1994 Volume 45 Issue 9 Pages 783-789
Based on the assumption that sufficient water absorption and hydration of rice flour improve eating quality of baked products, effects of aging of a mixture of rice flour and water on the physical and chemical properties were studied.
Aging of the mixture of rice flour and water, that is, the batter, at 20°C for 0, 8, 16, 24 or 32hours, accelerated the degradation of starch and the formation of sugar such as maltose and glucose with time. The values of the hardness, the adhesiveness, the storage modulus and the loss modulus of the batter decreased during aging. Differential scanning calorimetry revealed that two endothermic peaks by starch geratinization became only one peak after aging more than 8 hours.
Sensory panel members judged that the baked product after aging was darker in color, less rough in texture, more luster on the surface, and sweeter than that without aging.
As a conclusion, the simple treatment of aging could change the physical and chemical properties of the rice flour batter, and consequently improve the eating quality of the baked product.
