Earticle

초록

영어

To investigate the effect of soaking and particle sizes on the properties of rice flour and gluten-free rice bread, wet-milled (WRF, dried at 20℃) and dry-milled rice flours (DRF) were passed through sieves (45 or 100 mesh). Soaking of the rice grains affected the particle size distribution of flour passed through the same size screen. The L and b values of WRF were higher than those of DRF and were not changed with decreasing particle sizes, but DRF increased L and decreased b values. The initial pasting temperatures and setback viscosities of both flours decreased with decreasing particle sizes. The swelling powers at 100℃ increased with decreasing particle sizes in DRF, but maintained in WRF. Starch granules were observed on the surface of flour particles in WRF. The apparent viscosity of WRF paste exhibited 3-5 times higher than that of DRF. Thus, wet milled rice flour with smaller particle sizes (${\phi}<150\;{\mu}m$) showed better properties for making gluten-free rice bread.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Song, Ji-Young [ Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University ]
• Shin, Mal-Shick [ Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664