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首页> 外文期刊>Food Science and Biotechnology >Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea
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Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

机译：韩国高产水稻品种制成的米粉和无麸质纸杯蛋糕的特性和品质

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Korean rice varieties, ‘Druryechanbyeo’ and ‘Boramchanbyeo’, were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from ‘Boramchan’ NDRF were more preferable than those from ‘Druyechan’ NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.
机译：开发韩国大米品种“ Druryechanbyeo”和“ Boramchanbyeo”以提高产量并用于大米产品中。首先经过浸泡过程，将米粒干燥并磨成米粉。比较了用干磨米粉制成的纸杯蛋糕与使用商业干磨米粉（CDRF）制成的纸杯蛋糕的性质和质量。与CDRF相比，新开发的米粉（NDRF）具有较高的表观直链淀粉含量，水结合能力，溶胀力和峰值粘度，但具有较低的受损淀粉含量，糊化温度以及最终和后退粘度。 NDRF的面糊比重，杯形蛋糕的硬度和弹性低于CDRF。 “ Boramchan” NDRF的蛋糕质地比“ Druyechan” NDRF的蛋糕质地更好。纸杯蛋糕的比容和整体质量与直链淀粉含量和水结合能力呈正相关，与米粉的淀粉破坏呈负相关。

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