한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권6호
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- Pages.1542-1548
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- 1999
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- 0367-6293(pISSN)
품종 및 입자크기가 쌀가루의 특성에 미치는 영향
The Effect of the Varieties and Particle Size on the Properties of Rice Flour
- Kum, Jun-Seok (Korea Food Research Institute) ;
- Lee, Hyun-Yu (Korea Food Research Institute)
- 발행 : 1999.12.31
초록
아밀로오스 함량이 서로 다른 7가지(수원조, 수원 232. BG276-5, IR44, IR41999-139, 수원230, 용주벼) 쌀품종에 대해 입자크기
Seven rice varieties(Suweonjo, Suweon232, BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the effect of particle size on the physicochemical properties(proximate analysis, color values, amylogram, water absorption index and water solubility index) of rice flours. Suweonjo had the highest amylose content (27.07%) and Yongjubyeo had the lowest one (17.17%). Suweonjo had the highest protein content (11.36%) and IR44 had the lowest one (6.75%). Protein content of rice flours prepared in a pin mill was decreased as particle size of rice flours decreased. L value of rice flour was increased as particle size of rice flours decreased while b value and