초록

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Abstract ▼ AI-Helper

The effects of ${\alpha}-rice$ flour on the physicochemical properties of Korean rice cake were investigated. Before cooking, the degree of gelatinization of rice cake without ${\alpha}-rice$ flour was 5.75%, but 16% for adding ${\alpha}-rice$ flour. After cooking, t...

The effects of ${\alpha}-rice$ flour on the physicochemical properties of Korean rice cake were investigated. Before cooking, the degree of gelatinization of rice cake without ${\alpha}-rice$ flour was 5.75%, but 16% for adding ${\alpha}-rice$ flour. After cooking, the degree of gelatinization of rice cake were increased from 52% to 85% by adding ${\alpha}-rice$ flour. The L value of rice cake with ${\alpha}-rice$ flour increased, but there was no significant difference in L value between samples. The hardness of rice cake before and after cooking were increased by adding ${\alpha}-rice$ flour whereas after frozen stoarge there was no apparent effect on the color values of rice cake. The water absorption ratio of rice cakes during cooking were increased by addition of ${\alpha}-rice$ flour. Scanning electron photomicrographs revealed that the rice cake with ${\alpha}-rice$ flour has more porous structure with rapid rehydration.