Pasting Characteristics of Rice Flour‐based Batter Compared to Wheat Flour‐based Batter

Rice flour‐based batter (RFBB) formulations were developed for deep fat fried chickendrumstick application. The effects of ingredients on pasting characteristics of RFBB and wheat flour based‐batter (WFBB) were compared using the Rapid Visco‐Analyzer (RVA). Pasting properties were influenced significantly by ratios of rice to corn flour, oxidized corn starch, and methylcellulose. The peak viscosity, breakdown, and setback increased significantly as rice flour level increased, whereas increasing levels of oxidized corn starchyielded opposite results. Pasting characteristics of RFBB were significantly different from those of WFBB.