NDLI: Rheological properties of rice flour treated with mild solutions of citric acid

Content Provider	Springer Nature Link
Author	Jung, Hee Jung Choi, Hyun Wook Kim, Byung Yong Baik, Moo Yeol
Copyright Year	2017
Abstract	Effects of milling methods and organic acids treatments on rheological properties of rice flour were investigated. The average particle-size of wet-milled rice flour was lower and showed lower pasting temperature, peak viscosity, and storage modulus values than those of dry-milled rice flour. Wet-milled rice flour treated with citric acid showed significantly low viscosity and viscoelastic properties, as the concentration of citric acid increased, whereas wet-milled rice flour treated with acetic acid was not significantly affected by the acetic acid concentration. Rheological property of baekseolgi (Korean rice cake) made with wet-milled citric-acid-treated rice flour showed a similar trend in viscoelasticity, wherein citric acid treatment lowered the hardness of the rice. However, cohesiveness increased with increasing citric acid concentration. Overall, milling method affected the particle size, which influenced the viscosity and heat stability, whereas citric acid treatment affected the rheological properties of rice flour. These results are expected to contribute to the development of an appropriate method for rice flour application.
Starting Page	129
Ending Page	134
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	26
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2017-02-28
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	wet-milled rice flour citric acid particle size viscosity viscoelasticity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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