Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Different Amounts of Acorn Flour

도토리가루 첨가량을 달리한 냉동반죽의 저장에 따른 현미증편의 품질 및 항산화 특성

  • 정상열 (대경대학교 호텔조리과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Received : 2013.11.11
  • Accepted : 2013.12.12
  • Published : 2013.12.31
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Abstract

The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containing different amounts of acorn flour. The acorn flour added brown rice Jeung-pyun's specific volume increased at the second week of storage to 1.33~1.55mL/g, while the fourth week decreased to 1.57~1.64 mL/g. The pH of Jeung-pyun (5.19~5.36), in general, was higher than dough (5.14~5.22). The gelatinization was decreased to 1.69~2.24 range as storage period increased. Especially, the 9% acorn flour added group's gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, while adhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generally high marks in appropriateness.

Keywords

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