Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties.

Steam injection, especially in a superheated state, increases the rate of heat transfer and improves the quality of the baked products. In this research, different baking methods (forced convention, superheated steam, and superheated steam-assisted) at different temperatures (140°C, 160°C, 180°C) were applied to produce a new formulated rice cake containing acorn flour and inulin. The findings revealed that the level of moisture inside the oven directly influences the volume of the cake. The cake prepared with supersaturated steam exhibited the lowest volume (67.86 cm in 25 min, 160°C) and the raw appearance. Whereas, the highest volume (74.87 cm in 25 min, 160°C) is attained when supersaturated steam is used in conjunction with hot air. The browning index constant in superheated steam-assisted (0.027 min) was significantly higher than that in forced convection (0.007 min) and superheated steam (0.006 min) treatments. A delayed superheated steam-assisted method (stream injection after 10 min of baking) improved the crust browning (BI = 120) due to accelerated Maillard reactions and caramelization, while the moist heat can also contribute to a more vibrant and glossy appearance by promoting a smooth, hydrated surface layer. In conclusion, the application of superheated steam and forced convention methods simultaneously during appropriate baking conditions brought better expansion volume, lower hardness and darker crust with suitable moisture content.