[Purpose] In the process of clarifying the preparation conditions and confectionery characteristics of cakes and pie crust using rice flour, it was recognized that it was necessary to know the effects of water exchange values and the addition of auxiliary materials on rice flour. Therefore, in the first report, we compared the characteristics of dough and batter prepared with water or eggs, in the second report, with the batter prepared with sugar, and in this report, with respect to the batter prepared with oil, the characteristics of rice flour, cake flour, and bread flour dough were compared.
[Method] The mixing ratio of oil (canola oil) and rice flour, cake flour, and bread flour is basically 1: 1 (150g: 150g), and the amount of oil for the flour is 180g, 200g, 214.3g, 225g (150%, 200%, 250%, 300%). Oil (1/2 amount), powder (total amount), and oil (1/2 amount) were placed in a beaker in this order, and the mixture was stirred with a bar mix. The water content, water activity, viscosity, and Area Spread Test value (hereinafter referred to as AST value) were measured in the same manner as in the previous report.
[Result] 1) The water content was higher in the order of bread flour, cake flour, and rice flour, which had the highest water content, and decreased as the oil content increased. 2) The water activity was higher in the order of bread flour, cake flour, and rice flour, which had the highest water content, and the effect of the oil content was small. 3) The viscosity was higher in the order of rice flour, bread flour, and cake flour, and decreased as the amount of oil increased. 4) The AST value increased in the order of cake flour, bread flour, and rice flour, and increased as the amount of oil increased. Rice flour peaked at 200%, and cake flour and bread flour peaked at 250%. It increased with the increase in the amount of oil up to the peak point. but decreased slightly with the amount of oil above the peak point. From the above results, the effect of oil addition in the batter preparation was that the water content and water activity were affected by the water content of the powder itself and were not affected by the oil addition amount. The viscosity of the batter decreased due to the addition of oil, but the AST value peaked at 200% for rice flour and 250% for cake flour and bread flour.
