韓國食生活文化學會誌 제34권 제3호 (p.334-342)

|연구논문|
쌀 품종이 건식 쌀가루 및 절편의 품질에 미치는 영향

Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon
키워드 :
Varieties,dry milled rice flour,particle size,Jeolpyeon,quality characteristics

목차

Abstract
I. 서 론
II. 연구내용 및 방법
  1. 실험재료
  2. 건식 쌀가루의 전분 추출
  3. 건식 쌀가루의 미세구조
  4. 건식 쌀가루의 입자크기
  5. 건식 쌀가루의 손상전분 및 수분흡수지수
  6. 건식 쌀가루의 호화특성
  7. 절편의 제조방법 표준화
  8. 건식 쌀가루 절편의 이화학적 특성
  9. 통계처리
III. 결과 및 고찰
  1. 건식 쌀가루의 미세구조
  2. 건식 쌀가루의 입자크기
  3. 건식 쌀가루의 손상전분 및 수분흡수지수
  4. 건식 쌀가루의 호화특성
  5. 건식 쌀가루 절편의 이화학적 특성
IV. 요약 및 결론
References

초록

In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and 150 μm. A particle size of 50 μm in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).