• Journal of Nutrition and Health
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• v.15 no.2
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• pp.83-90
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• 1982

This study was attempted to investigate the effects of adding gelatinized waxy rice flour, wheat flour, and Xanthan Gum to rice flour on the preparation and (quality) of dried noodles. 1) Rice flour demonstrated higher maximum viscosity value as determined by Amylograph than wheat flour. Among the composite flour mixture (Rice Flour 85+Gelatinized Waxy Rice Flour 15 + Xanthan Gum 2%) showed the highest viscosity value and (RF 35+ GWRF 15 + Wheat Flour 50) had the lowest. (RF 35 + GWRF 15 +WF 50) demonstrated gelatinization characteristics which is quite similar to that of wheat flour. 2) Forty and 50% replacement of rice flour and gelatinized waxy rice flour (15%) mixture by wheat flour improved significantly noodle making characteristics and cooking quality of noodles. 3) The addition of 2% XG to (RF 45 + GWRF 15 + WF 40) was effective on noodle making properties and on binding properties of cooked noodles. 4) The cooked noodle made of composite flour (RF 45 + GWRF 15 + WF 40 + XG 2%) received the highest total sensory evaluation score among the testing samples, and it was not significantly different from that of wheat flour.

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.92-98
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• 1996

This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.209.2-209
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• 2003

국내에서 생산되는 우리밀의 소비촉진과 고품질의 제품을 제조하기 위해서 향현미찹쌀과 현미찹 쌀가루를 우리밀가루에 10~30% 첨가하여 국수를 제조하고 그 품질특성을 조사하였다. 향현미찹쌀과 현미찹쌀가루의 평균 입자크기는 12.38~15.59$\mu\textrm{m}$로 고운 분말상태였고 우리밀가루와 큰 차이는 없었다. Farinograph 결과 향현미찹쌀가루와 현미찹쌀가루의 첨가량이 증가할수록 반죽의 수분흡수율은 각각 증가, 감소하였다. 반죽의 안정도, 형성시간 및 점탄성은 첨가물의 함량이 증가할수록 감소하는 경향을 나타냈다. 향현미찹쌀을 첨가한 국수는 대조군과 비교하여 명도는 증가하고 황색도는 감소한 반면에 현미찹쌀가루를 첨가한 국수는 반대의 결과를 나타냈다. 향현미찹쌀과 현미찹쌀을 우리밀에 20% 농도까지 첨가하였을 때의 조리특성은 대조군과 거의 차이를 나타내지 않았다. 관능검사결과 향현미찹쌀의 첨가량이 30%, 현미찹쌀은 20%까지 첨가한 국수가 대조군과 외관, 맛 그리고 전체적인 기호도에서 비교적 높은 평가를 받았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1823-1829
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• 2012

Rice noodles are popular worldwide; however, no standard procedure is available for screening the potential for rice flour to make good quality noodles. This study reports two standard laboratory-scale procedures for preparing flat (sheet type) and extruded noodles. Eight rice cultivars were examined and the cooking loss and tensile strength of cooked noodles were determined. It was relatively easy to control the amount of water added to extruded noodles, whereas flat noodles were very sensitive to the amount of water used. Sheet formation was determined based on the amount of moisture content during preparation, and the Chenmaai cultivar was found to be most appropriate for both noodles making procedures and cooking and textural properties. Finally, good noodle making cultivar such as Chenmaai was less likely to be affected by the milling method.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.85-90
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• 1975

Milling yields from naked barley varieties were found to be approximately 10% greater with a constant milling rate than yields from covered barley varieties. Also, the ash content of flour from naked barley varieties is less than from covered barley. Amylograms from barley flours showed higher viscosity for the naked varieties than for covered varieties. Farinograms of doughs prepared from 10:90 and 30:70 barley: wheat flour mixtures indicated general deterioration of bread baking qualities with increasing additions of barley flour. A comparison of bread baking qualities between naked and covered barley flours showed greater stability, greater elasticity, and less weakening with naked barley flour than with covered barley flour.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.923-929
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• 2006

Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1439-1445
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• 2013

The aim of this study was to investigate the quality characteristics of rice cookies specifically prepared with rice flour following enzyme treatment. In this study, three types of specific enzyme treatments, that is, ${\alpha}$-amylase, ${\beta}$-amylase, and cellulose+${\beta}$-glucanase were applied on the effect of rice flour with respect to desired quality characteristics of the rice cookies. Based on our study results, we have found that the density of dough in the rice cookies was not significantly different between that of the non-enzyme treated (control) and the enzyme treated group. However, we found that the spread factor of rice cookies, prepared with rice flour treated with ${\beta}$-amylase, was higher than that of the control. It was also found that the moisture content of rice cookies (with added enzyme-treated rice flour) was 3.20 to 3.90%; however, this range is much lower than that observed in the control. Further, we observed that Hunter color's L-values were significantly higher for the control than those of the enzyme-treated cookies. We also found that hardness of enzyme-treated cookies was comparatively better than that of the control. In addition, the sensory acceptability scores of the enzyme-treated cookies were found to be significantly higher than the control in decisive parameters such as aroma, appearance, flavor, taste, texture, and overall acceptability. Based on our findings, we suggest that ${\alpha}$-amylase treated rice flour is an effective ingredient for improving the overall quality of rice cookies.

• Food Science and Preservation
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• v.21 no.1
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• pp.40-45
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• 2014

The effects of adding varying amounts (0%, 1.5%, 3%, 6%, and 12%) of the medium roasted coffee powder on the quality characteristics of rice cookies, which were prepared without wheat flour, were studied. The ingredients were mixed, cut, baked at $170{\sim}180^{\circ}C$ for 10 min, cooled, and packaged in plastic bags. Lightness ($L^*$), yellowness ($b^*$), chroma ($C^*$), and hue angle ($h^{\circ}$) of cookies decreased as the addition amount of the coffee powder increased. Redness ($a^*$) increased with the amount of the coffee powder. Firmness and phenolic compounds tended to increase with the increase in coffee content, however, the firmness levels of the cookies containing 1.5~3% coffee powder were insignificantly different. Antioxidant activity of cookies increased with the increase in the amount of coffee powder. Antioxidant activity of the cookies added with 3% coffee powder was significantly higher than that of the cookies added with 1.5% coffee powder. As a results of the sensory evaluation, the intensity of darkness, smell, bitterness, hardness of the cookies tended to increase with the increase in the amount of coffee powder. The overall acceptability of the cookies was significantly higher for the cookies containing 1.5~3% coffee powder than for the other samples. These results suggested that coffee powder (approximately 3%) can be utilized as an additive for preparing rice cookies which have simultaneously high antioxidant activity and acceptability.