Applied Biological Chemistry
- 제37권2호
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- Pages.72-76
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- 1994
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
벼품종과 도정단계에 따른 열풍 팽화 특성
Puffability with Hulling steps and Rice Varieties by Hot Air Puffer
- Kim, Joong-Man (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Kim, Dong-Han (Department of Food and Nutrition, College of Home Ecology, Mokpo National University) ;
- Baek, Seung-Hwa (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Choi, Yong-Bae (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Han, Sung-Hee (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University)
- 발행 : 1994.04.30
초록
고미의 효율적 소비방법에 관한 연구의 일환으로 열풍식 팽화기(
Effects of rice type (unhulledy, brown, and polished rice), varieties, moisture content, and shape (length and diameter), on rice of puffability by hot air were investigated. The puffability of unhulled rice was the highest among them. In addition, relative crystallinities of puffed paddy by hot air puffer (