• 한국식품조리과학회지
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• 제10권4호
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• pp.405-411
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• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.

• Applied Biological Chemistry
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• 제51권3호
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• pp.207-211
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• 2008

식미에서 차이를 보이는 고품벼와 팔공벼를 시료로하여 이들 쌀 배유에 함유되어 있는 지용성 물질들의 성분 특성과 식미치간의 상관성을 검정하고, 아울러 쌀가루 및 전분의 이화학적 특성과 지질성분 특성과의 연관성을 분석하였다 실험결과, 두 품종 쌀로부터 각각 배유에 함유되어 있는 전체 지방산들의 조성비는 두 품종간에 차이가 있으며 전분입자 내에서 아밀로오스와 복합체를 형성하는 것으로 알려져 있는 전분지질의 경우 고품이 팔공보다 불포화지방산의 함량비가 높았으며 식미와 연관성이 있을 가능성을 예상할 수 있었다. 식미가 좋은 고품은 식미가 나쁜 팔공에 비해서 스쿠알렌과 사이클로아테놀 함량이 높았고 곡류에 함유되어 있는 대표적인 식물성 스테롤류인 캠페스테롤, 스티그마스테롤, 시토스테를 등은 비슷한 함량을 보였다 또한 식미특성을 반영하는 지표라 할 수 있는 호화특성에서 고품은 팔공보다 쌀가루 및 전분의 호화개시온도가 낮았고 수화 초기 온도에서 쌀가루의 팽윤력이 높게 나타내어 쌀에 소량 함유된 지용성 성분들이 호화특성에 관여하고 있음을 알 수 있었다.

• 한국지역사회생활과학회지
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• 제23권4호
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

• 동아시아식생활학회지
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• 제22권1호
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• 한국작물학회지
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• 제62권4호
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• pp.311-316
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• 2017

The relationship between mean air temperature after heading and starch characteristics of colored rice grains was investigated using three colored rice cultivars. Pasting temperature within each rice cultivar with different harvest times differed. The pasting temperatures of two rice cultivars, Hongjinju and Joseongheugchal, reached the highest at 40 days after heading and decreased during the late harvest time. Distribution of amylopectin in the Hongjinju rice cultivar at the earlier harvest time contained a greater number of very short chains with the degree of polymerization (DP) between 6 and 12 and fewer chains with a DP from 13 to 24 than that of the later harvest time. However, there was little difference in the distribution of the longer chains of $25{\leq}DP{\geq}36$ and $37{\leq}DP$ for latter harvest times compared to that of the earlier ones. It was suggested that the structure of amylopectin affected the varietal differences in patterns of chain length of amylopectin during grain filling. In addition, the control of ripening was different from that causing the pigment effects in the fine structure of amylopectin in the three colored rice cultivars. Larger starch granules were observed in the Joseongheugchal rice cultivar and smaller granules occurred in the Hongjinju rice cultivar. The present study revealed that later harvest times led to a clear increase in the mean granule size of starch in the three colored rice cultivars.

• 한국식품영양과학회지
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• 제29권5호
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• pp.770-776
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• 2000

Pasting gelatinization of acorn flours which were prepared with soaked nut and sediment at 7.8$^{\circ}C$ for 0, 1, 2, 3 and 4 days were investigated. The peak temperature of gelatinization of untreated acorn flour (0-0) by Rapid Visco Analyzer was 73.1$^{\circ}C$, respectively, but those of flours were decreased by soaking. Peak viscosity, setback and breakdown of acorn flours were increased by soaking. In addition, consistency was increased by soaking treatment. From the result of the pasting properties, gel formation ability of acorn flour was increased with increasing soaking days of acorn nut and soaking times of sediment. The gelatinization temperature examined by X-ray diffractometry was lowered with increasing of soaking days. The observation of microstructure through a scanning electron microscope revealed that gelatinized acorn flour showed loser their original shape and structure than that of with out soaking treatment (0-0). The degree of gelatinization under the fixed temperature increased with increasing soaking days. From these results, it might be concluded that the increase of soaking days and soaking times is the factor affecting the gelatinization of acorn flour.

• 한국식품영양과학회지
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• 제37권7호
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• pp.900-907
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• 2008

중간소재용 흑미 쌀가루 제조를 위한 조건을 검토하기 위하여 제분조건별 쌀가루의 이화학적 특성을 비교분석하였다. 흑미의 수분흡수속도상수($k_o$)는 $25^{\circ}C$에서 $0.013\;min^{-1/2}$, $35^{\circ}C$에서 $0.016\;min^{-1/2}$, $45^{\circ}C$에서 $0.018\;min^{-1/2}$로 수침온도가 높아짐에 따라 값이 증가하였고, anthocyanin 용출정도도 수침온도 상승과 수침시간 증가에 따라 크게 영향을 받았다. 일반성분과 anthocyanin의 함량은 건식쌀가루에 비해 습식쌀가루가 낮게 나타났으며 제분횟수의 증가에는 영향을 받지 않았다. 건식쌀가루의 평균 입도는 $379{\sim}288\;{\mu}m$로 습식쌀가루의 $336{\sim}253\;{\mu}m$보다 컸으며 제분횟수가 증가함에 따라 60 mesh 이상의 쌀가루 분포비율이 증가하고 쌀가루의 입도가 고르게 분포되는 경향을 보였다. 쌀가루 요오드 반응의 ${\lambda}max$는 $521{\sim}522\;nm$으로 제분조건에 큰 영향을 받지 않았으나, 아밀로스 함량을 제외한 전분손상도, 수분분용 해지수(WSI) 및 수분흡수지수(WAI)는 건식쌀가루보다 습식쌀가루에서 높았다. RVA 호화양상에서 습식쌀가루의 호화온도가 $46.1{\sim}46.4^{\circ}C$에 비하여 건식쌀가루는 $62.5{\sim}69.4^{\circ}C$로 훨씬 높았으며, 습식제분의 경우 제분횟수에 따른 차이가 뚜렷하게 나타나지 않았으나 건식제분에서는 5회 처리까지 호화 온도 감소 현상이 나타났다. 또한 건식 및 습식 쌀가루 모두 제분횟수가 증가하면서 trough, 최종점도 및 consistency는 감소하였고, setback과 breakdown은 건식쌀가루에서는 증가한 반면 습식쌀가루에서는 감소되는 상반된 양상을 보였다.

• 한국식품영양학회지
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• 제23권4호
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• pp.607-614
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• 2010

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group. $dL^*$ and $db^*$values for the crust and inside of the cake were lower in the experimental groups than in the control. The $dL^*$ value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.

• Journal of Applied Biological Chemistry
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• 제51권6호
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• pp.277-284
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• 2008

유과 품질에 큰 영향을 주는 수침 처리가 찹쌀, 찹쌀 가루 및 찹쌀 전분의 물리화학적 특성에 미치는 영향을 조사하였다. 수침처리는 세 가지 시료 모두의 등온흡습곡선에 큰 영향을 주었으나 특정한 경향을 나타내지는 않았다. 용해도는 세 가지 시료 모두 호화개시온도 이후 급격히 증가하였고 수침기간이 증가함에 따라 점차 증가하는 경향을 나타내었다. 팽윤력은 찹쌀 및 찹쌀가루의 경우 수침기간이 증가함에 따라 감소하였으나 찹쌀 전분의 경우 감소하였다가 증가하는 경향을 나타내었다. X-선 회절 분석 결과, 수침처리를 한 시료 모두 A형 결정형 형태를 유지하였고, 상대적 결정화도는 수침이 진행될수록 감소하였다. 이로 보아 수침 과정 동안 전분의 일부 결정형 영역이 분해된다는 것을 확인할 수 있었다. RVA 점도 특성을 분석한 결과, 찹쌀과 찹쌀 가루의 경우 유사한 경향을 나타내었고, 찹쌀 전분의 경우 이들과 다른 RVA 점도 특성을 나타내었다. 이처럼 Native 상태의 찹쌀, 찹쌀 가루와 찹쌀 전분의 RVA 점도 특성 차이는 수침 초기에 단백질과 지질 등이 용출되어 제거되는 것에 기인한 것으로 보이며, 점도가 감소하는 이유는 수침동안 일어나는 미생물의 생육작용에 의한 것으로 생각된다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.908-918
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• 2007

To prepare ready-to-use rice flour as de novo material for processed rice foods, glutinous(W) and normal rice grains (N) were soaked for 1, 8, and 12 hours prior to processing. One half (DG) was air-dried and milled, and the other (WG) was milled and air-dried. General, morphological and pasting properties of the flours (NDG, NWG, WDG, WWG) were compared to those of a control (raw milled rice without soaking). The general compositions of the rice flours varied with soaking. Crude ash was considerably decreased at the beginning of soaking (1 hour). With the soaking, the rice flour, having polygonal shaped particles and a layered surface, acquired particles with smooth edges, which were then uniformly distributed. Additionally, the WG flour was lighter and had a lower ${\Delta}E$ value than the DG flour, due to a higher L and less +b as a result of soaking. Compared to the control, the WBC of the normal rice flour was decreased significantly with soaking, and the WG flour had significantly lower WBCs than the DG flour. Stirring number (SN), an indicator of ${\alpha}-amylase$ activity, was highly and significantly correlated with WBC (r=-0.85, p=0.0001) in the normal rice flour. At $80^{\circ}C$, the SP and solubility of all the soaked rice flours were much higher than those of the control. Positive (r=+0.85, p=0.0001) and negative (r=-0.61, p=0.02) correlations between the SP and solubility of the normal and glutinous rice flours were found, respectively. Using RVA, the pasting temperature of NDG was lower than that of NWG (p<0.0001). The peak viscosities of all the soaked flours were significantly decreased with soaking (p<0.0l), with the highest viscosity in the normal rice flour soaked for 8 hrs. Total setback, indicative of retrogradation, was lower in NDG than in NWG, with the lowest setback at 8 hrs of' soaking. Based on these finding, the NDG flour with 8 hrs of soaking was less damaged, and had a lower total setback and lower pasting temperature, which would make it an appropriate rice flour for commercial mass production.