Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Study of quality characteristics in gluten-free rice batter according to ultra-high speed conditions

  • Ku, Su-Kyung (Research Group of Food Processing, Korea Food Research Institute) ;
  • Park, Jong-Dae (Research Group of Food Processing, Korea Food Research Institute) ;
  • Sung, Jung-Min (Research Group of Food Processing, Korea Food Research Institute) ;
  • Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
  • Received : 2021.03.30
  • Accepted : 2021.07.21
  • Published : 2021.09.01
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Abstract

When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

Keywords

Acknowledgement

This research was supported by Main Research Program (E211200-01) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT (Republic of Korea).

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