Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated...

Although Baegjinju rice flour is widely used in Korea, its functionality in meat batter systems remains unclear. This study investigated the effect of Baegjinju rice flour particle size (approximately 60-177 µm) on flour physicochemical and pasting properties, rice flour gel texture, and the quality characteristics of batter-coated deep-fat-fried chicken. Rice flour was sieved into fractions and formulated into batters for chicken coating, and frying performance was assessed by measuring batter pick-up, cooking loss, moisture content, and texture with a conventional wheat flour batter included as a practical reference. As particle size decreased, water-holding capacity and heating viscosity increased, markedly increasing batter pick-up (7.54-36.68%) and reducing cooking loss (41.82-16.40%). Finer rice flour batters also improved moisture retention and reduced hardness, yielding texture comparable to that of wheat flour-coated samples. Rice flour particle size influenced hydration behavior, coating performance, and fried-product quality, supporting the use of finely fractionated Baegjinju rice flour in fried chicken batter applications.