Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment

Zhang, Xinran; Zuo, Zhongyu; Zhang, Xinxia; Li, Ting; Wang, Li

doi:10.1016/j.fbio.2024.103989

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103989

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Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment

Xinran Zhang,

Zhongyu Zuo,

Xinxia Zhang

et al.

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2024

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Cited by 2 publications

References 38 publications

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Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam

Zhang,

Li,

Wang

et al. 2024

Grain & Oil Science and Technology

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Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam

Zhang,

Li,

Wang

et al. 2024

Grain & Oil Science and Technology

View full text Add to dashboard Cite

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour

Cao,

Zhang,

Wang

et al. 2024

Molecules

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This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time and the temperature of rice flour (p < 0.05). A significant enhancement in the water holding capacity of rice flour (p < 0.05) was due to the rice starch aggregated in this SS process. SS treatment also led to an increase in the proportion of short chains of amylopectin in rice flour from 30.40% to 37.59%, while a decrease in long chains retarded retrogradation and improved rice cake texture. The hardness of the SS-treated rice cake was lower than that of the untreated one, but the specific volume was increased significantly (p < 0.05). After 7 days of storage, rice cake with SS-180 treatment showed the lowest hardness, namely, the lowest retrograded process. These findings underscore the potential of SS treatment to enhance the physicochemical properties of rice flour and improve rice cake quality.

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Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment

Cited by 2 publications

References 38 publications

Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam

Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour

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