Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings
Zexue Lin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Contribution: Data curation, Investigation
Search for more papers by this authorJunrong Huang
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Contribution: Methodology
Search for more papers by this authorKoji Kawakami
SATAKE CORPORATION, Hiroshima-shi, Japan
Contribution: Conceptualization
Search for more papers by this authorHongjin Liu
SATAKE CORPORATION, Hiroshima-shi, Japan
Contribution: Resources
Search for more papers by this authorTsuyoshi Fujishima
SATAKE CORPORATION, Hiroshima-shi, Japan
Contribution: Methodology
Search for more papers by this authorWanyu Qin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Investigation
Search for more papers by this authorDong-Hui Geng
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Writing - review & editing
Search for more papers by this authorLili Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Validation
Search for more papers by this authorLiya Liu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Supervision
Search for more papers by this authorCorresponding Author
Fengzhong Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Correspondence
Fengzhong Wang and Li-Tao Tong, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
Emails: [email protected] (F. Z. W) and [email protected] (L. T. T.)
Search for more papers by this authorCorresponding Author
Li-Tao Tong
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Correspondence
Fengzhong Wang and Li-Tao Tong, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
Emails: [email protected] (F. Z. W) and [email protected] (L. T. T.)
Contribution: Conceptualization, Funding acquisition
Search for more papers by this authorZexue Lin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Contribution: Data curation, Investigation
Search for more papers by this authorJunrong Huang
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Contribution: Methodology
Search for more papers by this authorKoji Kawakami
SATAKE CORPORATION, Hiroshima-shi, Japan
Contribution: Conceptualization
Search for more papers by this authorHongjin Liu
SATAKE CORPORATION, Hiroshima-shi, Japan
Contribution: Resources
Search for more papers by this authorTsuyoshi Fujishima
SATAKE CORPORATION, Hiroshima-shi, Japan
Contribution: Methodology
Search for more papers by this authorWanyu Qin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Investigation
Search for more papers by this authorDong-Hui Geng
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Writing - review & editing
Search for more papers by this authorLili Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Validation
Search for more papers by this authorLiya Liu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Contribution: Supervision
Search for more papers by this authorCorresponding Author
Fengzhong Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Correspondence
Fengzhong Wang and Li-Tao Tong, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
Emails: [email protected] (F. Z. W) and [email protected] (L. T. T.)
Search for more papers by this authorCorresponding Author
Li-Tao Tong
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
Correspondence
Fengzhong Wang and Li-Tao Tong, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
Emails: [email protected] (F. Z. W) and [email protected] (L. T. T.)
Contribution: Conceptualization, Funding acquisition
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST
The authors declare that they have no potential conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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