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Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples
Author(s) -
Matsuki Junko,
Okunishi Tomoya,
Okadome Hiroshi,
Suzuki Keitaro,
Yoza Koichi,
Tokuyasu Ken
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-01-15-0004-n
Subject(s) - absorption of water , chemistry , rice flour , grinding , absorption (acoustics) , wheat flour , food science , composite material , materials science , organic chemistry , raw material
A simple method employing a commercially available canister was developed for the determination of mode of water absorption of rice flour samples. The samples prepared by four different grinding methods were used to analyze water absorption. The total amount of water in a flour sample was described by using an exponential model. Capacity and rate of water absorption of the samples were determined, and the relationship to baking quality of partially substituted rice bread was investigated. The water absorption was highly dependent on the method of grinding. Flours produced by wet jet‐milling of the grains, which absorbed a small amount of water at high speed, were most suitable for rice bread. The method was applicable to other food powders, provided that flour particles do not stick together or swell immediately upon contact with water.