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Developing radio frequency technology for enhancing the processing characteristics of gluten-free rice dough based on gelatinization degree
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DOI：10.1016/j.jfoodeng.2026.113148.png)
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Abstract
En 中文
1. Radio frequency (RF) heating can regulate gelatinization degree (GD) of rice slurry 2. Rice dough with 60% GD showed optimal network and gas retention 3. Over-gelatinization (≥ 75% GD) impaired dough viscoelasticity and gas cell stability 4. RF-mediated GD control provided a clean-label strategy for improving rice dough
Keywords:
radio frequency heating
gelatinization degree
rice dough
viscoelasticity
gas retention
Journal
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5.8
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1.0W
Citations:
3.3W
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