• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.163-169
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• 1985

Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flow property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The Cooking rate decreased as the protein content increased. The higher protein content resulted in the higher of shear extrusion force, and lower grade of appearence of cooked noodle. The flours containing about 10% protein, i.e. Australian standard White flours, were appeared to be most adequate to make Korean dried noodle.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.437-443
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• 2014

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.213-222
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• 1992

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were $5.9{\sim}6.8%$ for moisture, $3.43{\sim}4.09%$ for crude protein, $22.35{\sim}27.65%$ for crude fat, $0.27{\sim}0.31%$ for ash, $15.6{\sim}18.4%$ for fructose, $10.6{\sim}13.7%$ for glucose, $0.34{\sim}1.0%$ for sucrose, and $0.79{\sim}2.37%$ for maltose, respectively. Fatty acid contents of Yackwa were $10.54{\sim}10.73%$ for palmitic acid, $4.12{\sim}4.18%$ for stearic acid, $25.8{\sim}26.9%$ for oleic acid, $51.6{\sim}52.1%$ for linoleic acid, and $0.27{\sim}0.34%$ for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.981-985
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• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Preventive Nutrition and Food Science
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• v.11 no.2
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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).

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.232-237
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• 2002

The quality of bread (black rice bread) made of black rice flour and wheat flour was investigated. The bread was manufactured with 10, 20 or 30% black rice flour (BRF) (w/w) with increasing and wheat flour. The bread volume was decreased from 2250 cc to 1700 cc as BRF contents increased from 0% to 30%. The lightness (L values) decreased with increasing BRF contents and the redness (a values) increased. The yellowness (b values) slightly decreased with increasing BRF contents. Textural characteristics of bread crumb were influened by adding additives BRF. Breads containing additives showed an increase in hardness, gumminess and chewiness and a decrease in springness and cohesiveness. In sensory evaluation, sensory scores decreased with increasing BRF contents for the appearance, such as grain and texture, of black rice bread. On the other hand, the highest sensory scores for color, taste and overall eating quality were obtained, when BRF content was 20%. In conclusion, Bread with 20% BRF was the best quality in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.952-958
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• 2004

Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.12%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour, tightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.