The influence of the addition of instant rice mash on the textural properties of rice bread

Augustová, Monika; Burešová, Iva; Čuljak, Rafaela; Dabash, Vikendra

dc.title	The influence of the addition of instant rice mash on the textural properties of rice bread	en
dc.contributor.author	Augustová, Monika
dc.contributor.author	Burešová, Iva
dc.contributor.author	Čuljak, Rafaela
dc.contributor.author	Dabash, Vikendra
dc.relation.ispartof	Czech Journal of Food Sciences
dc.identifier.issn	1212-1800 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.issn	1805-9317 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
utb.relation.volume	40
utb.relation.issue	5
dc.citation.spage	352
dc.citation.epage	358
dc.type	article
dc.language.iso	en
dc.publisher	Czech Academy of Agricultural Sciences
dc.identifier.doi	10.17221/11/2022-CJFS
dc.relation.uri	https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=11_2022-CJFS
dc.relation.uri	https://www.agriculturejournals.cz/publicFiles/11_2022-CJFS.pdf
dc.subject	pastry	en
dc.subject	gluten-free	en
dc.subject	starch	en
dc.subject	quality	en
dc.subject	texture	en
dc.description.abstract	The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g-1to 2.1 mL g-1(10% of IRC) and 1.9 mL g-1(20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1011212
utb.identifier.obdid	43883982
utb.identifier.scopus	2-s2.0-85146145197
utb.identifier.wok	000874932000001
utb.identifier.wok	000913660500003
utb.source	J-wok
dc.date.accessioned	2022-11-29T07:49:19Z
dc.date.available	2022-11-29T07:49:19Z
dc.description.sponsorship	Tomas Bata University, Czech Republic [IGA/FT/2021/003]
dc.description.sponsorship	Univerzita Tomáše Bati ve Zlíně: IGA/FT/2021/003
utb.ou	Department of Food Technology
utb.contributor.internalauthor	Augustová, Monika
utb.contributor.internalauthor	Burešová, Iva
utb.contributor.internalauthor	Čuljak, Rafaela
utb.contributor.internalauthor	Dabash, Vikendra
utb.fulltext.affiliation	Monika Augustová1, Iva Burešová1, Rafaela Čuljak1,2, Vikendra Dabash1 1 Department of Food Technology, Faculty of Technology, Thomas Bata University in Zlín, Zlín, Czech Republic 2 Department of Natural Resources, Nutrition and Health, Faculty of Health Studies, Nutrition and Health, University of Modern Science – CKM, Mostar, Bosnia and Herzegovina Corresponding author: buresova@utb.cz
utb.fulltext.dates	Received: January 14, 2022 Accepted: August 16, 2022 Published online: September 19, 2022
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utb.fulltext.sponsorship	Supported by the Tomas Bata University, Czech Republic (Project No. IGA/FT/2021/003).
utb.wos.affiliation	[Augustova, Monika; Buresova, Iva; Culjak, Rafaela; Dabash, Vikendra] Thomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Zlin, Czech Republic; [Culjak, Rafaela] Univ Modern Sci CKM, Dept Nat Resources Nutr & Hlth, Fac Hlth Studies Nutr & Hlth, Mostar, Bosnia & Herceg
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Thomas Bata University in Zlín, Zlín, Czech Republic; Department of Natural Resources, Nutrition and Health, Faculty of Health Studies, Nutrition and Health, University of Modern Science - CKM, Mostar, Bosnia and Herzegovina
utb.fulltext.projects	IGA/FT/2021/003
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology