한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제26권5호
  • /
  • Pages.886-891
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  • 1997
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

쌀의 이화학적 특성과 저장 쌀빵의 노화성과의 관계

Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during COld Storage

  • 발행 : 1997.10.01
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초록

The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

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참고문헌

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