Effect of Water Content and Heating Temperature on Thermal Properties of Brown Rice Batter

摘要

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 (T_o) peak (T_p) and endest (T_(end)) 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, T_(end) and ΔH did not have significant differences when temperature of heat treatment increased from 50°C to 80°C while T_p increased significantly (p<0.05) at 80°C. However, heat treatment had more effect on wheat dough compared to brown rice batter.