야콘 분말을 첨가한 복합분의 리올로지 특성
Rheology Characteristics of Compound Flour with Yacon Powder
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초록
This study was carried out to investigate the effects of yacon powder on the cake flour using color, RVA, farinogram, alveogram. The yacon powder was added on the cake flour bases, 2, 4, 6% each. The characteristics of the RVA showed that addition of yacon powder was not significant on the initial pasting temperature, Peak viscosity, holding strength, final viscosity, break down and setback value on the cake flour were not consistent, but those on the cake flour were decreased. On the farinogram, the addition of yacon powder decreased water absorption, and made stability of the cake flour good. The characteristics of the alveogram showed that addition of yacon powder was increased extensibility and swelling index. These results showed that the cake flour containing yakon powder made the starch stable and durable consistency. Considering the color and pasting temperature, the addition of 4% yalon powder would be the best for making cake.
Abstract
This study was carried out to investigate the effects of yacon powder on the cake flour using color, RVA, farinogram, alveogram. The yacon powder was added on the cake flour bases, 2, 4, 6% each. The characteristics of the RVA showed that addition of yacon powder was not significant on the initial pasting temperature, Peak viscosity, holding strength, final viscosity, break down and setback value on the cake flour were not consistent, but those on the cake flour were decreased. On the farinogram, the addition of yacon powder decreased water absorption, and made stability of the cake flour good. The characteristics of the alveogram showed that addition of yacon powder was increased extensibility and swelling index. These results showed that the cake flour containing yakon powder made the starch stable and durable consistency. Considering the color and pasting temperature, the addition of 4% yalon powder would be the best for making cake.
참고문헌 (34)
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