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The Physicochemical Characteristics of Rice Flour with Different Milling Degree of Rice Cultivar "Deuraechan"

드래찬 쌀 품종의 도정도를 달리한 쌀가루의 이화학적 특성

Jung, Hee Nam;Choi, Ok Ja
정희남;최옥자

  • Received : 2014.02.24
  • Accepted : 2014.03.12
  • Published : 2014.04.30

Abstract

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

Keywords

rice flour;milling degree;physicochemical characteristics;Deuraechan

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Acknowledgement

Supported by : 농촌진흥청