Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Carbohydr Polym. 2013 Sep 12;97(2):306-14. doi: 10.1016/j.carbpol.2013.04.087. Epub 2013 May 4.
This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake.
本研究旨在通过用 10-20%的蜡质米面粉（WRF）替代小麦粉（WF）来改善冷冻-解冻蛋糕的特性。WRF 替代面糊的黏度较低，因此，与 WF 面糊相比，被困空气的分布不均匀。经过五次冷冻-解冻循环后，WF 和 WRF 替代蛋糕中回生支链淀粉的硬度和熔融焓增加，并且从 SEM 图像中可以看出，空气孔周围的基质比新鲜烘焙蛋糕更致密。感官评价表明，冷冻-解冻蛋糕的硬度增加，可接受性降低。然而，与 WF 蛋糕相比，WRF 替代的冷冻-解冻蛋糕具有显著更低的硬度、更疏松的基质和更高的可接受性。这可能是由于 WRF 的直链淀粉含量低，以及通过 CLSM 观察到破裂的蜡质米淀粉颗粒在膨胀的小麦淀粉颗粒周围扩散。因此，WRF 可用于替代 WF，以提高冷冻-解冻蛋糕的硬度。
