Rice varieties in relation to saltine rice cracker quality

Abstract

Three varieties of dry-milled rice flour – Angemi (low amylose), Saemimyun, and Saegoami (high amylose) – were compared with wheat flour for cracker manufacture. A method to prepare saltine crackers with rice flour, hydroxyl propyl methyl cellulose, sugar, and controlled water addition using one-stage fermentation with gelatinization prior to lamination of fermented dough was developed. Stickiness of gelatinized laminated sheets and cracker volume and thickness were highest in Angemi (P< .05), and hardness and fracturability were highest in Saemimyun crackers. Amylose content negatively correlated with cracker volume (P< .05) and thickness (P< .05), whereas damaged starch content positively correlated with cracker moisture content (P< .01) and negatively with hardness (P< .01) and fracturability (P< .001). It was observed that both amylose and damaged starch contents of flour affect rice cracker quality.

Keywords

• rice
• saltine cracker
• amylose
• damaged starch content
• texture