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    Posted June 15, 2014 by
    South Korea

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    Retrogradation-retardation technology for rice cake

    Gwijung Han et al. in Rural Development Administration(RDA), Korea developed the retrogradation-retardation technology for the firtst time in the world. It is published as short communication entitled “Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice” in Food Science and Technology Research, 18(3), 2012.
    3rd International Conference on Nutrition and Food Sciences is planned to take place in Copenhagen, Denmark, June 18-20th, 2014. It is reported as New developments in food processing and novel foods entitled “Cast a New Light on the Retrogradation-retardation Technology for Rice Cake(A-1012)” in ICNFS, 2014. The present research paper will be published in the Journal (ICPBEE, ISSN: 2010-4618), and indexed by EiGeobase(Elsevier) and so on.
    The presentation is as followings; The present study was carried out to determine optimum manufacturing condition for maintenance of rheological properties and retrogradation retardation of rice cake during shelf life. It has been selected four key elements in each manufacturing procedure. We investigated the effect of added moisture volume(key process 1), cooling temperature for steamed dough(key process 2), quantity of added wheat flour(key process 3) and physical impacting force(key process 4) on several rheological and the related quality properties of rice cake. In this study, we set up experimental condition as variable in each process as following; adding moisture volume (15~24%), cooling temperature (65~95°C), different volume of starch (wheat flour, 0~0.7% w/w of swelling rice), and punching time (2~20 min, with rotor speed of 400 rpm). At results, we found that the best standard manufacturing procedure for retrogradation-retardation technology(RRT) is moisture (24%), cooling down under 65°C for steamed dough, wheat starch (0.2%), and punching for 13 min with rotor speed of 400 rpm. It can be assumed that the principle of RRT is not one factor but interaction among moisture content, temperature, punching time, and grain starch property.
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