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KMID : 0380620160480050492
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 5 p.492 ~ p.495
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Effect of rice variety on the processability for preparing rice cookies
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Kang Tae-Young
Jo Hye-Eu
Sohn Kee-Hyuk
Yoon Mi-Ra
Lee Jeom-Sig
Lee Su-Yong
Ko Sang-Hoon
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Abstract
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This study aimed at investigating the influence of different rice varieties (Palbangmi, Saegoami, Mimyeon, Dasan-1, Hanarm, Boramchan, and Baegjinju) on the preparation process of rice cookies. Rice grains were pulverized by dry milling and subsequently screened using a 100-mesh sieve. Dasan-1, Hanarm, and Palbangmi flours showed low water absorption index (WAI) compared to other rice flours. The spread ratios of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours reached higher values than those obtained with other rice varieties. As a result, the hardness of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours was relatively low. On the contrary, cookies prepared with Saegoami, Boramchan, and Baegjinju flours showed inadequate qualities because they contained relatively high levels of damaged starch, which increased water absorption in the cookie dough. The WAI value of rice flour could be the most important indicator to determine the quality of rice cookies.
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KEYWORD
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rice, rice variety, flour, cookie, water absorption index
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