• Asian-Australasian Journal of Animal Sciences
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• v.24 no.3
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.11-19
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• 2011

In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.

• Food Engineering Progress
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• v.21 no.4
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• pp.341-350
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• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.903-908
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• 2010

Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at $25^{\circ}C$. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

• Korean Journal of Human Ecology
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• v.14 no.6
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• pp.1037-1046
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• 2005

Using three consecutive years' harvested rices and their starches isolated from rice flours by alkaline method, it was found that no significant aging effect on rice flour and starch was observed based on following results. Proximate data of flours or starches showed in similarity, except high level of crude fat in rice flour and rice starch harvested in 2002. In SEM, the surface of aged rice flour had slightly layered shape due to possible abrasion during storage, and that of aged starch showed more smooth and less rigid polygonal shape. X-ray diffraction patterns of flours and starches were all A type, and crystallinity of rice starch harvested in 2000 had the smallest. From tristimulus colorimetry (Hunterlab Color), total color difference ($\Delta$E) calculated from L, a, and b gave less color difference with the darkest in 2002 harvested one among flours and the lightest in 2001 one among starches. WBCs of both 2002 rice flour and starch were the lowest among samples studied. At 80$^{\circ}C$, swelling power and solubility of rice starches harvested in 2000, 2001 and 2002 were 14.35, 9.75; 14.04, 9.6; and 12.49, 8.82, respectively. The highest peak viscosities measured by RVA were shown both in 2001 rice flour and in its starch. Starch and milled rice flour harvested in 2000 had higher hydrolytic $\alpha$-amylase, compared to other flour and starch samples.

• Journal of Biosystems Engineering
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• v.38 no.2
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.309-315
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• 2001

The effects of soaking time of nonwaxy rice and particle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20$^{\circ}C$ for 0, 1, 12, or 24hr, dried at room temperature and milled. Nonwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10$\mu\textrm{m}$∼30$\mu\textrm{m}$ and 40$\mu\textrm{m}$∼80$\mu\textrm{m}$ groups, and the amount of large particle size(40$\mu\textrm{m}$∼80$\mu\textrm{m}$) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65$^{\circ}C$∼95$^{\circ}C$, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95$^{\circ}C$ of 12 hr-soaked ones were lower than 1hr-soaked ones.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.3
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• pp.210-218
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• 2018

This study was conducted to examine the influence of different transplanting dates on rice quality and starch properties (morphology and pasting properties) of rice varieties that may be used for the production of rice flour. Three rice flour varieties, 'Seolgaeng', 'Hangaru', and 'Milyang317', were transplanted on May 20, May 30, June 10, and June 20. The peak viscosity decreased with a delay in the transplanting date. However, the amylose content increased with a delay in the transplanting date, whereas that of protein decreased. Amylopectin short-branch chain content increased in the rice varieties that were transplanted on May 30. The morphology of the starch granule of the varieties was determined by SEM. No apparent external difference in the starch granules was observed for the different transplanting dates. These results indicate that the transplanting date influenced the amylopectin structure and pasting properties, which led to changes in the physicochemical characteristics of rice starch.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.763-771
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• 2012

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.