Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities.

ABSTRACT: This study investigated the physicochemical and rheological properties of floury rice powder (FRP) with different particle sizes and their effects on the quality characteristics of gluten-free butter sponge cake. Soft rice grain (Baromi2 variety) was dry-milled and sieved into four fractions: FR1 (60 mesh overs), FR2 (60-80 mesh), FR3 (80-100 mesh), and FR4 (100 mesh throughs). FRP fractions were analyzed for chemical composition, swelling power, solubility, gelatinization, pasting viscosity, and viscoelastic property. Gluten-free cakes made using a whole-egg foam method were evaluated for morphological structure, baking loss, moisture, specific volume and firmness. With decreasing FRP particle size, there were increasing trends in solubility, pasting viscosity, resistance to deformation,

SUBMITTER: Jeon H 

PROVIDER: S-EPMC12562764 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature