Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 12 Issue 4
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- Pages.557-561
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Physicochemical Properties of Nonwaxy and Waxy Brown Rice Flour
현미멥쌀가루와 찹쌀가루의 이화학적 특성
Abstract
Physicochemical properties of nonwaxy (Dongjin byeo) and waxy (Sin-seunchal byeo) brown rice flour were investigated. The proximate composition of nonwaxy brown rice flour was 7.02% of protein, 1.14% of ash, 3.2% of lipid and that of wfny brown rice was 7.74% of protein, 1.48% of ash,4.83% of lipid. X-ray dif- fraction patterns were A types, and relatives crystallinity of nonwaxy brown rice flour was higher than that of waxy brown rice flour. Swelling power and solubility increased with the increase of temperature, waxy brown rice flour showed higher than nonwaxy rice flour until 70
현미 중의 구성성분이 현미 쌀가루의 호화에 어떤 영향을 미치는가를 알아보기 위하여 동진 멥쌀 현미와 신선 찹쌀 현미가루의 이화학적 특성, 호화특성을 비교, 검토하였다. 현미 멥쌀과 찹쌀가루의 일반성분은 각각 수분 12.11%와 11.97%, 단백질 7.02%와 7.74%, 회분 1.14% 와 1.48%, 총지질이 3.26%와 4.83%로 현미 찹쌀가루가 더 높은 함량을 보였다. 현미멥쌀과 찹쌀가루의 X-선 회절도는 전형적인 A형을 보였고, 22.8