ケ-キ調製における米の品種間差異と米粉の水和処理効果

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タイトル別名
  • ケーキ チョウセイ ニ オケル コメ ノ ヒンシュカン サイ ト ベイフン ノ
  • Effects of Variety and Hydration of Rice Flour on Cake Making Properties

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説明

The pysicochemical characteristics and sensory attributes of rice layer cake were investigated to study the effects of rice variety and rice flour treatment on cake making properties. The rice layer cake were made from rice flour ground from 4 rice varieties (Sasanishiki, Akitakomachi, Kiyonishiki and Akihikari), water, sugar, oil, and baking powder. The treatment of rice frour with water before adding other ingredients improved appearance, texture and palatability of the baking products. The hydration with intense mixing made viscosity of batter increased, volume of cake increaed and hardness of cake decreased. When the hydrated flour was held for 24 hour at 20°C, reducing sugar increased and provided added color to the crust. The varietal differences of rice were observed in protein and amylose content, but did not affect volume, color, flavor and texture of the cakes. It seemd that there were no significant differences between the high value rice (Sasanishiki and Akitakomachi) and the low value rice (Kiyonishiki and Akihikari) in cake making properties, and that the hydration with mixing and/or holding time enhanced the functionality of each rice flour.

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