Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice.

Paddy of pigmented rice was subjected to heat‐moisture treatment (HMT) at 120°C for 15, 30, and 45 min. After milling the flour was used to develop gluten‐free baked cakes using xanthan gum. The cake batter was studied for viscoelastic behavior and specific gravity and the results indicated shear thinning behavior of the batter; addition of xanthan gum helped to increase batter viscosity. Complex viscosity increased with the severity of HMT which helped to trap air in the batter and increase the specific gravity. While weight loss decreased with HMT, the volume index of the rice cakes increased as compared to the control. All the textural parameters increased after 24 hr of storage at RT. HMT rice cakes had acceptable sensory attributes. Thus, HMT of paddy instead of brown/milled rice in whole/powder form is an easy process to follow and can be used to develop gluten‐free baked cakes. Novelty Impact Statement: Paddy can be subjected to heat‐moisture treatment and need not be milled before treatment. Paddy of a low‐amylose pigmented variety after subjecting to heat‐moisture treatment yields milled rice with desirable characteristics for baking of gluten‐free cakes. In view of the rise in the prevalence of celiac disease, baked rice cakes from heat‐moisture‐treated low‐amylose pigmented paddy has the potential to be popularized as a gluten‐free product. [ABSTRACT FROM AUTHOR]