Abstract
Glutinous rice flour dough for rice-flour dumplings and yuwanshao tends to be too crumbly or flowing unless the water content is exactly right. The most appropriate texture of dough for this purpose results from kneading together two types of dough, one being boiled and the other unboiled. A rheological investigation of dough samples with various mixing ratios and a sensory evaluation of the final products were carried out. The dough with a 5% boiled content was evaluated as best for both manipulation and for final rice-flour dumplings and yuwanshao. The compression stress and adhesiveness of the dough from a texture profile analysis decreased with increasing boiled content. The fracture load in an extension test on the dough samples decreased with increasing boiled content, and the maximum fracture deformation occurred with the dough sample with a 2.5% boiled content. The load-deformation curves from the extension test became less steep with increasing boiled content indicating that the dough samples became more extendable. The optimum boiled content of the dough was thus determined to be 5% from these experimental results.
