Study of quality characteristics in gluten–free rice batter according to ultra-high speed conditions

Su-Kyung Ku1   Jong-Dae Park1   Jung-Min Sung1   Yun-Sang Choi1,*   

1Researcher, Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea


When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

Figures & Tables

Fig. 1. Specific volume of rice bread by mixing speed and time. Con (+), wheat flour added; Con (-), rice powder added; T1, 1,800 rpm, 1 min; T2, 1,800 rpm, 3 min; T3, 1,800 rpm, 5 min; T4, 3,600 rpm, 1 min; T5, 3,600 rpm, 3 min; T6; 3,600 rpm, 5 min. a - c: Treatments with different letters are significantly different (p < 0.05).