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<p>In this study, we investigated the influence of five processing variables—rice flour content (0–20%), hydration level (33–40%), resting time (10–90&#xa0;min), sheeting cycles (8–40 cycles), and steaming time (3–12&#xa0;min)—on starch retrogradation in wheat–rice composite dough sheets during 14&#xa0;days of refrigerated storage. Differential scanning calorimetry revealed that all five variables significantly affected retrogradation behavior. Among them, hydration level exerted the strongest influence, with 40% hydration resulting in a 73% increase in retrogradation enthalpy on day 1 compared to 33% hydration. Rice flour content exhibited a distinct time-dependent effect, as samples containing 20% rice flour showed nearly 50% higher retrogradation enthalpy than wheat-only controls after 14&#xa0;days. Resting time and steaming time also accelerated retrogradation when extended, whereas sheeting cycles showed a threshold effect: moderate repetition maintained stable retrogradation levels, while excessive cycles significantly increased retrogradation. Multivariate analysis supported these findings, identifying hydration level as the most influential factor overall (partial <i>η</i><sup>2</sup> = 0.904) and rice flour content as the primary contributor to long-term retrogradation. Scanning electron microscopy further confirmed microstructural changes under different processing conditions. These results provide quantitative insight into the relative importance of processing variables in controlling starch retrogradation and offer practical guidance for optimizing the textural stability of wheat–rice composite products during storage.</p>

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Influence of Processing Variables on Retrogradation in Wheat–Rice Composite Dough Sheets

  • 期刊论文

  • 发表日期：

    2025年8月4日

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  • Jiwoon Park,
  • Jung Min Sung,
  • Seung-Hye Woo,
  • Hee-Don Choi,
  • Jong-Dae Park

摘要

In this study, we investigated the influence of five processing variables—rice flour content (0–20%), hydration level (33–40%), resting time (10–90 min), sheeting cycles (8–40 cycles), and steaming time (3–12 min)—on starch retrogradation in wheat–rice composite dough sheets during 14 days of refrigerated storage. Differential scanning calorimetry revealed that all five variables significantly affected retrogradation behavior. Among them, hydration level exerted the strongest influence, with 40% hydration resulting in a 73% increase in retrogradation enthalpy on day 1 compared to 33% hydration. Rice flour content exhibited a distinct time-dependent effect, as samples containing 20% rice flour showed nearly 50% higher retrogradation enthalpy than wheat-only controls after 14 days. Resting time and steaming time also accelerated retrogradation when extended, whereas sheeting cycles showed a threshold effect: moderate repetition maintained stable retrogradation levels, while excessive cycles significantly increased retrogradation. Multivariate analysis supported these findings, identifying hydration level as the most influential factor overall (partial η2 = 0.904) and rice flour content as the primary contributor to long-term retrogradation. Scanning electron microscopy further confirmed microstructural changes under different processing conditions. These results provide quantitative insight into the relative importance of processing variables in controlling starch retrogradation and offer practical guidance for optimizing the textural stability of wheat–rice composite products during storage.