• Korean Journal of Human Ecology
• /
• v.5 no.2
• /
• pp.33-43
• /
• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.221.2-222
• /
• 2003

The relative retrogradation of Jeungpyun investigated with different millimg methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by Pin mill(W-P) was lower than Jeungpyun by colloid mill(W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill(D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the Diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.