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    Quality INVESTIGATION of Rice Noodles Safe from Gluten

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    https://www.riss.kr/link?id=A106515190

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    다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

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    Purpose; To prepare gluten free noodles, tapioca starch added to dry rice flour to prepare noodles, and color, texture and sensory evaluation were performed to determine the optimum amount of starch added. As a result of measuring the color value of rice noodle, TS10(10% of tapioca starch, 90% of dry rice flour) was the most similar in lightness. As a result of texture measurement of rice noodles, the hardness of rice noodle added with tapioca starch increased with the addition of starch, and the chewiness and cohesiveness were significantly higher than that of rice noodles. The addition of 5% and 10% of tapioca starch added to dry rice flour showed similar results to that of commercially available rice flour noodles. Therefore, the amount of starch added to dry rice flour is thought to be 5% and 10% of tapioca starch.
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    Purpose; To prepare gluten free noodles, tapioca starch added to dry rice flour to prepare noodles, and color, texture and sensory evaluation were performed to determine the optimum amount of starch added. As a result of measuring the color value of r...

    Purpose; To prepare gluten free noodles, tapioca starch added to dry rice flour to prepare noodles, and color, texture and sensory evaluation were performed to determine the optimum amount of starch added. As a result of measuring the color value of rice noodle, TS10(10% of tapioca starch, 90% of dry rice flour) was the most similar in lightness. As a result of texture measurement of rice noodles, the hardness of rice noodle added with tapioca starch increased with the addition of starch, and the chewiness and cohesiveness were significantly higher than that of rice noodles. The addition of 5% and 10% of tapioca starch added to dry rice flour showed similar results to that of commercially available rice flour noodles. Therefore, the amount of starch added to dry rice flour is thought to be 5% and 10% of tapioca starch.

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    목차 (Table of Contents)

    • Abstract 1. Introduction 2. Experimental Methods 3. Results and Discussion 4. Summary and Conclusion 5. References
    • Abstract 1. Introduction 2. Experimental Methods 3. Results and Discussion 4. Summary and Conclusion 5. References
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    학술지 이력

    학술지 이력
    연월일 이력구분 이력상세 등재구분
    2025 평가 신규평가 신청대상 (신규평가)
    2022-06-01 등재 등재후보학술지 취소
    2020-12-30 학술지명변경 한글명 : International Journal of Protection, Security & Investigation 　 -> Protection Convergence
    외국어명 : 미등록 -> Protection Convergence    		 KCI등재후보
    2020-01-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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