Rice varieties in relation to saltine rice cracker quality

Figures & data

Table 1. Formula of cracker dough

Ingredient	Wheat cracker (g)	Rice cracker (g)
Wheat flour (14% moisture)	100	-
Rice flour (14% moisture)	-	100
Water	33	94-96
Shortening	11	11
Sodium bicarbonate	0.45	0.45
Yeast	0.7	1.7
Salt	1.6	1.6
Sugar	-	2
Hydroxy propyl methyl cellulose	-	1

Figure 1. Schematic diagram of the cracker production flow used in bench-top processing

Table 2. Properties of flour and dough

	Flour					Dough
	Moisture (%)	Protein (%)	Amylose (%)	Damage starch (%)	WAI (g/g)	Stickiness (kg)
Wheat	13.54 ± 0.40b	12.2 ± 0.15b	27.35 ± 0.54b	8.31 ± 0.16a	0.66 ± 0.00a	3.20 ± 0.00a
Angemi	7.01 ± 0.23a	7.13 ± 0.02a	19.15 ± 0.68a	16.35 ± 0.71c	1.45 ± 0.01c	17.75 ± 0.57d
Saegoami	6.87 ± 0.17a	7.31 ± 0.01a	28.06 ± 0.96c	17.24 ± 0.43d	1.55 ± 0.02d	6.59 ± 0.22b
Saemimyun	6.61 ± 0.36a	7.10 ± 0.05a	26.02 ± 0.49b	13.62 ± 0.58b	1.33 ± 0.03b	8.88 ± 0.86c

Data are expressed as mean ± standard deviation.

^a,bMeans within columns without common lower case superscript letters differ significantly (P < 0.05; Duncan’s multiple range test).

Table 3. RVA pasting properties of flours

	PV	HPV	CPV	BD	SB
Wheat	116.22 ± 5.00a	65.67 ± 1.88a	125.53 ± 3.06a	50.56 ± 5.09a	59.86 ± 1.34a
Angemi	208.31 ± 0.27c	133.61 ± 2.19c	219.47 ± 0.13c	74.69 ± 2.36b	85.86 ± 2.29c
Saegoami	142.78 ± 0.88b	96.56 ± 0.21b	169.39 ± 1.04b	45.72 ± 0.85a	72.83 ± 1.23b
Saemimyun	266.67 ± 1.67d	181.56 ± 1.84d	337.00 ± 1.92d	85.11 ± 0.19c	155.44 ± 1.27d

PV: peak viscosity; HPV: hot paste viscosity; CPV: cold paste viscosity; BD: break down; SB: set back.

Data are expressed as mean ± standard deviation.

^a,bMeans within columns without common lower case superscript letters differ significantly (P < 0.05; Duncan’s multiple range test).

Table 4. Physical properties of crackers

	Moisture (%)	WA	Weight I (g)	Weight II (g)	Volume (ml)	Thickness (mm)	Width (mm)
Wheat	5.55 ± 1.37b	0.08 ± 0.04a	8.70 ± 0.33c	6.37 ± 0.31c	12.11 ± 2.19c	8.16 ± 1.41c	46.46 ± 0.47c
Angemi	3.84 ± 0.31a	0.06 ± 0.03a	6.68 ± 0.39b	3.52 ± 0.18b	4.43 ± 0.54b	4.61 ± 0.53b	44.78 ± 0.39a
Saegoami	4.23 ± 0.27a	0.06 ± 0.02a	6.46 ± 0.23a	3.31 ± 0.11a	3.67 ± 0.35a	4.12 ± 0.32a	44.65 ± 0.40a
Saemimyun	3.53 ± 0.56a	0.06 ± 0.02a	6.35 ± 0.30a	3.39 ± 0.21a	4.05 ± 0.46ab	4.16 ± 0.40a	45.06 ± 0.41b

WA: water activity; Weight I: before baking; Weight II: after baking.

Data are expressed as mean ± standard deviation.

^a,bMeans within columns without common lower case superscript letters differ significantly (P < 0.05; Duncan’s multiple range test).

Table 5. Mechanical properties of crackers

	Hardness (kg)	Fracture force (kg)
Wheat	6.54 ± 1.23c	6.01 ± 1.50c
Angemi	1.58 ± 0.38a	1.06 ± 0.35a
Saegoami	1.51 ± 0.20a	1.17 ± 0.37a
Saemimyun	2.20 ± 0.61b	1.81 ± 0.52b

Data are expressed as mean ± standard deviation.

^a,bMeans within columns without common lower case superscript letters differ significantly (P < 0.05; Duncan’s multiple range test).

Table 6. Correlation coefficient between properties of flour, dough, and cracker

		Dough	Cracker
		Stickiness	Weight I	Weight II	Volume	Thickness	MC	Hardness	Fracturability
Flour	AM	−0.97***	−0.46	−.74*	−0.75*	−0.70*	0.04	−0.12	−0.03
	DS	0.03	0.56*	0.30	−0.29	0.09	0.88**	−0.66**	−0.80***
	WAI	−0.16	0.65	0.22	−0.40	−0.13	0.86**	−0.57	−0.56
	PV	0.24	−0.62	−0.20	0.53	0.09	−0.90***	0.64	0.63
	HPV	0.13	−0.67*	−0.28	0.46	−0.01	−0.92***	0.63	0.65
	CPV	−0.02	−0.77*	−0.39	0.35	−0.10	−0.92***	0.63	0.66
	B.D	0.45	−0.47	−0.03	0.67*	0.28	−0.82**	0.63	0.57
	S.B	−0.17	−0.84**	−0.49	0.24	−0.19	−0.90***	0.61	0.66

AM: amylose; DS: damage starch; WAI: water absorption index; Weight I: weight before baking; Weight II: weight after baking; MC: moisture content.

Data are expressed as mean ± standard deviation.

*p< 0.05; **p< 0.01; ***p< 0.001