2005 Volume 38 Issue 1 Pages 38-44
The effects of mixtures of 0.5% calcium hydroxide (Ca(OH)2) and 0-1.0% magnesium salts (MgCl2 or MgSO4)on the thermal and rheological properties of 47.6% non-glutinous rice flour dough were investigated by measuring DSCcharacteristics, X-ray diffractionpatterns, storage moduliand loss moduliof doughsamples and by observing SEM images. SEM observation showed many pores in the heated dough containing the mixture of 0.5% Ca(OH)2and 1.0% MgCl2 or 1.0% MgSO4. An endothermic peak in the dough containing Ca(HO)2 was shifted to higher temperature by adding 0.25% MgCl2 or 0.25% MgSO4. The X-ray diffraction pattern of heated dough containing a mixture of Ca(OH)2 and MgCl2 or MgSO4 was gently cone-shaped. The values for the rupture properties of unheated dough containing Ca(OH)2 were decreased and rupture stress of the heated dough containing Ca(OH)2were increased by adding MgCl2 or MgSO4.
