Whipping Behavior of Rice Flour Dough

In this study, the bubbles in rice flour dough were investigated under a constant temperature. The bubble size distribution is important for control of food texture. If sizes depend mainly on inertial force, viscous and surface tension, then normalized mean diameter should be function Reynolds number Weber number. We obtained experimental data using hand mixer, compared properties doughs prepared six flours; each was through different milling process. also added effect particles as Bond Furthermore, we performed dynamic wettability test to estimate surface. results described well by Washburn equation, d c cos θ calculated parameter (where, : effective capillary powder bed, contact angle). ( bm ) generated whipping expected affected thickness rod its movement speed, physical material, gravitational acceleration. Therefore, dimensionless /d expressed equation. empirical equation generally applicable variety materials selected study.