Effect of Strain Hardening Property on Baking Productivity of Rice Batter

抄録

It is known that conventional crystalline rice batter without gluten does not keep high void fraction after fermentation. In this study, the rice batter with amorphous rice flour provided a higher void fraction than that without amorphous rice flour. The void fraction of the rice batter increased with increasing content of amorphous rice flour. The uniaxial elongational property of the batter without amorphous rice flour did not show a strain hardening. On the other hand, addition of amorphous rice flour caused a strain hardening behavior in uniaxial elongational measurement. When amorphous rice flour content exceeded 60 wt%, we observed a strain hardening for the rice batter.