Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study of Rheological Properties of Dough with Waxy Black Rice Flour

찰흑미분을 첨가한 밀가루 반죽의 물리적 특성에 관한 연구

  • Kim, Woen-Mo (Dept. of Culinary Art, Woosong Information College) ;
  • Kim, Tae-Hyung (Dept. of Culinary Art, Woosong Information College) ;
  • Lee, Yoon-Shin (Dept. of Food Science, Suwon Women's College)
  • 김원모 (우송정보대학 외식조리과) ;
  • 김태형 (우송정보대학 외식조리과) ;
  • 이윤신 (수원여자대학 식품과학부)
  • Published : 2006.12.30
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Abstract

The different rheological properties of wheat flour and waxy black rice flour dough were investigated in dough with 10, 20, 30 and 40% of waxy black rice flour(WBRF). Water absorption and weakness of dough was increased, but stability of dough, high initial pasting temperature, viscosity at peak point and the volume were decreased after 2nd fermentation as the addition of WBRF was increased. In the 10% addition of WBRF, the dough showed similar rheological properties with those of control group.

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