|
KMID : 0380620190510010048
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 1 p.48 ~ p.51
|
|
|
Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok)
|
|
Kwon Soon-Sung
Oh Seon-Min
Kim Hui-Yun
Bae Ji-Eun
Ye Sang-Jin
Kim Byung-Yong
Hur Nam-Yoon
Choi Sung-Won
Kim Chang-Nam
Baik Moo-Yeol
|
|
|
Abstract
|
|
|
|
The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.
|
|
|
KEYWORD
|
|
|
retardation, retrogradation, rice cake, wheat flour
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|