• Title, Summary, Keyword: rice flour

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Sensory and Mechanical Characteristics of Moo-dduk by Different Ingredients (무떡의 재료배합비에 따른 Texture 특성)

  • Lee, Hyo-Gee;Kim, Kyoung-Jin
    • Korean journal of food and cookery science
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    • v.10 no.3
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    • pp.242-248
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    • 1994
  • The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300 g Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225 g, glutinous-rice flour 75 g(25% of rice flour), Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour)

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Effect of Rice Lipid and Protein on Rheological Characteristics of Gelatinized Rice Flour Solutions (쌀의 지방과 단백질이 쌀가루 호화액의 리올리지 특성에 미치는 영향)

  • 이영순;김인호;김현정;이상효;이현유;박광희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.6
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    • pp.1293-1297
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    • 1999
  • Effect of rice protein and lipid on rheological properties of gelatinized rice flour solutions(4%) with three rice varieties(Dongjin, Jinmi, Tamjin) known for varying taste of cooked rice was investigated with Haake viscometer. The rheological behaviors of all rice flour solutions were illustrated by Herschel Bulkley equation and exhibited pseudoplastic behavior with yield stress. When rice flour solutions treated with protease and dithiothreitol, there was decreased in flow behavior index value. Flow behavior index was decreased by dealbumin and deglutelin rice flour solutions among deprotein groups. The Jinmi rice flour solutions exhibited slightly lower consistency index than Dongjin and Tamjin. Defatted rice flour solutions exhibited lower consistency index than rice flour solutions, while dealbumin, deglutelin rice flour solutions exhibited high consistency index. Protease treated rice flour solutions exhibited increase in Dongjin and Tamjin. The yield stress was increased in sequence eating quality. Yield stress of defatted rice flour solutions was decreased, while deglutelin and rice starch flour solutions was increased. The time dependent charac teristics of all rice flour solutions appeared forming hysteresis loop and thixotropic behavior showed. The time dependent characteristics was appeared in sequence eating quality. Rice starch and deglutelin flour solutions appeared greatly time dependent characteristics, but defatted rice flour solutions appeared very little.

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Quality Characteristics of Cookies with Brown Rice Flour (현미가루 첨가 쿠키의 품질 특성)

  • Lee, Mi-Hye;Oh, Myung-Suk
    • Journal of the Korean Society of Food Culture
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    • v.21 no.6
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    • pp.685-694
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    • 2006
  • The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.

Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour

  • Ali, M.S.;Kim, G.D.;Seo, H.W.;Jung, E.Y.;Kim, B.W.;Yang, H.S.;Joo, S.T.
    • 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.

Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice (현미가루를 첨가한 증편반죽의 이화학적 특성)

  • Jeong, Sang-Yeol;Park, Mi-Jung;Lee, Sook-Young
    • Korean journal of food and cookery science
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    • v.27 no.2
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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.

Milling and Rice Flour Properties of Soaking in Water Time on Moisture Content of Rice (쌀의 수침 시간별 제분 및 쌀가루의 특성)

  • 김형열;이병영;최중경;함승시
    • Korean Journal of Food Preservation
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    • v.6 no.1
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    • pp.71-75
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    • 1999
  • Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

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Proximate Composition and Quality Characteristics of Bread with Black Rice Flour (흑미가루를 첨가하여 제조한 식빵의 일반성분 및 품질 특성)

  • Kim, Young-Mo
    • The Korean Journal of Food And Nutrition
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    • v.31 no.1
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    • pp.94-103
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    • 2018
  • The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

The Quality Characteristics of Rice-cinnamon cakes (Rice-cinnamon cakes의 품질특성)

  • 김영인
    • Korean Journal of Rural Living Science
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    • v.7 no.1
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    • pp.31-37
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    • 1996
  • This experiment was carried out in order to investigate milling methods of rice flours on characteristics of rice-cinnamon cakes. The expansion ratio and cake volume of hydrated rice flour was the better than the non-hydrated rice flours. The rice-cinnamon cake of the hydrated riceflour was generally alike in texture and taste to the cake of wheat flour as the result of Instron and sensory evaluation. The rice - cinnamon cake of the non - hydrated rice flour was generally lower in aircell and texture to the cake of the hydrated rile flour.

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Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour (습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성)

  • Kim, Sang Sook;Chung, Hae Young
    • The Korean Journal of Food And Nutrition
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    • v.31 no.4
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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.

Quality Characteristics of Rice Bread Substituted with Black Rice Flour (흑미가루를 첨가한 쌀 식빵의 품질 특성)

  • Im, Ji-Soon;Lee, Young-Tack
    • 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.