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http://dx.doi.org/10.9721/KJFST.2019.51.1.48

Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok)  

Kwon, Soon-Sung (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Oh, Seon-Min (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Kim, Hui-yun (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Bae, Ji-Eun (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Ye, Sang-Jin (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Hur, Nam-Yoon (Department of Food and Culinary Arts, Osan University)
Choi, Sung-Won (Department of Food and Culinary Arts, Osan University)
Kim, Chang-Nam (Department of Hotel Baking Technology, Hyejeon College)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.1, 2019 , pp. 48-51 More about this Journal
Abstract
The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.
Keywords
retardation; retrogradation; rice cake; wheat flour;
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Times Cited By KSCI : 1  (Citation Analysis)
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