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Quality Characteristics of Rice Cake(Backsulki) According to Millling Type and Particle Size  

Choi Bong-Kyu (Korea Food Research Institute)
Kum Jun-Seok (Korea Food Research Institute)
Lee Hyun-Yu (Korea Food Research Institute)
Park Jong-Dae (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.12, no.3, 2005 , pp. 230-234 More about this Journal
Abstract
This study was carried out to investigate the sensory and physicochemical properties of rice cake(Backsulki) according to milling type and particle size. Moisture contents of rice cake(Backsulki) were $31.9{\sim}34.8\%$ W80(more than $180\;{\mu}m$ rice flour using wet milling) had the highest L value 92.5 and D80(more than $180\;{\mu}m$ rice flour using dry milling) had the lowest L value 79. Degree of gelatinization of rice cake(Backsulki) were $3.8{\sim}6.2\%$ and hardness were decreased as particle size of rice flour decreased Sensory properties of rice cake(Backsulki) with W80 showed the highest score.
Keywords
rice cake; Backsulki; particle size; sensory properties;
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