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Quality Characteristics of Frozen Brown-rice Jeung-pyun Dough Containing Different Amounts of Buckwheat Flour

메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성

  • Jeong, Sang-Yeol (Department of Food and Nutrition, Chung-Ang University) ;
  • Park, Mi-Jung (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
  • 정상열 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Published : 2011.02.28

Abstract

In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.

Keywords

References

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