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Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour

산업식품공학 2021년 25권 1호 p.43 ~ 50
조영제, 천아름, 심은영, 박혜영, 곽지은, 김미정, 이춘기, 전용희,
소속 상세정보
조영제 ( Jo Young-Je ) - Rural Development Administration National Institute of Crop Science
천아름 ( Chun A-Reum ) - Rural Development Administration National Institute of Crop Science
심은영 ( Sim Eun-Yeong ) - Rural Development Administration National Institute of Crop Science
박혜영 ( Park Hye-Young ) - Rural Development Administration National Institute of Crop Science
곽지은 ( Kwak Ji-Eun ) - Rural Development Administration National Institute of Crop Science
김미정 ( Kim Mi-Jung ) - Rural Development Administration National Institute of Crop Science
이춘기 ( Lee Choon-Ki ) - Rural Development Administration National Institute of Crop Science
전용희 ( Jeon Yong-Hee ) - Rural Development Administration National Institute of Crop Science

Abstract


This study was carried out to investigate milling's effect on the pasting properties and storage stability of dry-milled rice flour. Rice flour's moisture content was increased from 9.48% to 9.80% after going through a rice polisher, and the crude fat content of rice flour was decreased from 0.91% to 0.62% after going through a rice polisher. In the color index of rice flour, the rice polisher was only affected by yellowness. The pasting properties were verified through RVA, and it was confirmed that the use of a rice polisher had no significant effect on the pasting properties.
As a result of observing the changes in fatty acid value, it was ascertained that the storage period could be increased using the rice polisher. These results suggest that the rice polisher can increase the storage period without changing the pasting properties.

키워드

rice flour; dry-milling; milling; pasting properties

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