• 한국식품조리과학회지
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• 제19권3호
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• pp.295-299
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• 2003

This study was carried out to investigate the effects of the addition ratio of BARODON^® on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODON^® were higher than those without. The moisture content and loaf weight of the bread with BARODON^® were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODON^® gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODON^® had the best odor, color and mouthfeel. BARODON^® will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.

• 한국식품조리과학회지
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• 제19권2호
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.75-78
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• 2003

We analyzed the ${\gamma}$-aminobutyric acid (GABA) content of a selection of uncooked foods. Foods with GABA concentrations in excess of 100 nmole per g dry weight included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, brown rice, spinach, potatoes, sweet potatoes, yams, kale and chestnuts. Cereals included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, and brown rice and had GABA concentrations of 718, 389, 326, 302, 250, 199, 190, and 123 nmole per g dry weight (DW), respectively. The vegetables: spinach, potatoes, sweet potatoes, yams and kale contained 414, 166, 137, 129, 122 nmole GABA per g DW, respectively. The GABA concentration of chestnut was 188 nmole per g DW. However, oatmeal, adlay, broccoli, squash, carrots, onion, apples, lentinus edodes, green laver, and lactobacillus had GABA concentrations of less than 100 nmole per g DW. These results show that brown rice germ, sprouted cereals and spinach are good sources of plant-derived GABA. These data will be useful in selecting foods for the manufacturing of uncooked foods containing a relatively high concentrations of GABA.

• 한국식품조리과학회지
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• 제17권4호
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• pp.323-328
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• 2001

본 연구에서는 발아현미의 자연식품으로써의 이용효과를 극대화 시켜 이를 이용한 기능성 식빵을 제조하기 위해 발아현미분을 첨가하여 식빵을 제조하고 부피, 무게를 측정하여 제빵 특성을 측정하였으며, 식빵의 성분변화를 살펴보기 위해 일반성분, 환원당, 아미노산, 무기질, 지방산 분석을 행하여 영양성분을 분석하고, 관능검사를 실시하였다. 발아된 현미분 첨가량 증가에 따른 제빵특성을 살펴보면, 대조구에 비하여 현미분 10∼30% 첨가 식빵의 경우 완만하게 부피가 감소하였고, 40% 첨가구는 75.48%, 50% 첨가구는 66.29%로 감소하여 빵의 외형이 허물어지는 결과를 보였으며, 현미분양의 증가에 따른 식빵 무게의 큰 변화는 찾아볼 수 없었고, 발아 현미분의 첨가량은 30%정도까지가 적정한 제빵특성을 나타내는 것을 알 수 있었다. 일반성분, 구성 아미노산 함량의 변화는 발아현미분의 첨가량이 증가함에 따라 회분, 단백질, 지방, 환원당, 섬유소 및 구성 아미노산의 함량이 계속적으로 증가하였으나, 무기질, 지방산 함량은 대조군과 비교하여 큰 차이가 없었다. 발아현미분을 혼합하여 제조한 빵의 관능적인 성질은 발아현미분의 첨가량이 많을수록 대조군에 비하여 색, 외관, texture, 입안에서의 느낌에 대한 기호도는 약간 낮았으나, 씹을수록 느껴지는 고소한 맛과 향이 대조군에 비해 좋은 특성을 나타내어 빵에 대한 전체적인 선호도는 발아현미분 첨가량이 많을수록 더 높았다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.494-500
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• 2008

The principal objective of this study was to assess the quality characteristics of Sprouted Brown Rice Dasik(SBRD) manufactured with various addition levels of honey and Yujacheong(Yuja syrup and Yuja sarcocarp) in accordance with the traditional method for the preparation of Korean Dasik(a kind of cookie). The nutritional components, color value, physical tests, volatile compounds, and sensory evaluation of SBRD to which Yujacheong was added were conducted. The results were summarized as follows. In SBRD to which Yujacheong had been added, the moisture contents and crude fat content did not differ significantly among the sample groups, and the contents of crude protein and crude ash increased with increasing additions of Yuja syrup and Yuja sarcocarp. The pH(p<0.001) and sweetness(p<0.001) were significantly higher in sample D1 than in samples D2 and D4. The L color value was highest in D2, the a value was highest in D3, and the b value was highest in sample D2. The texture property analysis showed that the cohesiveness, springiness, gumminess, and chewiness of SBRD to which Yujacheong was added were all significantly higher compared to sample D1. According to the results of our volatile analysis, the D1 and other experimental groups evidenced different flavors and antibacterial compositions. According to the results of our sensory evaluation, the appearance of the D1 sample was superior to the other samples. However, flavor, taste, texture, and overall preference were higher in the samples to which Yuja syrup and Yuja sarcocarp were added. These results indicate that SBRD to which Yujacheong was added, and particularly those to which Yuja syrup was added, is superior to Dasik prepared with honey in terms of flavor and taste, and this method will improve the flavor and preparation time, due to its lower pH.

• 동아시아식생활학회지
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• 제18권3호
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• pp.384-390
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• 2008

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, it was shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents ($1.20{\sim}1.28$), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

• 한국작물학회지
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• 제46권3호
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• pp.221-228
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• 2001

1. 현미를 상온저장시 2주까지는 발아율에 차이가 없으나, 저장 3주후부터는 발아율이 급격히 감소되어 발아율이 80%에 미치지 못하기 때문에 발아현미의 재배를 위해서는 도정후 2주 이내의 현미를 사용하는 것이 바람직한 것으로 판단되었다. 2. 24시간 침종처리가 무침종에 비하여 현미의 초기발아율이 약 2-3%증가되었고, $25^{\circ}C$는 현미의 발아율과 생육상태가 좋았을 뿐만 아니라 부패발생도 적었다. 3. 동결건조된 발아현미는 열풍건조된 발아현미와는 달리 호분층 및 내배유부분의 분리현상이 발생되었고, 배유의 전분 저장세포뿐만 아니라 전분립간의 균열현상이 관찰되었다. 4. 열풍건조는 동결건조 보다 유리하였고, 55$^{\circ}C$로 48시간 건조시 발아현미의 불쾌취가 제거되었다. 5. 조단백 및 amylose는 발아일수가 경과함에 따라 함량의 변화가 미미하였으나 조회분, 조섬유 및 유리당은 발아일수가 경과함에 따라 감소되었고, 조지방과 총아미노산의 함량은 증가하였다. 6. $\alpha$-amylase활력은 발아 5일부터 급격히 증가하다가 발아 8일부터 감소되는 경향이었다. 7. 유리당의 함량은 발아기간(0-8일)중 지속적으로 감소되는 경향이었으며 sucrose와 glucose의 감소가 현저하였고 발아 5일 이후 fructose와 maltose는 증가되었다.

• 한국작물학회지
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• 제59권4호
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• pp.427-434
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• 2014

1. 생산지에 따라 벼 종자의 수발아립률 차이가 컸던 호품벼의 출아율과 발아율을 조사한 결과, 수발아율 8%인 시료는 수발아율이 1%인 시료에 비해 발아율과 출아율, 종자활력이 30% 낮았다. 2. 수발아율이 높은 시료는 수발아립의 변색 정도가 심하고 미발아율과 부패율이 높았다. 수발아립은 배가 돌출하고, 변색된 배유와 곰팡이 감염이 관찰되었으며 배유의 1/2이상이 변색된 종자는 발아율이 매우 낮았다. 3. 종자의 발아 진행정도에 따라 현미의 변색이 심해졌는데, 싹이 3 mm이상일 경우 배유의 1/2정도가 변색되었다. 4. 발아 종자는 싹이 3 mm이상일 때부터 재발아율이 크게 떨어졌으며 퇴화촉진처리 후 발아율의 감소가 더 컸다. 특히 퇴화촉진처리한 발아 종자는 싹이 2 mm부터 종자활력이 크게 감소하였다. 결론적으로 수발아 발생이 심할수록 파종기 발아율과 출아율의 감소가 크고, 수발아가 3 mm이상 발생하면 발아율이 크게 저하될 것으로 생각된다. 또한 수발아는 동일 품종과 동일 지역에서도 포장 간 차이가 크게 발생할 수 있으므로 재배관리에 주의해야 한다.

• 한국식품저장유통학회지
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• 제11권4호
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• pp.503-507
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• 2004

발아현미와 호박분말이 식빵의 품질에 미치는 영향을 조사하기 위해 발아현미 $20\%$와 호박분말 0, 1, 3, $5\%$를 첨가하여 식빵을 제조한 후 부피, 색도, 물성, 관능검사와 영양성분을 조사하였다. 그 결과 호박분말 첨가량이 증가할수록 부피는 4.68 mL/g에서 3.60 mL/g로 감소하였고, L값은 77.46에서 73.36으로 약간 감소하였으며 b값은 10.97에서 27.01로 증가하였다. 호박분말이 첨가된 식빵의 경도, 부착성, 씹힘성은 감소하였으며 점탄성과 응집성은 일정한 경향을 나타내지 않았다. 관능검사 결과 호박분말첨가량이 증가할수록 향, 색, 맛 및 상품성이 증가하였다.