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KMID : 1011620110270020009
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 2 p.9 ~ p.17
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Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice
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정상열:Jeong Sang-Yeol
박미정:Park Mi-Jung/이숙영:Lee Sook-Young
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Abstract
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In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.
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KEYWORD
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brown rice, Jeung-pyun, dough, physicochemical properties
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