著者

Marin Abiko Tomonori Koda Hiroko Yano Naoko Fujita Akihiro Nishioka

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00031, (Released:2023-08-07)

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In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G' in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G' of bread batter.

著者

Yu Kanke Hiroko Yano Tomonori Koda Chukwan Techakanon Somwang Lekjing Paramee Noonim Akihiro Nishioka

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.27, no.4, pp.551-557, 2021 (Released:2021-08-05)

参考文献数

9

被引用文献数

4

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In this study, the shear and heat milling machine (SHMM), which was developed to produce amorphous rice flour, was applied to indica and japonica rice varieties. The grain shape of indica rice differs from that of japonica rice. We examined the effect of shape differences of rice grains on amorphization by SHMM. Pre-crushed samples were also used alongside the rice grain samples to control for differences in grain shape between indica and japonica rice varieties. Rice flour was produced from indica and japonica rices, and the effect of milling temperature at 80, 100, 120, and 140 °C on amorphization was examined. Crystallinity, moisture content, and particle size distribution were compared between the rice varieties. The effect of milling temperature on indica rice was qualitatively similar to that of japonica rice. The longer grain shape of indica had a negative effect on amorphization by SHMM.