Effect of Seaweed Powder on Rheological Properties of Dough and Quality of Germinated Brown Rice Bread
Email tác giả liên hệ:
myduyen@hcmute.edu.vnDOI:
https://doi.org/10.54644/jte.2025.1671Từ khóa:
Bread, Nutrition, Powder, Rheology, TextureTóm tắt
This study investigated the effect of seaweed powder on the rheological properties of dough and the quality of germinated brown rice bread. Germinated brown rice flour was replaced with seaweed powder at levels of 10%, 20%, 30%, and 40% (w/w). Rheological properties of the dough, including viscoelasticity, deformation resistance, and deformation recovery, were evaluated. The effects of seaweed powder on bread quality attributes, such as loaf volume, specific volume, texture, and sensory characteristics, were also determined. The results showed that seaweed powder significantly affected the rheological properties of the dough and the quality of the bread. Dough moisture content decreased, while viscosity and elasticity increased with increasing levels of seaweed powder. The storage modulus (G') was higher than the loss modulus (G"), indicating a predominantly elastic behavior. Deformation resistance and recovery also increased with increasing seaweed powder substitution. Furthermore, increasing seaweed powder substitution led to a decrease in specific volume and an increase in crumb firmness, chewiness, and resilience. Crumb cohesiveness and springiness decreased with increasing seaweed powder content. Sensory evaluation revealed that bread with 20% seaweed powder substitution was the most preferred. This study suggests that supplementing germinated brown rice bread with 20% seaweed powder can improve its nutritional value while maintaining acceptable sensory qualities.
Tải xuống: 0
Tài liệu tham khảo
I. Bosmali, K. Kotsiou, A. Matsakidou, M. Irakli, P. Madesis, and C. G. Biliaderis, “Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional, and quality attributes,” Food Hydrocolloids, vol. 158, p. 110527, 2025. DOI: https://doi.org/10.1016/j.foodhyd.2024.110527
I. Demirkesen and B. Ozkaya, “Recent strategies for tackling the problems in gluten-free diet and products,” Critical Reviews in Food Science and Nutrition, vol. 62, no. 3, pp. 571–597, 2022. DOI: https://doi.org/10.1080/10408398.2020.1823814
P. N. Ngemakwe, M. Le Roes-Hill, and V. Jideani, “Advances in gluten-free bread technology,” Food Science and Technology International, vol. 21, no. 4, pp. 256–276, 2015. DOI: https://doi.org/10.1177/1082013214531425
A. Skendi, M. Papageorgiou, and T. Varzakas, “High protein substitutes for gluten in gluten-free bread,” Foods, vol. 10, no. 9, 2021. DOI: https://doi.org/10.3390/foods10091997
K. Schwarz et al., “Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds,” European Food Research and Technology, vol. 212, no. 3, pp. 319–328, 2001. DOI: https://doi.org/10.1007/s002170000256
S. K. Chandini, P. Ganesan, and N. Bhaskar, “In vitro antioxidant activities of three selected brown seaweeds of India,” Food Chemistry, vol. 107, no. 2, pp. 707–713, 2008. DOI: https://doi.org/10.1016/j.foodchem.2007.08.081
B. Dobraszczyk and M. Morgenstern, “Rheology and the breadmaking process,” Journal of Cereal Science, vol. 38, no. 3, pp. 229–245, 2003. DOI: https://doi.org/10.1016/S0733-5210(03)00059-6
A. Karim, N. A., M. Hc., and C. C. Seow, “Methods for the study of starch retrogradation,” Food Chemistry, vol. 71, no. 1, pp. 9–36, 2000. DOI: https://doi.org/10.1016/S0308-8146(00)00130-8
A. Al-Saleh and C. S. Brennan, “Bread wheat quality: Some physical, chemical and rheological characteristics of Syrian and English bread wheat samples,” Foods, vol. 1, no. 1, pp. 3–17, 2012 DOI: https://doi.org/10.3390/foods1010003
FAO. “Food and nutrition. Calculation of the energy content of foods – energy conversion factors”, ch. 3, pp.77, 2003
TCVN 10034:2013. “Food and feed products - General guidelines for the determination of nitrogen by the Kjeldahl method”, 2013
ISO 14502 – 2005. “Determination of substances characteristic of green and black tea — Part 1: Content of total polyphenols in tea — Colorimetric method using Folin-Ciocalteu reagen”, 2005.
AOAC Official Method 991.43. “Total, Soluble, and Insoluble Dietary Fibre in Foods”, ch 32, pp. 7, 1995.
S. P. Heenan, J. P. Dufour, N. Hamid, W. Harvey, and C. M. Delahunty, “The sensory quality of fresh bread: Descriptive attributes and consumer perceptions,” Food Research International, vol. 41, no. 10, pp. 989-997, 2008. DOI: https://doi.org/10.1016/j.foodres.2008.08.002
A. Guarda, C. Rosell, C. Benedito, and M. Galotto, “Different hydrocolloids as bread improvers and antistaling agents,” Food Hydrocolloids, vol. 18, no. 2, pp. 241–247, 2004. DOI: https://doi.org/10.1016/S0268-005X(03)00080-8
F. Ronda, M. Villanueva, and C. Collar, “Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein,” LWT - Food Science and Technology, vol. 59, no. 1, pp. 12–20, 2014. DOI: https://doi.org/10.1016/j.lwt.2014.05.052
A. Miś, “Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models,” Journal of Food Engineering, vol. 102, no. 4, pp. 369–379, 2011. DOI: https://doi.org/10.1016/j.jfoodeng.2010.09.015
H. Bojorges, A. López-Rubio, A. Martínez-Abad, and M. J. Fabra, “Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties,” Trends in Food Science & Technology, vol. 140, p. 104142, 2023 DOI: https://doi.org/10.1016/j.tifs.2023.104142
M. Elleuch, D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, and H. Attia, “Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review,” Food Chemistry, vol. 124, no. 2, pp. 411–421, 2011. DOI: https://doi.org/10.1016/j.foodchem.2010.06.077
M. Gómez, F. Ronda, C. A. Blanco, P. A. Caballero, and A. Apesteguía, “Effect of dietary fibre on dough rheology and bread quality,” European Food Research and Technology, vol. 216, no. 1, pp. 51–56, 2003. DOI: https://doi.org/10.1007/s00217-002-0632-9
E. K. Arendt, A. Morrissey, M. M. Moore, and F. D. Bello, “Gluten-free breads,” in Gluten-Free Cereal Products and Beverages, Elsevier, pp. 289–VII, 2008. DOI: https://doi.org/10.1016/B978-012373739-7.50015-0
H. P. Sivaramakrishnan, B. Senge, and P. K. Chattopadhyay, “Rheological properties of rice dough for making rice bread,” Journal of Food Engineering, vol. 62, no. 1, pp. 37–45, 2004. DOI: https://doi.org/10.1016/S0260-8774(03)00169-9
S. A. Mir, M. A. Shah, H. R. Naik, and I. A. Zargar, “Influence of hydrocolloids on dough handling and technological properties of gluten-free breads,” Trends in Food Science & Technology, vol. 51, pp. 49–57, 2016. DOI: https://doi.org/10.1016/j.tifs.2016.03.005
J. Korus, L. Juszczak, M. Witczak, and R. Ziobro, “Effect of citrus fiber on the rheological properties of dough and quality of the gluten-free bread,” Applied Sciences, vol. 10, no. 19, p. 6633, 2020. DOI: https://doi.org/10.3390/app10196633
A. Diowksz, D. Sucharzewska, and W. Ambroziak, “Function of dietary fibre in forming functional properties of gluten-free dough and bread,” Zywnosc Nauka Technologia Jakosc, vol. 2, pp. 83–93, 2009.
A. Gill, A. John, N. Iqbal, T. A. Faridi, and S. Noor, “Assessment of biochemical profile among patients of microbiological quality assessment of bakery products available in Lahore, Pakistan,” DIET FACTOR (Journal of Nutritional & Food Sciences), pp. 24–29, 2020. DOI: https://doi.org/10.54393/df.v1i01.1
C. Fitzgerald et al., “Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate,” LWT - Food Science and Technology, vol. 56, no. 2, pp. 398–405, 2014. DOI: https://doi.org/10.1016/j.lwt.2013.11.031
K. Poutanen, N. Sozer, and G. Della Valle, “How can technology help to deliver more of grain in cereal foods for a healthy diet?” Journal of Cereal Science, vol. 59, no. 3, pp. 327–336, 2014. DOI: https://doi.org/10.1016/j.jcs.2014.01.009
N. Mohd Esa and T. B. Ling, “By-products of rice processing: An overview of health benefits and applications,” Rice Research: Open Access, vol. 4, no. 1, 2016. DOI: https://doi.org/10.4172/jrr.1000107
Tải xuống
Đã Xuất bản
Cách trích dẫn
Giấy phép
Bản quyền (c) 2025 Tạp chí Khoa học Giáo dục Kỹ Thuật
Tác phẩm này được cấp phép theo Giấy phép quốc tế Creative Commons Attribution-NonCommercial 4.0 .
Bản quyền thuộc về JTE.
