Korean Journal of Rural Living Science (한국농촌생활과학회지)
- Volume 8 Issue 2
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- Pages.125-129
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- 1997
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- 1226-2447(pISSN)
Effect of Mugwort Powder on Physicochemical Properties, Paste and Gel of Rice Flour
쑥가루를 첨가한 습식 및 건식 쌀가루의 이화학적 특성
Abstract
The effect of mugwort powder on some physicochemical properties of rice flour, the viscosity of rice flour pastes and the degree of gelatinization of pastes and gels were investigated. By addition of mugwort, water binding capacity, swelling power, and solubility of rice flour were increased, also the viscosity and, the degree of gelatinization of rice flour pastes and gels were increased. Generally wet rice flour-mugwort pastes and gels were better than those of dry rice flour-mugwort. And viscosity and gelatinization of the rice-mugwort pastes and gels were decreased slightly during storage at