Effect of steaming,freezing, and re-steaming on the texture properties of non-glutinous rice cakes |
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Authors: | Eunhye Choi Hye-Eun Jo Kee Hyuk Sohn Tae-Young Kang Bumsik Kim Kang Pyo Lee Jung Sook Han Suyong Lee Sanghoon Ko |
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Affiliation: | 1.Department of Food Science and Technology,Sejong University,Seoul,Korea;2.School of Food Science,Kyungil University,Gyeongsan, Gyeongbuk,Korea;3.Samyang Group Food R&D Center,Samyang Genex Corporation,Seoul,Korea |
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Abstract: | 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 (baekseolgi) 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. |
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