Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

TY - JOUR

T1 - Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

AU - Ma, Mengting

AU - He, Meng

AU - Xu, Yijuan

AU - Li, Peng

AU - Li, Zijun

AU - Sui, Zhongquan

AU - Corke, Harold

N1 - Publisher Copyright: © 2019 Institute of Food Science and Technology

PY - 2020/3/1

Y1 - 2020/3/1

N2 - Waxy, low- and high-amylose rice were cooked at different temperatures (50, 70, 90 °C) for different times (15, 30, 45 min). The microscopic, rheological and gel textural properties of resultant flours were investigated. There was a coarser and discontinuous honeycomb-like structure with formation of pores in rice flour with greater cooking degree. TGʹ max was positively correlated with cooking temperature and time. As cooking temperature increased, the Gʹ values of pastes first increased and then decreased, whereas the opposite trend was observed for tan δ. Meanwhile, increased cooking temperature was responsible for increases in n values and caused drops in K and hysteresis area. As cooking time increased, the hardness and gumminess of gels from rice cooked were increased at lower temperature, but were decreased at higher temperature. Overall, cooking temperature was more important in determining the processing properties of rice flours than cooking time.

AB - Waxy, low- and high-amylose rice were cooked at different temperatures (50, 70, 90 °C) for different times (15, 30, 45 min). The microscopic, rheological and gel textural properties of resultant flours were investigated. There was a coarser and discontinuous honeycomb-like structure with formation of pores in rice flour with greater cooking degree. TGʹ max was positively correlated with cooking temperature and time. As cooking temperature increased, the Gʹ values of pastes first increased and then decreased, whereas the opposite trend was observed for tan δ. Meanwhile, increased cooking temperature was responsible for increases in n values and caused drops in K and hysteresis area. As cooking time increased, the hardness and gumminess of gels from rice cooked were increased at lower temperature, but were decreased at higher temperature. Overall, cooking temperature was more important in determining the processing properties of rice flours than cooking time.

KW - Cooking

KW - gel texture

KW - microscopy

KW - rheology

KW - rice flour

UR - http://www.scopus.com/inward/record.url?scp=85074816295&partnerID=8YFLogxK

U2 - 10.1111/ijfs.14417

DO - 10.1111/ijfs.14417

M3 - 文章

AN - SCOPUS:85074816295

SN - 0950-5423

VL - 55

SP - 1375

EP - 1385

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 3

ER -