Rathnayake Heshani Anupama, Navaratne Senevirathne, Navaratne Champa
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, 10250, Nugegoda, Sri Lanka.
Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Mapalana, 81100, Kamburupitiya, Sri Lanka.
Food Technol Biotechnol. 2022 Mar;60(1):99-108. doi: 10.17113/ftb.60.01.22.7238.
Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour with different treatments and to select the best one to develop rice and wheat-based leavened food products.
Eight treatment combinations were applied on rice flour according to 2 factorial design considering three variables at two levels, namely, pretreatment of rice grain (heat-moisture treatment, dual modification treatment: soaking of rice grains in NaHCO solution followed by heat treatment), grinding method (dry or wet grinding), and flour particle size (75-180 and <75 µm). Eight dough samples were prepared by mixing 50 g rice flour from each treatment with 50 g wheat flour. Then, the dough samples were subjected to fermentation and gelatinization under pressure (externally applied 1.0 kg/cm initial air pressure) in a pressure adjustable chamber.
Rice flour sample with particle size of 75-180 µm that underwent heat-moisture treatment followed by wet grinding improved the gas retention capacity of the leavened dough. With the externally applied initial air pressure of 1.0 kg/cm, we obtained highly porous and better textured rice and wheat-based leavened food products.
Rice flour can be modified using the described method to improve its functional properties, and the textural and structural properties of rice and wheat-based leavened food products. Also, conducting fermentation and gelatinization under pressure is a novel food processing technique, which contributes to restricting the escape of gas from leavened rice/wheat composite dough mass.
各种加工技术会显著影响米粉的物理化学和功能特性以及最终产品的质量。本研究旨在通过不同处理对米粉进行改性，并选择最佳处理方法来开发米麦基发酵食品。
根据二因素设计，考虑三个变量的两个水平，即稻谷预处理（湿热处理、双重改性处理：将稻谷浸泡在碳酸氢钠溶液中然后进行热处理）、研磨方法（干磨或湿磨）以及面粉粒度（75 - 180微米和小于75微米），对米粉应用八种处理组合。通过将每种处理的50克米粉与50克小麦粉混合制备八个面团样品。然后，将面团样品在压力可调室中在压力（外部施加1.0千克/平方厘米初始气压）下进行发酵和糊化。
经过湿热处理然后湿磨的粒度为75 - 180微米的米粉样品提高了发酵面团的气体保留能力。在外部施加1.0千克/平方厘米的初始气压下，我们获得了具有高度多孔性和更好质地的米麦基发酵食品。
可以使用所述方法对米粉进行改性以改善其功能特性以及米麦基发酵食品的质地和结构特性。此外，在压力下进行发酵和糊化是一种新颖的食品加工技术，有助于限制发酵的米/麦复合面团团块中气体的逸出。
