한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권2호
  • /
  • Pages.9-17
  • /
  • 2011
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

현미가루를 첨가한 증편반죽의 이화학적 특성

Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice

  • 정상열 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • 발행 : 2011.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. 강인회. 1991. 한국 식생활사(제 2판). 삼영사. pp 81-82
  2. 황혜성, 한복려, 한복선. 1994. 한국의 전통음식. 교문사. pp 24-25
  3. AOAC. 1996. Official Methods of Analysis. 16 th ed, Association of Official Analytical Chemists. Washington D.C
  4. An SM, Lee KA, Kim KJ. 2002. Quality characteristics of Jeung-Pyun according to the leavening agents. Korean J Human Ecology 5(1):48-61
  5. Biliaderis CG, Maurice TJ, Vose JR. 1980. Starch gelatinization phenomena studied by differential scanning calorimetry. J Food Sci 45:1669-1674 https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
  6. Blois MS. 1958. Antioxidant determinations by the use of stable free radical. Nature 26:1199-1200
  7. Cho EJ, Kim MJ, Choi WS. 2007. Quality properties of Jeung-pyun with added with prickly pear powder. J East Asian Dietary Life 17(6):903-910
  8. Choi GC, Na HS, Oh GS, Kim SK, Kim K. 2005. Gelatinization properties of waxy black rice starch. J Korean Soc Food Sci Nutr. 34(1):87-92 https://doi.org/10.3746/jkfn.2005.34.1.087
  9. Choi WS, Woo KJ. 2006. Quality characteristics of Jeung-pyun made rice batter stored at different freezing temperatures. J East Asian Soc Dietary Life 16(4):429-437
  10. Choi YS, Kim YA, 1993. Effect of addition of brown rice flour on quality of backsulgies. Korean J Food Cookery Sci 9(2):67-73
  11. Choi YS, Kim YA, 1992. Effect of addition of dietary fibers on quality of Backsulgies. Korean J Food Cookery Sci 8:281-289
  12. Dewanto V, Xianzhang W, Liu RH. 2002. Processed sweet corn has higher anti oxidant activity. J Agric Food Chem 50:4959-4964. https://doi.org/10.1021/jf0255937
  13. Ghiashi K, Varriano-Marston E, Hoseney RC. 1982. Gelatinization of wheat starch. IV. Amylograph viscosity. Cereal Chem 59:263-267
  14. Hyun CK, Park KH, Kim YB, Yoon IH. 1988. Differential scanning calorimetry of rice starch. Korean J. Food Sci.Technol. 20(3):331-337
  15. Jung JY, Choi MH, Hwang JH, Chung HJ. 2004. Quality characteristics of Jeung Pyun prepared with paprika juice. J Korean Soc Food Sci. Nutr 33(5):869-874 https://doi.org/10.3746/jkfn.2004.33.5.869
  16. Jung MH. 2002. Comparative effect of physicochemical and sensory characteristics by storage conditions of breads added with Paecilomyces japonica and Copdyceps miliaris. Masterate Thesis Catholic University, Daegy. pp 40
  17. Kang MY, Choi HC. 1993. Studies on the standardization of fermentation and preparation methods for steamed rice bread(1) -Effect of various fermentation factors on the expansion characteristics of steamed rice bread. The Korean Society of Community Living Science 5(1):13-22
  18. Kim HS, Lee MS, Woo JW. 1988. Retrogradation properties of waxy starches. Korean J. Food Sci Technol 20(6):794-800
  19. Kim YI, Kim KS. 1994. Expasion charateristics of Jeung-pyun by dry and wet milling rice flours Korean J Soc. Food. Sci 10(4):329-333
  20. Kim SJ, Wakida M, Hatae K, Shimada A. 1990. Factors affecting the physical properties of a traditional Korean food Jeung-pyun. J Home Econ. Jpn 41(1):29-33
  21. Kim YI, Kum JS, Lee SH, Lee HY. 1997. Retrogradation characteristics of Jeung-pyun by different milling method of rice flour. Korean J Food Sci. Technol 27(6):834-838
  22. Kim YH, Oh SH. 1987. Analysis of general composition polyphenols and amino acids in Sarcodon aspratus. J Choonbok Univ 18:44-50
  23. Kuhnau J. 1976. The flavonoids; a class of semi-essential food components; their role in human nutrition. World Rev. Nutr. Diet 24:117-120 https://doi.org/10.1159/000399407
  24. Lee EA, Woo KJ. 2001. Quality characteristics of Jeung-pyun according to the type and amount of the oligosaccharide added. Korean J Soc. Food Cookery Sci 17(5):431-440
  25. Lee SY, Kim KO. 1986. Sensory characteristics of Paeksulkis (Korean traditional rice cakes) containing various sweetening agents. Korean J. Food Sci. Technol 18:325-328
  26. Lii CY, Tsai ML, Tseng KH. 1995. Effect of amylose content on the rheological property of rice starch. Cereal Chem 73(2):415-420
  27. Moon JS, Kim SJ, Park YM, Hwang IS, Kim EY, Park JW, Park IB, Mim SW, Kang WG, Park YK, Jung ST. 2004. Antimicrobial effect of methanol extracts from some medicinal herbs and content of phenolic compounds. Korean J Food Preserv 11:207-213
  28. Park GS, Park EJ. 2004. Quality characteristics of Jeungpyun added Paecilomyces Japonica powder according to fermentation time. J Korean Soc. Food Sci. Nutr 33(10):1703-1708 https://doi.org/10.3746/jkfn.2004.33.10.1703
  29. Park YS, Suh CS. 1996. Changes in chemical properties of Jeung-pyun product during fermentation. Korean J Soc. Food Sci 12(3):300-304
  30. Park YS, Suh CS. 1997. Changes in physical properties of Jeung-pyun during fermentation. Korean J Soc. Food. Sci 13(4):396-401
  31. Sung JH, Han MJ. 2008. Quality characteristics of Jeungpyun manufactured by ginseng makgeolli. Korean J. Food Cookery Sci. 24(6):837-848
  32. Yoon SJ. 2005. Characteristics of quality in jeungpyun with different amount of raw yeast. Korean J Food Cookery Sci 21(4):399-405

피인용 문헌

  1. Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.480
  2. Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball vol.30, pp.2, 2014, https://doi.org/10.9724/kfcs.2014.30.2.146