지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The physico-chemical properties of wheat flour supplemented with 0-30%(w/w) black rice flour were examined. Water content and protein content of black rice flour were lower than those of wheat flour, whereas fat, ash, and carbohydrate contents were higher than those of wheat flour. Increasing proportions of black rice flour resulted in increase of water holding capacity(WHC), whereas alkaline water retention capacity(AWRC), sedimentation value, Pelshenke(PK) value decreased. There was negative correlation between AWRC and WRC, and sedimentation value showed negative correlation with WRC, but positive correlation with AWRC. Mixograph midline peak height and width at peak decreased with increasing amounts of black rice flour. Rapid Visco Analyser peak viscosity, breakdown, and setback decreased with increasing amounts of black rice flour, and showed positive correlation with PK value, sedimentation value, and AWR, respectively.
목차
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참고문헌 (34)
참고문헌 신청
American Association of Cereal Chemists / 2000 / Approved methods of the American Association of Cereal Chem / AACC Inc.
장학길 / 2004 / 조 분말의 첨가가 sponge cake의 품질특성에 미치는 영향 / 한국식품과학회지 36(6):952~958
Chang HK / 1984 / Relation of physicochemical properties and cookie baking potentialities of Korean wheat flours / Korean J. Food Sci. Technol 16:149~152
Choi BK / 2006 / Physicochemical properties of black rice flours(BRFs) Affected by milling conditions / Korean J. Food Sci. Technol 38:751~755
Choi JY / 1999 / Characteristics of volatile flavor compounds in improved kochujang prepared with glutinous rice koji during fermentation / Korean J. Food Sci. Technol 31:1221~1226
장학길 / 2004 / 조 분말의 첨가가 sponge cake의 품질특성에 미치는 영향 / 한국식품과학회지 36(6):952~958
Chang HK / 1984 / Relation of physicochemical properties and cookie baking potentialities of Korean wheat flours / Korean J. Food Sci. Technol 16:149~152
Choi BK / 2006 / Physicochemical properties of black rice flours(BRFs) Affected by milling conditions / Korean J. Food Sci. Technol 38:751~755
Choi JY / 1999 / Characteristics of volatile flavor compounds in improved kochujang prepared with glutinous rice koji during fermentation / Korean J. Food Sci. Technol 31:1221~1226
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