Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities

Abstract

This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2–8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G′), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH). Among all the samples, the rice flour batters with damaged starch content 3% and 4% were more stable and structured, and rice flours with damaged starch content 2% and 3% showed better pasting properties. As for the sweet dumpling qualities, compact structure, weak water mobility, less water loss, slight cracking and desirable cooking and texture properties were observed in the sweet dumplings made from rice flour with damaged starch content of less than 5%. All the results demonstrated that glutinous rice flour with damaged starch content of less than 5% had good flour properties and was suitable for the production of sweet dumplings.