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KMID : 0665220190320040395
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 4 p.395 ~ p.400
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Physicochemical Characteristics of Rice Flour Developed as Rice Powder and Quality Characteristics of Rice Cakes
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Park Ji-Won
Choi Sun-Young
Chun A-Reum
Jeong Heon-Sang
Lee Youn-Ri
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Abstract
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This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size.
In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.
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KEYWORD
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rice flour developed as rice powder, physicochemical characteristics, Sulgidduk
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