복합프로바이오틱스 처리 새청무 쌀가루로 제조한 쌀 컵케이크의 품질

초록

Purpose: To develop varieties of rice flour with different processing qualities through fermentation using a probiotic complex(PC). Methods: Protein and apparent amylose contents, physical, morphological, and gelatinization properties and quality characteristics of rice cupcakes made from those flours were investigated. Results: The protein and apparent amylose contents, damage starch, and water binding capacities of rice flour fermented with PC decreased (p<0.05). All fermented rice flour varieties showed cells with exposed starch granules and free starch granules similar to patent rice flour. Peak, trough, and breakdown viscosities increased, but setback viscosity and conclusion temperature decreased with PC fermentation. The specific volumes of rice cupcakes were not significantly different. The greenness of crumb, hardness, and chewiness of rice cupcakes prepared from PC fermented rice flour was reduced. Conclusion: Although the PC fermented rice flour had different composition and physical and pasting properties, the hardness of the rice cupcakes prepared from the PC fermented flour showed a reduction. It is necessary to find new applications of PC fermented rice flour in further studies.

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