Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour

Abstract

Rice is one of the major food crops worldwide, and more than 50% of the world’s population depends on rice as the primary caloric source (Zhang et al., 2010). Rice products are staple foods, especially in China, who is the world’s largest rice producer and consumer. Rice products have many unique attributes, such as ease of digestion, bland taste, and hypoallergenic properties (Roman et al., 2017). Various kinds of instant foods and fresh-cooked rice products, such as cooked rice grains, rice noodles, infant rice foods, baking rice goods, and beer or wine, share the market (Wang et al., 2018). Niangao (rice cake) is a popular traditional food in China, and this food has been served at festivals and feasts for the past 2000 years. This rice cake is different from steamed sponge cake (Fagao) in China in terms of its production, mouth feel, texture, flavor, and features (such as water content, appearance, microstructural aspects, and rheological properties). During storage, the high retrogradation rate of starch leads to a shortened shelf life of Niangao. Undesirable characteristics, such as moisture loss, flavor loss, increased firmness, and poor viscosity could occur. Therefore, improving the stability of Niangao would contribute to extending its shelf-life and higher market promotion.