Kneading history of additive starch batter affecting rheological properties of rice bread batter

Abstract

In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G′ in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G′ of bread batter.