Effect of conditions of shear and heat milling machine on structures and properties of rice batter

We investigated a method of baking bread from rice flour without the use thickeners such as gluten or polysaccharides. Rice flours with different crystallinities were prepared by shear and heat milling machine. The dynamic viscoelasticity resulting batters was measured baked these batters. Models proposed based on their macroscopic appearances mesoscopic polarized light microscopy images. It shown that gelatinization due to swelling crystalline contributes high expansion ratio processability. By controlling crystallinity changing conditions process, rheology batter can be adjusted produce using thickener. Practical applications In this study, made thickening agents batter, whose storage modulus increased rapidly during baking, showed rate. This caused starch granules in batter. practical application research is make it possible bread, noodles, goods form-controlled exclude wheat system.