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Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon

쌀 품종이 건식 쌀가루 및 절편의 품질에 미치는 영향

Kim, Kyung-Mi;Kim, Hee-sun;Ra, Ha-Na;Kim, Ha-Yun;Han, Gwi-Jung
김경미;김희선;라하나;김하윤;한귀정

  • Received : 2019.04.19
  • Accepted : 2019.06.10
  • Published : 2019.06.30

Abstract

In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and $150{\mu}m$. A particle size of $50{\mu}m$ in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).

Keywords

Varieties;dry milled rice flour;particle size;Jeolpyeon;quality characteristics

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Acknowledgement

Supported by : 농촌진흥청