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KMID : 0665420190340030334
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Korean Journal of Food Culture
2019 Volume.34 No. 3 p.334 ~ p.342
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Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon
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Kim Kyung-Mi
Kim Hee-Sun
Ra Ha-Na
Kim Ha-Yun
Han Gwi-Jung
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Abstract
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In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50 μm, 100 μm and 150 μm. A particle size of 50 μm in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60?2.63 kg (p<0.05).
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KEYWORD
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Varieties, dry milled rice flour, particle size, Jeolpyeon, quality characteristics
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