KOREASCHOLAR

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130oC for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 쌀가루의 건열처리
    3. 색도
    4. 수분흡수지수 및 수분용해지수 측정
    5. 팽윤력 및 용해도 측정
    6. 호화특성 측정
    7. 입자형태 관찰
    8. X-회절도 측정
    9. 통계처리
III. 결과 및 고찰
    1. 색도
    2. 수분흡수지수 및 수분용해지수
    3. 팽윤력 및 용해도
    4. 호화특성
    5. 입자형태
    6. X-선 회절도
IV. 요약 및 결론
References

• 정희남(순천대학교 생명산업과학대학 조리과학과) | Hee Nam Jung (Department of Food and Cooking Science, Sunchon National University) Corresponding author