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현미가루를 첨가한 증편반죽의 이화학적 특성

Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice

  • 정상열 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • 발행 : 2011.04.30

초록

In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

키워드

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피인용 문헌

  1. Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.480
  2. Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball vol.30, pp.2, 2014, https://doi.org/10.9724/kfcs.2014.30.2.146