Effects of Processing Conditions on the Physical and Chemical Properties of Buckwheat Grit Cakes
Buckwheat grit cakes were prepared with a rice cake machine using the following independent variables: tempering moisture contents (15, 17, and 19%, wb), heating temperatures (240, 246, 252, and 258 °C), and heating times (5, 6, 7, and 8 s). Higher moisture, higher heating temperature, or longer he...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2003-01, Vol.51 (3), p.659-666 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Im, Ji-Soon Huff, Harold E Hsieh, Fu-Hung |
| description | Buckwheat grit cakes were prepared with a rice cake machine using the following independent variables: tempering moisture contents (15, 17, and 19%, wb), heating temperatures (240, 246, 252, and 258 °C), and heating times (5, 6, 7, and 8 s). Higher moisture, higher heating temperature, or longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. The hardest cake was produced at 252 °C for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Increased heating time resulted in more expanded products. The average rutin content decreased as the heating temperature or heating time increased. These results suggest that processing conditions, including tempering moisture, heating temperature, and heating time, significantly influenced physical and chemical qualities of buckwheat grit cakes such as specific volume, hardness, integrity, color, internal structure, and rutin content. Keywords: Buckwheat; Fagopyrum esculentum; cake; rutin; puffing; physical properties |
| doi_str_mv | 10.1021/jf0259157 |
| format | Article |
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Higher moisture, higher heating temperature, or longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. The hardest cake was produced at 252 °C for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Increased heating time resulted in more expanded products. The average rutin content decreased as the heating temperature or heating time increased. These results suggest that processing conditions, including tempering moisture, heating temperature, and heating time, significantly influenced physical and chemical qualities of buckwheat grit cakes such as specific volume, hardness, integrity, color, internal structure, and rutin content. 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Agric. Food Chem</addtitle><description>Buckwheat grit cakes were prepared with a rice cake machine using the following independent variables: tempering moisture contents (15, 17, and 19%, wb), heating temperatures (240, 246, 252, and 258 °C), and heating times (5, 6, 7, and 8 s). Higher moisture, higher heating temperature, or longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. The hardest cake was produced at 252 °C for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Increased heating time resulted in more expanded products. The average rutin content decreased as the heating temperature or heating time increased. These results suggest that processing conditions, including tempering moisture, heating temperature, and heating time, significantly influenced physical and chemical qualities of buckwheat grit cakes such as specific volume, hardness, integrity, color, internal structure, and rutin content. Keywords: Buckwheat; Fagopyrum esculentum; cake; rutin; puffing; physical properties</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>Color</subject><subject>Fagopyrum - chemistry</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Humidity</subject><subject>Rutin - analysis</subject><subject>Time Factors</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkEtv1DAURi0EokNhwR9A3oDEIuBH_MiSRu1QqS0jUTZszI3tMJ5HMtiOoP8etzPqbLry4zv309VB6C0lnyhh9POqJ0w0VKhnaEYFI5WgVD9HM1LCSgtJT9CrlFaEEC0UeYlOKBNc1VzP0K_zvvc2Jzz2eBFH61MKw2_cjoMLOYxDCQaclx4vlncpWNhgGBxul3778CgjOx9z8A8FZ5Nd_116yHgeQ8YtrH16jV70sEn-zeE8RT8uzm_br9XVt_ll--WqAq6aXIHUihHCCbeUQEecpcxJ2cum7ixTHe9Ac8soF2AdMOeYo7Yr_-Xagdf8FH3Y9-7i-GfyKZttSNZvNjD4cUpGsUYTwZsCftyDNo4pRd-bXQxbiHeGEnOv0zzqLOy7Q-nUbb07kgd_BXh_ACAVH32EwYZ05OpaS13LwlV7LqTs_z3mENdGKq6EuV18Nz_lzby-oDfm-tgLNpnVOMWhuHtiwf_XY5ez</recordid><startdate>20030129</startdate><enddate>20030129</enddate><creator>Im, Ji-Soon</creator><creator>Huff, Harold E</creator><creator>Hsieh, Fu-Hung</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20030129</creationdate><title>Effects of Processing Conditions on the Physical and Chemical Properties of Buckwheat Grit Cakes</title><author>Im, Ji-Soon ; Huff, Harold E ; Hsieh, Fu-Hung</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a379t-a687200303c10ab0dc12d66f694bc27b3ba83c2135acda2dd2d1cb7b32ddbae83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>Color</topic><topic>Fagopyrum - chemistry</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>Humidity</topic><topic>Rutin - analysis</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Im, Ji-Soon</creatorcontrib><creatorcontrib>Huff, Harold E</creatorcontrib><creatorcontrib>Hsieh, Fu-Hung</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Im, Ji-Soon</au><au>Huff, Harold E</au><au>Hsieh, Fu-Hung</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Processing Conditions on the Physical and Chemical Properties of Buckwheat Grit Cakes</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2003-01-29</date><risdate>2003</risdate><volume>51</volume><issue>3</issue><spage>659</spage><epage>666</epage><pages>659-666</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Buckwheat grit cakes were prepared with a rice cake machine using the following independent variables: tempering moisture contents (15, 17, and 19%, wb), heating temperatures (240, 246, 252, and 258 °C), and heating times (5, 6, 7, and 8 s). Higher moisture, higher heating temperature, or longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. The hardest cake was produced at 252 °C for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Increased heating time resulted in more expanded products. The average rutin content decreased as the heating temperature or heating time increased. These results suggest that processing conditions, including tempering moisture, heating temperature, and heating time, significantly influenced physical and chemical qualities of buckwheat grit cakes such as specific volume, hardness, integrity, color, internal structure, and rutin content. Keywords: Buckwheat; Fagopyrum esculentum; cake; rutin; puffing; physical properties</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12537438</pmid><doi>10.1021/jf0259157</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.659-666 |
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| language | eng |
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| source | MEDLINE; American Chemical Society Journals |
| subjects | Biological and medical sciences Cereal and baking product industries Chemical Phenomena Chemistry, Physical Color Fagopyrum - chemistry Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Hot Temperature Humidity Rutin - analysis Time Factors |
| title | Effects of Processing Conditions on the Physical and Chemical Properties of Buckwheat Grit Cakes |
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