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곽지은 ( Jieun Kwak ),김미정 ( Mi Jung Kim ),박혜영 ( Hye-young Park ),심은영 ( Eun-yeong Sim ),천아름 ( Areum Chun ),최인덕 ( In Duck Choi ),오유근 ( You Geun Oh ),이춘기 ( Choon-ki Lee ),전용희 ( Yong-hee Jeon ),구본철 ( Bon Che 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.3
Purpose: This study investigated the quality characteristics of extruded rice noodles, by comparing the different particle size of the high-amylose rice cultivar (range, < 75 μm, 75∼150 μm, >150 μm). Methods: We analyzed the main physicochemical, hydration, and starch gelatinization properties of rice flours based on the particle size. Furthermore, the cooking quality and textural profiles of rice noodles were also compared by particle size. Results: The smaller particle size rice flour showed lower starch gelatinization temperature, but higher breakdown, peak, trough, final viscosity, and water hydration properties. In addition, the cooking loss rate and the cooked water turbidity of rice noodles were both significantly lower when smaller size rice flour was used. Conclusion: This study compares the quality characteristics of rice noodles according to the particle size of the high- amylose rice cultivar. Water absorption index, water solubility, and swelling power of rice flour showed a distinct negative correlation with the cooking loss rate of noodles.