Effect of conditions of shear and heat milling machine on structures and properties of rice batter

• Published in: Journal of food processing and preservation Vol. 45; no. 12
• Main Authors: Abiko, Marin, Koda, Tomonori, Nishioka, Akihiro
• Format: Journal Article
• Language: English
• Published: 01.12.2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16005

We investigated a method of baking bread from rice flour without the use of thickeners such as gluten or polysaccharides. Rice flours with different crystallinities were prepared by a shear and heat milling machine. The dynamic viscoelasticity of the resulting rice flour batters was measured and bread was baked from these batters. Models of rice flour batters were proposed based on their macroscopic appearances and mesoscopic polarized light microscopy images. It was shown that gelatinization due to swelling of crystalline flour contributes to the high expansion ratio of baking processability. By controlling the crystallinity of the rice flour by changing conditions of the milling process, the rheology of the rice flour batter can be adjusted to produce bread with a high expansion ratio without using a thickener. Practical applications In this study, rice bread was made without the use of thickening agents such as gluten or polysaccharides. The batter, whose storage modulus increased rapidly during baking, showed a high expansion rate. This was caused by the swelling of crystalline starch granules in the rice batter. The practical application of this research is to make it possible to produce bread, noodles, and baked goods with form‐controlled starch to exclude wheat from the system.