The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Physicochemical Properties of Rice Flour by Lactic Acid Fermentation

유산균을 이용한 발효 쌀가루의 이화학적 특성

  • Choi, Yoon-Hee (Depart. of Agrofood Resources, National Academy of Agricultural Science RDA) ;
  • Kim, Sang-Bum (Depart. of Agrofood Resources, National Academy of Agricultural Science RDA) ;
  • Cho, Yong-Sik (Depart. of Agrofood Resources, National Academy of Agricultural Science RDA) ;
  • Kim, Eun-Mi (Depart. of Agrofood Resources, National Academy of Agricultural Science RDA) ;
  • Park, Shin-Young (Depart. of Agrofood Resources, National Academy of Agricultural Science RDA) ;
  • Kim, Tae-Young (Depart. of Agrofood Resources, National Academy of Agricultural Science RDA)
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김상범 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김은미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김태영 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2010.10.28
  • Accepted : 2010.12.20
  • Published : 2010.12.30
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Abstract

The physicochemical properties of the lactic acid fermented rice flour prepared using ABT-L(mixture of Lactobacillus acidophilus, Bacillus longum, Streptococcus thermophilus) were investigated. The efficiency of deproteinizing of lactic acid fermentated rice was higher than soaking fermented rice. The structural properties of lactic acid fermented rice flour showed slightly decreased inner particle size but maintained regular structural form. Molar mass and molar size after being treated with soaking or lactic acid fermentation were decreased. Amylograms except for pasting temperature of lactic acid fermented rice flours or soaking fermented rice flours were more significantly decreased than the control sample. The ratio of flours passed through 100 mesh and 150 mesh sieves of lactic acid fermented rice flours were higher than soaking fermented rice flours. Lactic acid fermented rice flours being passed through 100 mesh sieves showed finer particle flours than those treated with soaking. These results showed that lactic acid fermentation, which can have a high efficiency on the deproteinizing of rice, contributed to the changes of particle size and its distribution of rice flour.

Keywords

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