| 摘要(英) | The correlation between batter viscosity, and volume or texture of rice leavened cake was studied. Rice samples of TCS17, TNuS19 and TG9 were used to make rice leaven cakes, and the most adequate rice was selected to process batter viscosity-increasing treatments. Increasing of batter viscosity was accomplished by adding boiling water into slurry, pre-gelatinizing the rice slurry in an 80 ℃ water bath for 20 min, adding xanthan gum, or replacing 20 %(w/w) rice by wheat flour. Density, viscosity and flow properties were determined using Brookfield viscometer and Bostwick consistometer, production of bubble was observed by hot stage microscopy. Also, hardness, cohesiveness, gumminess, resilience of the final products were analyzed by Texture Profile Analysis (TPA) and sensory evaluation.
Results indicated that quality of rice leaven cake was affected by rice variety. Rice leaven cakes from rice (both TNuS 19 and TCS 17) with high amylose content and hard consistency showed greater volume and softer texture, and leavened rice cake made from TNuS 19 had the best qualities. Conversely, TG 9 rice, characterized as low amylose content and soft gel consistency, was not appropriate to make rice leaven cake, according to the smaller volume and higher adhesive of its final product.
Among the three varieties studied, the TNuS 19 was the most suitable sample for producing leavened rice cakes, however, the viscosity of batter from this rice was low. The viscosity could be increased 3-10 folds after viscosity-increasing treatment. Ten-fold of viscosity-increasing was achieved in the presence of 0.2 % xanthan gum, this lead to the highest volume and largest crack, smaller pores on surface, softer texture, and slower staling rate, thus, the best quality was obtained. The addition of boiling water to slurry, viscosity of batter was found to increase 4-fold. The highest crack starting temperature, the longer lag time, and soft texture of leavened rice cake were observed, the quality was second to the best. Using 20 % wheat flour to replace rice, 3-fold increasing in batter viscosity was observed. Quality of this product was found to be soft texture and light yellow appearance. The staling rate was slower than that of control, and resulted in product of poor quality.
Moreover, the correlation coefficients between viscosity and volume or specific volume of rice leaven cake were 0.72-0.89. This reveals that the greater viscosity the larger volume of leavened rice cake. However, no significant correlation between viscosity and texture parameters was found. Correlations between batter viscosity determined by Brookfield viscometer and flow distance measured by Bostwick consistometer for 30 s/60 s were high(r=-0.95). Conclusively, the present study provides a reference for industrial production evaluation of leavened rice cake through the determination of viscosity, volume and texture.
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