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[Development of bakery products for greater adult consumption based on wheat and rice flour].
Arch Latinoam Nutr. 2004 Sep; 54(3):314-21.AL

Abstract

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.

Authors+Show Affiliations

Departamento de Ingeniería en Ciencias de Alimentos, Universidad del Valle de Guatemala.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
English Abstract
Journal Article

Language

spa

PubMed ID

15807208

Citation

Reyes Aguilar, María José, et al. "[Development of Bakery Products for Greater Adult Consumption Based On Wheat and Rice Flour]." Archivos Latinoamericanos De Nutricion, vol. 54, no. 3, 2004, pp. 314-21.
Reyes Aguilar MJ, Palomo Pd, Bressani R. [Development of bakery products for greater adult consumption based on wheat and rice flour]. Arch Latinoam Nutr. 2004;54(3):314-21.
Reyes Aguilar, M. J., Palomo, P. d., & Bressani, R. (2004). [Development of bakery products for greater adult consumption based on wheat and rice flour]. Archivos Latinoamericanos De Nutricion, 54(3), 314-21.
Reyes Aguilar MJ, Palomo Pd, Bressani R. [Development of Bakery Products for Greater Adult Consumption Based On Wheat and Rice Flour]. Arch Latinoam Nutr. 2004;54(3):314-21. PubMed PMID: 15807208.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Development of bakery products for greater adult consumption based on wheat and rice flour]. AU - Reyes Aguilar,María José, AU - Palomo,Patricia de, AU - Bressani,Ricardo, PY - 2005/4/6/pubmed PY - 2005/9/1/medline PY - 2005/4/6/entrez SP - 314 EP - 21 JF - Archivos latinoamericanos de nutricion JO - Arch Latinoam Nutr VL - 54 IS - 3 N2 - The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread. SN - 0004-0622 UR - https://www.unboundmedicine.com/medline/citation/15807208/[Development_of_bakery_products_for_greater_adult_consumption_based_on_wheat_and_rice_flour]_ DB - PRIME DP - Unbound Medicine ER -