Effects of heat treatment on oil-binding ability of rice flour

Bioscience, Biotechnology and Biochemistry

Volumn 79, Issue 10, 2015, Pages 1629-1634

  Tabara, Aya ^a   Nakagawa, Mariko ^a   Ushijima, Yuki ^b   Matsunaga, Kotaro ^b   Seguchi, Masaharu ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b Kumamoto Flour Milling Co Ltd   (Japan)

Author keywords

Heat treatment; Hydrophobicity; Oil binding ability; Rice flour; Rice flour proteins

Indexed keywords

HYDROPHOBICITY; PROTEINS;

DIETHYL ETHERS; EFFECTS OF HEAT TREATMENT; HIGH AFFINITY; NAOH SOLUTIONS; OIL BINDING; RICE FLOUR; RICE PROTEINS; TIME DEPENDENT;

HEAT TREATMENT;

CHLOROFORM; ETHER; METHANOL; PEPSIN A; SODIUM HYDROXIDE; VEGETABLE OIL; WATER;

ANALYSIS; BREAD; CHEMICAL PHENOMENA; CHEMISTRY; COOKING; FLOUR; HEAT; HUMAN; ORYZA; PH;

BREAD; CHLOROFORM; COOKING; ETHER; FLOUR; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; METHANOL; ORYZA; PEPSIN A; PLANT OILS; SODIUM HYDROXIDE; WATER;

EID: 84942280108     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2015.1039479     Document Type: Article

References (13)

1. Nakamura C, Seguchi M. Improving effects of stored wheat flour on pancake texture. Food Sci. Technol. Res. 2007;13: 221-226.
2. Nakamura C, Koshikawa Y, Seguchi M. Effect of flour changes due to storage on kasutera cake volume. Food Sci. Technol. Res. 2007;13: 351-355.
3. Nakamura C, Koshikawa Y, Seguchi M. Increased volume of kasutera cake (Japanese sponge cake) by dry heating of wheat flour. Food Sci. Technol. Res. 2008;14: 431-436.
4. Ozawa M, Seguchi M. Relationship between pancake springiness and interaction of wheat flour components caused by dry heating. Food Sci. Technol. Res. 2006;12: 167-172.
5. Ozawa M, Seguchi M. Effect of dry-heated prime starch and tailings fractions in wheat flour on pancake springiness. Cereal Chem. 2008;85: 626-628.
6. Seguchi M. Oil-binding ability of heat-treated wheat starch. Cereal Chem. 1984;61: 248-250.
7. Ozawa M, Kato Y, Seguchi M. Investigation of dry-heated hard and soft wheat flour. Starch. 2009;61: 398-406.
8. AACC international: Approved methods of the American association of cereal chemists, 10th ed. Methods 08-01, 10-10B, 46-10, and 54-21, St. Paul, MN: The Association, 2000.
9. Tsutsumi C, Nagahara T. Effect of drying temperatures on the moisture determination of starches by oven drying method. Shokuryo Kagaku Kenkyusho Kenkyu Hokoku. 1961;15: 118.
10. Seguchi M. Oil-binding capacity of prime starch chlorinated wheat flour. Cereal Chem. 1984;61: 241-243.
11. Barnes MD, Lamer VK. Kinetics and equilibria of the carbinol formation of phenolphthalein. J. Am. Chem. Soc. 1942;64: 2312-2316.
12. Cagampang GB, Cruz LJ, Espiritu SG, Santiago RG, Juliano BO. Studies on the extraction and composition of rice flour proteins. Cereal Chem. 1966;43: 145-155.
13. Katsube T, Kurisaka N, Ogawa M, Maruyama N, Ohtsuka R, Utsumi S, Takaiwa F. Accumulation of soybean glycinin and its assembly with the glutelins in rice. Plant Physiol. 1999;120: 1063-1073.