혼합쌀가루로 조절한 아밀로스 함량이 글루텐 프리 쌀 컵케이크의 품질특성에 미치는 영향

Purpose: To determine the optimal amylose content of rice flour to make gluten-free rice bakery products, blended rice flours with high amylose contents and waxy rice flours were used. Methods: The physicochemical and pasting properties as well as particle size distribution of blended rice flours with different amylose contents (0, 8, 12, 15, 17, 19, 21, and 25%) and quality characteristics of rice cupcakes were investigated. Results: Solubilities of blended rice flours decreased with increasing amylose contents. Total and damage starch contents ranged 76.89-85.11% and 6.60-8.29%, respectively. Particle sizes of all flours were distributed in two peaks at 10-20 μm (free starch granules) and at 100 μm (cells) fractions. The initial pasting temperature and setback viscosity increased while peak viscosity decreased with increasing amylose contents. Hardness of rice cupcake showed minimum values in the range of 15-17% amylose contents. Adhesiveness of rice cupcake with waxy rice flour showed the highest values. Rice cupcakes prepared from blended rice flours with 15% amylose contents had not only the highest volume and homogeneous air cells but also the highest scores in the acceptability test. Conclusion: Based on the above results, it is suggested that the amylose content of rice flour, blended or not, should be an important factor in making bakery products.