Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Molecules. 2022 Aug 24;27(17):5403. doi: 10.3390/molecules27175403.
The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G' and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread.
研究了物理改性米粉的结构和功能特性，包括超声处理米粉（US）、微波处理米粉（MW）和湿热处理米粉（HT），以湿法磨碎米粉（WF）作为阳性对照。结果表明，US 和 MW 的米粉颗粒上有小凹痕和小孔，而 HT 则显示出更多的碎片和裂缝。XRD 和 FTIR 表明，适度的超声处理促进了淀粉的有序排列，而湿热处理破坏了米粉的结晶结构。此外，US 观察到明显的糊化焓降低和糊化温度变窄。与 SF 相比，添加物理改性米粉会使面糊具有更高的粘弹性和更低的 tan δ。然而，添加 HT 的面糊表现出最高的 G'和 G″值和最低的 tan δ，导致面包的质地更硬。质构分析表明，物理改性米粉（HT 除外）降低了米饭面包的硬度、内聚性和粘性。特别是，添加 US 的面包的比容增加了 15.6%，硬度降低了 17.6%。本研究表明，超声处理米粉可以改善米饭面包的质地特性和外观。
