Quality Characteristics of Rice Cake(Backsulki) According to Millling Type and Particle Size
2005; The Korean Society of Food Preservation; Volume: 12; Issue: 3 Linguagem: Inglês
ISSN
2287-7428
AutoresBong-Kyu Choi, Jun-Seok Kum, Hyun-Yu Lee, Jong-Dae Park,
Tópico(s)Agriculture, Soil, Plant Science
ResumoThis study was carried out to investigate the sensory and physicochemical properties of rice cake(Backsulki) according to milling type and particle size. Moisture contents of rice cake(Backsulki) were W80(more than rice flour using wet milling) had the highest L value 92.5 and D80(more than rice flour using dry milling) had the lowest L value 79. Degree of gelatinization of rice cake(Backsulki) were and hardness were decreased as particle size of rice flour decreased Sensory properties of rice cake(Backsulki) with W80 showed the highest score.
Referência(s)