Abstract
SummaryThis article presents a novel idea for the preparation of frozen dough and steamed bread by which black rice flour (BRF) with different particle sizes (0.18–0.25 mm, 0.15–0.18 mm and 0.125–0.15 mm) was added into wheat flour (WF), considering the nutritional values of BRF. The characteristic of the composite flour (CF), frozen dough and steamed bread was studied. CF had higher contents of dietary fibres (2.01–2.16%) but lower content of protein (11.57–11.92%) compared with WF (1.6% and 12.60%, respectively). Correlation analysis showed that the addition of BRF could alleviate the damage to dough caused by freezing, which may be due to that water in CF dough was more stable. The content of freezable water in WF dough increased by 23.48%, while that in CF dough increased by 6.09–12.11% after frozen storage. With decreasing particle size, the hardness of CF dough decreased and the resistance to extension and gas retention coefficient increased, whereas the specific volume and the soft crumb texture of CF steamed bread increased. In short, small‐sized BRF is more suitable for use in the preparation of steamed bread.
Published Version
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