蒸煮、冷冻及再次蒸煮对非糯米糕团质地特性的影响。
Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes.
作者信息
Choi Eunhye, Jo Hye-Eun, Sohn Kee Hyuk, Kang Tae-Young, Kim Bumsik, Lee Kang Pyo, Han Jung Sook, Lee Suyong, Ko Sanghoon
机构信息
1Department of Food Science and Technology, Sejong University, Seoul, 05006 Korea.
2School of Food Science, Kyungil University, Gyeongsan, Gyeongbuk, 38428 Korea.
出版信息
Food Sci Biotechnol. 2016 Aug 31;25(4):1053-1058. doi: 10.1007/s10068-016-0170-z. eCollection 2016.
The effects of steaming time (6, 8, and 10 min), freezing storage period, and re-steaming for thawing on the textural properties of non-glutinous rice cakes () were investigated. As the steaming time increased, the rice cakes softened. In particular, the sample that was steamed for 10 min showed lower hardness than those steamed for shorter periods. A short period of steaming was insufficient for water bound to the surface of the starch granules to penetrate the granules in the dough. During the re-steaming process of the frozen non-glutinous rice cake samples, the retrogradation of starch and water syneresis contributed to the increased hardness of non-glutinous rice cakes.
研究了蒸煮时间（6、8和10分钟）、冷冻储存期以及解冻时再次蒸煮对非糯米糕团（）质地特性的影响。随着蒸煮时间的增加，米糕变软。特别是，蒸煮10分钟的样品硬度低于蒸煮时间较短的样品。短时间蒸煮不足以使结合在淀粉颗粒表面的水渗透到面团中的颗粒内。在冷冻非糯米糕团样品的再次蒸煮过程中，淀粉的回生和水分收缩导致非糯米糕团硬度增加。
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