Effect of a High-amylose Gel Prepared by High-speed Shear Treatment on the Physical Properties of Bread

摘要

The effect of high-amylose rice gel, which was prepared by high-speed shear treatment (HST) of gelatinized rice, added to wheat dough on the physical properties of the obtained bread (rice gel bread) was investigated. Regardless of the amount of additional water, the specific volume of rice gel bread was higher than that of rice porridge bread, which contained gelatinized rice without HST. The specific volume of rice gel bread was not dependent on the amount of additional water in the samples. Except for the bread samples with 65% additional water, no obvious difference in viscoelastic moduli of crumb samples was observed between rice gel bread and rice porridge bread. The change rate of rice gel bread viscoelastic properties during storage decreased with increases in the amount of additional water, whereas that of rice porridge bread increased.