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백미와 발아현미의 혼합비율이 압출성형 멥쌀가루의 이화학적 특성에 미치는 효과
Author
김지명, 우맹영, 신말식
Journal Title
한국식품조리과학회지
Publication Year
2012
Topics
Summary
This study investigated the effects of mixing ratios of white rice and germinated brown rice on the physicochemical properties of extruded rice flour. Extruded rice flour with germinated brown rice showed higher protein and lipid content compared to white rice flour, while water binding capacity, swelling power, solubility, and starch content were lower. The extruded rice flour can improve texture by controlling moisture and enhance the quality of gluten-free rice products with functional materials such as dietary fiber, GABA, and ferulic acid.
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