지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Bar omi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
표준체 크기별 ‘바로미2’ 첨가에 따른 밀가루 혼합가루의 이화학적 특성 및 수제비 조리 적성
산업식품공학
2024 .02
-
Comparison of physicochemical properties and oxidative stability of rice bran oil and rice flours from 2 different rice varieties including ‘Samkwang’ and ‘Baromi2’
한국식품영양과학회 학술대회발표집
2022 .10
-
Quality Characteristics of ' Baromi 2' Rice Puffed Snacks with the Addition of Rice Embryo Buds (REB)
한국식품영양과학회 학술대회발표집
2024 .10
-
Characteristics of Sponge Cake Prepared by Substitution with Grape Pomace as Baromi Rice Powder
한국식품영양과학회 학술대회발표집
2024 .10
-
쌀가루 전용 품종 ‘바로미2’와 밀가루 혼합비율에 따른 이화학적 특성
한국식품과학회지
2024 .06
-
Physiochemical and Textural Properties of Blanching Dried Noodles and Fried Snacks by Rolling Process Prepared from Korean Rice 'Baromi2'
한국식품영양과학회 학술대회발표집
2023 .10
-
품종별 쌀가루의 입자크기에 따른 품질특성 비교
한국식품영양학회지
2017 .08
-
‘바로미2’ 품종을 포함한 쌀가루 및 밀가루의 일반성분과 미량영양소
한국식품과학회지
2023 .06
-
Physical and thermal properties of different rice flours
한국식품영양과학회 학술대회발표집
2020 .10
-
습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성
한국식품영양학회지
2018 .01
-
A Study on the Quality Characteristics of Rice Flour Processed in Different Pre-Treatment Method
한국식품영양과학회 학술대회발표집
2017 .10
-
Changes in Physicochemical Properties of Rice Flour under Accelerated Aging Conditions
한국식품영양과학회 학술대회발표집
2018 .10
-
Physicochemical properties of rice flours with various amylose contents
한국식품영양과학회 학술대회발표집
2016 .10
-
Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
Food Science and Preservation
2024 .08
-
Physicochemical Properties of Rice Flour according to Moisture Content and Ultra High Pressure Treatment
한국식품영양과학회 학술대회발표집
2020 .10
-
Physical properties of the blends of clean label rice starch and flours
한국식품영양과학회 학술대회발표집
2023 .10
-
음료 개발을 위한 가공용 쌀의 수화, 호화 및 당화특성 비교
한국식품영양학회지
2016 .10
-
Quality Characteristics of Rice Cookies added with Puffed Rice Flour
한국식품영양과학회 학술대회발표집
2016 .10
-
호화에 의한 국내산 쌀 품종의 이화학적 특성
Food Science and Preservation
2020 .08
-
건식제분 쌀가루의 입자크기에 따른 품질 및 쌀 식빵 적성 비교
한국국제농업개발학회지
2016 .01
최근 본 자료
댓글(0)
0