KMID : 1024420140180010060
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Food Engineering Progress 2014 Volume.18 No. 1 p.60 ~ p.64
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Effect of Temperature of Steamed Rice Powder at Addition of Wheat Flour on Quality Characteristics of Injeolmi
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Kim Hee-Sun
Han Gwi-Jung Kim Kyung-Mi Lee Hyeon-Gyu Kim Myung-Hwan
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Abstract
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This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4¡É. The L values in color ofthe control and with 75¡É and 95¡É treatments decreased after storage whereas that of the 55¡É treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55¡É,75¡É, and 95¡É treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively.Hardness of the 55¡É, 75¡É, and 95¡É treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55¡É treatment after storage was 3.17%compared with that of the control, which shows that the 55¡É treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55¡É treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75¡É (3.62log CFU/g) and 95¡É (3.30logCFU/g) treatments after storage for 7 days at 4¡É.
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KEYWORD
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wheat flour, Injeolmi, retrogradation, texture property, amylase
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