Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products

Heshani Anupama Rathnayake,Senevirathne Navaratne,Champa Navaratne

doi:10.17113/ftb.60.01.22.7238

Heshani Anupama Rathnayake, Senevirathne Navaratne + Show 1 more

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https://doi.org/10.17113/ftb.60.01.22.7238

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Abstract

SUMMARYResearch backgroundVarious processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour with different treatments and to select the best one to develop rice and wheat-based leavened food products.Experimental approachEight treatment combinations were applied on rice flour according to 23 factorial design considering three variables at two levels, namely, pretreatment of rice grain (heat-moisture treatment, dual modification treatment: soaking of rice grains in NaHCO3 solution followed by heat treatment), grinding method (dry or wet grinding), and flour particle size (75−180 and <75 µm). Eight dough samples were prepared by mixing 50 g rice flour from each treatment with 50 g wheat flour. Then, the dough samples were subjected to fermentation and gelatinization under pressure (externally applied 1.0 kg/cm2 initial air pressure) in a pressure adjustable chamber.Results and conclusionsRice flour sample with particle size of 75-180 µm that underwent heat-moisture treatment followed by wet grinding improved the gas retention capacity of the leavened dough. With the externally applied initial air pressure of 1.0 kg/cm2, we obtained highly porous and better textured rice and wheat-based leavened food products.Novelty and scientific contributionRice flour can be modified using the described method to improve its functional properties, and the textural and structural properties of rice and wheat-based leavened food products. Also, conducting fermentation and gelatinization under pressure is a novel food processing technique, which contributes to restricting the escape of gas from leavened rice/wheat composite dough mass.

Highlights

Rice (Oryza sativa L.) is the staple food for about 50 % of the world population covering the majority in Asian countries (1)
Results rendered that rice flour sample that underwent heat-moisture treatment followed by wet grinding and particle size at [75-180] μm, impart to improve the leavened gas retention capacity and obtaining highly porous and better textured rice-wheat based leavened food products under 1.0 kg/cm[2] externally applied initial air pressure condition
According to post hoc tests with Tukey comparisons, crumb sample prepared from rice flour treatment Heat-moisture treatment (HMT), wet grinding (WG), and particle size [75-180] μm showed the highest crumb volume, specific volume, and the lowest bulk density compared to the other crumb samples

Summary

Introduction

Rice (Oryza sativa L.) is the staple food for about 50 % of the world population covering the majority in Asian countries (1). Rice flour is commonly used in various novel as well as traditional food products (2). Well-developed porous crumb structure, better physicochemical properties, and acceptable sensorial properties are the main quality parameters that are usually considered in evaluating the quality of leavened food products. The development of well-porous crumb structured leavened food products out of rice and other non-glutinous flour is a real challenge. Rice variety, storage condition, grinding technique, flour particle size, damaged starch content, protein, and amylose content, starch modification method, etc. Can affect the physicochemical and functional flour properties, thereby affecting the quality and the consistency of the finished products (3–5). Starch modification techniques are applied in the food industry to overwhelm some baker unfriendly properties in rice flour/ starch to improve the quality of the finished products (6)

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