kurek, M.A., & Sokolova, N. (2019). Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement. Food Science and Technology, 40, 307-314.https://doi.org/10.1590/fst.38318
16. Lawal, O.S., Lapasin, R., Bellich, B., Olayiwola, T.O., Cesaro, A., Yoshimura, M., & Nishinari, K. (2011). Rheology and functional properties of starches isolated from five improved rice varieties from West Afica. Food Hydrocolloids, 25, 1785–1792. https://doi.org/10.1016/j.foodhyd.2011.04.010
17. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, CG. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of food Engineering, 79, 1033-1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032
18. Liu, C., Song, M., Liu, L., Hong, J., Guan, E., Bian, K., & Zheng, X. (2020). Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources. International Journal of Biological Macromolecules, 156, 403-410‏. https://doi.org/10.1016/j.ijbiomac.2020.04.043
19. McDermott, E.E. (1980). The rapid non‐enzymic determination of damaged starch in - flour. Journal of the Science of Food and Agriculture, 31(4), 405-413. https://doi.org/10.1002/jsfa.2740310411
20. Nakagawa, M., Tabara, A., Ushijima, Y., Matsunaga, K., & Seguchi, M. (2016). Hydrophobicity of stored (15, 35° C), or dry-heated (120° C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour. Bioscience, Biotechnology, and Biochemistry, 80(5), 983-990. https://doi.org/10.1080/09168451.2015.1136875
21. Naqash, F., Gani, A., Gani, A., & Masoodi, F.A. (2017). Gluten-free baking: Combating the challenges-A review. Trends in Food Science & Technology, 66, 98-107. https://doi.org/10.1016/j.tifs.2017.06.004
22. Pang, J., Guan, E., Yang, Y., Li, M., & Bian, K. (2021). Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Food Science & Nutrition, 9(9), 4691-4700. https://doi.org/10.1016/j.tifs.2017.06.004
23. Qin, W., Lin, Z., Wang, A., Chen, Z., He, Y., Wang, L., & Tong, L.T. (2021). Influence of particle size on the properties of rice flour and quality of gluten-free rice bread. LWT, 151, 112236. https://doi.org/10.1016/j.lwt.2021.112236
24. Qin, Y., Liu, C., Jiang, S., Cao, J., Xiong, L., & Sun, Q. (2016). Functional properties of glutinous rice flour by dry-heat treatment. Plos One, 11(8). https://doi.org/10.1371/journal.pone.0160371
25. Ramos, L., Alonso-Hernando, A., Martinez-Castro, M., Moran-Perez, J.A., Cabrero-Lobato, P., Pascual-Mate, A., & Mujico, J.R. (2021). Sourdough biotechnology applied to gluten-free baked goods: Rescuing the tradition. Foods, 10(7), 1498‏. https://doi.org/10.3390/foods10071498
26. Ramzy, R.A., & Putra, A.B.N. (2021). Evaluation of white bread physical characteristics substituted by red kidney bean flour with different particle sizes and concentrations. Journal of Microbiology, Biotechnology and Food Sciences, 2021, 610-615. https://doi.org/10.15414/jmbfs.2019/20.9.3.610-615
27. Renzetti, S., Heetesonne, I., Ngadze, R.T., & Linnemann, A.R. (2022). Dry heating of cowpea flour below biopolymer melting temperatures improves the physical properties of bread made from climate-resilient crops. Foods, 11(11), 1554. https://doi.org/10.3390/foods11111554
28. Ruiiz, E., Srikaeo, K., & de la Revilla, L.S. (2018). Effects of heat moisture treatment on physicochemical properties and starch digestibility of rice flours differing in amylose content. Food and Applied Bioscience Journal, 6(3), 140-153. https://doi.org/10.14456/fabj.2018.13
29. Seow, E.K., Gan, C.Y., Tan, T.C., Lee, L.K., & Easa, A.M. (2019). Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels. Journal of Food Science and Technology, 56(4), 2105-2114. https://doi.org/10.1007/s13197-019-03691-z
30. Shittu, T.A., Dixon, A., Awonorin, S.O., Sanni, L.O., & Maziya-Dixon, B. (2008). Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Research International, 41(6), 569-578. https://doi.org/10.1016/j.foodres.2008.03.008
31. Tabara, A., Nakagawa, M., Ushijima, Y., Matsunaga, K., & Seguchi, M. (2015). Effects of heat treatment on oil-binding ability of rice flour. Bioscience, Biotechnology, and Biochemistry, 79(10), 1629-1634. https://doi.org/10.1080/09168451.2015.1039479
32. Villanueva, M., Harasym, J., Munoz, J.M., & Ronda, F. (2019). Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance. Food Hydrocolloids, 90, 472-481. https://doi.org/10.1016/j.foodhyd.2018.12.048