Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake

Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

doi:10.1016/j.carbpol.2013.04.087

Cited by 28 publications

(18 citation statements)

References 23 publications

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“…This can be related to the barrier made by the crust against water lost. This was in agreement with previous works done on starch in batters by Sanchez-Pardo et al (2008) and Jongsutjarittam and Charoenrein (2013). Sanchez-Pardo et al (2008) observed some birefringence under polarized light in cake crumbs, which appeared in their work as a straight line in the center of the granules due to the deformation of starch during baking.…”

Section: Light Microscopy (Starch Organization)supporting

confidence: 92%

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

et al. 2015

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Section: Light Microscopy (Starch Organization)supporting

confidence: 92%

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

et al. 2015

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“…The T onset significantly decreased (Table ) after freezing and during frozen storage, while the peak temperature dropped at 2 months of this process. Similar tendencies were observed in frozen stored dough (Ribotta et al ., ), part‐baked bread (Bárcenas & Rosell, ) and in freeze‐thawed waxy rice cake (Jongsutjarittam & Charoenrein, ). The interaction among the starch polymers could be influenced by the structure (Bárcenas & Rosell, ), moisture, lipid content and other ingredients (Biliaderis, ).…”

Section: Resultsmentioning

confidence: 99%

Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Díaz‐Ramírez

Calderón‐Domínguez

Salgado‐Cruz

et al. 2016

Int J of Food Sci Tech

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Summary The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. After 2 months of storage, texture (firmness, cohesiveness and resilience) was significantly (P < 0.05) affected and starch retrogradation was observed, while by the fourth month, the crystallinity increased and crumb fractures were noticeable. Additionally, the shrinkage of starch granules was observed as the starch circularity (Sc) values significantly decreased (P < 0.05) by the sixth month of storage. Although structural changes were not detected by image analysis, it was demonstrated that cake microstructure damage is related to physical changes because the Sc was significantly correlated (P < 0.05) with moisture and specific volume and therefore with the cake quality and texture. Moreover, sugar re‐crystallisation occurred during frozen storage, and it was significantly correlated (P < 0.05) with the deterioration in cake quality.

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“…At a magnification of 400×, the okaraadded groups (Figure 2d, g) showed a more compact matrix structure and smaller, more uniformly distributed holes compared with C (Figure 2a). The thickness of the matrix surrounding the air pores is related to the compactness of the matrix (Jongsutjarittam & Charoenrein, 2013). (Figure 2c, f, and i), the cell wall matrix constituting the honeycomb structure was clearly observed.…”

Section: Morphology and Microstructurementioning

confidence: 99%

“…The network structure results from interactions between rice protein, polymers produced by microorganisms, and wheat gluten (Kim, 2005). The thickness of the matrix surrounding the air pores is related to the compactness of the matrix (Jongsutjarittam & Charoenrein, 2013). The thickness of the matrix surrounding the air pores is related to the compactness of the matrix (Jongsutjarittam & Charoenrein, 2013).…”

Section: Morphology and Microstructurementioning

confidence: 99%

Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation

2018

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Background and objectives: Okara and hydroxypropyl methylcellulose (HPMC) were added to jeungpyun, a steamed rice cake, as fermentation enhancers. Three types of jeungpyun were prepared: containing only rice (C), with okara added (O), and okara treated with HPMC (OH). Findings: During fermentation, the OH batter had the highest volume, followed by O and C; particularly OH maintained its volume without batter collapse after 2 hrs. The viscosity (C: 446, O: 575, OH: 991 cP) and water-holding capacity (C: 2.9, O: 8.7, OH: 17.2%) of batter also showed the same tendency with volume. After steaming, the volume of OH jeungpyun was the highest (1.7 cm 3 /g), followed by O (1.5 cm 3 /g) and C (1.4 cm 3 /g). The sensory panel scores of the okara treated samples were 1.8 (OH)-2.4 (O) fold lower in hardness than C. Addition of okara decreased the hardness and the rate of hardening of jeungpyun during storage, particularly in OH. Conclusions: Okara improved the fermentation of batter, and improved the hardness and volume of jeungpyun. HPMC stabilized the batter and maintained the volume. Significance and novelty: This study suggests the application of okara as a fermentation source and its impact on quality effect. K E Y W O R D Sfermentation, hydroxypropyl methylcellulose, okara, rice cake, texture improver

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Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake

Cited by 28 publications

References 23 publications

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation

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