Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes

CHEN Fenglian; SUN Guiyao; AN Ran; LIU Linlin; HE Yinyuan; FAN Jing; YANG Yang; JI Yuning; GUO Yinmei; ZHANG Na

doi:10.13386/j.issn1002-0306.2022010023

Volume 43 Issue 21

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(21): 75-82. > DOI: 10.13386/j.issn1002-0306.2022010023

CHEN Fenglian, SUN Guiyao, AN Ran, et al. Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes[J]. Science and Technology of Food Industry, 2022, 43(21): 75−82. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010023.

Citation:

PDF (1663 KB)

Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes

School of Food Engineering, Harbin University of Commerce/Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing, Harbin 150076, China

More Information

Received Date: January 06, 2022
Available Online: August 29, 2022

Graphical Abstract

Abstract

Abstract

In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively. By measuring the gelatinization properties of rice flour, texture properties and sensory quality of rice cakes of different varieties and particle sizes, qualitative methods were used to analyze the influence of different varieties and particle sizes of rice flour on the quality of rice cakes. The results showed that: With the increase of mesh number, the mechanical damage of small rice flour particles increased, the water evaporated rapidly, and the moisture content of rice flour gradually decreased; Small particle powder was more likely to absorb water and expand, and the gelatinization temperature gradually decreased. While the decay value and the regeneration value gradually increased, the peak viscosity and final viscosity first increased and then decreased; With the increase of rice flour mesh number, the chewiness of rice cakes gradually decreased, while the hardness and elasticity increased gradually, and the cohesion and sensory scores first increased and then decreased; There were differences in the gelatinization characteristics, aging characteristics and cake quality of different varieties of rice flour, and the particle size of rice flour had a certain influence on the cake quality. When the sieving mesh number was 120, the sensory score of the cake reached the highest. When the sieved mesh of rice flour was smaller than 140 mesh, the texture was too soft, the chewiness was poor when eating, the taste was not good, and the quality of the cake was reduced. Compared with glutinous rice flour, japonica rice flour and indica rice flour were more suitable for making cakes, and the quality of cakes made from japonica rice flour was better. To sum up, the 120-mesh japonica rice flour is more suitable for making cakes.
- rice flour,
- particle size,
- gelatinization properties,
- texture properties

FullText(HTML)

References (33)

References

[1]	高瑾, 蔡敏. 菠萝风味戚风蛋糕的研制及质构分析[J]. 湖北工程学院报,2018,38(6):47−50. [GAO J, CAI M. Preparation and texture analysis of pineapple-flavored chiffon cake[J]. Journal of Hubei Engineering University,2018,38(6):47−50.
[2]	GUADARRAMA-LEZAMA A Y, CARRILLO-NAVAS H, PÉREZ-ALONSO C, et al. Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour[J]. LWT-Food Science and Technology,2016,70:46−54. doi: 10.1016/j.lwt.2016.02.031
[3]	王强毅, 卢小珍. 甘薯淀粉对蛋糕品质及其制备工艺条件的优化[J]. 龙岩学院学报,2019,37(2):75−81. [WANG Q Y, LU X Z. Study on effect of sweet potato starch on quality of cake and the optimum preparing conditions[J]. Journal of Longyan University,2019,37(2):75−81.
[4]	祝水兰, 冯健雄, 幸胜平, 等. 大米制品研发现状与前景展望[J]. 江西农业学报,2009,21(9):121−123. [ZHU S L, FENG J X, XING S P, et al. Current situation and prospects of research and development of rice products[J]. Acta Agriculturae Jiangxi,2009,21(9):121−123. doi: 10.3969/j.issn.1001-8581.2009.09.040
[5]	刘琳琳, 孙冰玉, 王丽超, 等. 响应面法优化无谷蛋白米粉海绵蛋糕工艺的研究[J]. 农产品加工,2017(10):21−24,29. [LIU L L, SUN B Y, WANG L C, et al. Study on optimization of gluten free rice flour sponge cake process by response surface methodology[J]. Products Processing,2017(10):21−24,29.
[6]	VARAVINIT S, SHOBSNGOB S. Comparative properties of cakes prepared from rice flour and wheat flour[J]. European Food Research & Technology,2000,211(2):117−120.
[7]	ITTHIVADHANAPONG P, SANGNARK A. Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties[J]. International Food Research Journal,2016,23(3):1190−1198.
[8]	JU J E, BYOUN K E, LEE K A. The effects of oligosaccharides on the quality characteristics of rice flour sponge cakes[J]. Korean Journal of Food and Cookery Science,2007,23(4):1499−1507.
[9]	徐群英, 吕庆云, 常锦玉, 等. 不同粉碎粒度小米粉理化性质研究[J]. 粮食与油脂,2018,31(9):43−46. [XU Q Y, LÜ Q Y, CHANG J Y, et al. Study on physicochemical properties of millet powder with different crushing particle size[J]. Grain & Oil,2018,31(9):43−46. doi: 10.3969/j.issn.1008-9578.2018.09.012
[10]	陈凤莲, 汪洋. 大米蛋糕制作配方的研究[J]. 粮食加工,2016,41(5):26−29. [CHEN F L, WANG Y. Research on recipe of rice cake[J]. Grain and Oil Processing,2016,41(5):26−29.
[11]	任伟伟, 张艾青, 刘希凤, 等. 响应面法优化青汁猕猴桃山药蛋糕的工艺研究[J]. 现代食品,2021(2):122−126,134. [REN W W, ZHANG A Q, LIU X F, et al. Optimization of barley grass juice kiwi yam cake by response surface methodology[J]. Modern Food,2021(2):122−126,134. doi: 10.16736/j.cnki.cn41-1434/ts.2021.02.036
[12]	张伟君, 钟耀广. 紫马铃薯全粉对马芬蛋糕质构性能和感官品质的影响[J]. 食品工业科技,2017,38(18):211−214,220. [ZHANG W J, ZHONG Y G. Influence of purple potato powders on the physical properties and sensory qualities of muffin cake[J]. Food Industry Technology,2017,38(18):211−214,220. doi: 10.13386/j.issn1002-0306.2017.18.040
[13]	韩薇薇, 郭晓娜, 朱科学, 等. 水溶性胶体对无麸质面团流变学特性及面包品质的影响[J]. 中国粮油学报,2015,30(2):15−19. [HAN W W, GUO X N, ZHU K X, et al. Effect of water-soluble colloid on rheological properties and bread quality of gluten-free dough[J]. Chinese Journal of Cereals and Oils,2015,30(2):15−19.
[14]	ZAVAREZE E D R, DIAS A R G. Impact of heat-moisture treatment and annealing in starches: A review[J]. Carbohydrate Polymers,2011,83(2):317−328. doi: 10.1016/j.carbpol.2010.08.064
[15]	王丽, 黄琪悦, 刘友明. 米粉种类及添加量对蛋糕品质的影响[J]. 食品工业科技,2013,34(2):153−156,159. [WANG L, HUANG Q Y, LIU Y M. Effect of type and amount of rice noodles on cake quality[J]. Science and Technology of Food Industry,2013,34(2):153−156,159. doi: 10.13386/j.issn1002-0306.2013.02.053
[16]	曾洁, 张首玉, 高海燕, 等. 不同粒度玉米粉的性质研究[J]. 食品工业科技,2009,30(5):134−137. [ZENG J, ZHANG S Y, GAO H Y, et al. Study on properties of corn flour with different particle sizese[J]. Science and Technology of Food Industry,2009,30(5):134−137. doi: 10.13386/j.issn1002-0306.2009.05.026
[17]	易翠平, 杨有望, 高文明. 蛋白组分对籼米粉糊化特性的影响机理探讨[J]. 现代食品科技,2016,32(7):97−102. [YI C P, YANG Y W, GAO W M. Study on the mechanism of the effect of protein components on the gelatinization properties of indica rice flour[J]. Modern Food Science and Technology,2016,32(7):97−102. doi: 10.13982/j.mfst.1673-9078.2016.7.016
[18]	周文卓, 温纪平. 粒度对小麦粉品质影响的研究进展[J]. 食品研究与开发,2020,41(22):183−187. [ZHOU W Z, WEN J P. Research progress on the effect of particle size on wheat flour quality[J]. Food Research and Development,2020,41(22):183−187.
[19]	肖满凤, 徐晓辉, 李宏升, 等. 大米蛋白对大米淀粉糊化特性及鲜湿米粉品质影响的研究[J]. 食品科技,2016,41(4):168−172. [XIAO M F, XU X H, LI H S, et al. Effects of rice protein on gelatinization characteristics of rice starch and quality of fresh and wet rice flour[J]. Food Science and Technology,2016,41(4):168−172.
[20]	付奎, 王晓曦, 马森, 等. 不同机械处理方式对小麦粉损伤淀粉含量及其糊化特性的影响[J]. 粮食与饲料工业,2014(4):8−13. [FU K, WANG X X, MA S, et al. Effects of different mechanical treatments on damaged starch content and gelatinization characteristics of wheat flour[J]. Cereal & Feed Industry,2014(4):8−13. doi: 10.7633/j.issn.1003-6202.2014.04.003
[21]	朱宝成. 破损淀粉的研究与应用[J]. 现代面粉工业,2014,28(6):9−11. [ZHU B C. Research and application of damaged starch[J]. Modern Flour Milling Industry,2014,28(6):9−11. doi: 10.3969/j.issn.1674-5280.2014.06.004
[22]	ATHAPOL N, NGAMCHUEN K, MUANMAI A. Effect of the aging on the quality of glutinous rice cracker[J]. Cereal Chemistry,1997,4(1):12−15.
[23]	HE Y, CHEN F, SHI Y, et al. Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China[J]. Food Science and Human Wellness,2021(1):45−53.
[24]	杜双奎, 杨红丹, 于修烛, 等. 商品粳米、籼米、糯米品质特性和糊化特性比较研究[J]. 食品科学,2010,31(5):78−81. [DU S K, YANG H D, YU X Z, et al. Comparative study on quality characteristics and gelatinization characteristics of commercial japonica rice, indica rice and glutinous rice[J]. Food Science,2010,31(5):78−81.
[25]	王世伟, 沈莎莎. 不同来源小麦淀粉的糊化特性比较研究[J]. 现代面粉工业,2015,29(4):14−16. [WANG S W, SHEN S S. Comparative study on gelatinization characteristics of wheat starch from different sources[J]. Modern Flour Milling Industry,2015,29(4):14−16. doi: 10.3969/j.issn.1674-5280.2015.04.005
[26]	潘思轶, 王可兴, 刘强. 不同粒度超微粉碎米粉理化特性研究[J]. 食品科学,2004(5):58−62. [PAN S Y, WANG K X, LIU Q. Study on physicochemical properties of ultrafine comminuted rice flour with different particle sizes[J]. Food Science,2004(5):58−62. doi: 10.3321/j.issn:1002-6630.2004.05.009
[27]	HERA E, MARTINEZ M, OLIETE B, et al. Influence of flour particle size on quality of gluten-free rice cakes[J]. Food and Bioprocess Technology,2013,6(9):2280−2288.
[28]	WANG Y, CHEN L YANG T, et al. A review of structural transformations and properties changes in starch during thermal processing of foods[J]. Food Hydrocolloids,2021,113:106543. doi: 10.1016/j.foodhyd.2020.106543
[29]	刘淑敏, 王浩, 杨庆余, 等. 米糠蛋糕的研制及品质评定[J]. 食品工业,2019,40(4):54−57. [LIU S M, WANG H, YANG Q Y, et al. Development and quality evaluation of rice bran cake[J]. Food Industry,2019,40(4):54−57.
[30]	王兆燃, 李文钊, 冯艺飞, 等. 粒度对小米粉特性和小米枸杞渣蛋糕品质的影响[J]. 食品工业科技,2019,40(13):40−45,51. [WANG Z R, LI W Z, FENG Y F, et al. Effect of particle size on the properties of millet flour and the quality of millet medlar cake[J]. Food Industry Science and Technology,2019,40(13):40−45,51.
[31]	ZHANG Q, SONG L, HUANG X, et al. Application of texture analyzer in food analysis and detection[J]. Roducts Rocessing,2017(24):52−56.
[32]	邹奇波, 王家宝, 陈诚, 等. 乳化剂和保泡型流态起酥油对海绵蛋糕面糊及其烘焙特性的影响[J]. 食品与机械,2019,35(11):28−33,151. [ZOU Q B, WANG J B, CHEN C, et al. Effects of emulsifier and foam-preserving fluid shortening on sponge cake batter and its baking characteristics[J]. Food and Machinery,2019,35(11):28−33,151.
[33]	KIRBAŞ Z, KUMCUOGLU S, TAVMAN S. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties[J]. Journal of Food Science & Technology,2019,56:914−926.

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	吴军林，徐梅珍，蒋桂丽，杨华. 食品微生物学课程教学创新性探索及思考. 食品工业. 2025(02): 142-146 .
2.	李向梅，朱月，柳春红，徐振林，雷红涛，钟青萍. 课程思政视域下“食品卫生学”案例教学改革与育人效果评价. 食品工业. 2025(02): 237-242 .
3.	王丽娜，罗志. 土壤环境监测课程思政元素的挖掘与教学实施探索. 现代商贸工业. 2024(12): 261-263 .
4.	隋晓楠，张妍，黄国，付昳丹，梁香玉，赵尚清，王思琦，杨爱峥，霍俊伟，江连洲. 省一流专业引领下“粮油加工副产物综合利用”课程创新创业元素的设计与实践. 食品工业科技. 2024(13): 308-314 . 本站查看
5.	关海宁，刁小琴，刘登勇，励建荣，李学鹏，仪淑敏，范金波，赵志南. “乡村振兴”背景下食品类专业型硕士“实践驱动、多维融合、创新引领”协同培养机制的探讨. 食品工业科技. 2024(14): 371-377 . 本站查看
6.	林鹏，宋姗姗，范金波，李学鹏，励建荣. 基于OBE教学理念对《食品免疫学》课程教学改革与实践. 食品工业科技. 2024(14): 361-370 . 本站查看
7.	张妍，杨景旭，隋晓楠. “园艺产品采后生理及贮运加工”课程建设与创新. 食品工业. 2024(07): 221-225 .
8.	张晶，施行健，郁舒兰. 交互设计类课程中的思政元素挖掘与融合路径探索. 设计. 2024(17): 74-77 .
9.	解文丽，郭俊南，王晖，温清苹. 课程思政的实践探索——以《海水利用技术》为例. 广东化工. 2023(19): 170-173+151 .