Gluten free cripy waffle

Gluten free cripy waffle

From research, Influence of milling methods on physicochemical properties of Thai rice flour (Riceberry) and its application for gluten free crispy waffle by Udomrati S., Tungtrakul P., Lowithun N. at Kasetsart University. The objectives of this research are to study the effect of milling methods (dry milling and semi-dry milling) on components and physicochemical properties of rice flour (Riceberry) and to utilize Riceberry flour in gluten free crispy waffle recipe, replacing wheat flour. Nishimura Powder Engineering is support semi dry machine.

The result is:
 
Material Milling
Protein (%)
 Damaged starch (%) Water absorption index Amylose (%) Moisture (%) Particle size (μm)
Riceberry Dry Higher Higher
Higher
 Similar Lower
Smaller
Semi Lower Lower Lower
Similar
 Higher
Bigger




[Table 1]

Material
Milling
 Peak viscosity (RVU) Trough (RVU) break down (RVU) Final viscosity (RVU) Setback (RVU) Pasting temperature (oC)
Riceberry Dry Lower Similar Lower Higher Higher
Higher
Semi Higher Similar Higher Lower Lower Lower




[Table 2]

 
Material Milling ∆Hgel Togel (oC), Tpgel (oC), Tcgel (oC) DHretro Toretro (oC), Tpretro (oC), Tcretro (oC)  ความแข็ง
 
การยึดติด
Riceberry Dry
Lower
 Higher Lower Higher Higher Higher
Semi Higher Lower Higher Lower Lower Lower





 [Table 3]





- Dry-milled riceberry flour contained higher protein content, damaged starch (%) and water absorption index (WAI), compared to semi-dry milling. [table1]

- There was no difference in amylose content of both milled samples. [table1]

- The larger average particle size was found in semi-dry-milled sample, which contained the large particle of fiber and small particle of starch granules as observed by microscope. [table1, Figure1]

- For pasting properties, pasting temperature, final viscosity, and setback of dry-milled riceberry flour showed the higher values than those of semi-dry-milled sample, while the values of peak viscosity and breakdown of dry milled flour were lower values than semi-dry-milled flour. [table2]

- In terms of gelatinization and retrogradation, semi-dry milled riceberry flour consumed larger energy for gelatinization (∆Hgel) and showed lower temperatures of gelatinization (Togel, Tpgel, and Tcgel), compared to dry-milled flour. [table3]

- There were small differences in energy (∆Hretro) and temperatures (Toretro, Tpretro, and Tcretro) of retrogradation of both milled riceberry flour gels after storaged at refrigerated temperature for 7 days. [table3]

- The lower hardness and stickiness values of semi-dry-milled riceberry gel were observed. [table3]

     For utilization, Gluten free crispy waffle from dry milled rice flour is thick, hard, and have few air bubbles. In contrast, gluten free crispy waffle from semi- dry milled rice flour is quite similar to wheat waffle, many air bubbles. Semi-dry-milled riceberry flour may be more suitable ingredient in gluten free crispy waffle, compared to dry-milled rice flour and has potential to replace wheat flour, in term of texture.
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