Comparison of Breaking Properties of Products Baked with Rice Powders, Wheat Powders and their Starches

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  • 米粉，小麦粉およびそのデンプン焼成品の破断特性
  • ベイフン コムギコ オヨビ ソノ デンプン ショウセイヒン ノ ハダントクセイ

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Abstract

The breaking properties of baked products such as cookies made from rice powders or starches were compared with those made with wheat flours or starches. Using non-glutinous rice resulted in baked products with the maximum stress and elastic modulus, which enhanced with increased relative humidity. The breaking properties of glutinous rice powder products were lower than those of non-glutinous rice powder products but higher than those of wheat powder products, while the breaking properties of rice starch products were similar to those of rice powder products. Total energy showed a strong correlation with swelling capacity and energy and starch solubility for all baked products. The baked rice powder products increased in hardness relative to increased paste materials, increased density and the amount of non-homogeneous structures.

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