Rice (Oryza sativa L.) is an important crop in the world and it has traditionally been consumed in the form of grain itself. In recent years, rice flour is being used in various processed food products. The physicochemical properties of rice flour are dependent on its variety and particle size of fl...
Rice (Oryza sativa L.) is an important crop in the world and it has traditionally been consumed in the form of grain itself. In recent years, rice flour is being used in various processed food products. The physicochemical properties of rice flour are dependent on its variety and particle size of flour; consequently, it affects the quality of the final products. In general, cereal-based foods including breads, noodles, and cookies are prepared with wheat flour due to its unique cohesive and elastic properties, but various attempts to substitute rice flour for wheat flour have been made in recent times. It is necessary to examine the physicochemical properties of rice flour and to determine the appropriate rice variety and flour particle size for high quality products. Thus, the objective of this study was to investigate the effect of rice variety and particle size of flour on the quality of breads, noodles, and cookies.
Rice varieties including Goami, Seolgaeng, Samkwang, Boramchan, Dasan-1, Hanmaum, and Baegjinju varieties were used for preparing rice breads. The other rice varieties including Palbangmi, Saegoami, Mimyeon, Seolgaeng, Samkwang, Dasan-1, Hanarm, Boramchan, Baegjinju varieties were used for preparing rice noodles and cookies. Rice flours were produced by dry milling and passed through 100, 200, and 300 mesh sieves.
In the case of rice bread, the intermediate amylose content rice varieties, especially Seolgaeng (SG) with flours passed through a 200 mesh sieve represented good visual appearance and proper bread qualities. Electron scanning microscopy revealed that the structure of SG grains, with round starch granules, possessed larger void spaces than that of the general rice varieties composed of polygonal starch granules. It was because, SG grains had low grain hardness and consequently, they were milled to a fine flour with low damaged starch content. The thermo-mechanical properties were determined by Mixolab, which revealed that SG was gelatinized rapidly and maintained high viscosity after gelatinization. These characteristics provided SG flour the ability to build up a bread structure. The SG flour with a round starch structure was appropriate for preparing rice breads.
In the case of rice noodles, rice varieties with high amylose content represented proper noodle properties in terms of cooking loss, cooking water turbidity and textural properties. Rice noodle prepared with Mimyeon (MM) flour showed undesirable noodle qualities compared with those of other high amylose varieties including Palbangmi (PBM) and Saegoami (SGAM). Amylose content was a key factor to determine rice noodle quality, but the other properties also should be considered for making superior noodle quality. In this study, SGAM flour passed through a 100 mesh sieve size was the most suitable for preparing gluten-free rice noodles.
In the case of rice cookies, rice flour passed through a 100 mesh sieve represented proper appearance and texture compared with those prepared with flour passed through 200 and 300 mesh sieve. The rice flours with high starch damage and small particle size were inappropriate for rice cookie quality. There were distinct differences in the cookie qualities among the samples prepared with similar amylose content. Indicated that the gelatinization properties of rice flour was not an important factor because in general cookies were prepared with high sugar and low water, resulting in little or no starch gelatinization during baking. Water absorption ability of rice flour was resulted from its level of damaged starch and particle size could be an important indicator of the rice cookie quality.
These results could be utilized for making high quality rice flour-based food products.
Rice (Oryza sativa L.) is an important crop in the world and it has traditionally been consumed in the form of grain itself. In recent years, rice flour is being used in various processed food products. The physicochemical properties of rice flour are dependent on its variety and particle size of flour; consequently, it affects the quality of the final products. In general, cereal-based foods including breads, noodles, and cookies are prepared with wheat flour due to its unique cohesive and elastic properties, but various attempts to substitute rice flour for wheat flour have been made in recent times. It is necessary to examine the physicochemical properties of rice flour and to determine the appropriate rice variety and flour particle size for high quality products. Thus, the objective of this study was to investigate the effect of rice variety and particle size of flour on the quality of breads, noodles, and cookies.
Rice varieties including Goami, Seolgaeng, Samkwang, Boramchan, Dasan-1, Hanmaum, and Baegjinju varieties were used for preparing rice breads. The other rice varieties including Palbangmi, Saegoami, Mimyeon, Seolgaeng, Samkwang, Dasan-1, Hanarm, Boramchan, Baegjinju varieties were used for preparing rice noodles and cookies. Rice flours were produced by dry milling and passed through 100, 200, and 300 mesh sieves.
In the case of rice bread, the intermediate amylose content rice varieties, especially Seolgaeng (SG) with flours passed through a 200 mesh sieve represented good visual appearance and proper bread qualities. Electron scanning microscopy revealed that the structure of SG grains, with round starch granules, possessed larger void spaces than that of the general rice varieties composed of polygonal starch granules. It was because, SG grains had low grain hardness and consequently, they were milled to a fine flour with low damaged starch content. The thermo-mechanical properties were determined by Mixolab, which revealed that SG was gelatinized rapidly and maintained high viscosity after gelatinization. These characteristics provided SG flour the ability to build up a bread structure. The SG flour with a round starch structure was appropriate for preparing rice breads.
In the case of rice noodles, rice varieties with high amylose content represented proper noodle properties in terms of cooking loss, cooking water turbidity and textural properties. Rice noodle prepared with Mimyeon (MM) flour showed undesirable noodle qualities compared with those of other high amylose varieties including Palbangmi (PBM) and Saegoami (SGAM). Amylose content was a key factor to determine rice noodle quality, but the other properties also should be considered for making superior noodle quality. In this study, SGAM flour passed through a 100 mesh sieve size was the most suitable for preparing gluten-free rice noodles.
In the case of rice cookies, rice flour passed through a 100 mesh sieve represented proper appearance and texture compared with those prepared with flour passed through 200 and 300 mesh sieve. The rice flours with high starch damage and small particle size were inappropriate for rice cookie quality. There were distinct differences in the cookie qualities among the samples prepared with similar amylose content. Indicated that the gelatinization properties of rice flour was not an important factor because in general cookies were prepared with high sugar and low water, resulting in little or no starch gelatinization during baking. Water absorption ability of rice flour was resulted from its level of damaged starch and particle size could be an important indicator of the rice cookie quality.
These results could be utilized for making high quality rice flour-based food products.
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