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

页码：139 / 154

页数：16

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