Abstract
The structural and functional properties of non-gelatinized waxy rice starch were investigated after 1, 3, 7, and 10 freezing/thawing cycles. Freezing caused an increasing damaged starch from 1.36% in native waxy rice starch to 5.77% in 10 freezing/thawing-treated starch (FTS), as evidenced by the cracking surface on starch granules. More dry matter concentration was leached, which was characterized by high amylopectin concentration (4.34 mg/mL). The leaching was accompanied by a decrease in relative crystallinity from 35.19% in native starch to 31.34% in 10 FTS. Freezing treatment also led to significant deviations in the functional characteristics, for instance decreased gelatinization temperature range, enthalpy, and pasting viscosities. The resistant starch content of 10FTS significantly decreased from 58.9% to 19%, whereas the slowly digested starch content greatly increased from 23.8% in native starch to 50.3%. The increase in susceptibility to enzyme hydrolysis may be attributed to porous granular surface, amylopectin leaching, and the decrease in the relative crystallinity caused by freezing water.
Highlights
Freezing technology is a suitable method to retard some bread making measures and to produce fresh bread available in the retail stores after baking, or to make frozen goods available that the consumer can bake at home while required
After 1 F/T cycle, some pores were observed on the granule surface (Fig 1B)
Waxy rice starch did not aggregate after freezing because its small granule size exhibited more resistance to compression
Summary
Freezing technology is a suitable method to retard some bread making measures and to produce fresh bread available in the retail stores after baking, or to make frozen goods available that the consumer can bake at home while required. Effects of Freezing on Waxy Rice Starch Properties and accelerates retrogradation that was characterized by the hard texture of frozen products [6,7]. Gluten-free breads were instantly accessible in the market because of celiac disease and other allergic reactions/intolerances through gluten consumption These breads were mainly formed by rice flour and hydrocolloids instead of gluten network [10]. Mezaize et al [11] reported that the firmness of frozen— thawed gluten-free dough was greater than that of fresh dough. Gelatinization properties, pasting behaviors, and in vitro digestibility of waxy rice starch were affiliated to amylopectin structure. A non-gelatinized system method was employed to elucidate the effects of freezing on the properties of waxy rice starch before cooking to control a better production process
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