참고문헌
- Nishita KD, Bean MM. Grinding methods: Their impact on rice flour properties. Cereal Chem. 59: 46-49 (1982)
- Bean MM. Rice flour-its functional variations. Cereal Foods World 31: 477-481 (1986)
- Park YK, Seog HM, Nam YJ, Shin DW. Physicochemical properties of various milled rice flours. Korean J. Food Sci. Technol. 20: 504-510 (1988)
- Chiang PY, Yeh AI. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35: 85-94 (2002) https://doi.org/10.1006/jcrs.2001.0419
- Kim SK, Bang JE. Physicochemical properties of rice affected by steeping conditions. Korean J. Food Sci. Technol. 28: 1026-1032 (1996)
- Choi EJ, Kim HS. Physicochemical and gelatinization properties of glutinous rice flour and starch steeped at different conditions. J. Korean Soc. Food Sci. Nutr. 26: 17-24 (1997)
- Stute R. Hydrothermal modification of starches: The difference between annealing and heat-moisture treatment. Starch/Starke 44: 205-214 (1992) https://doi.org/10.1002/star.19920440603
- Jacobs H, Eerlingen RC, Clauwaert W, Delcour JA. Influence of annealing on the pasting properties of starches from varing botanical sources. Cereal Chem. 72: 480-487 (1995)
- Teste RF, Debon SJJ. Annealing of starch: A review. Int. J. Biol. Macromol. 27: 1-12 (2000) https://doi.org/10.1016/S0141-8130(99)00121-X
- Shandera DL, Jackson DS. Effect of corn wet-milling conditions (sulfur dioxide, lactic acid, and steeping temperature) on starch functionality. Cereal Chem. 73: 632-637 (1996)
- Yamamoto A, Shirakawa K. Annealing of long-term stored rice grains improves gelatinization properties. Cereal Chem. 76: 646- 649 (1999) https://doi.org/10.1094/CCHEM.1999.76.5.646
- Yamamoto K, Sawada, S, Onogaki T. Properties of rice starch prepared by alkali method with various conditions. Denpun Kagaku 20: 99-104 (1973)
- AACC. Approved Methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
- AOAC. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
- Schoch TJ. Swelling power and solubility of granular starches: Whole starches and modified starches. Vol. 4, p. 106. In: Methods in Carbohydrate Chemistry. Whistler RL (ed). Academic Press, New York, NY, USA (1964)
- Dubois M, Gilles KA, Smith F. Colorimetric method for determination of sugars and related substance. Anal. Chem. 28: 350-356 (1956) https://doi.org/10.1021/ac60111a017
- Lund DB. Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization. Crit. Rev. Food Sci. Nutr. 20: 249-252 (1987) https://doi.org/10.1080/10408398409527391
- Hayakawa T, Seo SW, Igaue I. Electron microscopic observation of rice grain. I. Morphology of rice starch. J. Jpn. Soc. Starch Sci. 27: 173-179 (1980) https://doi.org/10.5458/jag1972.27.173
- Kim SK, Chang BS, Lee SJ. Ultrasturcture of compound starch granules and protein bodies of starchy endosperm cell in rice. J. Korean Soc. Agric. Chem. Biotechnol. 39: 379-383 (1996)
- Ko YD, Choi OJ, Park SK, Ha HS, Sung NK. Changes in physicochemical properties of rice starch from rice stored at different conditions. Korean J. Food Sci. Technol. 27: 306-312 (1995)
- Leach HW, McCowen LD, Schoch TJ. Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chem. 36: 534-544 (1959)
- Wong RBK, Lelievere J. Comparison of the crystallinities of wheat starches with different swelling capacities. Starch 34: 159-165 (1982) https://doi.org/10.1002/star.19820340504
- Lii CY, Tsai ML, Tseng KH. Effect of amylose content on the rheological properties of rice starch. Cereal Chem. 73: 415-420 (1996)
- Tsai ML, Li CF, Lii CY. Effects of granular structures on the pasting behaviors of starches. Cereal Chem. 74: 750-757 (1997) https://doi.org/10.1094/CCHEM.1997.74.6.750
- ester RF, Morrison WR. Swelling and gelatinization of cereal starches. I. Effect of amylopectin, amylose, and lipids. Cereal Chem. 67: 551-557 (1990)
- Kugimiya M, Donovan JW, Wong RY. Phase transitions of amylose- lipid complexes in starches: A calorimetric study. Starch/ Starke 32: 265-270 (1980) https://doi.org/10.1002/star.19800320805
- Stevens DJ, Elton GAH. Thermal properties of starch/water system. I. Measurement of heat gelatinization by differential scanning calorimeter. Starch/Starke 23: 8-11 (1971) https://doi.org/10.1002/star.19710230104