Relation of moisture distribution and texture of rice-based foods – a perspective
| Main Author: | Widjajaseputra, Anna Ingani |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Universiti Putra Malaysia
, 2012
|
| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/18380/1/%2867%29%20IFRJ%2019%20%2803%29%202012%20Anna.pdf http://repository.wima.ac.id/18380/2/Relation%20of%20Moisture%20Distribution%20and%20Texture.pdf http://repository.wima.ac.id/18380/ http://www.ifrj.upm.edu.my/19%20(03)%202012/(67)%20IFRJ%2019%20(03)%202012%20Anna.pdf |
Daftar Isi:
- Study of moisture distribution of starch-based food especially in rice-based raw material during processing is a major technological challenge. Homogeneity of moisture distribution influenced certain physical properties of food product such as the elongation at break of the spring roll wrappers, crispness of fried snack and the mouth feel of bread. Moisture distribution of foods product was determined by moisture migration process which was influenced by holding time or tempering time, raw material composition, heating temperature, level of amylose in rice and others. Homogeneity of moisture distribution of rice-based food product was influenced by natural character of rice itself. Though rice is lacking in appropriate amount of hydrophobic gluten- forming proteins, the glutelin and albumin in rice can form gel. Water migration influenced moisture distribution because it determined water transport mechanism which is further enhanced by the complexity of food structure and its composition.