→ 한국식품과학회지2019 ; 51(1): 48-51
Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok)
시판 밀가루를 첨가한 가래떡의 노화 지연효과
Soon-Sung Kwon1, Seon-Min Oh1, Hui-yun Kim1, Ji-Eun Bae1, Sang-Jin Ye1, Byung-Yong Kim1, Nam-Yoon Hur2, Sung-Won Choi2, Chang-Nam Kim3, and Moo-Yeol Baik1,*
1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, 2Department of Food and Culinary Arts, Osan University, 3Department of Hotel Baking Technology, Hyejeon College
1경희대학교 생명자원과학연구원 식품생명공학과, 2오산대학교 호텔조리계열, 3혜전대학교 호텔제과제빵학과
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.
retardation, retrogradation, rice cake, wheat flour
한국식품과학회지 2019 Feb; 51(1): 48 - 51