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Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread |
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| Institution: | 1. Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan;2. Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan;1. Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China;2. School of Applied Sciences, RMIT University, City Campus, Melbourne, Vic 3001, Australia;1. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic;2. Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic;1. Department of Biological Production, Akita Prefectural University, Akita City, Akita 010-0195, Japan;2. Laboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Fukuoka 812-8581, Japan;1. Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand;2. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;1. Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006, Republic of Korea;2. Department of Food Science & Biotechnology, Gachon University, Seongnam, 13120, Republic of Korea |
| Abstract: | Rice gel is a novel form of processed rice, where gelatinized rice is sheared at high speed to create a gel with unique viscoelastic properties, which can partially replace wheat flour in bakery products. In this study, the viscoelastic properties and bubble structures of rice gels made from two high-amylose rice cultivars and two different ratios of rice to water were studied, focusing on the effect of cooling the gelatinized rice before high-speed shearing (cooled rice gel) as opposed to shearing the gelatinized rice while hot (hot rice gel). Increasing the water content and cooling the rice before high-speed shearing generally decreased the dynamic storage (E′) and loss moduli (E″) in the viscoelasticity measurement and introduced fewer but larger and uniform bubbles in the rice gel. In addition, breads made from cooled rice gel showed significantly higher volume than those made from hot rice gel. The application of mechanical shearing to gelatinized starch has a great potential in creating novel food materials with characteristic textures, and can also be used for the processing of cereals other than rice. |
| Keywords: | Gelatinization High-speed shearing X-ray computer tomography Dynamic viscoelasticity CT"} {"#name":"keyword" "$":{"id":"kwrd0035"} "$$":[{"#name":"text" "_":"computer tomography HST"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"high-speed shear treatment |
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