• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1426-1432
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• 2013

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. Further, the addition of RSF led to an increase in the L value of dough and cookies, but to a decrease in the a and b values. In addition, the bulk density of cookies decreased upon addition of RSF, whereas bulk density of dough also declined when compared to control. The spreadability of cookies was found to be lower in comparison to control. The values of ${\Delta}bulk$ densities (BD) and ${\Delta}hardness$ of cookies also increased upon addition of RSF. From the point of view of sensory evaluation, addition of 9% RSF to rice cookies showed the highest score in terms of overall acceptability and softness. A 12% RSF addition to rice cookies led to the highest score in sandiness. As a result, we conclude that the crispy texture of the rice cookie can be improved by adding RSF.

• Current Research on Agriculture and Life Sciences
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• v.32 no.1
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• pp.18-23
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• 2014

The present study examined the effect of cellulose ether on the compression and adhesion characteristics of rice dough using a rheometer. When increasing the amount of hydroxypropyl methylcellulose (HPMC), the adhesion strength consistently increased. However, the compression strength of the rice dough was the highest with 2% HPMC. When increasing the molecular weight and decreasing the water content, the compression and adhesion strength of the rice dough were both increased. Furthermore, the substitution type and degree of cellulose ether were also found to be key factors determining the compression and adhesion strength of the rice dough.

• Food Science and Preservation
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• v.22 no.1
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• pp.63-69
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• 2015

The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The water, ash, crude protein, amylose, and damaged starch contents of rice flour, as well as its water holding capacity, particle size, and Hunter color value, were measured. The water, ash, and crude protein contents of the hanareum and dasan 2 rice flours were shown to range from 7.28 to 13.14%, from 0.35 to 0.39, and from 6.05 and 8.68%, respectively. The protein content of the control group was higher than that of hanareum and dasan 2 rice flours. The amylose contents of the hanareum and dasan 2 rice flour were 19.05 and 23.04%, respectively. The damaged starch content and water holding capacity of the control group were lower than those of the hanareum and dasan 2 rice flours. The particle sizes of the samples were $48.54{\sim}50.05{\mu}m$. The lightness values of the hanareum, and dasan 2 rice flour, and of the control were 93.72, 93.51 and 92.63, respectively. The quality characteristics of the gluten-free frozen cookie dough were investigated. The lightness of the cookie made with frozen cookie dough decreased according to the by thawing time, but the diameter of the cookie did not differ significantly. The hardness of the cookie made with rice frozen dasan 2 rice dough was lower than that of the cookie made with frozen hanareum rice dough.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1565-1570
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• 2012

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 decreases compared to addition of sodium stearoyl lactylate (SSL) or sucrose ester (SE). Hardness of dough as measured by TA increased upon addition of SSL, SE, and DATEM, whereas hardness of cookies increased upon addition of SSL and SE. In contrast, addition of DATEM did not increase hardness of cookies. Density of dough and cookies increased upon addition of SSL and SE, whereas density decreased upon addition of DATEM and spreadability showed the lowest values. From these results, it was confirmed that use of emulsifiers in cookies can control cookie texture. Compared to SSL and SE, DATEM increases hardness of dough and decreases densities of dough and cookies, making it effective in softening the texture of rice cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.255-260
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• 1996

증편반죽의 발효에 따른 해면상의 조직(망상구조)형성능의 mechanism을 조사하기 위하여 반죽의 구성성분의 경시적 물성 및 효소(diastase 및 protease) 활성의 변화, 구성 전분 분획의 glucose chain length 변화 및 1% SDS에 의해서 용출되는 단백질 분획의 변화에 대해서 검토하였다. 발효가 진행됨에 따라 증편반죽의 pH는 감소한 반면 점성 및 부피는 발효경과 10시간가지 증가하다가 그 이후로는 약간 감소하는 경향을 보였다. 발효의 진행과 더불어 diastase의 활성은 증가하였으며, 쌀전분 분획 중 amylose의 함량은 약간 감소하였다. 그리고 전분분자의 $\alpha-1,6-glucoside$ 결합을 isoamylase(debranching enzyme)로 가수분해시킨 후 Sephadex G-75를 이용한 chromatogram 분석에 의하면 쌀가루 전분 분획과 증편반죽 전분 분획의 glucose chain length 분포는 거의 유사하지만 발효가 진행됨에 따라 중합도가 낮은 부분이 우선적으로 diastase의 작용을 받은 것이라고 생각되어진다. 한편, 발효가 진행된에 따라 protease의 활성은 증가하고 있었음에도 불구하고 증편반죽의 당에 의한 단백질 분획의 고분자화가 Suprose CL-12 column chromatogram 상에서 관찰되었는데, 이것은 아마도 발효과정 중 증편반죽에 공존하는 미생물들의 발효산물인 당질(gum질)을 매개로 한 단백질 분자의 회합에 의한 결과라고 생각되어진다. 따라서 이러한 결과를 미루어 볼 때 증편반죽의 망상구조 형성능은 발효과정 중 일어나는 당과 단백질간의 상호작용에 의한 결과라 생각되어진다.

• Food Engineering Progress
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• v.13 no.4
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• pp.320-325
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• 2009

The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.61-67
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• 2012

In this study, hydroxypropyl methylcelluloses (HPMCs) were added to prepare the rice noodle and the effects of water dosage, HPMC content, and viscosity level of HPMC on the noodle-making properties of rice dough were examined. As the water dosage was increased, the rice dough after roller pass became more flat and homogeneous. However, when the water dosage was over a certain range, the rice noodle became more waved. In the test result of various HPMC contents, 3% HPMC addition was turned out to be an optimum condition for the best noodle-making properties of rice dough. As the viscosity level of HPMC decreased, the rice dough after roller pass became inhomogeneous. However, the lowest viscosity level HPMC (PMC 40H) did not show any waved rice noodle at even high water dosage indicating the improved noodle-making properties of rice dough. On the whole, it seems that 56~58% water dosage, 3% HPMC content, and high viscosity HPMC (PMC60U) were the optimum condition for preparation of good rice noodle.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.886-890
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• 2006

Rice flours produced by dry, wet, and semi-wet milling methods were used to investigate bread-making properties. Wet milled rice flours were produced by two different steeping temperatures of $25^{\circ}C$ and $55^{\circ}C$, properties of composite flour containing 70% rice flour and 30% wheat flour with the addition of vital wheat gluten were tested. Among rice flours, wet milled rice flour showed increased mixing time and dough stability determined by a mixograph. Wet milled rice flours produced higher loaf volume compared with dry of semi-wet milled rice flours. Wet-milled rice flour steeped at $55^{\circ}C$ appeared to produce good rice breads with relatively high loaf volume. Crumb hardness of bread prepared with wet milled rice flour was lower than the other breads and increased slowly during 3-day storage at $25^{\circ}C$.