Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

doi:10.7506/spkx1002-6630-200910021

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 114-117.doi: 10.7506/spkx1002-6630-200910021

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Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

CHEN De-wen1,2，SHEN Yi-liang1，WU Peng1，LI Xiu-juan1，XU Xiao-yun1，PAN Si-yi1,*

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Yiwu Institute of Quality Supervision and Test on Products, Yiwu 322000, China)

Received:2008-08-27 Revised:2008-12-16 Online:2009-05-15 Published:2010-12-29
Contact: PAN Si-yi1,* E-mail:pansiyi@mail.hzau.edu.cn

Abstract

Abstract:

The characteristics of starch granule in steamed rice cakes at different pressures were analyzed by using SEM, Xray and DSC. Results indicated that with the pressure increasing, the starch granule structure was damaged gradually, and the characteristic diffraction peaks fell down and even disappeared, meanwhile the crystallinity declined and endothermic enthalpy reduced as well. When the pressure was 0.2 MPa, no crystal region was observed in the starch granule. In conclusion, high pressure could damage the starch granule structure in steamed rice cake.

Key words: steamed rice sponge cake, steaming process, starch granule structure, characteristics

CLC Number:

TS201.2

CHEN De-wen1,2，SHEN Yi-liang1，WU Peng1，LI Xiu-juan1，XU Xiao-yun1，PAN Si-yi1,*. Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake[J]. FOOD SCIENCE, 2009, 30(10): 114-117.

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Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

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