|
KMID : 1011620150310050544
|
|
Korean Journal of Food and Cookey Science
2015 Volume.31 No. 5 p.544 ~ p.550
|
|
|
Quality Characteristics of English Muffin with Powdered, Soft and Hard Type Rice Flour by Different Grinding Methods
|
|
최옥자:Choi Ok-Ja
심기훈:Shim Ki-Hoon/마은빛:Ma Eun-Bich/이슬:Lee Seul/손경숙:Son Kyeong-Suk/정희남:Jung Hee-Nam
|
|
|
Abstract
|
|
|
|
This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR.
|
|
|
KEYWORD
|
|
|
English muffin, rice flour, grinding method, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|