• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.127-132
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• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.109-113
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• 2019

The soft rice varieties, Hangaru and Singil, were developed via mutation breeding using N-methyl-N-nitrosourea treatment to obtain dry-milled rice flours. The physicochemical, morphological, and pasting properties of these starches were compared with those of Seolgaeng and Chuchung starches. Singil starch was found to exhibit the highest amylose content and initial pasting temperature, whereas Hangaru starch exhibited the highest water binding capacity and swelling power. Hangaru starch's granule size at $d_{50}$ was the largest among the four different starch types. Some Seolgaeng, Hangaru, and Singil granules were observed to have a round-faced polygon shape. Furthermore, the crystallinity of all four starch types was type A. The peak, trough, and final viscosities of the soft rice starches were also lower than those of normal starches. Notably, Hangaru starch showed the highest breakdown viscosity, but the lowest total setback viscosity among the four starches. From these results, the starch characteristics of the soft rice flours were discovered to be different based on the rice variety.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.80-80
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• 2022

본 연구에서는 남부지역 논의 이모작 작부체계로부터 생산한 국산밀의 품질 특성을 살펴보았다. 벼 및 이의 대체작물(검정콩, 참깨, 들깨)과 연계한 작부체계별로 생산된 국산밀의 제분율은 모든 토양에서 70% 이상으로 높았으며, 밀가루의 색상은 전작 작물의 종류에 따라 색도(L^*, a^*, b^*) 값과 백색도 지수가 변화하였다. 특히, 흰색의 정도를 나타내는 L^*값과 백색도는 벼 전작 토양에서 수확한 밀에서 높았다. 그러나 다량 및 미량 영양소 함량은 벼 전작물 토양에서 수확된 밀에서 낮았고 대체 작물을 전작한 토양에서 생산한 밀에서 대체로 높았다. 다량 영양소 중 P와 Mg의 함량과 미량 영양소 중 Zn와 Cu의 함량은 검정콩을 전작한 토양에서 수확한 밀에서 특히 높았다. 국산밀의 회분, 단백질, 아밀로스와 손상전분 함량은 각각 0.45-0.59%, 7.7-9.5%, 22.3-24.0%와 5.0-5.9%이다. 국산밀 중에 조경밀은 단백질 함량이 다른 품종에 비해 높고 질이 우수하여 제빵용으로 이용되고 있는데, 본 연구에서는 작부체계에 관계없이 전체적으로 10% 이하로 낮은 특성을 보였다. 그나마 검정콩을 전작한 토양에서 수확한 밀에서 9.45%이며, 벼를 전작한 토양에서는 8.0% 이하로 극히 낮았다. 또한 SDS-침전가도 검정콩 전작 토양에서 수확한 밀에서 높았으며, 회분 함량은 0.6% 이하로 1등급에 해당되었다. 논토양에서 참깨나 콩, 들깨 등의 벼 대체 작물들의 전작은 토양의 물리화학적 특성을 개선하고 제빵공정에 좀 더 유리한 고품질의 밀을 생산하는 데 이바지할 수 있음을 보여준다. 그러나 검정콩-밀 작부체계의 생육일수(344일)가 벼-밀(331일), 들깨-밀(337일), 참깨-밀(310일) 보다 길어 앞뒤 작물의 작기 연결성에 있어서 여유가 없었으며, 기상환경의 변화에 따라 검정콩의 수확시기가 늦어지게 되면 밀 파종 시기와 겹칠 수 있는 우려가 있다. 차후에 시비 기준을 달리한 조건에서 밀의 생산성 증대와 더불어 최고 품질의 밀을 생산할 수 있는 체계를 확립하고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.196-204
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• 2011

Heat-moisture treatment (HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried, moisture content adjusted to 21, 24, 27 and 30%, respectively, and autoclaved at 100 and $105^{\circ}C$ for 30~90 min. The changes on swelling, solubility, RVA (rapid visco analyser) paste viscosities and gel strength were observed. In GM and TG, peak viscosity (PV) and breakdown (BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback (SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, $100^{\circ}C$ and 30 min whereas for HMT CC and HMT KSHK, higher temperature or more time was required at the same mois ture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB (r=0.78, p<0.01) and negatively with BD (r=-0.71, p<0.01) and PV (r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1597-1603
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• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.790-797
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• 2011

We evaluated the antioxidant compounds and activity of the methanolic extracts of foxtail millet (FM), proso millet (PM), and sorghum (SG) using different pulverizing methods (pin mill and ultra fine). The particle size of the FM, PM, and SG were 102.12, 89.52, and $102.25\;{\mu}m$, respectively, using the pin mill pulverizer. The sizes were 9.43, 9.52, and $10.18\;{\mu}m$, respectively, using the ultra fine pulverizer. There was no difference in moisture, crude fat, ash, or protein content between the two different pulverizing methods. The total ${\gamma}$-oryzanol content of the FM using the pin mill and ultra fine pulverizers was 116.07 and $145.30\;{\mu}g$/g, respectively. The total polyphenol content of the SG using the pin mill and ultra fine pulverizers was 14.58 and 15.03 mg/g extract residue, respectively. There was no difference in total flavonoid or tannin content of the methanol extracts between the two different pulverizing methods. The major phenolic compounds in FM were pyrogallol, gallic acid, (+)-catechin, salicylic acid, ferulic acid, and rutin; in PM, they were pyrogallol, rutin, gallic acid, kaempfrol, and salicylic acid; in SG, they were (+)-catechin, salicylic acid, pyrogallol, myricetin, hesperidin and chlorogenic acid. SG had a higher radical scavenging activity than FM or PM extracts. The DPPH and ABTS radical scavenging activities of the SG extracts using the ultra fine pulverizer were 178.10 and 251.56 mg TE/g extract residue, respectively. We noted a significant correlation between free radical scavenging activity and polyphenolic compound.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.593-601
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• 2000

Seven domestic wheat cultivars, Suwon 261, Suwon 265, Eunpa, Kobun, Alchan, Olgru, and Kumgang, and a standard wheat, ASW(Australian Standard White Wheat), were compared in noodle-making properties. The ash contents of domestic wheats and flours were 0.1-0.3% higher than that of ASW. Therefore, domestic wheats required the control of ash contents during milling process. The protein contents which suggest the flour gluten content were 10.32, 11.3, and 9.57% in Suwon 261, Suwon 265, and Kumgang cultivars, respectively. Valorimeter values of Eunpa, Olgru, and Kumgang which indicate the dough formation time and stability were similar to that of ASW. Resistance rate of domestic wheats was lower than that of ASW. Maximum viscosity in Amylograph for Eunpa, Olgru, and Kumgang were in the range of 500-800BU, which were suitable for making noodles. Increase in weight and volume of Olgru noodle was negatively correlated with protein content. Turbidity was not positively correlated with weight and volume increase, but domestic cultivars except Suwon 265 and Eunpa showed a similar turbidity with ASW. The mechanical properties of wet and dry noodles were evaluated by TPA test before and after cooking. Springiness and cohesiveness of wet noodles increased by cooking, and the domestic cultivars showed higher values than ASW. Springiness and cohesiveness of dry noodle were not increased by cooking in any cultivars. Gumminess, chewiness and hardness of domestic wheat cultivars showed higher values than that of ASW. In the tensile test, wet noodles showed no difference between domestic cultivars and ASW. But dry noodles of domestic wheat cultivars showed higher values than ASW. In the color test for lightness, redness and yellowness, there were no differences between flour and dough of domestic wheat cultivars and ASW. In the sensory evaluation, Kumgang wheat cultivar was the most preferred among the wet and dry noodles of other domestic wheat cultivars and ASW. These results suggested Kumgang wheat cultivar to be a practical wheat variety for noodle-making.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.308-313
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• 2008

"Jeokjoong", a white winter wheat (Triticum aestivum L.) variety was developed from the cross "Keumkang"/"Tapdong". "Jeokjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check variety). The heading and maturing date of "Jeokjoong" were similar to "Keumkang". Culm and spike length of "Jeokjoong" were 78 cm and 7.5 cm, similar to "Keumkang". "Jeokjoong" had lower test weight (800 g) and lower 1,000-grain weight (40.1 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Jeokjoong" showed moderate to scab in test of specific character although "Keumkang" is susceptible to scab. "Jeokjoong" had lower flour yield (69.2%) and ash content (0.36%) than "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.9%) and SDS-sedimentation volume (36.8 ml) and shorter mixograph mixing time (3.5 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Jeokjoong" were similar to "Keumkang". "Jeokjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Jeokjoong" in the regional adaptation yield trial was 6.19 MT ha-1 in upland and 5.33 MT/ha in paddy field, which was 19% and 16% higher than those of "Keumkang" (5.21 MT/ha and 4.58 MT/ha, respectively). "Jeokjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Korean Journal of Breeding Science
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• v.41 no.1
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• pp.44-50
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• 2009

"Sukang", a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Suwon266" / "Asakaze" during 1994. "Sukang" was evaluated as "Iksan312" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial test between 2006 and 2008. "Sukang" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Sukang" were similar to "Keumkang". Culm and spike length of "Sukang" were 90 cm and 8.1 cm, longer culm length and similar spike length compared to "Keumkang" (80 cm and 7.9 cm, respectively). "Sukang" had similar test weight (819 g/L) and lower 1,000-grain weight (40.2 g) than "Keumkang" (813 g/L and 44.9 g, respectively). "Sukang" showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the high ridge (4.5%) and rate of pre-harvest sprouting (0.2%) than "Keumkang" (21.9% and 30.4%, respectively). "Sukang" had lower flour yield (71.1%) and higher ash content (0.45%) than "Keumkang" (74.1% and 0.42%, respectively). "Sukang" showed lower lightness (89.13) and higher yellowness (10.93) in flour color than "Keumkang" (90.02 and 9.28, respectively). It showed higher protein content (12.8%) and gluten content (11.1%) and lower SDS-sedimentation volume (56.8 ml) and mixing time of mixograph (2.6 min) than "Keumkang" (11.9%, 10.2%, 62.3 ml and 4.7 min, respectively). Fermentation properties, amylose content and pasting properties of "Sukang" were similar to "Keumkang". "Sukang" showed different compositions in high molecular weight glutenin subunits (HMW-GS, $2^{\ast}$, 13+16, 2+12) and puroindolines (pina-1b/pinb-1a) compared to "Keumkang" ($2^{\ast}$, 7+8, 5+10 in HMW-GS and Pina-1a/Pinb-1b in puroindolines, respectively). "Sukang" showed lower hardness (4.53 N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) compared to "Keumkang" (4.65 N, 0.93 and 0.64, respectively). Average yield of "Sukang" in the regional adaptation yield trial was 5.34 MT/ha in upland and 4.72 MT/ha in paddy field, which was 4% and 1% lower than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Sukang" would be suitable for the area above $-10^{\circ}C$ of daily minimum temperature in January in Korean peninsula.

• Food Science and Preservation
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• v.19 no.4
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• pp.532-538
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• 2012

Seven rice varieties (Dasan, Keunseon, Goami, Baekjinju, Seolgaeng, Hangangchal and Heukseol) were used to study the physicochemical properties of dry milled (200-mesh) rice flour species. The moisture and crude protein contents of rice were 15.00-15.10% and 6.09-8.21%, respectively. The crude lipid and crude ash of rice were 0.21-1.02% and 0.37-1.62%, respectively. As for the Hunter's color value, the L value was highest in the Dasan flour (96.47); the a value was highest in the Heukseol flour (5.03); and the b value was highest in the Baekjinju flour (3.36). The water aborption index was highest in the Goami flour (1.45), and the water solubility index was highest in the Hangangchal flour (9.16%). The amylose contents of the rice flour species were highest in the Goami (26.42%) rice flour, followed by the Dasan (19.39%), Seolgaeng (19.24%), Keunseon (18.06%), Heukseol (15.52%), Baekjinju (9.16%), and Hangangchal (0.84%) rice flour. In the X-raydiffractin patterns of the diverse species, seven tice varieties showed A-type crystallinity. As for the amylogram properties, the initial pasting temperature was 58.00-$69.03^{\circ}C$. The maximum viscosity was highest in the Dasan flour. The Heukseol flour had the lowest maximum viscosity, breakdown, and setback. In terms of the thermal properties of the differential scanning calorimeter (DSC), the onset temperature was 59.03-$66.84^{\circ}C$; the peak temperature, 66-70-$72.82^{\circ}C$; and the end temperature, 74.06-$78.66^{\circ}C$. The enthalpy (${\Delta}H$) was lowest in the Heukseol flour (7.59 J/g) and highest in the Seolgaeng flour (11.36J/g).