English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containing different amounts of acorn flour. The acorn flour added brown rice Jeung-pyun’s specific volume increased at the second week of storage to 1.33∼1.55mL/g, while the fourth week decreased to 1.57∼1.64 mL/g. The pH of Jeung-pyun (5.19∼5.36), in general, was higher than dough (5.14∼5.22). The gelatinization was decreased to 1.69∼2.24 range as storage period increased. Especially, the 9% acorn flour added group’s gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, while adhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generally high marks in appropriateness.

The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Different Amounts of Acorn Flour