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Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition
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생밀가루 첨가에 따른 쌀전분 페이스트의 노화지연 연구

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Type
Academic journal
Author
In Young Bae (극동대학교) Jun Woo Lee (한양대학교) Hong Sul Kim (한양대학교) Kyung Mi Kim (농촌진흥청) Gwi Jung Han (농촌진흥청) Myung Hwan Kim (단국대학교) Soo Jin Jun (University of Hawaii) Hyeon Gyu Lee (극동대학교)
Journal
Korean Society of Food Science and Technology Korean journal of food science and technology Vol.47 No.6 KCI Accredited Journals SCOPUS
Published
2015.12
Pages
797 - 800 (4page)

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Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition
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The effect of raw wheat flour on starch retrogradation retardation was investigated in a rice starch paste model. Specifically, in terms of amylase activity present in the wheat flour, the retardation effect was investigated depending on reaction temperature (40, 60, and 80℃), incubation time (0, 20, 40, and 60 min), and wheat flour addition levels (0-10%). An increase in wheat flour concentration resulted in a rapid decrease in the elastic modulus (G") as the incubation time increased. The G" changes of the rice starch pastes were furthermore fitted by the first order reaction for the reaction rate estimation on the temperature basis. The experimental reaction rate of the paste sample incubated with 10% wheat flour at 40℃ exhibited good agreement with the predicted value. This result implied that the first order reaction kinetics could be suitable to predict the changes in the G" as a function of incubation temperature and wheat flour concentration.

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UCI(KEPA) : I410-ECN-0101-2016-594-002222599