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Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok)

시판 밀가루를 첨가한 가래떡의 노화 지연효과

  • Received : 2018.12.07
  • Accepted : 2019.01.04
  • Published : 2019.02.28

Abstract

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

Keywords

retardation;retrogradation;rice cake;wheat flour

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Fig. 1. Changes in hardness of garaetteok with 0.7% (w/w) of different wheat flours during storage at room temperature.

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Fig. 2. Reducing equivalents of garaetteok with 0.7% (w/w)wheat flours after storage at room temperature for 4 days.

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Fig. 3. Changes in hardness of garaetteok with different wheat flour levels during storage at room temperature.

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Fig. 4. Appearance of garaetteok with different what flour levelsafter 4 days of storage.

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Acknowledgement

Supported by : 양영재단