Xiong Ying, Zhang Yu, Yi Cuiping, Shan Yang, Zhu Hong, Fang Zhongxiang
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
J Sci Food Agric. 2025 Mar 30;105(5):3045-3051. doi: 10.1002/jsfa.14068. Epub 2024 Dec 10.
Given the composition of rice and its lack of gluten proteins, rice flour fails to form a cohesive and elastic dough when mixed directly with water. Consequently, many rice products rely on rice sheets (RS) made by rolling cooked rice dough. Limited research exists on how the rolling process impacts the properties and structure of cooked indica rice dough.
This study investigated the effect of the number of rolling passes on the eating quality, starch structure, and water distribution of cooked fermented indica RS formed by dough. When the number of rolling passes reached six, the RS (RP-6) that was obtained exhibited the lowest cooking loss, the highest hardness, adhesiveness, and chewiness, and optimal stretchability. It also demonstrated the lowest water loss after freezing. Dense microstructures were observed on both the surface and cross-section of RP-6. More ordered starch crystal structures and double helix structures were formed. The relative peak area of tightly bound water significantly increased in RP-6, indicating a stronger bonding status between the starch and water molecules. However, excessive rolling passes (more than six) led to a partial disruption of the internal RS structure, resulting in a decline in eating quality.
The study demonstrated the importance of the rolling process in improving the performance of RS. It was found that a moderate number of rolling passes was conducive to producing excellent RS, providing a theoretical basis for the production of high-quality rice-based products such as rice noodles, dumplings, and cakes. © 2024 Society of Chemical Industry.
鉴于大米的成分及其缺乏面筋蛋白，米粉直接与水混合时无法形成粘性和弹性的面团。因此，许多大米制品依赖于由煮熟的米粉面团擀制而成的米片（RS）。关于擀制过程如何影响煮熟的籼米粉团的性质和结构的研究有限。
本研究调查了擀制次数对由面团形成的煮熟发酵籼米RS的食用品质、淀粉结构和水分分布的影响。当擀制次数达到六次时，所获得的RS（RP-6）表现出最低的蒸煮损失、最高的硬度、粘附性和咀嚼性以及最佳的拉伸性。它在冷冻后的水分损失也最低。在RP-6的表面和横截面上均观察到致密的微观结构。形成了更有序的淀粉晶体结构和双螺旋结构。RP-6中紧密结合水的相对峰面积显著增加，表明淀粉与水分子之间的结合状态更强。然而，过多的擀制次数（超过六次）导致内部RS结构部分破坏，从而导致食用品质下降。
该研究证明了擀制过程对改善RS性能的重要性。发现适度的擀制次数有利于生产出优质的RS，为生产米粉、饺子和蛋糕等高品质大米制品提供了理论依据。© 2024化学工业协会。
