Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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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 (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Hee-sun (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Ra, Ha-Na (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha-Yun (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi-Jung (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration)
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김희선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 라하나 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2019.04.19
  • Accepted : 2019.06.10
  • Published : 2019.06.30
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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

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Scanning electron micrograph of starch extracted from dry milled rice flours with different rice varieties

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Manufacturing of Jeolpyeon from different particle size of dry-milled rice flour.

Formula of Jeolpyeon by wet and dry milled rice flour

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Measurement conditions for texture properties of Jeolpyeon using texture analyzer

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Particle sizes of wet and dry-milled rice flours with rice varieties

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Damage starch and water absorption index (WAI) of wet and dry-milled rice flours with rice varieties

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Pasting properties of wet and dry-milled rice flours with rice varieties

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Moisture, size of Jeolpyeon made from different particle size of dry milled rice flour

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Hunter L, a, b of Jeolpyeon made from different particle size of dry milled rice flour

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Texture properties of Jeolpyeon made from different particle size of dry milled rice flour

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