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首页> 外文期刊>International journal of food science & technology >Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
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Functional and thermorheological properties of rice flour gels for gluten-free pasta applications

机译：用于无麸质面食的米粉凝胶的功能和热流变特性

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Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana - Indica spp, Ariete - Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6-26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10-25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio.
机译：基于欧盟委员会关于循环经济的指令，这项工作探索了来自大米行业副产品破碎果仁的米粉的功能和热流变特性，以评估其在食品应用中的潜在用途，并重新回到价值链中。 。获得了两个水稻品种（圭亚那-d稻，阿里特-粳稻）的化学和水合特性，以及水稻品种对米粉凝胶质地和粘弹性的影响（6-26％）。两种大米在统计学上均表现出不同的理化特性（蛋白质，脂质和直链淀粉含量）以及水合特性，这些特性支持所获得凝胶的独特质地和流变性。流变学结果表明形成了具有高频率依赖性的凝胶网络结构，尤其是在较低的大米浓度下。质地结果表明，这两个水稻品种都适合开发需要预糊化淀粉的无麸质产品，例如面食。评估糊化米粉（10-25％）和糊化粉/米粉的比例（40：60、50：50、60：40）对面食的物理性质和烹饪质量的影响。对于具有20％糊化的米粉和50∶50的米胶：米粉比例的制剂，获得了更好的总体烹饪质量和质地特性。

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