Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour

Abstract

Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. On this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.

Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening

“…They showed versatile pasting properties reflecting the difference in cultivars, locations, and climate conditions. In our previous study [ 28 ], the pasting properties of 38 rice samples were measured using an RVA, by which we developed novel estimation formulae for estimating apparent amylose content (AAC) and resistant starch (RS). Using the same estimation formulae, we estimated AAC and RS values and these are shown in Figure 1 .…”

“…Recently, the consumption of rice at home has been decreasing, and the consumption of rice from take-out lunch-boxes and rice dishes served at restaurants has been increasing in Japan, Korea, and China [ 28 ]. In such cases, the quality of the cooked rice is evaluated not only just after cooking but also several hours after cooking.…”

Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

“…Studies on development of gluten free cake is studied extensively in the literature. Feng et al (2019) prepared rice cake with naturally fermented rice flour. Türker et al (2016) investigated the effect of green banana peel flour substitution on physical properties of gluten free cakes.…”

Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators

“…This is probably due to the small clusters of starch chains or molecules that could be easily dissociated, hydrated, and swollen during gelatinization with excess water, thus contributing to an increase in pasting viscosity [23]. Tester and Morrison reported that swelling of starch granules was inhibited by complexes formed with amylose and lipids which results in a lower peak viscosity, the complexes could significantly affect the texture of products [24]. Final viscosity is the amount of recovery of starch viscosity during cooling of the reheated starch pastes and is thus usually related to the amylose content of starch.…”