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http://dx.doi.org/10.9724/kfcs.2013.29.6.749

The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Different Amounts of Acorn Flour  

Jeong, Sang-Yeol (Dept, of Hotel Culinary Arts, Daekyeung university)
Lee, Sook-Young (Dept, of Food and Nutrition, Chung-Ang University)
Publication Information
Korean journal of food and cookery science / v.29, no.6, 2013 , pp. 749-760 More about this Journal
Abstract
The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containing different amounts of acorn flour. The acorn flour added brown rice Jeung-pyun's specific volume increased at the second week of storage to 1.33~1.55mL/g, while the fourth week decreased to 1.57~1.64 mL/g. The pH of Jeung-pyun (5.19~5.36), in general, was higher than dough (5.14~5.22). The gelatinization was decreased to 1.69~2.24 range as storage period increased. Especially, the 9% acorn flour added group's gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, while adhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generally high marks in appropriateness.
Keywords
acorn flour; Jeung-pyun; quality characteristics; mechanical texture; sensory evaluation;
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