Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance.

Fengzhang Wang, Ning Li, Jianing Dou, Enhong Gao, Litao Tong

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

5 authors.

Fengzhang WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Ning LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Jianing DouInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Enhong GaoChengdu Agricultural Science and Technology Center, Chinese Academy of Agricultural Sciences, Chengdu 610000, China.

Litao TongInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.ORCID 0000-0002-9935-0275

Funding

Central Funds Project for Guiding Local Technological Development ZY24QY02Key tasks of Zhongyuan Research Center, Chinese Academy of Agricultural Sciences ZYZX2023010108National Key Research and Development Program of China 2024YFE0111500Research on Multi-dimensional Quality Evaluation and Application of Rice NASC2024KY28

6 · The paper itself

Abstract

The quality of glutinous rice flour (GRF) plays a critical role in determining the processing suitability of Tangyuan, a traditional Chinese glutinous rice-based food. This study systematically characterized the physicochemical, pasting, textural and digestive properties of twelve representative GRFs, as well as the cooking behaviors of the resulting product of Tangyuan. The results revealed that different GRFs displayed varied protein, total starch and amylopectin contents. The microstructure of Tangyuan exhibited three main types: robust and dense (e.g., H1 and H3), porous and soft (e.g., S1 and S4), and fragmented and disrupted (e.g., S2 and S3) networks. Rheological and pasting profiling revealed that doughs with extreme rigidity (G' > 10

Indexed as

glutinous rice flourmicrostructureprocessingTangyuantexture

Identifiers

PMID42195992

DOI10.3390/foods15101789

PMCPMC13205965

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.