KMID : 1011620180340010096
|
|
Korean Journal of Food and Cookey Science 2018 Volume.34 No. 1 p.96 ~ p.104
|
|
Effects of Amylose Content Controlled by Blended Rice Flours on the Quality Characteristics of Gluten-Free Rice Cupcake
|
|
Song Nan-Ju
Kim Ji-Myoung Shin Mal-Shick
|
|
Abstract
|
|
|
Purpose: To determine the optimal amylose content of rice flour to make gluten-free rice bakery products, blended rice flours with high amylose contents and waxy rice flours were used.
Methods: The physicochemical and pasting properties as well as particle size distribution of blended rice flours with different amylose contents (0, 8, 12, 15, 17, 19, 21, and 25%) and quality characteristics of rice cupcakes were investigated.
Results: Solubilities of blended rice flours decreased with increasing amylose contents. Total and damage starch contents ranged 76.89-85.11% and 6.60-8.29%, respectively. Particle sizes of all flours were distributed in two peaks at 10-20 ¥ìm (free starch granules) and at 100 ¥ìm (cells) fractions. The initial pasting temperature and setback viscosity increased while peak viscosity decreased with increasing amylose contents. Hardness of rice cupcake showed minimum values in the range of 15-17% amylose contents. Adhesiveness of rice cupcake with waxy rice flour showed the highest values. Rice cupcakes prepared from blended rice flours with 15% amylose contents had not only the highest volume and homogeneous air cells but also the highest scores in the acceptability test.
Conclusion: Based on the above results, it is suggested that the amylose content of rice flour, blended or not, should be an important factor in making bakery products.
|
|
KEYWORD
|
|
amylose content, blended rice flour, gluten-free, rice cupcake, particle size distribution
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|