This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 수분함량측정
    3 아밀로스 함량
    4. 수분결합력, 용해도 및 팽윤력
    5. 설기제조
    6. 쌀가루 전용 품종별로 최적화된 설기의 색도
    7. 쌀가루 전용 품종별로 최적화된 설기의 기계적 특성
    8. 통계처리
결과 및 고찰
    1. 쌀가루 전용 쌀가루 품종의 이화학적 특성
    2. 쌀가루 전용 쌀가루로 제조한 설기의 색도 및 기계적인 텍스쳐 측정
요약 및 결론
References

• 박지원(충북대학교 식품공학과) | Ji Won Park (Dept. of Food Science and Biotechnology, Chungbuk University)
• 최선영(충북대학교 식품공학과) | Sun Young Choi (Dept. of Food Science and Biotechnology, Chungbuk University)
• 천아름(국립식량과학원 중부작물부 수확후이용과) | Areum Chun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 정헌상(충북대학교 식품공학과) | Heon Sang Jeong (Dept. of Food Science and Biotechnology, Chungbuk University)
• 이연리(대전보건대학 식품영양과) | Youn Ri Lee (Dept. of Food and Nutrition, Daejeon Health Sciences College) Corresponding author