• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.75-81
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• 2000

The processing properties for rice bread were examined using eight kinds of endosperm mutant rice. The varietal differences among eight kinds of endosperm mutant rice having the respective sugar contents and amylose contents were studied. The water absorptions of these eight cultivars were observed to have significant differences among the cultivars, revealing the water absorption ability of Shrunken(shr.) was 61.5%, and that of Punchilmi(fl) was 48.4%. In addition, the experiments using Whachungbyeo, Nampungbyeo and their mutant cultivars showed that the maximum water absorption was tend to be negatively correlated with the amylose content of each rice cultivars. This study also showed that the rice breads made by dry-milling was better in shape, mechanical properties(hardness, springiness, adhesiveness, chewiness) and texture tested using sensory evaluation than that made by wet-milling.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1324-1332
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• 2016

The effects of different hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM), on bread quality characteristics were investigated. The composite flour used for bread production consisted of 80% bread flour and 20% rice flour with 1% different hydrocolloids based on baker's%. Loaf volume, specific loaf volume, baking and cooling loss rate, moisture content, crumb texture and color, and sensory evaluation were determined. Breads containing HPMC and GM showed the highest loaf volumes, but the difference was not significant. Bread containing GM showed the lowest baking and cooling loss rate (7.03 and 7.78%, respectively), and the highest moisture content. Breads containing HPMC and GM showed increased springiness and decreased hardness based on texture profile analysis. Cohesiveness, chewiness, and gumminess of breads containing GM and HPMC showed their lowest values, whereas breads containing XG revealed their highest values. Bread with HPMC showed lightest coloured crumbs. In the sensory evaluation, bread containing GM and HPMC presented their highest scores, whereas bread containing XG showed the lowest scores. Overall, HPMC and GM significantly and positively affected quality characteristics of bread.

• 베이커리
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• no.8 s.445
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• pp.165-165
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• 2005

• Food Science and Preservation
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• v.13 no.4
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• pp.450-456
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• 2006

The favorable effect of ascorbic acid and cysteine on the improvement of rice bread quality was investigated by creating and comparing 6 experimental rice breads(RB-1 to RB-6). The RB-3 showed a relatively higher loaf volume, specific loaf volume and bread yield than the other breads. Crust and crumb color of breads were measured using a Hunter celery meter. The RB 5 and RB 6 showed the higher cut L-value than the other broads. As the proportion of the rice in the experimental breads increased, both the crust L-value and the crumb L-value showed higher values. According to the texture profile analysis, the hardness of the RB-1 to RB-3 were lower than those of the other breads. The springness of the experimental broads increased as the percentage of the rice in the breads increases. However, less proportions of rice to breads provided significantly lower level of the chewiness. The cohesiveness did not show any specific pattern by the proportion of rice to breads. The degree of retrogradation of the breads was accelerated when the breads contained more rice or when the breads had neither ascorbic acid nor cysteine. Therefore, RB 3, which contained ascorbic acid and cysteine and less rice, showed the highest retardation in the degree of retrogradation. In addition, the RB 3 showed the highest overall acceptance scores by sensory evaluation.

• Food Science and Preservation
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• v.11 no.4
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• pp.503-507
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• 2004

The quality of bread made of sprouted brown rice ($20\%$), wheat flour and pumpkin powder was investigated. The bread was manufactured with 0, 1, 3 and $5\%$ pumpkin powder (W/W) with increasing and wheat flour. Volume of the breads were decreased from 4.68 mL/g to 3.60 mL/g as pumpkin powder contents increased from $0\%\;to\;5\%$. Lightness decreased with increasing pumpkin powder contents. Yellowness increased from 10.97 to 27.01 with increasing pumpkin powder contents. Textural characteristics of bread crumb were influenced by adding additives pumpkin powder. Hardness, adhesiveness and chewiness of bread decreased as the added level of pumpkin powder. In sensory evaluation, sensory scores for color, flavor and overall quality of bread increased with increasing pumpkin powder contents.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.14-27
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• 2003

The genomes of Arabidopsis and rice have been fully sequenced. Genomic sequencing provides global information about genome structure and organization. A comprehensive research account of our recent studies conducted on genome painting, comparative genomics and genome fusion is provided in order to project the prospects of plant cytogenetic research in post-genomics era. Genome analysis by GISH using genome painting is demonstrated as an excellent means suitable for visualization of a whole genome, since total genomic DNA representing the overall molecular composition of the genome is used as a probe. FISH on extended DNA fibers has been developed for high-resolution FISH and has contributed to determining the copy number and order of genes. We have also mapped a number of genes involving starch synthesis on wheat chromosomes by FISH and compared the position of these genes on linkage map of rice. Macro synteny between wheat and rice can be observed by comparing the location of these genes in spite of the fact that the size of DNA per chromosome differs by 20 fold in two. Moreover, to approach our goal towards making bread and udon noodles from rice flour in future by incorporating bread making and the noodle qualifies in rice, we have been successful in introducing large genomic DNA fragments containing agronomically important genes of wheat into a rice by successive introduction of large insert BAC clones, there by expanding genetic variability in rice. We call this method genome fusion.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.598-603
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• 2003

This study was accomplished to investigate the effect of dietary fiber purified from Cassia Tora on the quality characteristics of the bread compared to hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG). The bread-making flour was prepared with wheat flour/rice flour (75/25) and added with 3% various dietary fibers. Dietary fiber of Cassia Tora (CT fiber) showed the highest volume expansion and the volume of bread with XG was the lowest. The values of lightness in both the crust and crumb color were the highest in the bread with XG. There was no significant difference in the score of sensory evaluation about color. As a result of texture measuring by Texture Analyzer, springiness and cohesiveness were not affected by the addition of CT fiber. However the significant decrease of gumminess, hardness and chewiness were observed from the bread containing CT fiber. Overall acceptance scores by sensory evaluation of baked bread with CT fiber were not significantly different from those of control.