publication . Research . 1993

Effects of Variety and Hydration of Rice Flour on Cake Making Properties

長沼, 誠子; NAGANUMA, Seiko;
Open Access Japanese
  • Published: 15 Nov 1993 Journal: 秋田大学教育学部研究紀要 自然科学 = Memoirs of the College of Education, Akita University Natural sciences, issue 45, pages p39-47 (issn: 0365-1649, Copyright policy)
  • Publisher: 秋田大学教育学部
Abstract
The pysicochemical characteristics and sensory attributes of rice layer cake were investigated to study the effects of rice variety and rice flour treatment on cake making properties. The rice layer cake were made from rice flour ground from 4 rice varieties (Sasanishiki, Akitakomachi, Kiyonishiki and Akihikari), water, sugar, oil, and baking powder. The treatment of rice frour with water before adding other ingredients improved appearance, texture and palatability of the baking products. The hydration with intense mixing made viscosity of batter increased, volume of cake increaed and hardness of cake decreased. When the hydrated flour was held for 24 hour at 20...
Subjects
mesheuropmc: food and beverages
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Research . 1993
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