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쌀가루와 밀가루 혼합비율에 따른 쌀 쿠키의 이화학적 특성

Physicochemical Properties of Rice Cookies at Various Mixing Ratios of Rice and Wheat Flour

한국식품영양과학회지 2020년 49권 11호 p.1246 ~ 1251
서정현, 홍채영, 김민영, 이윤정, 이연리, 천아름, 이준수, 정헌상,
소속 상세정보
서정현 ( Seo Jeong-Hyun ) - Chungbuk National University Department of Food Science and Biotechnology
홍채영 ( Hong Chae-Young ) - Chungbuk National University Department of Food Science and Biotechnology
김민영 ( Kim Min-Young ) - Rural Development Administration National Institute of Crop Science
이윤정 ( Lee Yoon-Jeong ) - Rural Development Administration National Institute of Horticultural & Herbal Science
이연리 ( Lee Youn-Ri ) - Daejeon Health Sciences College Department of Food and Nutrition
천아름 ( Chun A-Reum ) - Rural Development Administration National Institute of Crop Science
이준수 ( Lee Jun-Soo ) - Chungbuk National University Department of Food Science and Biotechnology
정헌상 ( Jeong Heon-Sang ) - Chungbuk National University Department of Food Science and Biotechnology

Abstract

본 연구는 일반쌀인 삼광 품종과 가공용 쌀인 설갱 품종 쌀가루와 밀가루 혼합비율별(100:0, 70:30, 50:50, 0:100)로 제조된 쿠키의 품질 특성을 비교하였다. 대조구인 밀가루 쿠키 반죽의 압출력은 3.08 N이었지만 건식 분쇄한 삼광 품종은 쌀가루 함량 50, 70 및 100%에서 각각 8.76, 16.59 및 27.56 N으로 증가하였다. 퍼짐성은 밀가루 쿠키가 9.28이었으며 쌀가루 함량이 증가함에 따라 감소하였다. 수분함량은 밀가루 쿠키가 2.51%였으며 쌀가루 함량이 증가함에 따라 3.35~3.89% 범위에서 증가하였다. 밀가루 쿠키의 경도와 부서짐성은 각각 2,538.77 및 1,720.87 g이었으며 쌀가루 함량이 증가함에 따라 감소하여 삼광 건식 쌀가루 100 %에서는 각각 859.53 및 489.86 g이었다. 이상의 결과로부터 가공용 쌀 품종인 설갱의 경우 건식 제분한 쌀가루가 습식 제분한 쌀가루와 쿠키의 품질에 큰 차이를 나타내지 않아 쿠키 제조에 있어 적합할 것으로 판단된다.

The quality characteristics of cookies prepared by mixing rice flour (common rice ‘Samkwang’ variety and/or processed rice ‘Seolgaeng’ variety) and wheat flour in various ratios (100:0, 70:30, 50:50, 0:100) were compared. The extrusion force required by the wheat flour cookie dough was 3.08 N, but as the rice flour content comprising the dry-milled ‘Samkwang’ variety in the dough increased to 50, 70, and 100%, the extrusion force required increased to 8.76, 16.59, and 27.56 N, respectively. The spread factor of wheat flour cookie was 9.28, which decreased as the rice flour content increased. The moisture content of the wheat flour cookie was 2.51% and increased in the range of 3.35∼3.89% with increasing rice flour content. The hardness and fracturability of the wheat flour cookie were 2,538.77 and 1,720.87 g, respectively, which decreased to 859.53 and 489.86 g, respectively in 100% rice flour cookie. From these results, the processed rice ‘Seolgaeng’ variety did not show a significant difference between dry-milled rice flour and wet-milled rice flour, so the ‘Seolgaeng’ variety is considered suitable for cookie manufacturing.

키워드

rice flour; rice cookie; milling method; Samkwang variety; Seolgaeng variety

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