Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Annealing Treatment of Glutinous Rice Flour
2.3. The Extraction of Glutinous Rice Starch
2.4. Determination of Average Molecular Weight of Glutinous Rice Starch
2.5. Determination of Crystallinity
2.6. Determination of Hydration Ability
2.7. Determination of Gel Consistency
2.8. Determination of Thixotropic Properties
2.9. Methods of Making Fresh and Fast-Frozen Glutinous Dumplings
2.10. Determination of Water Distribution in Fresh Glutinous Dumplings
2.11. Determination of Freezing Point of Fresh Glutinous Dumplings
2.12. Determination of the Transmittance of Soup of Fast-Frozen Dumpling after Cooking
2.13. Statistical Methods
3. Results and Discussion
3.1. Average Molecular Weight of Glutinous Rice Starch
3.2. Crystalline Structure of Glutinous Rice Flour
3.3. Hydration Ability of Glutinous Rice Flour
3.4. Gel Consistency and Thixotropic Properties of Glutinous Rice Flour
3.5. Freezing Point of Dumplings Made from Glutinous Rice Flour
3.6. Water Distribution in Dumplings Made from Glutinous Rice Flour
3.7. Paste Soup Ratio of Fast-Frozen Dumpling after Cooking
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Samples | Mw (×108) | Rz (nm) |
---|---|---|
Native | 5.985 ± 0.023 a | 84.6 ± 0.3 a |
ANN1 | 2.709 ± 0.044 b | 79.2 ± 0.7 b |
ANN2 | 2.685 ± 0.033 b | 80.8 ± 0.1 b |
ANN3 | 1.873 ± 0.012 c | 84.0 ± 1.6 a |
Samples | Tfo (°C) | Tfp (°C) | Tfc (°C) | Tfc-Tfo (°C) | △Hf (J/g) |
---|---|---|---|---|---|
Native | −8.90 ± 0.01 a | −8.96 ± 0.00 a | −10.03 ± 0.01 a | 1.13 ± 0.02 a | −94.54 ± 0.02 b |
ANN1 | −17.85 ± 0.01 d | −17.72 ± 0.01 d | −18.39 ± 0.03 d | 0.54 ± 0.04 b | −92.36 ± 0.03 a |
ANN2 | −13.80 ± 0.02 b | −13.87 ± 0.02 b | −14.40 ± 0.01 b | 0.60 ± 0.03 b | −92.75 ± 0.05 a |
ANN3 | −16.97 ± 0.01 c | −16.98 ± 0.02 c | −17.55 ± 0.01 c | 0.58 ± 0.02 b | −93.01 ± 0.03 a |
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Shi, C.; Zhu, S.; Ding, G.; Du, C.; Huang, D.; Li, Y. Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing. Processes 2021, 9, 2248. https://doi.org/10.3390/pr9122248
Shi C, Zhu S, Ding G, Du C, Huang D, Li Y. Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing. Processes. 2021; 9(12):2248. https://doi.org/10.3390/pr9122248
Chicago/Turabian StyleShi, Chengming, Song Zhu, Guangqin Ding, Chaodong Du, Dejian Huang, and Yue Li. 2021. "Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing" Processes 9, no. 12: 2248. https://doi.org/10.3390/pr9122248