Effect of Egg and Microwave Baking on Quality of Rice-Flour Bread

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1 59 Effet of Egg n Mirowve Bking on Qulity of Rie-Flour Bre Thitim Tnvrkom 1, Nntwn Therthi 1,* Astrt Bre hs plye n importnt role on Thi people s ily life ue to the hnge in lifestyle. It is usully me of whet flour tht ontine gluten n my use n llergen. This reserh ws to evelop gluten free re using Jsmine rie flour. Egg (17, 34 n 51 g/ 100 g rie flour) ws e into the formul to etermine its effet on qulity of the gluten free re. Rie-flour re with egg h higher (p 0.05) hrness, gumminess, * n * of rum n rust ut less (p 0.05) speifi volume, springiness, ohesiveness, L* of rum n rust thn the rie-flour re without egg. From SEM, fine struture ws oserve in the rie-flour re with egg. With n inrese in egg ontent, moisture ontent, gumminess, hewiness n springiness of re were inrese wheres hrness ws erese. The rie-flour re with 34 g egg/ 100 g flour h the highest overll liking sore n ws selete for etermintion of king onition. The rie-flour re with ition of egg whih ws ke y the mirowve king (MW) n the omintion of mirowve n hot ir king (MW-HA) h higher (p 0.05) speifi volume, springiness, gumminess n hewiness thn those ke y the hot ir king (HA). MW proue the rie-flour re with high L*. By pplying HA with MW oul erese the L* of rust resulting in rown rust. Therefore, ition of egg n MW-HA oul evelop the rie-flour re with the highest overll liking sore. Keywors: gluten free, re, rie flour, mirowve, king 1. Introution In the worl popultion, people (roun 1 2%) who suffer from Celi isese nnot onsume some of the most ommon prouts on the mrket, inluing res me with whet flour ue to gluten llergy (Phimolsiripol et l., 2012). Rie (Oryz stiv L.) whih is one of the leing foo rops in South Est Asi hs een propose s lterntive flour for mking gluten free res. This ws euse of its hypollergeni proteins, soft tste, white olor, low level of soium n esily igestile rohyrtes (Lopez et l., 2004). In rie, mjor storge protein ws the glutelin (65 85%) while prolmin ws the minor frtion. Nevertheless, rie flour protein oul not evelop network with similr property to gluten (Huener et l., 1990). Therefore, qulity of the gluten free re from rie flour my e eteriorte, ompre with the whet-flour re. Some ingreients (ie. proteins n hyroollois) hve een use to improve the qulity of the gluten-free re (Mghyh et l., 2013). 1 Deprtment of Prout Development, Fulty of Agro-Inustry, Ksetsrt University, Bngkok, Thiln. * Corresponing uthor, E-mil: fginwt@ku..th

2 60 Some proteins were e to the gluten-free re to inrese elsti moulus y ross linking (Elke n Fio, 2008). The ition of protein oul improve struture n texture n enhne Millr rowning retion (Arent n Bello, 2008). The most use protein in glutenfree ke prouts inlue skim milk power, whey protein onentrte, soy protein isolte n egg (Demirkesen et l., 2010). Egg oul e use to improve olor, enhne flvor n provie struture. In ition, egg ontine esily igeste proteins whih were n iel for reovering Celi isese ptients (Crokett et l., 2011). Among the hyroollois, hyroxyproply methylellulose (HPMC) ws one of the most pproprite to improve volume n texture of the gluten free re. It ws reommene to use % flour se in the rie-flour re formul (Gujrl et l., 2003). For king, mirowve king hs een propose to spee up king proess of kery prouts, prtiulrly re (Ptel et l., 2005) n ke (Meghey et l., 2005). The rpi het trnsfers inrese the internl pressure n enhne the mss trnsfer from the inner lyer to the prout surfe. However, mirowve hmer ws not hot resulting in onenstion on the prout surfe. This slowe own formtion of re rust. Millr rowning retion my not e omplete. Thus, hot ir king shoul e omine with the mirowve king to omplete rust olor formtion (Sumnu, 2001). Therefore, this projet ime to etermine effet of egg ition on qulity of the gluten free re from Jsmine rie flour. Moreover, qulity of the gluten free re ke y the onvetive king ws ompre with those ke y the mirowve king n the mirowve ssiste hot ir king. 2. Mterils n Methos 2.1 Preprtion of gluten free re from rie-flour Jsmine rie-flour (Pethpntong, Thiln) n ry ingreients (liste in Tle 1) were mixe with whole egg (0, 17, 34 n 51 g/100 g rie flour) n wter in n eletroni mixer (Kithen Ai, Moel 5K 566, USA.) t spee 1 for 2 min. Then utter ws e n mixe t spee 2 for 3 min. The otine ough ws ple in mol n prove in prover (Sim Inutor System, Thiln) t 35ºC n 95% reltive humiity for 120 min. After tht ough ws ke in king oven (LG MP9489SRC, Thiln) with onvetive heting moe t 195ºC for 30 min. Bre ws rought to mesure physil qulity, hemil qulity n sensory qulity.

3 61 Tle 1 Rie-flour re formul Ingreients Trt 1* (ontrol) Trt 2 Trt 3 Trt 4 Rie-flour (g) Yest (g) Sugr (g) Slt (g) HPMC (g) Wter** (g) Butter (g) Whole egg (g) Note: * Apte from Nishit et l., (1976) ** Wter in eh formul ws juste to form ough euse the whole liqui egg ontins out 75% wter (Stnley n Lin, 2006). 2.2 Determintion of re qulity Physil, hemil n sensory qulity of re ws evlute. Speifi volume ws etermine in triplite using rpesee isplement metho (AACC, 2000). Moisture ontent ws etermine y n oven metho (AOAC, 2000). Color of re rum n rust in CIE system (L*, * n *) ws mesure y spetrophotometer (Minolt Moel CM-3500, Jpn). Texture profile nlysis of re rum ws investigte y texture nlyzer (TA-XT Plus, Stle Miro System, Engln). A proe (P/50) ws use with 20 mm/min test spee. The eformtion rtio ws 9 mm. Struture of re rum ws investigte y snning eletron mirosope (JSM-5600 LV, Jpn) with n elerting voltge of 10 kv. Mgnifition ws juste to 1500X. For sensory qulity (olor, flvor, softness n overll liking), 9-point heoni sle ws use to evlute liking sores of the rie-flour re using 50 untrine pnelists. The formul tht oul proue re with the esire qulity n the highest liking sore woul e selete to stuy in setion Determintion of effet of king on qulity of rie-flour re Bse on setion 2.2, the rie-flour re formul with n without egg were selete to prepre the ough for king in 3 onitions inluing the hot ir king t 195ºC for 30 min (HA), the mirowve king t 600 wtt for 12 min (MW) n the omintion of the mirowve king t 600 wtt n the hot ir king t 195ºC for 10 min (MW-HA). Qulity of the re ws etermine y the methos expline in setion 2.2, in orer to investigte the effet of king onition on qulity of the rie-flour re.

4 Sttistil nlysis All experiment ws inepenently rrie out twie. Anlysis of vrine ws onute t p Signifint ifferene etween mens ws evlute using Dunn s new multiple rnge tests (SPSS version (SPSS In., Chigo, IL, USA)). 3. Results n Disussion 3.1 Effet of egg ontent on qulity of the gluten free re from rie-flour Rie-flour re h 62.29% moisture ontent n 0.95 m 3 /g speifi volume. Aition of egg i not lerly ffet the moisture ontent, ut signifintly (p 0.05) erese speifi volume to m 3 /g (Tle 2). Some egg protein suh s lumen oul link with strh grnules together (Arent n Bello, 2008). This my restrit volume expnsion. Tle 2 Speifi volume n moisture ontent of the rie-flour re Egg (g/ 100 g flour) Speifi volume (m 3 /g) Moisture ontent (% ry sis) 0 (Control) 0.95± ± ± ± ± ± ± ±1.63 Note: - Mens within the sme olumn followe y ifferent letters were signifintly ifferent (p 0.05). Texture of the re without egg h low hrness n gumminess, ut high springiness n ohesiveness (Tle 3). This ws possily ue to rough struture of the re rum (Figure 1). Gumminess of re rum with egg ws signifintly (p 0.05) higher thn tht of the re without egg. This oinie with the SEM of the re rum with egg showing fine n pke struture. The inrese egg ontent erese hrness, ut inrese springiness n hewiness signifintly (p 0.05).

5 63 Tle 3 Texture profile of the rie-flour re rum Egg Hrness Springiness Cohesiveness Gumminess Chewiness (g/ 100 g flour) (N) 0 (Control) 5.63± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±21.65 Note: - Mens within the sme olumn followe y ifferent letters were signifintly ifferent (p 0.05) () () () () Figure 1 Apperne n SEM of rum struture of the rie-flour re () without egg, () with 17g/ 100 g flour, () with 34 g/ 100 g flour n () with 51 g/ 100 g flour t 1500x. Regring olor, lightness (L* vlue) of the gluten free re rust n rum ws signifintly (p 0.05) erese when egg ontent ws inrese from 0 to 51 g/ 100 g flour (Figure 2). In ontrst, * n * vlues were signifintly (p 0.05) inrese with the inrese egg ontent. This ws euse n inrese in protein from ition of egg enhne Millr rowning retion (Stnley n Lin, 2006).

6 Figure 2 Crust n rum olor of the rie-flour re Note: - Mens within the sme olumn followe y ifferent letters were signifintly ifferent (p 0.05). Although ition of egg use physil ifferene in texture n struture of re rum s shown in Tle 3 n Figure 1, the liking sore on softness of re rum ws in slightly like rnge, regrless of egg ontent (Tle 4). Likewise, egg ontent i not signifintly (p 0.05) ffet the liking sore on flvor of the rie-flour ough. However, the inrese in egg ontent from 0 to 34 g/100g flour oul improve the liking sore on olor. Therefore, the rie-flour re with 34 g egg/100 g flour h the highest overll liking sore (p 0.05). For further stuy in king onition, the formul with 34 g egg/100 g flour onition ws then selete. Tle 4 Liking sores of the rie-flour re Liking sores L* * * L* * * Crust olor Crum olor Control Egg ontent (g/ 100 g flour) 0 (Control) Egg17g/100g flour Egg34g/100g flour Egg51g/100g flour Color 6.50± ± ± ±1.45 Flvor 5.96± ± ± ±1.67 Softness 6.10± ± ± ±1.68 Overll liking 6.40± ± ± ±1.58 Note: - Mens within the sme row followe y ifferent letters were signifintly ifferent (p 0.05).

7 Effet of king onition on qulity of the gluten free re from rie-flour Using the hot ir king, speifi volume of the rie-flour re ws less thn 1 m 3 /g, regrless of egg ontent. By pplying mirowve energy uring king, speifi volume of ll rie-flour re ws signifintly (p 0.05) inrese n higher thn 1 m 3 /g (Tle 5). This ws euse the rpi heting generte high internl pressure uring king (Sumnu, 2001). As result, volume expnsion oul e improve. However, the rpi heting from mirowve possily enhne rpi moisture trnsfer from the inner lyer to the surfe. Thus, moisture ontent of the re ws erese signifintly (p 0.05). Nonetheless, ition of egg in the ough oul reue moisture loss uring the mirowve king. Tle 5 Speifi volume n moisture ontent of the rie-flour re from vrious king onitions Conition Bking onition Speifi volume (m 3 /g) Moisture Content (%ry sis) HA 0.89±0.00 e 63.90±1.01 With egg MW 1.31± ±0.24 MW-HA 1.34± ±0.75 HA 0.88± ±0.53 Without egg MW 1.34± ±0.41 e MW-HA 1.50± ±0.47 f Note: -f Mens within the sme olumn followe y ifferent letters were signifintly ifferent (p 0.05). The use of mirowve uring king inrese springiness of the re with egg signifintly (p 0.05) without the signifint effet on hrness. In ontrst, in the se of re without egg, hrness tene to inrese prtiulrly in the single mirowve king while springiness tene to erese. However, the mirowve king n the omine king (MW-HA) signifintly (p 0.05) inrese hewiness of re rum, regrless of egg ontent (Tle 6).

8 66 Tle 6 Texture profile of the rie-flour re from vrious king onitions Conition Bking Hrness Springiness Cohesiveness Gumminess Chewiness onition (N) With egg HA 15.30± ±0.82 e 0.57±0.06 e 8.67± ±8.27 f Without egg MW 15.50± ± ± ± ±27.64 MW-HA 15.38± ± ± ± ±23.25 HA 5.63± ± ± ±0.64 f 51.31±7.43 e MW 20.88± ± ± ± ±24.94 MW-HA 10.23± ± ± ±1.81 e 85.98±22.18 Note: -f Mens within the sme olumn followe y ifferent letters were signifintly ifferent (p 0.05). Mirowve king proue the rie-flour re with the highest L* vlues of rust. By pplying it with the hot ir king, L* of rust ws signifintly (p 0.05) erese. However, it ws still higher thn those of the re ke y the hot ir onition. Moreover, * n * vlues of re from the mirowve king n the omine king were signifintly (p 0.05) lower thn those from the hot ir king. Tht ment the mirowve ke re ws ple. It is possile tht onenstion ourre on the re surfe uring the mirowve king. Then the re surfe eme moist n its temperture my not high enough to enhne rowning retion from oth Millr retion n rmeliztion f e e f e f f e e f L* * * L* * * Crust olor Crum olor f e Egg- HA Egg- MW Egg- MW-HA Without egg- HA Without egg- MW Without egg- MW-HA Figure 4 Crust n rum olor of the rie-flour re from vrious king onitions Note: -f Mens within the sme ttriute followe y ifferent letters were signifintly ifferent (p 0.05).

9 67 Due to short king time with the improvement of volume, texture n olor, the omine mirowve with hot ir king ws selete to ke re for testing the liking sores of the gluten free re from rie flour. By king in the omine onition (MW-HA), the rie-flour re with egg h higher liking sores on olor n flvor, ut lower liking sore on softness thn the one without egg. However, the re with 34 g egg/100 g flour h the highest overll liking sore (Tle 7). Tle 7 Liking sores of the rie-flour re from the omine king onition Liking sores MW-HA With egg Without egg Color 6.68± ±1.09 Flvor 6.30± ±1.22 Softness 5.23± ±1.10 Overll liking 6.37± ±0.99 Note: - Mens within the sme row followe y ifferent letters were signifintly ifferent (p 0.05). 4. Conlusion Aition of egg into ough signifintly inrese (p 0.05) gumminess n hewiness of the rie-flour re. Moreover olor n struture oul e improve, ompre with the rie-flour re without egg. Mirowve king oul signifintly (p 0.05) improve speifi volume, ut use ple re rust. By pplying it together with the hot ir king, rown rust ws properly evelope, resulting in the highest overll liking sore. Therefore, ition of 34 g egg/100 g flour n the mirowve ssiste hot ir king shoul e use for evelopment of the gluten free re from Jsmine rie-flour. Aknowlegements Finnil support from Thiln Reserh Fun (RSA ) ws grtefully knowlege. Referenes AACC Mesurement of volume y rpesee isplement. Approve Methos of the Amerin Assoition of Cerel Chemistry. St. Pul, Minnesot AOAC Offiil Metho of Anlysis. 16 th e. The Assoition of Offiil Anlytil Chemists, Arlington, Virgini. 1: 588 p.

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