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연구논문 : 다른 수분함량으로 압출성형한 다수확 멥쌀가루의 이화학적 특성
정소희 ( So Hee Jeong ),강위수 ( Wie Soo Kang ),신말식 ( Mal Shick Shin ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.6
To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, 160°C of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at 2θ =18-20°. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.
위경진 ( Gyoung Jin We ),이인애 ( In Ae Lee ),강태영 ( Tae Young Kang ),민주홍 ( Joo Hong Min ),강위수 ( Wie Soo Kang ),고상훈 ( Sang Hoon Ko ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4
The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130oC temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100oC for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65oC while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion process. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion process. The extruded rice flours prepared at 130oC exhibited lower viscosity than those prepared at 100oC. The operating temperature of the extrusion process was critical for the starch digestion in vitro. The extruded rice flours prepared at 130oC showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100oC in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.