• Korean journal of food and cookery science
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• v.19 no.6
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Korean Journal of Rural Living Science
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• v.6 no.2
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• pp.91-97
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• 1995

The sensory quality and the baking property of blonds containing 10-50% of rice flour with wheat flour were analysed by QDA. As sensory characteristics, color, air cell size, air cell distribution, flavor, softness, chewiness and overall quality were evaluated. Bread could be made successfully even using up to 50% rice flour. The color, flavor, softness and chewiness were increased in rice-wheat bread especially using 10∼30% of rice flour, but in case of using 40∼50% of rice flour those characteristics were not significantly different from those of wheat bread. The size of air cell in 10∼30% rice-wheat bread was not significantly different but in 40∼50% rice-wheat bread it was increased. The distribution of air cell was more even in 10∼30% rice-wheat bread than in wheat bread, but not in 40∼50% rice-wheat bread. The overall quality of rice-wheat bread was shown to be better in 10∼30% rice-wheat bread than in wheat bread.

• Human Ecology Research
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• v.58 no.1
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• pp.121-130
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• 2020

This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.557-561
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• 1996

Physicochemical properties of nonwaxy (Dongjin byeo) and waxy (Sin-seunchal byeo) brown rice flour were investigated. The proximate composition of nonwaxy brown rice flour was 7.02% of protein, 1.14％ of ash, 3.2% of lipid and that of wfny brown rice was 7.74% of protein, 1.48% of ash,4.83% of lipid. X-ray dif- fraction patterns were A types, and relatives crystallinity of nonwaxy brown rice flour was higher than that of waxy brown rice flour. Swelling power and solubility increased with the increase of temperature, waxy brown rice flour showed higher than nonwaxy rice flour until 70$^{\circ}C$, but lower after 80$^{\circ}C$. The gelatinization temperature, breakdown and consistency of nonwaxy brown rice flour by amylogram were higher than those of the waxy brown rice flour but setback was same. The initial gelatinization temperature and the enthalpy of nonwaxy brown rice flour by DSC were higher than those of the waxy brown rice flour.

• Food Science and Preservation
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• v.6 no.3
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• pp.313-318
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• 1999

The Properties of rice flour and consumed electricity to make rice flour were compared among three different process ; 1. roll mill after soaking rice in water, 2. roll mill after tempering, 3. try pin mill. When rice was milled by roll mill and pin-milled after tempering for 10 hrs(TRPMR), consumed electricity and moisture content of rice flour were the least. Particle size of rice flour prepared with TRPMR was 87.4% of 100 mesh or more which was the highest number among the rice flour prepared using different processes. Gelatinization temperature of the rice flour was 63.2$^{\circ}C$ and was 1.3$^{\circ}C$ lower than that of rice flour prepared with other processes. Viscosity of the rice flour prepared by TRPMR was the least. Whiteness of the rice flour prepared by TRPMR was similar to that of wheat flour.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.83-90
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• 1982

This study was attempted to investigate the effects of adding gelatinized waxy rice flour, wheat flour, and Xanthan Gum to rice flour on the preparation and (quality) of dried noodles. 1) Rice flour demonstrated higher maximum viscosity value as determined by Amylograph than wheat flour. Among the composite flour mixture (Rice Flour 85+Gelatinized Waxy Rice Flour 15 + Xanthan Gum 2%) showed the highest viscosity value and (RF 35+ GWRF 15 + Wheat Flour 50) had the lowest. (RF 35 + GWRF 15 +WF 50) demonstrated gelatinization characteristics which is quite similar to that of wheat flour. 2) Forty and 50% replacement of rice flour and gelatinized waxy rice flour (15%) mixture by wheat flour improved significantly noodle making characteristics and cooking quality of noodles. 3) The addition of 2% XG to (RF 45 + GWRF 15 + WF 40) was effective on noodle making properties and on binding properties of cooked noodles. 4) The cooked noodle made of composite flour (RF 45 + GWRF 15 + WF 40 + XG 2%) received the highest total sensory evaluation score among the testing samples, and it was not significantly different from that of wheat flour.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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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.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.441-448
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• 2018

The purpose of this study is to analyze the proximate components (water, crude ash, crude protein, crude fat, and carbohydrates) and nutritive components (vitamin A, C, E, minerals, amino acids, and fatty acids) of rice flour and develop several rice bread recipes using rice flour. The water, crude ash, crude protein, crude lipid, carbohydrate contents of rice flour were measured to be 8.53%, 0.10 g, 6.80 g, 0.14 g and 84.43 g, respectively. No vitamin A was detected in the rice flour, and vitamin C and E contents were found to be 8.30 and 0.3467 mg/100 g, respectively. Calcium, potassium, magnesium, iron, and sodium contents were measured as 6.23, 65.05, 9.78, 0.17 and 2.84 mg/100 g; the large amount of potassium helps to discharge the sodium. Rice flour has nine kinds of essential amino acids in it; essential amino acids form 45.15% of rice flour's content. which is higher than 32.3%. Fatty acids were barely detected in the rice powder; saturated fatty acids were measured as 31.25 mg/100 g, and unsaturated fatty acids as 25.54 mg/100 g. Regarding essential fatty acids, linoleic acids were measured as 41.01 mg/100 g, and linolenic acids as 2.20 mg/100 g. The researcher used rice loaf bread as the base and developed rice bread recipes using rice flour to make a total of 11 items: 8 items with 75% rice flour (rice bagel, rice sweet red-bean bread, rice butter roll bread, rice mocha bread, rice buttertop bread, rice custard cream bread, and rice streusel), 2 items with 80% rice flour (stollen and rice hobbang), and 1 item with 85% rice flour (rice donut).

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.584-587
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• 2020

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L^* values ranged from 82.62 to 97.55, the a^* values ranged from -0.09 to 0.08, and the b^* values ranged from -2.74 to 1.91.