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KMID : 1134820200490111246
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 11 p.1246 ~ p.1251
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Physicochemical Properties of Rice Cookies at Various Mixing Ratios of Rice and Wheat Flour
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Seo Jeong-Hyun
Hong Chae-Young
Kim Min-Young
Lee Yoon-Jeong
Lee Youn-Ri
Chun A-Reum
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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The quality characteristics of cookies prepared by mixing rice flour (common rice ‘Samkwang’ variety and/or processed rice ‘Seolgaeng’ variety) and wheat flour in various ratios (100:0, 70:30, 50:50, 0:100) were compared. The extrusion force required by the wheat flour cookie dough was 3.08 N, but as the rice flour content comprising the dry-milled ‘Samkwang’ variety in the dough increased to 50, 70, and 100%, the extrusion force required increased to 8.76, 16.59, and 27.56 N, respectively. The spread factor of wheat flour cookie was 9.28, which decreased as the rice flour content increased. The moisture content of the wheat flour cookie was 2.51% and increased in the range of 3.35∼3.89% with increasing rice flour content. The hardness and fracturability of the wheat flour cookie were 2,538.77 and 1,720.87 g, respectively, which decreased to 859.53 and 489.86 g, respectively in 100% rice flour cookie. From these results, the processed rice ‘Seolgaeng’ variety did not show a significant difference between dry-milled rice flour and wet-milled rice flour, so the ‘Seolgaeng’ variety is considered suitable for cookie manufacturing.
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KEYWORD
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rice flour, rice cookie, milling method, Samkwang variety, Seolgaeng variety
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