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Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology

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Abstract

This study focused on the mechanisms of retrogradation-retardation technology for applications in garaetteok (steamed and extruded cylinder-shaped rice cake) production. Based on the comparison of conventional and retrogradation-retardation methods, the addition of raw wheat flour was selected as a key process. The rheological properties of gelatinized rice starch pastes after treatment with raw or autoclaved wheat flour and Novamyl L were investigated. Among them, raw wheat flour and Novamyl L resulted in significantly lowered the elastic modulus. The textural properties of garaetteok treated with raw or autoclaved wheat flour were examined by texture profile analysis (TPA) during storage for 3 days at 4°C. The hardness of garaetteok made with raw wheat flour was maintained for up to three days. In contrast, autoclaved wheat flour did not affect elastic modulus or hardness. As a result, raw wheat flour effectively retards starch retrogradation through starch hydrolysis induced by amylase in wheat flour.

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Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, Seoul, 133-791, Korea

    Jun Woo Lee, Hong Sul Kim, Kwang Youn Lee & Hyeon Gyu Lee

  2. Department of Oriental Medicine Fermentation, Far East University, Eumseoung, Chungbuk, 369-700, Korea

    In Young Bae

  3. Department of Food Engineering, DanKook University, Cheonan, Seoul, 330-714, Korea

    Myung Hwan Kim

  4. National Academy of Agricultural Science, Rural Development Administration, Suwon, Gyeonggi, 441-853, Korea

    Gwi Jung Han

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  1. Jun Woo Lee
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  2. Hong Sul Kim
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  3. In Young Bae
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  4. Kwang Youn Lee
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  5. Myung Hwan Kim
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  6. Gwi Jung Han
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  7. Hyeon Gyu Lee
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Correspondence to Hyeon Gyu Lee.

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Lee, J.W., Kim, H.S., Bae, I.Y. et al. Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology. Food Sci Biotechnol 23, 781–786 (2014). https://doi.org/10.1007/s10068-014-0105-5

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  • DOI: https://doi.org/10.1007/s10068-014-0105-5

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