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KMID : 1024420140180030235
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Food Engineering Progress
2014 Volume.18 No. 3 p.235 ~ p.241
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Effect of Steamed Rice Powder Temperature Added to Wheat Flour on Retrogradation Retardation in Garaetteok
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Kim Hee-Sun
Kim Kyung-Mi
Han Gwi-Jung
Lee Hyeon-Gyu
Kim Myung-Hwan
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Abstract
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The retrogradation retardation effects in Garaetteok, after storage for 28 days at 4oC, by the addition of the wheat flour into the steamed rice powder on a 0.8% (w/w) basis at different temperatures were analyzed. In the X-ray diffraction pattern, the control and 95°oC treatment showed mixed B- and V-type patterns. The peaks were sharp with their size having increased after storage, whereas the 55 and 75oC treatments showed a single peak throughout the storage period. In addition, enthalpy changes (ΔE) measured by differential scanning calorimeter (DSC) thermograms of Garaetteok were minimized with the 55oC treatment. Concurrently, the blue values in the starch increased during storage. The optimum temperature of the wheat flour, based on the textural hardness and chewiness of Garaetteok, was found to be 55oC after storage.
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KEYWORD
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wheat flour, Garaetteok, rice starch, retrogradation
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