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

doi:10.3390/molecules29225253

Molecules (Nov 2024)

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

DOI: https://doi.org/10.3390/molecules29225253
Journal volume & issue: Vol. 29, no. 22
p. 5253

Abstract

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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.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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