|
KMID : 1011620110270010011
|
|
Korean Journal of Food and Cookey Science
2011 Volume.27 No. 1 p.11 ~ p.19
|
|
|
Quality Characteristics of Frozen Brown-rice Jeung-pyun Dough Containing Different Amounts of Buckwheat Flour
|
|
정상열:Jeong Sang-Yeol
박미정:Park Mi-Jung/이숙영:Lee Sook-Young
|
|
|
Abstract
|
|
|
|
In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at -18℃ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, 70.11℃, 78.21℃, and 84.05℃, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.
|
|
|
KEYWORD
|
|
|
buckwheat flour, frozen brown-rice Jeung-pyun dough, physicochemical properties, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|