Effects of Emulsifiers on Physical Properties of Rice Cookies

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 41; no. 11
• Main Authors: Lee, J.K., Korea Polytechnic University, Siheung, Republic of Korea, Jeong, J.H., Korea Polytechnic University, Siheung, Republic of Korea, Lim, J.K., Korea Polytechnic University, Siheung, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.11.2012
• Subjects: diacetyl tartaric ester of monoglyceride; EMULSIFIANT; EMULSIFICANTES; EMULSIFIERS; rice cookie; sodium stearoyl lactylate; sucrose ester

The effects of emulsifiers as additives on the physical properties of rice cookies were investigated in this study. The amounts of emulsifiers added were 3, 6, and 9% based on 100 g of rice flour. Peak viscosity of rice flour added with diacetyl tartaric ester of monoglyceride (DATEM) showed smaller...