Pasting characteristics of rice flour-based batter compared to wheat flour-based batter

被引：6
|
作者：
Mukprasirt, A [1 ]
Herald, TJ [1 ]
Seib, PA [1 ]
机构：
[1] King Mongkuts Inst Technol, Fac Sci Appl, Dept Agroind Technol, N Bangkok, Thailand
来源：
JOURNAL OF FOOD QUALITY | 2002年 / 25卷 / 02期
关键词：
D O I：
10.1111/j.1745-4557.2002.tb01014.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Rice flour-based batter (PFBB) formulations were developed for deep fat fried chicken drumstick application. The effects of ingredients on pasting characteristics of RFBB and wheat flour based-batter (WFBB) were compared using the Rapid Visco-Analyzer (RVA). Pasting properties were influenced significantly by ratios of rice to corn flour, oxidized corn starch, and methylcellulose. The peak viscosity, breakdown, and setback increased significantly as rice flour level increased, whereas increasing levels of oxidized corn starch yielded opposite results. Pasting characteristics of RFBB were significantly different from those of WFBB.
引用
收藏
页码：139 / 154
页数：16
相关论文
共 50 条
  • [1] Pasting characteristics of wheat flour-based batters containing cellulose ethers
    Naruenartwongsakul, S
    Chinnan, MS
    Bhumiratana, S
    Yoovidhya, T
    [J]. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2004, 37 (04): : 489 - 495
  • [2] Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks
    Ketjarut, Soraya
    Pongsawatmanit, Rungnaphar
    [J]. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2015, 11 (05) : 641 - 650
  • [3] Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis
    Mukprasirt, A
    Herald, TJ
    Boyle, DL
    Rausch, KD
    [J]. POULTRY SCIENCE, 2000, 79 (09) : 1356 - 1363
  • [4] Rheological characterization of rice flour-based batters
    Mukprasirt, A
    Herald, TJ
    Flores, RA
    [J]. JOURNAL OF FOOD SCIENCE, 2000, 65 (07) : 1194 - 1199
  • [5] Impact of Flour Fortification on Common Asian Wheat Flour-Based Foods
    van den Wijngaart, A.
    Codling, K.
    [J]. CEREAL FOODS WORLD, 2013, 58 (05) : 238 - 245
  • [6] Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation
    Chen, Yan
    Wu, Yue
    Fu, Jie
    Fan, Qinghan
    [J]. JOURNAL OF CEREAL SCIENCE, 2020, 95
  • [7] Physical ageing of wheat flour-based confectionery wafers
    Livings, SJ
    Breach, C
    Donald, AM
    Smith, AC
    [J]. CARBOHYDRATE POLYMERS, 1997, 34 (04) : 347 - 355
  • [8] Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake
    Jongsutjarittam, Nisachon
    Charoenrein, Sanguansri
    [J]. CARBOHYDRATE POLYMERS, 2013, 97 (02) : 306 - 314
  • [9] The occurrence and distribution characteristics of Cronobacter in diverse cereal kernels, flour, and flour-based products
    Lou, Xiuqin
    Liu, Tao
    Zhang, Wei
    Yu, Hua
    Wang, Haoqiu
    Song, Shujuan
    Chen, Qi
    Fang, Zhiguo
    [J]. FOOD MICROBIOLOGY, 2019, 84
  • [10] Stability of cassava flour-based food bars
    da Silva, Erica Caroline
    Sobrinho, Viviane dos Santos
    Cereda, Marney Pascoli
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2013, 33 (01): : 192 - 198
12345