NDLI: Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology

Please wait, while we are loading the content...

Purification and characterization of a new endo-β-1,3-glucanase exhibiting a high specificity for curdlan for production of β-1,3-glucan oligosaccharides

Bioprocess production of sea cucumber rice wine and characterization of functional components and antioxidant activities

Effect of sodium hypochlorite (NaClO) sanitizer-induced stress on growth kinetics and morphological changes in Escherichia coli and Bacillus cereus spores

Prebiotic effects of structurally identified galacto-oligosaccharides produced by β-galactosidase from Aspergillus oryzae

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

Hypolipidemic effect of dandelion (Taraxacum officinale) extracts via fecal lipid excretion in C57BL/6 mice fed an atherogenic diet

Antioxidant effect of grapevine leaf extract on the oxidative stress induced by a high-fat diet in rats

Khz (fusion of ganoderma lucidum and Polyporus umbellatus mycelia) induces apoptosis in A549 human lung cancer cells by generating reactive oxygen species and decreasing the mitochondrial membrane potential

Anti-inflammatory activities of some brown marine algae in LPS-stimulated RAW 264.7 cells

Screening of antioxidant and antitumor activities of major ingredients from defatted Camellia oleifera seeds

In vitro synergism of antimutagenic and antioxidant activities of Phoenix dactylifera fruit

Eleutheroside E, an active compound from Eleutherococcus senticosus, regulates adipogenesis in 3T3-L1 cells

Chemical properties and in vivo gastric protective effects of bamboo salt

Nardostachys jatamansi (D. Don) DC prevents LPS-induced inflammation in RAW 264.7 macrophages by preventing ROS production and down-regulating inflammatory gene expression

Extrusion process enhances the anti-inflammatory effect of Acanthopanax senticosus leaves

The gastrointestinal metabolic effects of oat product based-β-glucan in mice

Prevention of ethanol-induced hepatotoxicity by fermented Curcuma longa L. in C57BL/6 mice

Xanthigen attenuates high-fat diet-induced obesity through down-regulation of PPARγ and activation of the AMPK pathway

Fermented sea tangle attenuates oxidative stress in individuals with a high level of γ-glutamyltransferase: A randomized, double-blind, and placebo-controlled clinical study

Physiological components of kiwifruits with in vitro antioxidant and acetylcholinesterase inhibitory activities

Mineral-rich solar sea salt generates less oxidative stress in rats than mineral-deficient salt

Antioxidant and inhibitory activities of thioflavanones against nitric oxide production

Phenylpropanoids from red kohlrabi sprouts inhibits nitric oxide production in RAW 264.7 macrophage cells

The reduction effect of low molecular weight chitosan oligosaccharide (GO2KA1) on postprandial blood glucose levels in healthy individuals

Mathematical models to predict kinetic behavior and aflatoxin production of Aspergillus flavus under various temperature and water activity conditions

A new antimicrobial substance produced by Staphylococcus pasteuri isolated from vegetables

Evaluation of polycyclic aromatic hydrocarbon contents and risk assessment for fish and meat products in Korea

Distribution of Methicillin-resistant Staphylococcus aureus (MRSA) in RAW meat and fish samples in Korea

Retraction Note: Antimicrobial and antifungal effects of green tea extracts against microorganisms causing vaginitis

Food Science and Biotechnology : Volume 23, Issue 2, April 2014

Food Science and Biotechnology : Volume 23, Issue 1, February 2014

Food Science and Biotechnology : Volume 22

Food Science and Biotechnology : Volume 21

Food Science and Biotechnology : Volume 20

Food Science and Biotechnology : Volume 19

Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology

Content Provider	Springer Nature Link
Author	Lee, Jun Woo Kim, Hong Sul Bae, In Young Lee, Kwang Youn Kim, Myung Hwan Han, Gwi Jung Lee, Hyeon Gyu
Copyright Year	2014
Abstract	This study focused on the mechanisms of retrogradation-retardation technology for applications in garaetteok (steamed and extruded cylinder-shaped rice cake) production. Based on the comparison of conventional and retrogradation-retardation methods, the addition of raw wheat flour was selected as a key process. The rheological properties of gelatinized rice starch pastes after treatment with raw or autoclaved wheat flour and Novamyl L were investigated. Among them, raw wheat flour and Novamyl L resulted in significantly lowered the elastic modulus. The textural properties of garaetteok treated with raw or autoclaved wheat flour were examined by texture profile analysis (TPA) during storage for 3 days at 4°C. The hardness of garaetteok made with raw wheat flour was maintained for up to three days. In contrast, autoclaved wheat flour did not affect elastic modulus or hardness. As a result, raw wheat flour effectively retards starch retrogradation through starch hydrolysis induced by amylase in wheat flour.
Starting Page	781
Ending Page	786
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	23
Issue Number	3
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2014-06-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	retrogradation-retardation technology rice starch paste garaetteo wheat flour amylase activity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Effect of wheat flour addition on retardation of retrogradation in waxy rice cake, Ingeolmi

Retrogradation behavior of rice flour/starch gel using response surface methodology

Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition

Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake

Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread

Effects of ozone treatment on physicochemical properties of Korean wheat flour

Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice

Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

STUDIES ON WHEAT STARCH AND WHEAT FLOUR MODEL PASTE SYSTEMS

Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology

Similar Documents

Effect of wheat flour addition on retardation of retrogradation in waxy rice cake, Ingeolmi

Retrogradation behavior of rice flour/starch gel using response surface methodology

Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition

Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake

Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread

Effects of ozone treatment on physicochemical properties of Korean wheat flour

Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice

Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

STUDIES ON WHEAT STARCH AND WHEAT FLOUR MODEL PASTE SYSTEMS

Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology