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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1007/s00428-006-0138-0

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2092-6456

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Improvement of the quality of glutenfree rice pou

Authors: Sohee Jeong WieSoo Kang Malshick Shin
Publish Date: 2013/02/28
Volume: 22, Issue: 1, Pages: 173-180
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Abstract

To improve the quality of glutenfree rice pound cake GRPC the ‘Hanarum’ extruded rice flours HERFs prepared with 250 rpm screw speed 160°C barrel temperature and 24 and 30 feed moisture of ‘Hanarum’ rice flour HRF were used HERF addition reduced crude lipid and ash contents of HRF HERF addition showed a decrease in lightness and apparent amylose content but an increase in yellowness waterbinding capacity and damaged starch content Increment of solubility was higher than that of swelling power Pasting viscosities decreased with increasing HERF content and feed moisture of HRF The specific volume of GRPCs ranged 187–198 The hardness springiness and chewiness were much lower in HERF24 24 feed moisture and in 10 added HERF The sensory texture and the overall eating quality were significantly different with HERF addition p005 The 10 HERF added GRPCs showed higher scores compared to control and 5 HERF added GRPCs

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