Applied Biological Chemistry

  • 제37권2호
  • /
  • Pages.72-76
  • /
  • 1994
  • /
  • 2468-0834(pISSN)
  • /
  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

벼품종과 도정단계에 따른 열풍 팽화 특성

Puffability with Hulling steps and Rice Varieties by Hot Air Puffer

  • Kim, Joong-Man (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
  • Kim, Dong-Han (Department of Food and Nutrition, College of Home Ecology, Mokpo National University) ;
  • Baek, Seung-Hwa (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
  • Choi, Yong-Bae (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
  • Han, Sung-Hee (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University)
  • 발행 : 1994.04.30
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초록

고미의 효율적 소비방법에 관한 연구의 일환으로 열풍식 팽화기($210{\pm}5^{\circ}C$, $55{\pm}5\;sec.$)를 이용하여 나락의 팽화 특성을 벼의 형태와 품종별로 비교하였다. 열풍에 의한 팽화효과는 나락이 현미나 백미에 비하여 월등하게 우수하였고 형태별 팽화된 전분의 상대적 결정화도 역시 나락이 백미나 현미보다 매우 낮았다. 팽화나락과 현미의 팽화체적 증가율은 찰벼가 메벼에 비하여 높았으며 팽화적성은 운봉올찰벼와 진주벼가 양호(P=0.05)하였다. 최대 팽화력을 나타내는 나락의 수분함량은 $10{\sim}12%$이었다.

Effects of rice type (unhulledy, brown, and polished rice), varieties, moisture content, and shape (length and diameter), on rice of puffability by hot air were investigated. The puffability of unhulled rice was the highest among them. In addition, relative crystallinities of puffed paddy by hot air puffer ($55{\pm}5\;sec.$, at $210{\pm}5^{\circ}C$) were lower than those of brown and polished rice. The puffability of Wongbongolchalbyeo, glutinous rice, and Jinjubyeo, non-glutinous rice, was good, respectively. Optimum moisture content of unhulled rice for maximum puffed volume was in the range of $10{\sim}12%$ (w/w).

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