Effect of water content and heating temperature on thermal properties of brown rice batter

The objectives of this research were to assess the effect of water content in the formulation (60%,80%, 100%, 105%, 110%, 120% flour basis) on starch gelatinization of brown rice batter, and to identify the effects of heat treatment at 50°C, 60°C, 70°C, 80°C on starch gelatinization and degree of st...

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Main Authors: Aboukzail Jehan, Abdullah Aminah, Ghani, Maaruf Abd
Format: Conference Proceeding
Language:English
Subjects:
Dough
Enthalpy
Heat
Heat treatment
Moisture content
Thermodynamic properties
Wheat
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Abdullah Aminah
Ghani, Maaruf Abd
description The objectives of this research were to assess the effect of water content in the formulation (60%,80%, 100%, 105%, 110%, 120% flour basis) on starch gelatinization of brown rice batter, and to identify the effects of heat treatment at 50°C, 60°C, 70°C, 80°C on starch gelatinization and degree of starch gelatinization of brown rice batter and wheat dough. At 60% water content, there was no gelatinization of brown rice batter, but the batter was gelatinized by increasing the water content to 80%. No significant differences in onset (To) peak (Tp) and endest (Tend) temperature when the water content increased from 80% to 120%; however, enthalpy (ΔH) decreased when water content grew up. Heat treatment of brown rice batter at 60% water content made brown rice batter gelatinized. Starch gelatinization temperature To, Tend and ΔH did not have significant differences when temperature of heat treatment increased from 50°C to 80°C while Tp increased significantly (p
doi_str_mv 10.1063/1.4931320
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At 60% water content, there was no gelatinization of brown rice batter, but the batter was gelatinized by increasing the water content to 80%. No significant differences in onset (To) peak (Tp) and endest (Tend) temperature when the water content increased from 80% to 120%; however, enthalpy (ΔH) decreased when water content grew up. Heat treatment of brown rice batter at 60% water content made brown rice batter gelatinized. Starch gelatinization temperature To, Tend and ΔH did not have significant differences when temperature of heat treatment increased from 50°C to 80°C while Tp increased significantly (p&lt;0.05) at 80°C. 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source American Institute of Physics:Jisc Collections:Transitional Journals Agreement 2021-23 (Reading list)
subjects Dough
Enthalpy
Heat
Heat treatment
Moisture content
Thermodynamic properties
Wheat
title Effect of water content and heating temperature on thermal properties of brown rice batter
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