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IJSTR >> Volume 7 - Issue 4, April 2018 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



The Optimization Of Rice Flour Cross-Linking With Gluten To Improve The Dough Quality Of Rice Flour

[Full Text]

 

AUTHOR(S)

Sapta Raharja, Ono Suparno, Faqih Udin, Farah Putri Listyaningrum, Ani Nuraisyah

 

KEYWORDS

baking expansion, crosslinking, gluten concentration, heating temperature, rice flour, RSM

 

ABSTRACT

Crosslink between gluten and rice flour is to get rice flour with better dough quality. Thus, the objective of this research was to obtain the optimal treatment combinations in cross-linked rice flour with gluten from two different variable factors which would be gluten concentration (X1) and heating temperature (X2) by utilizing Response Surface Methodology (RSM). The response variables that were analyzed to determine the optimal condition were protein content, swelling power, baking expansion, gelatinization point, water absorption, and decanted water protein content. The supporting tests for this research were also done that are FTIR, birefringence and amilograph. The optimum conditions were determined which heating temperature 45.11 C and gluten concentration at 27.38%. The average characteristics of rice-gluten flour were protein content 18.03%, decanted water protein content 0.26%, water absorption 0.595 ml/g, gelatinization point 74.27 C, swelling power 5.89 b/b and baking expansion 2.06 ml/g. Birefringence properties of rice flour - gluten is not noticeable compared to rice flour. The FTIR analysis of rice flour - gluten shows a strengthening of the C - N bond spectrum peak at a wavelength of 1155.22 cm-1 which from the C bond of rice flour and N of gluten protein. Analysis of amylograph of rice flour - gluten showed peak viscosity value 1060 cP, viscosity damage 2058 cP, and viscosity setback 1083 cP.

 

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