국내산 고아밀로오스 쌀가루의 특성

摘要: To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic varieties, Goamy2 and Goamy, imported Thailand were investigated. After soaking grains drying, dry-milled passed through a 120-mesh sieve. The protein total starch contents flour lowest, but its crude lipid ash highest among flours. In addition, apparent content, water binding capacity, dietary fiber in (36.2, 255.0, 9.2%, respectively). Thai had swelling power, whereas lowest power solubility. By Rapid visco-analysis, showed peak setback viscosities breakdown viscosity. pasting pattern was different that other flour, where low viscosity maintained during heating cooling. Goamy an A type crystallinity, B crystallinity similar to maize starch. presented dull yellowish color, lightness (L) value yellowness (+b) value.