Effect of Hydroxypropyl Methylcellulose on Rheological Properties, Coating Pickup, and Oil Content of Rice Flour-Based Batters

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

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Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols

LWT ◽

10.1016/j.lwt.2019.108796 ◽

2020 ◽

Vol 118 ◽

pp. 108796 ◽

Cited By ~ 4

Author(s):

Yue Wu ◽

Meng Niu ◽

Hongli Xu

Keyword(s):

Rheological Properties ◽

Green Tea ◽

Rice Flour ◽

Tea Polyphenols ◽

Green Tea Polyphenols ◽

Freeze Thaw

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Hydroxypropyl methylcellulose substituent analysis and rheological properties

Carbohydrate Polymers ◽

10.1016/j.carbpol.2013.05.081 ◽

2013 ◽

Vol 98 (1) ◽

pp. 276-281 ◽

Cited By ~ 26

Author(s):

Hannah Akinosho ◽

Samantha Hawkins ◽

Louise Wicker

Keyword(s):

Rheological Properties ◽

Hydroxypropyl Methylcellulose

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Carboxymethylated pulp as starting point to prepare hydroxypropylmethyl cellulose with enhanced gel rheological properties in an aqueous medium

BioResources ◽

10.15376/biores.16.1.1453-1468 ◽

2021 ◽

Vol 16 (1) ◽

pp. 1453-1468

Author(s):

Othman Hamed ◽

Rana Al-Kerm ◽

Rola Al-Kerm ◽

Hisham Qrareya ◽

Abdalhadi Deghles ◽

...

Keyword(s):

Aqueous Solution ◽

Rheological Properties ◽

Repeat Unit ◽

Hydroxypropyl Methylcellulose ◽

Polymer Chains ◽

Significant Drop ◽

Hydroxypropylmethyl Cellulose ◽

Thermal Gelation ◽

Polymer Precipitation ◽

Starting Point

Hydroxypropyl methylcellulose in an aqueous solution upon heating tends to undergo thermal gelation, where the polymer chains form a network and precipitate from solution. This occurs at a temperature known as thermal gelation point. Polymer precipitation causes a significant drop in the shear viscosity. This could be a disadvantage in a hot environment or in applications were heat is applied. In this work, a hydroxypropylmethyl cellulose (HPMC) was formed that undergoes thermal gelation with no polymer precipitation and with enhanced rheological properties. The target HPMC was prepared from wood pulp with a low content of carboxymethyl groups. The produced hydroxypropyl methylcellulose (CMHPMC) derivative showed unique physical properties that are not achievable with typical hydroxypropyl methylcellulose. The thermal gelation temperature of an aqueous solution of CMHPMC was increased from 55 °C for commercial HPMC to 85 °C for CMHPMC. A substitution level of carboxymethylation that led to an HPMC with a thermal gelation and with no precipitation was determined to be a 0.15 of carboxyl groups per anhydroglucose repeat unit. In addition, the carboxymethylated pulp showed an enhanced reactivity towards etherification reactions.

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Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

Food Chemistry ◽

10.1016/j.foodchem.2022.132075 ◽

2022 ◽

pp. 132075

Author(s):

Yanfei Wang ◽

Jing Wang ◽

Qingjie Sun ◽

Xingfeng Xu ◽

Man Li ◽

...

Keyword(s):

Rheological Properties ◽

Phase Structure ◽

Hydroxypropyl Methylcellulose ◽

Group Content ◽

Film Characteristics

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Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n2p737 ◽

2016 ◽

Vol 37 (2) ◽

pp. 737

Author(s):

Diego Palmiro Ramirez Ascheri ◽

Luis Henrique Cavalcante ◽

José Luis Ramírez Ascheri ◽

Carlos Wanderlei Piler de Carvalho

Keyword(s):

Water Content ◽

Rheological Properties ◽

Water Adsorption ◽

Chemical Characterization ◽

Rice Flour ◽

Processing Parameters ◽

Extrusion Processing ◽

Single Screw Extruder ◽

Composite Flours ◽

Pasting Temperature

The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w) with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C), maximum viscosity (690-1146 cP), breakdown viscosity (0-175 cP) and retrogradation (613-1382 cP) were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.

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