Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake

•Repeated freezing and thawing resulted in higher retrogradation in freeze-thawed cake compared to fresh-baked cake.•Confocal laser scanning microscopy showed the difference of swollen wheat and waxy rice starch granules.•Substitution with WRF retarded starch retrogradation and improved firmness in...

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Veröffentlicht in:	Carbohydrate polymers 2013-09, Vol.97 (2), p.306-314
Hauptverfasser:	Jongsutjarittam, Nisachon, Charoenrein, Sanguansri
Format:	Artikel
Sprache:	eng
Schlagworte:	air amylopectin amylose batters Biological and medical sciences cakes Cereal and baking product industries confocal laser scanning microscopy Cooking enthalpy Firmness Flour Food Food industries freeze-thaw cycles Freeze-thawed cycle Freezing Frozen cake Fundamental and applied biological sciences. Psychology glutinous rice Humidity melting Microscopy, Confocal Microscopy, Electron, Scanning Oryza - chemistry rice flour rice starch scanning electron microscopy sensory evaluation starch granules Triticum - chemistry Viscosity Waxes - chemistry Waxy rice flour wheat flour wheat starch
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