Physicochemical properties of floury-type rice upon soaking and heating

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-03-21 DOI:10.1007/s10068-025-01859-2

Seon-Min Oh, Hye-Sun Choi, Jieun Kwak

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Abstract

This study investigated and compared the physicochemical properties of pregelatinized floury-type rice (Baromi2) with those of normal rice (Samkwang). Both rice varieties were subjected to controlled soaking and heating to prepare pregelatinized rice flour. When heat treated without soaking, both varieties were partially gelatinized, whereas soaking led to 100% gelatinization as the starch granules fully collapsed. Additionally, as the soaking time increased, the hardness of the rice grains decreased significantly, and their lightness, yellowness, and whiteness decreased. As the gelatinization progressed, the particles agglomerated by the released amylose molecules became larger than those in the untreated samples, and the solubility and swelling power of the gelatinized samples increased by more than two-fold at room temperature. Water absorption before heat treatment was identified as a critical factor influencing heat transfer and structural transformation. This study suggests the usability of heat-treated floury-type rice as an intermediate material in the food industry.

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面粉型大米浸泡和加热后的理化性质

本研究对预糊化面粉型大米（Baromi2）和普通大米（Samkwang）的理化性质进行了研究和比较。对两个水稻品种进行了控制浸泡和加热，以制备预糊化米粉。当不浸泡热处理时，两个品种都是部分糊化，而浸泡导致100%糊化，淀粉颗粒完全塌陷。随着浸泡时间的延长，稻谷的硬度显著降低，稻谷的明度、黄度、白度下降。随着糊化的进行，释放的直链淀粉分子凝聚的颗粒比未处理的样品更大，在室温下，糊化后样品的溶解度和溶胀力提高了两倍以上。热处理前的吸水率是影响传热和结构转变的关键因素。这项研究表明，热处理面粉型大米作为食品工业的中间材料的可用性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.