Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake

doi:10.7506/spkx1002-6630-200907018

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 79-82.doi: 10.7506/spkx1002-6630-200907018

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Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake

SHEN Yi-liang1 CHEN De-wen2 LI Xiu-juan* WU Peng PAN Si-yi

(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Received:2008-06-05 Revised:2008-11-21 Online:2009-04-01 Published:2010-12-29
Contact: LI Xiu-juan* E-mail:lixiujuan@mail.hzau.edu.cn

Abstract

Abstract:

In order to select the optimal raw material for producing steamed rice sponge cake, the characteristics of 10 varieties of rice and the texture properties of steamed rice sponge cake were investigated, the relationships between them were discussed, and finally the standard for raw material selection was established. Results showed that the content of amylase, falling number and resuscitation value of rice can be regarded as the major indexes for raw material selection. Among them, the content of amylase has the greatest contribution to the quality of rice steamed sponge cake, which has significantly positive correlation to hardness, resilience and chewiness.

Key words: rice, steamed rice sponge cake, texture properties, correlation

CLC Number:

TQ914.1

SHEN Yi-liang1 CHEN De-wen2 LI Xiu-juan* WU Peng PAN Si-yi. Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake[J]. FOOD SCIENCE, 2009, 30(7): 79-82.

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Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake

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