Kneading history of additive starch batter affecting rheological properties of rice bread batter

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 29; no. 5; pp. 377 - 384
• Main Authors: Abiko, Marin, Koda, Tomonori, Yano, Hiroko, Fujita, Naoko, Nishioka, Akihiro
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Baking; Bread; Fermentation; kneading history; Low temperature; Molecular weight; Molecular weight distribution; Optical microscopes; Rheological properties; rheology; Rice; rice bread; rice starch batter; Scanning electron microscopy; Starch; Storage modulus; twin-screw extruder; Viscoelasticity
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00031

In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G′ in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G′ of bread batter.