新开发的糯米粉对韩国传统油炸饼干品质特性和氧化稳定性的影响
Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, .
作者信息
Kim HyunJin, No Junhee, Shin Malshick
机构信息
Department of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea.
出版信息
Food Sci Biotechnol. 2018 Jul 24;27(6):1697-1705. doi: 10.1007/s10068-018-0432-z. eCollection 2018 Dec.
The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, , were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil absorption reduced as the ratio of WRF substitution increased. The fried cookies prepared with WRF in substitution for WR showed the reduced oil absorption and increased oxidation stability. In addition, the cookies still maintained a layered structure with crispiness and softness. Also, when white WRF was used, the fried cookie showed the increased oxidative stability and reduced oil absorption decreased compared to when brown WRF was used. WRF can be used as a substitute for WF at a percentage of up to 75% and can improve the structure and oxidative stability of during storage. Substitution of WRF for WF significantly improves the structure and oxidative stability of .
研究了用糯米粉（WRF）替代小麦粉（WF）对传统韩国油炸饼干的吸油性、结构、质地和氧化稳定性的影响。用WF制备的油炸饼干吸油性最大（20.66%），然而，随着WRF替代比例的增加，吸油量降低。用WRF替代WF制备的油炸饼干吸油量降低，氧化稳定性提高。此外，饼干仍保持着酥脆和柔软的分层结构。而且，使用白色WRF时，与使用棕色WRF相比，油炸饼干的氧化稳定性提高，吸油量降低。WRF可以以高达75%的比例替代WF，并可在储存期间改善其结构和氧化稳定性。用WRF替代WF可显著改善其结构和氧化稳定性。
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