Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings. Issue 3 (28th January 2022)

• Record Type: Journal Article
• Authors: Lin, Zexue; Huang, Junrong; Kawakami, Koji; Liu, Hongjin; Fujishima, Tsuyoshi; Qin, Wanyu; Geng, Dong‐Hui; Wang, Lili; Liu, Liya; Wang, Fengzhong; Tong, Li‐Tao
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 3(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-01-28
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16388
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The effects of particle size (60–80, 80–100, 100–150, 150–200, 200–300, and >300 mesh) on the properties of glutinous rice flour and sweet dumpling qualities were investigated under the same starch damage. As the particle size decreased, the freeze–thaw stability and loss tangent of rice flour increased, while the elastic and viscous modulus decreased. When the particle size of rice flour was smaller than 150 mesh, the prepared sweet dumplings exhibited dense structure, strong water retention capacity, and low cooking loss rate. However, when the particle size was smaller than 300 mesh, the prepared sweet dumplings showed undesirable quality which was mainly characterized by severe water loss, soft texture, and poor chewiness. Comprehensive consideration, the most suitable particle size of rice flour for sweet dumpling production was 150–200 mesh. The results could provide a reference for the quality evaluation of rice flour in the sweet dumpling industry. Practical applications: In the sweet dumpling industry, the rice flour was usually evaluated by making sweet dumplings rather than objective data, which enhanced the difficulty of production and caused the uneven quality of sweet dumplings. To simplify the evaluation of rice flour, this study controlled the damaged starch content and explored the effects of particle size on the rice flour properties and sweet dumpling qualities. The results showed that the appropriate particle size of rice flour for sweet dumpling production is 150–200 mesh. This study provided theoretical guidance for evaluating the quality of rice flour and had important implications in the development of the sweet dumpling industry.