Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 14.

Textures of rice pasta (penne) made from ‘Saemimyeon’.

PenneRaw materialsTextures after cookingz

Hardness (g/cm2)Springiness (%)Maximum stress (g)Yield stress (g/cm2)
Pennez (Semolina)-2428.0±245.8by2.5±0.47a100.0±10.54a90.0±10.54b
Saemimyeon (Freezing)Milled rice2037.3±171.2b2.3±0.32a92.0±11.4682.0±11.46b
Brown rice2255.1±153.3b2.3±0.41a100.7±17.74a90.7±17.74b
Saemimyeon (Drying)Milled rice2836.1±298.5a2.1±0.16a136.7±15.43a126.7±15.43a
Brown rice2580.7±411.0b2.2±0.18a118.7±23.26a108.7±23.26ab

Penne (100% Semolina, TESCO, Italy)

Different superscripts within a column (a-b) indicate significant differences (p<0.05)

Korean J Breed Sci 2018;50:522-8 https://doi.org/10.9787/KJBS.2018.50.4.522
© 2018 Korean J Breed Sci