밀가루 첨가 시 증자 쌀가루 내부온도에 따른 가래떡의 노화억제효과

Abstract

The retrogradation retardation effects in Garaetteok, after storage for 28 days at 4oC, by the addition of the wheatflour into the steamed rice powder on a 0.8% (w/w) basis at different temperatures were analyzed. In the X-ray diffractionpattern, the control and 95°oC treatment showed mixed B- and V-type patterns. The peaks were sharp withtheir size having increased after storage, whereas the 55 and 75oC treatments showed a single peak throughout thestorage period. In addition, enthalpy changes (ΔE) measured by differential scanning calorimeter (DSC) thermogramsof Garaetteok were minimized with the 55oC treatment. Concurrently, the blue values in the starch increased duringstorage. The optimum temperature of the wheat flour, based on the textural hardness and chewiness of Garaetteok,was found to be 55oC after storage.