Document Detail

Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
MedLine Citation:
PMID:  20722957     Owner:  NLM     Status:  MEDLINE    
Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (DeltaH = 2.24 J/g) compared to that of the fresh composite bread and the control (DeltaH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers' purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores.
Phantipha Charoenthaikij; Kamolwan Jangchud; Anuvat Jangchud; Witoon Prinyawiwatkul; Hong Kyoon No; Joan M King
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Aug 
Date Detail:
Created Date:  2010-08-20     Completed Date:  2011-01-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S333-9     Citation Subset:  IM    
Dept. of Product Development, Faculty of Agro-Industry, Kasetsart Univ., Bangkok, Thailand.
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MeSH Terms
Bread / analysis*
Consumer Satisfaction*
Food Handling / methods*
Mechanical Phenomena
Middle Aged
Oryza sativa / chemistry*
Physicochemical Phenomena
Principal Component Analysis
Seedling / chemistry*
Seeds / chemistry
Time Factors
Triticum / chemistry
Water / analysis
Young Adult
Reg. No./Substance:

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