Amylograph Pasting Properties of Flour and Starch of Korean Rices Differing in Maturity

숙기에 따른 우리나라 쌀가루와 전분의 아밀로그래프 호화성질

  • Lee, Soo-Jeong (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 이수정 (단국대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1998.10.31

Abstract

The amylograph pasting properties of flours $(9{\sim}12%,\;db)$ and starches $(7.5{\sim}9.0%\;db)$ of Korean rice cultivars indicated that the flour concentration to give a fixed peak viscosity was higher by 1.32 times compared with starch, regardless the maturity. Only at 12% flour concentration the peak viscosity and breakdown viscosity were differentiated among maturity groups, which suggested that flour may be better tool than starch in characterizing the maturity groups by pasting properties.