The Effect of Added Water Volume on the Textural Properties of Injulmi made from Waxy Rice Flours using Different Milling Methods

제분방법을 달리한 찹쌀가루로 만든 인절미의 텍스처 특성에 물 첨가량이 미치는 효과

  • 김정옥 (전남대학교 식품영양학과, 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양학과, 생활과학연구소)
  • Published : 2002.12.01


This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.