http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
홍은미,노신정,김의황,김용노 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.10
The effectiveness of the rice flour blends (RFB)for improving the processing suitability of Dodamssal riceflour (DD), a functional rice variety with a relatively highamylose and resistance starch content, was investigated. Physicochemical properties and freeze–thaw stability ofRFB composed of DD and four rice flour (RF) sampleswith different amylose contents were measured at differentDD ratios. DD, which has low swelling power and lowpasting viscosity properties, has improved some quality interms of physicochemical properties by blending with otherRF. Especially, non-additive behavior was observed in theblend with Geonyang No.2 RF (GY), a medium waxyvariety, due to water competition caused by the differencein pasting temperature. The syneresis of DD was reducedby blending with 75% Hanareum No. 4 RF, with a gradualreduction effect observed following a repeated freeze–thawcycle. GY significantly improved the low freeze–thawstability of DD with only a 25% blend.