Properties of Muffin by Adding Various Amounts of Powdered Rice Flour

To increase the use of rice flour in processed foods such as muffins, dry rice flour (Baromi) was mixed with all-purpose wheat flour, and the physicochemical properties and quality characteristics of muffins made using the resultant flour were evaluated.As the content of the rice flour increased, the peak viscosity and trough viscosity of the flour's pasting properties increased.The breakdown value increased with the addition of up to 50% rice flour but decreased beyond that point.The setback value increased with the rice flour content.An evaluation of the physical properties of the muffins revealed that as the rice flour content increased, the volume decreased.This was attributed to the inability of the rice starch to retain gas well during baking.The specific volume showed a trend similar to the volume, and there were no significant differences in the baking loss.Additionally, the moisture content increased with an increase in the rice flour content, and the muffins with higher rice flour content showed more stable moisture levels during storage.The evaluation of color changes showed that the L * -value and a * -value decreased with higher rice flour content, while the b * -value increased.Among the textural properties, springiness decreased, while cohesiveness and brittleness increased.Gumminess and hardness also increased.Thus, this study analyzed the effects of varying rice flour content on the physical and chemical properties of muffins and concluded that the 25% rice flour blend showed potential as a substitute for wheat flour.