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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.4
- 수록면
- 257 - 262 (6page)
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초록· 키워드
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A total of 17 types of rice flour was collected in the market and investigated with respect to their starch and pasting characteristics. Their water contents, water holding capacities, solubilities, swelling power, amylose contents, damaged starches, particle sizes and pasting characteristics were measured. The water content and water holding capacities of various types of rice flours collected in the market were 7.64-14.97% and 95.22-232.94%, respectively. Their solubilities and swelling power were 1.97-37.40% and 1.33-5.76, respectively. Various types of rice flour had 32.11-305.67 μm particle sizes. Among the various types of rice flour collected in the market, the lowest starch damaged content was 3.17%. The peak viscosities of the samples were 17.74-295.95 RVA. Among the rice flours that were collected in the market, the lowest pasting temperature was 69.72℃. As a result, it was shown that rice flour types with high starch damage contents tend to have higher expressed water holding capacities. Moreover, the samples with lower particle sizes tended to have final viscosities, and pasting temperatures.
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참고문헌 (29)
참고문헌 신청
1. [단행본] - Ahn JY / 2010 / Nutritional superiority of rice / Food Preserv Processing Ind : 60 ~ 64
2. [학술지(정기간행물)] - 이미경 / 2006 / 수분-열처리에 의해 제조한 멥쌀가루의 특성 / 한국식품조리과학회지 22 (2) : 147 ~ 157
3. [학술지(정기간행물)] - Malshick Shin / 2007 / Effects of Soaking and Particle Sizes on the Properties of Rice Flour and Gluten-free Rice Bread / Food Science and Biotechnology 16 (5) : 759 ~ 764
4. [학술지(정기간행물)] - Pruska-Kedzoir X / 2008 / Comparision of rheological, fermentative and baking properties of gluten-free dough formulation / Eur Food Res Technol 227 : 1523 ~ 1536
5. [학술지(정기간행물)] - Blanco DA / 2011 / Improving gluten free bread quality by enrichment with acidic food additives / Food Chem 127 : 1204 ~ 1209
2. [학술지(정기간행물)] - 이미경 / 2006 / 수분-열처리에 의해 제조한 멥쌀가루의 특성 / 한국식품조리과학회지 22 (2) : 147 ~ 157
3. [학술지(정기간행물)] - Malshick Shin / 2007 / Effects of Soaking and Particle Sizes on the Properties of Rice Flour and Gluten-free Rice Bread / Food Science and Biotechnology 16 (5) : 759 ~ 764
4. [학술지(정기간행물)] - Pruska-Kedzoir X / 2008 / Comparision of rheological, fermentative and baking properties of gluten-free dough formulation / Eur Food Res Technol 227 : 1523 ~ 1536
5. [학술지(정기간행물)] - Blanco DA / 2011 / Improving gluten free bread quality by enrichment with acidic food additives / Food Chem 127 : 1204 ~ 1209
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UCI(KEPA) : I410-ECN-0101-2018-059-003065747