Table 4.

Texture properties of rice cakes made with white rice, brown rice, and heat-moisture treated brown rice flours

Jeolpyeon	Hardness (g)	Adhesiveness (g s)	Springiness	Cohesiveness	Gumminess (g)	Chewiness (g)
J-WR	4744 ± 158a	2 ± 0c	0.47 ± 0.01b	0.64 ± 0.03a	3017 ± 31a	1312 ± 100a
J-BR	3266 ± 23b	8 ± 1b	0.57 ± 0.01a	0.60 ± 0.02b	2071 ± 67b	1123 ± 9b
J-HMT1	2311 ± 80c	7 ± 0bc	0.43 ± 0.00c	0.47 ± 0.02c	1041 ± 34c	513 ± 3c
J-HMT2	1765 ± 2e	26 ± 4a	0.35 ± 0.00e	0.38 ± 0.01e	634 ± 2e	230 ± 11d
J-HMT3	2001 ± 38d	4 ± 0bc	0.37 ± 0.00d	0.44 ± 0.02d	746 ± 21d	294 ± 0d

J-WR, Jeolpyeon made with white rice flour; J-BR, Jeolpyeon made with brown rice flour; J-HMT1, Jeolpyeon made with BR flour heated at 100 °C for 1 h and cooled at 4 °C for 1 h; J-HMT2, Jeolpyeon made with BR flour heated at 100 °C for 2 h, cooled at 4 °C for 2 h; J-HMT3, Jeolpyeon made with BR flour heated at 110 °C for 2 h, cooled at 4 °C for 2 h

Values followed by the different superscripts in the same column are significantly different (p < 0.05)