• Title, Summary, Keyword: 쌀가루

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쌀가루의 입자크기 비율에 따른 품질 특성

  • 금준석;이현유;조윤성;최봉규;태현주;최민화
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.222.1-222
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    • 2003
  • 쌀가루 제조 후 입자크기 비율에 따른 품질 특성을 검토하였다. 혼합 쌀가루의 색도를 보면 100-200메쉬 사이의 쌀가루 색도에 있어 자기는 유의성을 보이지 않았고 혼합쌀가루가 습식의 함량이 많을수록 쌀가루의 밝기가 증가됨을 나타내었다. 건식과 습식의 비율에 있어 밝기는 유의성을 나타내었지만 a값과 b값의 경우 혼합비율에 유의성을 나타내지 않았다. 혼합쌀가루 역시 입자크기가 작을수록, 건식쌀가루의 혼합 비율이 높을 수록 수분흡수지수(WAI) 및 수분용해지수(WSI)의 값은 높은 경향을 나타내었다. 80메쉬의 혼합쌀가루는 건식쌀가루의 혼합 비율에 상관없이 거의 같은 WAI의 값을 나타내었고, 100-140메쉬의 혼합쌀가루의 WAI 값이 가장 높은 값을 나타내었다. WAI와 WSI의 값은 각각 쌀가루의 수분함량과는 유의적인 연관성은 없는 것으로 나타났으며 각 쌀가루의 입자의 크기와 건식, 습식쌀가루의 종류와 혼합 비율에 따라 변화가 있는 것으로 나타났다. 입자의 크기에 따른 호화엔탈피의 변화는 200메쉬 이하의 입자 크기에서는 큰 영향을 주지 못했으나 200메쉬 이상에서는 호화엔탈피 값에 차이가 있었다. 혼합쌀가루의 경우 입자가 클수록 전분손상도가 낮게 나왔으며 건식쌀가루의 함량이 높을수록 전분손상도가 높게 나타났다.

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Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour (파쇄미 쌀가루를 이용한 즉석 쌀국수의 품질특성)

  • Choi, Eun-Ji;Kim, Chang-Hee;Kim, Young-Boong;Kum, Jun-Seok;Jeong, Yoonhwa;Park, Jong-Dae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.8
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    • pp.1270-1277
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    • 2014
  • This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

쌀가루를 이용한 제품 특선

  • Korean Bakers Association
    • 베이커리
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    • no.7
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    • pp.74-81
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    • 2005
  • 웰빙(Well-being)바람을 타고 건강 소재의 인기가 급상승하면서 쌀가루를 이용한 제품을 연구하는 제과인이 늘고 있다. 각 업체에서 제과ㆍ제빵에 접목하기 쉽도록 만든 쌀가루부터 제과인이 직접 연구 개발한 쌀가루까지 제과인들의 노력이 느껴지는 소재 '쌀가루'를 이용한 제품을 모아 소개한다.

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Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour (쌀가루 첨가량을 달리한 울금 쿠키의 품질특성)

  • Choi, Sang-Ho
    • Culinary science and hospitality research
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    • v.18 no.3
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    • pp.215-226
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    • 2012
  • Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour were investigated in this study. There were significant differences in the density of dough, and it had the highest value of 1.32 in the control group. The pH and moisture content of dough increased by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice flour ranged from 59.26~61.41%. The L value of brightness was increased, but a and b value were decreased significantly by addition of rice flour. The hardness of the control group was higher than that of the cookies prepared with different levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for cookies showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for rice cookies added with Curcuma Longa L.

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Effects of Pregelatinized Rice Flour on the Textural Properties of Gluten-free Rice Cookies (Gluten-free 쌀쿠키의 조직감에 관한 호화쌀가루의 영향)

  • Lee, Joon-Kyoung;Lim, Jae Kag
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.8
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    • pp.1277-1282
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    • 2013
  • The effects of pregelatinized rice flour (PRF) as an additive on the textural properties of rice cookies were investigated in this study. PRF was used at 10, 20, 30, 40, 50, and 60% per 100 g of rice flour. The hardness of dough and cookies, as measured by a texture analyzer, increased upon the addition of PRF. In contrast, the moisture content of the dough and cookies decreased upon the addition of PRF. The L value of the dough and cookies decreased upon the addition of PRF, whereas the a value increased upon the addition of PRF. The bulk density of the cookies increased upon the addition of PRF. In addition, the spreadability of the cookies was lower than the control. In the sensory evaluation, rice cookies with 50% PRF showed the highest scores for hardness, brittleness, softness, and moisture. Rice cookies with 60% PRF showed the highest scores for sandiness. Our results suggest that the texture of the rice cookies can be improved by adding PRF.

Effect of Stored Rice on Quality Characteristics of Instant Rice Noodles (저장쌀이 즉석 쌀국수의 품질 특성에 미치는 영향)

  • Choi, Eun-Ji;Park, Jong-Dae;Kim, Chang-Hee;Kim, Young-Boong;Kum, Jun-Seok;Jeong, Yoonhwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1356-1363
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    • 2015
  • The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.

Properties of Rice Flour Prepared with Roll Mill and Pin Mill after Tempering (조질 후 Roll Mill과 Pin Mill의 제분 및 쌀가루의 특성)

  • 김형열;이병영;유효숙;최중경;함승시
    • Korean Journal of Food Preservation
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    • v.6 no.3
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    • pp.313-318
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    • 1999
  • The Properties of rice flour and consumed electricity to make rice flour were compared among three different process ; 1. roll mill after soaking rice in water, 2. roll mill after tempering, 3. try pin mill. When rice was milled by roll mill and pin-milled after tempering for 10 hrs(TRPMR), consumed electricity and moisture content of rice flour were the least. Particle size of rice flour prepared with TRPMR was 87.4% of 100 mesh or more which was the highest number among the rice flour prepared using different processes. Gelatinization temperature of the rice flour was 63.2$^{\circ}C$ and was 1.3$^{\circ}C$ lower than that of rice flour prepared with other processes. Viscosity of the rice flour prepared by TRPMR was the least. Whiteness of the rice flour prepared by TRPMR was similar to that of wheat flour.

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Effect of Dry and Wet Millings on Physicochemical Properties of Black Rice Flours (건식 및 습식제분 흑미 쌀가루의 물리화학적 특성)

  • Jun, Hyun-Il;Yang, Eun-Jin;Kim, Young-Soo;Song, Geun-Seoup
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.7
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    • pp.900-907
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    • 2008
  • The physicochemical properties of black rice flours produced from dry and wet milling were carried out to investigate their applications in food processing industry. The dry milled black rice flours showed lower fat, protein, ash, and anthocyanin contents than those of wet milled black rice flours with no effect due to number of millings. Average particle sizes ($379{\sim}288\;{\mu}m$) of dry milled flours were bigger than those ($336{\sim}253\;{\mu}m$) of wet milled flours. Particles with 60 mesh or more increased with increasing milling times. Wet milled flours had higher damaged starch, water solubility index (WSI), and water absorption index (WAI) compared to dry milled flours. Pasting properties measured by rapid visco analyzer (RVA) resulted in higher pasting temperatures in dry milled flours ($62.5{\sim}69.4^{\circ}C$) than wet milled flours ($46.1{\sim}46.4^{\circ}C$). As the number of milling times increased, pasting temperature of wet milled flours were not effected. Dry and wet milling resulted in reduced trough, final viscosity, and consistency with increasing milling times.

Effect of Elevated Steeping Temperature on Properties of Wet-milled Rice Flour (가온 수침처리가 습식제분 쌀가루의 특성에 미치는 영향)

  • Kim, Sang-Sook;Kang, Kyung-A;Choi, So-Yeon;Lee, Young-Tack
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.3
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    • pp.414-419
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    • 2005
  • Newly harvested milled rice and stored milled rice for 2 years were steeped at the elevated temperatures of 40, 50, and 60℃ for 2hr, and physicochemical properties of the wet-milled rice flour were investigated. The lightness of rice flour was slightly higher in the newly harvested milled-rice, while yellowness was higher in the stored milled rice. For both newly harvested and stored milled rice, WAI, WSI, and gel consistency increased as steeping temperature increased. The amylograph pasting properties indicated that increasing steeping temperature increased peak viscosity. The differential scanning calorimetry (DSC) results of the rice flour showed that increasing steeping temperature increased onset and peak temperatures, with reduced gelatinization enthalphy, suggesting partial annealing occured. Particle size of rice flour from newly harvested milled rice was larger than that from stored milled rice.

Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour (쌀가루 첨가량에 따른 자색고구마 머핀의 품질특성)

  • Park, Geum-Soon;Kim, Kyung-Eun;Park, Sin-Yeon
    • Korean Journal of Food Preservation
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    • v.19 no.6
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    • pp.833-840
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    • 2012
  • In this study, purple sweet potato muffins were made with the addition of 0, 25, 50, 75, and 100% rice flour, and their quality characteristics were determined. The weight and height increased with the increase in the amount of rice flour added. The moisture contents decreased significantly. As the amount of rice flour added increased, the pH and acidity decreased. The lightness and yellowness of the rice flour decreased significantly, but the redness increased with increasing purple sweet potato content. The textural properties, such as the cohesiveness, chewiness, and brittleness, were significantly lower in the groups with added rice flour. The DPPH radical scavenging activity was significantly higher in the purple sweet potato muffins to which 50 and 75% rice flour were added compared to those in the control. The results of the sensory evaluation showed that there was no significant difference in flavor among the samples. The chewiness was higher with 50, 75, and 100% rice flour than with 0 and 25% rice flour. The groups with 50 and 75% rice flour had significantly higher scores for overall acceptability compared to the control group.