Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour

Figures & data

Fig. 1. Sectioned bread baked with stored (15 °C for 0–9 months) rice flour/fresh gluten flour.

Fig. 2. Effects of storage (15 °C for 0–9 months) on the volume of oil/rice flour sank in water and on bread height and specific volume baked with rice flour/wheat gluten.

Fig. 3. Sectioned bread baked with stored (35 °C for 0–9 months) rice flour/fresh gluten flour.

Fig. 4. Effects of storage (35 °C for 0–9 months) on the volume of oil / rice flour sank in water and on bread height and specific volume baked with rice flour/wheat gluten.

Table 1. General analysis of rice flour.

Sample	Moisture (%)	Crude protein (%)	Ash (%)
Akimasari	11.94 ± 0.02	6.42 ± 0.02	0.28 ± 0.01
Mizuhochikara	12.54 ± 0.04	5.53 ± 0.03	0.23 ± 0.01

Values represent means of three measurements with SD in parentheses.

Fig. 5. Effects of storage (35 °C for 0–14 days) on the volume of oil / rice flour sank in water and on bread height and specific volume baked with rice flour/wheat gluten.

Fig. 6. Oil and dry-heated (120 °C for 0–120 min) rice flour after shaking in water.

Fig. 7. Effects of dry-heat (120 °C for 0–120 min) on the volume of oil/rice flour sank in water and on bread height and specific volume baked with rice flour/wheat gluten.

Table 2. Effect of 0.2% NaOH treatment of Akimasari rice flour on breadmaking properties of rice flour/fresh gluten flour.

Treatment	Crude protein content (%)	Bread height (mm)	Specific volume (cm3/g)
Unstored Akimasari rice flour	6.42 ± 0.13	61.98 ± 1.21 a	2.68 ± 0.06 a
+0.2% NaOH	0.10 ± 0.08	72.44 ± 2.36 b	3.41 ± 0.23 b
9 month stored (35 °C) Akimasari rice flour	6.42 ± 0.02	47.22 ± 0.38 c	1.69 ± 0.02 c
+0.2% NaOH	0.17 ± 0.05	69.70 ± 3.30 b	3.15 ± 0.19

Values represent means of three measurements with SD in parentheses.

Means followed by different letters in columns are significantly different (p < 0.05) according to Duncan’s multiple range test.

Fig. 8. Effect of 0.2% NaOH treatment of Akimasari rice flour on breadmaking properties of rice flour/fresh gluten flour.

Fig. 9. Effect of heat treatment (120 °C, 2 h) of rice flour (Mizuhochikara) on gluten (9-1 and -2), gliadin (9-3 and -4), or glutenin (9-5 and -6) dough in mixograph profile. Gluten (1.5 g), gliadin (4.5 g), or glutenin (1.5 g) and rice flour (8.5, 5.5, and 8.5 g) were mixed with 8.0 mL water, respectively, and subjected to a Ten-gram Mixograph tests for 15 min.

Fig. 10. Effect of heat treatment on the sulfhydryl group of protein fractions in rice flour (Mizuhochikara) by DDD method.