Effect of starch degradation enzymes on the retrogradation of a Korean rice cakes
2003
Song, J.C. (University of Ulsan, Ulsan, Republic of Korea) | Park, H.J. (Dason Foodpharm Corp., Ulsan, Republic of Korea)
In this study, enzymes were investigated as an antistaling agent for a Korean rice cake. Thermograms by a DSC demonstrated that the gelatinization-onset temperature of the Korean rice cake was at its lowest temperature of 71.1í+ with the GP (glucoamylase+pullulanase) treatment, followed by ÑG-amylase and Ñß-amylase.
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