Effects of Different Modified Starches on the Quality of Mochi Bread
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Abstract:
In order to explore and optimize the formula of mochi bread, the effects of the different compounding ratios of the pregelatinized acetylated distarch adipate to hydroxypropyl distarch phosphate, acetylated distarch or phosphate distarch on the rheological properties and microstructure, as well as the specific volume, sensory score, and textural properties of mochi bread, were investigated. The results showed that with the increase of the pregelatinized starch content, the storage modulus and loss modulus of the mochi bread increased, with the maximum initial moduli exceeding 12 500 Pa and 4 000 Pa, respectively. In the hydroxypropyl modified starch and phosphate modified starch groups, the increase of the addition amount of the pregelatinized starch increased the hardness of mochi bread to 7 571.47 g and 6 017.17 g, respectively, and raised the chewiness to 2 435.48 and 2 840.05, respectively, whilst decreasing the specific volume gradually, and making the microstructure clearer. In the acetylated modified starch group, the increase of the content of pregelatinized starch made the hardness and chewiness of mochi bread decreased firstly then increased, whilst the specific volume first increased then decreased. When the pregelatinized starch content was 20%, the sensory score of mochi bread was the highest (reaching 86.25).The results of this study can provide more raw material source options for mochi bread and lays a theoretical basis for its processing.
