• 한국식품조리과학회지
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• 제16권3호
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

• 한국식품조리과학회지
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• 제27권2호
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• pp.9-17
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• 2011

In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

• 한국식품저장유통학회지
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• 제17권5호
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• pp.667-673
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• 2010

특수미 품종인 고아미2호는 취반용 쌀로는 적합하지 않으므로 가공용 기능성 곡류소재로서의 활용성을 알아보고자 제빵 시 강력분의 일부를 쌀가루로 대체하였으며 일반 쌀 품종인 추청벼 쌀가루와의 제빵특성을 비교하였다. 쌀가루의 호화특성은 고아미2호는 전분 호화 시 호화개시온도가 높고 전분 팽윤 현상이 억제되어 호화 점도가 매우 낮았다. 강력분에 쌀가루를 10~30% 대체한 혼합분의 mixograph특성은 고아미2호 복합분은 쌀가루 함량이 증가 할수록 가수량이 증가하였으나 추청벼 복합분은 쌀가루함량 증가 시 반죽 안정도가 현저하게 감소되었다. 복합분을 활용한 식빵에서 고아미2호 쌀빵은 쌀가루 증가와 함께 부피 감소와 함께 빵 내부의 경도가 현저하게 증가하였다. 그러나 추청벼 쌀빵은 최대 30%까지 대체 시 빵의 부피 및 경도에서 유의한 차이가 관찰되지 않았으므로 강력분의 일부를 대체한 쌀빵 가공을 위해서는 난소화성 다당류 함량이 높은 고아미2호보다는 일반 쌀 품종인 추청벼가 적합하였다.

• 한국수산과학회지
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• 제46권2호
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• 한국식품영양학회지
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• 제22권2호
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• pp.185-191
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• 2009

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.160-165
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• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

• 한국식품영양학회지
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• 제31권4호
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• pp.511-519
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• 2018

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

• 동아시아식생활학회지
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• 제5권3호
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• 한국식품조리과학회지
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• 제25권4호
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• 환경생물
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• 제21권4호
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.