Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour
Ruge Cao,
Zixiu Zhang,
Xishuang Wang,
Chen Xia,
Yongqiang Cheng,
Zhiwei Wang,
Ju Qiu
Affiliations
Ruge Cao
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Zixiu Zhang
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Xishuang Wang
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Chen Xia
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China
Yongqiang Cheng
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China
Zhiwei Wang
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Ju Qiu
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China
This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time and the temperature of rice flour (p p p < 0.05). After 7 days of storage, rice cake with SS-180 treatment showed the lowest hardness, namely, the lowest retrograded process. These findings underscore the potential of SS treatment to enhance the physicochemical properties of rice flour and improve rice cake quality.
