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KMID : 1007519940030020057
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.57 ~ p.59
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Effects of Waxy Rice Flours on Rice Muffins Containing Various Combinations of Nonwaxy/Waxy Rice Flour
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Kim, Sang Sook
Kim, Young Jin/Lee, Young Ju
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Abstract
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The effects of two waxy rice flours with different amylose and fat contents on rice flour dispersions and rice muffin containing varios combinations of nonwaxy/waxy rice flour (25/75,50/50, 75/25 and 100/0) were studied. Amylograms of dispersions using waxy rice flour (Ⅰ) with lower amylose content had lower pasting onset temperature, and lower peak viscosity than that containing waxy rice flour (Ⅱ) with higher amylose content. Significant differences in shapes between muffins with waxy rice flour Ⅰ and Ⅱwere found. Distinct shrinkage on muffins were found when waxy rice flour Ⅰ was applied regardless of proportions of nonwaxy/waxy rice flour. Volume of muffins with from 300 ㎖ of water in original formula, depending of the ratio of nonwaxy/waxy rice flour used.
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