논문 상세보기
pp.53-59
This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Baromi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.
재료 및 방법
실험재료
‘바로미2’ 첨가비율에 따른 이화학적 특성분석
‘바로미2’를 함유한 수제비의 조리적성
통계분석
결과 및 고찰
‘바로미2’ 첨가비율에 따른 일반성분
‘바로미’ 첨가비율에 따른 혼합가루의 색차와 입도
‘바로미’ 첨가비율에 따른 혼합가루의 호화점도 특성
‘바로미’ 첨가비율에 따라 제조된 수제비의 기계적 조직감
요 약
사 사
References
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