Korean Journal of Rural Living Science (한국농촌생활과학회지)
- Volume 7 Issue 1
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- Pages.31-37
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- 1996
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- 1226-2447(pISSN)
The Quality Characteristics of Rice-cinnamon cakes
Rice-cinnamon cakes의 품질특성
Abstract
This experiment was carried out in order to investigate milling methods of rice flours on characteristics of rice-cinnamon cakes. The expansion ratio and cake volume of hydrated rice flour was the better than the non-hydrated rice flours. The rice-cinnamon cake of the hydrated riceflour was generally alike in texture and taste to the cake of wheat flour as the result of Instron and sensory evaluation. The rice - cinnamon cake of the non - hydrated rice flour was generally lower in aircell and texture to the cake of the hydrated rile flour.