호평 쌀가루와 전분 혼합을 통한 입도 분포를 달리하여 제조한 쌀 컵케이크 품질 특성

초록

Purpose: Optimal particle distribution of rice flour for making gluten-free rice bakery products, was determined using blended rice and starch flours. Methods: This study investigated the physicochemical and pasting properties of blended rice and starch flours with different particle distributions (0, 5, 10, 15, and 20 %) and the quality characteristics of the resulting rice cupcakes. Results: Particle sizes of all flours were distributed in two peaks at 5 μm (free starch granules) and 200 μm (cells) fractions. The initial pasting temperature and trough, final and setback viscosity increased while peak viscosity decreased with increasing amounts of starches. As the amount of added starch increases, the hardness of the rice cupcake decreases, resulting in a softer texture. The best product was achieced with 20% starch supplementation. Furthermore, rice cupcakes prepared from blended rice and starch flours with 20% added starch had the highest resilience, resulting in the best product. Conclusion: Based on the above results, it is suggested that particle distribution is an important factor in the production of bakery goods.

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