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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 541 - 547 (7page)
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초록· 키워드
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This study was performed to compare the processing aptitudes of the rice muffins produced from the seven rice varieties, including Goami, Goami 2, Deuraechan, Baegjinju, Seolgaeng, Haiami and Hanareum, along with the use of hydroxypropyl methylcelluloses (HPMCs) as a replacement for the egg white. The water binding capacity of rice flours was significantly higher than that of wheat flour, but its fat binding capacity was lower than that of wheat flour (p<0.05). In the viscosity of the batter, Goami and Baegjinju were lower than that of the wheat flour. There was no significant difference in the specific gravity of Seolgaeng and the batter of wheat flour. The pH of all varieties except Goami 2 was higher than batter of wheat flour(p<0.05). Haiami flour produced higher muffin volume and specific volume compared with the wheat flour muffin. The textural characteristics, the muffins produced by Haiami and Hanareum flours had significantly lower hardness than the wheat flour muffin after 30 hours. All rice varieties except Gaomi 2 showed no significant difference compared to the wheat flour muffin in color, taste and texture (p<0.05). Furthermore, flavor of muffins produced from the Seolgaeng, Haiami and Hanareum flours tested higher than the wheat flour muffin. It was concluded that the rice varieties of Seolgaeng, Goami, Haiami and Hanareum were considered to be the most suitable rice cultivars for the rice muffins.
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등록된 정보가 없습니다.
참고문헌 (34)
참고문헌 신청
AACC / 2000 / Approved method of the AACC. 10th ed / AACC
Arozarena I / 2001 / Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes / Eur Food Res Technol 213(4):312~316
백창승 / 2008 / 흑미 가루를 첨가한 밀가루의 이화학적 특성 / 산업식품공학 12(1):49~57
Baixauli R / 2008 / Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter / J Cereal Sci 47(3):502~509
Ban SJ / 2012 / Comparative evaluation of the hypolipidemic effects of hydroxyethyl methylcellulose (HEMC) and hydroxypropyl methylcellulose (HPMC) in high fat-fed mice / Food Chem Toxicol 50(2):130~134
Arozarena I / 2001 / Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes / Eur Food Res Technol 213(4):312~316
백창승 / 2008 / 흑미 가루를 첨가한 밀가루의 이화학적 특성 / 산업식품공학 12(1):49~57
Baixauli R / 2008 / Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter / J Cereal Sci 47(3):502~509
Ban SJ / 2012 / Comparative evaluation of the hypolipidemic effects of hydroxyethyl methylcellulose (HEMC) and hydroxypropyl methylcellulose (HPMC) in high fat-fed mice / Food Chem Toxicol 50(2):130~134
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