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Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour

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Title: Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
Authors: FENG, Nianjie, TANG, Shimiao, ZHOU, Mengzhou, LV, Zhejuan, CHEN, Yuanyuan, LI, Panheng, WU, Qian
Source: Food Science and Technology. December 2019 39(4)
Publisher Information: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019.
Publication Year: 2019
Subject Terms: fermentation, Niangao (rice cake), retrogradation
More Details: Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.
Document Type: article
File Description: text/html
Language: English
ISSN: 0101-2061
DOI: 10.1590/fst.02618
Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810
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  Data: <i>Food Science and Technology</i>. December 2019 39(4)
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  Data: Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.
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