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KMID : 0903519980410060421
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1998 Volume.41 No. 6 p.421 ~ p.425
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Amylograph Pasting Properties of Flouw and Starch of Korean Rices Differing in Maturity
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김성곤/Kim, Sung Kon
이수정/Lee, Soo Jeong
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Abstract
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The amylograph pasting properties of flours (9∼12 and starches (7.5∼9.0 of Korean rice cultivars indicated that the flour concentration to give a fixed peak viscosity was higher by 1.32 times compared with starch, regardless the maturity. Only at 12% flour concentration the peak viscosity and breakdown viscosity were differentiated among maturity groups, which suggested that flour may be better tool than starch in characterizing the maturity groups by pasting properties.
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