Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Retrogradation Characteristics of Jeungpyun by Different Milling Method of Rice Flour

쌀가루의 제분방법에 따른 증편의 노화도 특성

  • Kim, Young-In (Department of Home Economics, Sanggi University) ;
  • Kum, Jun-Seok (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Lee, Sang-Hyo (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Lee, Hyun-Yu (Rice Utilization Research Center, Korea Food Research Institute)
  • 김영인 (상지대학교 가정학과) ;
  • 금준석 (한국식품개발연구원 쌀이용연구센터) ;
  • 이상효 (한국식품개발연구원 쌀이용연구센터) ;
  • 이현유 (한국식품개발연구원 쌀이용연구센터)
  • Published : 1995.12.31
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Abstract

The relative retrogradation of Jeungpyun investigated with different milling methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by pin mill (W-P) was lower than Jeungpyun by colloid mill (W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill (D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

각기 다른 제분방법에 따라 제조한 쌀가루를 이용하여 증편을 제조한 후 노화도 특성을 조사하였다. 증편의 노화도는 DSC측정에서는 전체적으로 W-C, W-P, D-M, D-J제품 순으로 낮게 나타났고, diastase법에서는 W-C, D-M, D-J, W-P순으로 낮게 나타났다 따라서 DSC측정이나 diastase법에 의한 측정 모두 습식제품 중에서는 W-C제품이 W-P제품보다 크고, 건식제품중에서는 D-M제품이 D-J제품 보다 크게 나타나 유사한 경향을 보여주었다. 이는 각 제분 방법에서 쌀가루의 입자크기 및 Amylogram의 setback값이 감소할수록 또는 전분 손상도가 증가할수록 증편의 노화도는 감소하는 것으로 나타났다.

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