Physicochemical Characteristics of Rice Flour Developed as Rice Powder and Quality Characteristics of Rice Cakes

쌀가루전용 품종들의 이화학적 특성 및 설기의 품질 특성

Park, Ji Won;Choi, Sun Young;Chun, Areum;Jeong, Heon Sang;Lee, Youn Ri

  • Received : 2019.07.11
  • Accepted : 2019.08.16
  • Published : 2019.08.31


This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.


rice flour developed as rice powder;physicochemical characteristics;Sulgidduk


  1. Cho DH, Park HY, Lee SK, Park J, Choi HS, Woo KS, Kim HJ, Sim EY, Ahn EK, Oh SK. 2017. Cooking and textural properties of specialty germinated brown rices. Korean J Food Sci Technol 49:575-583
  2. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum Miquel during storage. J East Asian Soc Diet Life 16:458-467
  3. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28:350-358
  4. Hong JS, Kim MA. 2005. Quality characteristics of Sulgiduck by the addition of astringency persimmon paste. Korean J Food Cookery Sci 21:360-370
  5. Juliano BO. 1971. A simplified assay for milled-rice amylose. Cereal Sci Today 16:334-340
  6. Kim BW, Yoon SJ, Jang MS. 2005. Effects of addition Baekbokryung (White Poria cocos Wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21:895-907
  7. Kim KS. 1987. Scientific study for the standardization of the preparation methods for Paeksolgi(I). J Korean Home Econ Assoc 25:79-87
  8. Kim RY, Kim CS, Kim HI. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J Korean Soc Food Sci Nutr 38:1076-1083
  9. Kim SK, Bang JB. 1996. Physicochemical properties of rice affected by steeping conditions. Korean J Food Sci Technol 28:1026-1032
  10. Lee JS. 1998. Study on high school students' consumption pattern and preference of Korean rice cake. J Korean Soc Food Culture 13:83-89
  11. Lee KS, Lee JC, Lee JK, Park WJ. 2001. Effect of addition of minor ingredients for the quality characteristics of Sulgiduk. Korean J Dietary Cult 16:399-406
  12. Lee MH, Lee YT. 2006. Properties of gluten-free rice breads using different rice flours prepared by dry, wet and semi-we milling. Food Eng Prog 10:180-185
  13. Lee YT, Kim Y. 2011. Physicochemical properties of brown rice flours differing in amylose content prepared by different milling methods. J Korean Soc Food Sci Nutr 40:1797-1801
  14. Medcalf DG, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42:558-568
  15. Nishita KD, Bean MM. 1982. Grinding methods: Their impact on rice flour properties. Cereal Chem 59:46-49
  16. Park JD, Choi BK, Kum JS, Lee HY. 2006. Physicochemical properties of brown rice flours produced under different drying and milling conditions. Korean J Food Sci Technol 38:495-500
  17. Park YK, Seog HM, Nam YJ, Shin DH. 1988. Physicochemical properties of various milled rice flours. Korean J Food Sci Technol 20:504-510
  18. Schoch TJ. 1964. Swelling power and solubility of granular starches. In Whistler RL, Wolfrom ML (Eds.), Method in Carbohydrate Chemistry. pp.106-108. Academic Press
  19. Shin ES, Lee KA, Lee HK, Kim KBWR, Kim MJ, Byun MW, Lee JW, Kim JH, Ahn DH, Lyu ES. 2008. Effect of grain size and added water on quality characteristics of Abalone porridge. J Korean Soc Food Sci Nutr 37:245-250
  20. Shin MS, Kim JO, Lee MK. 2001. Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature. Korean J Food Cookery Sci 17:309-315
  21. Teo CH, Karim AA, Cheah PB, Norziah MH, Seow CC. 2000. On the roles of protein and starch in the aging of non-waxy rice flour. Food Chem 69:229-236
  22. Yeh AI. 2004. Preparation and applications of rice flour. In Champagne ET (Ed.), Rice: Chemistry and Technology. 3rd ed. pp.495-539. AACC
  23. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21:110-116
  24. Yoo AR, Lee HG. 1984. A study of characteristics of Backsulgi by the amount of water and some kinds of sweeteners. Korean J Soc Food Nutr 13:281-388
  25. Yoon SJ, Oh IS. 2014. Usage status of traditional rice cake as a meal substitute and analysis on the selection attributes affecting purchase. Korean J Culin Res 20:38-53


Supported by : 농촌진흥청