References
- Ahn, J. Y and T. Y. Ha. 2010. Nutritional superiority of Korean rice. Food Preservation and processing 9 : 60-64.
- Anderson, R. A. 1982. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 59 : 265-271.
- AOAC. 1984. Official method of analysis of AOAC Intl. 14th ed. Method 930.15. Association of Official Analytical Chemists, Arlington, VA, USA.
- Choi, B. K., J. S. Kum, H. Y. Lee, and J. D. Park. 2006. Physicochemical properties of black rice flours affected by milling conditions. Korean J. Food Sci. Technol. 38 : 751-755.
- Choi, Y. H., K. H. Kim, H. C. Choi, H. G. Hwang, Y. G. Kim, K. J. Kim, and Y. T. Lee. 2006. Analysis of grain quality properties in Korea-bred Japonica rice cultivars. Korean J. Crop Sci. 51 : 624-631.
- Chen, J. J., S. Lu, and C. Y. Lii. 1999. Effect of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chem. 76 : 796-799. https://doi.org/10.1094/CCHEM.1999.76.5.796
- Chiang, P. Y. and A. I. Yeh. 2002. Effect of soaking on wet milling of rice. J. Cereal Sci. 35 : 85-94. https://doi.org/10.1006/jcrs.2001.0419
- Gibson, T. S., V. A. Solah, and B. V. McCleary. 1997. A procedure to measure amylose in cereal starches and flours with concanavalian A. J. Cereal Sci. 25 : 111-119. https://doi.org/10.1006/jcrs.1996.0086
- Han, H. M., J. H. Cho, and B. K. Koh. 2011. Processing properties of Korean rice varieties in relation to rice noodle quality. Food Sci. Biotechnol. 20 : 1277-1282. https://doi.org/10.1007/s10068-011-0176-5
- Han, S. H. and J. O. Rho. 2009. Quality characteristics of Sulgiddeok with different commercial rice flours. Korean J. Food Nutr. 22 : 402-408.
- Hong, Y. H., H. S. Ahn, S. K. Lee, and S. K. Jun. 1988. Relationship of properties of rice and texture of Japonica and Indica rices of different amylose content. Korean J. Crop Sci. 53 : 285-291.
- Hur, S., S. Cho, J. S. Kum, J. W. Park, and D. S. Kim. 2011. Rice flour-a functional ingredient for premicum crabstick. Food Sci. Biotechnol. 20 : 1639-1647. https://doi.org/10.1007/s10068-011-0226-z
- Jun, H. I., E. J. Yang, Y. S. Kim, and G. S. Song. 2008. Effect of dry and wet milling on physicochemical properties of black rice flours. J. Korean Soc. Food Sci. Nutr. 37 : 900-907. https://doi.org/10.3746/jkfn.2008.37.7.900
- Kang, M. Y., H. J. Koh, and J. Y. Han. 2000. Comparison of some characteristics relevant to rice bread made from eight varieties of endosperm mutant between dry and wet milling process. Korea J. Food Sci. Technol. 28 : 1026-1032.
- Kem, J. S. 1998. Effects of amylose content on quality of rice bread. Korean J. Food Sci. Technol. 30 : 590-595.
- Kim, K. E. and Y. T. Lee. 2009. Combined effects of vital gluten, gum, emulsifier and enzyme on the properteis of rice bread. Food Engineering Progress 13 : 320-325.
- Kim, R. Y., C. S. Kim, and H. I. Kim. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J. Korean Soc. Food Sci. Nutr. 38 : 1076-1083. https://doi.org/10.3746/jkfn.2009.38.8.1076
- Kim, C. S. 1996. Degree of retrogradation on non-waxy rice cakes drung storage determined by DSC and enzymatic methods. Korean J. Soc. Food Sci. 12 : 182-192.
- Kim, M. J., B. R. You, J. H. Lee, and M. R. Kim. 2010. Effect of rice particle size on the physicochemical and nutritional properties offish porridge. Korean J. Food Preserv. 17 : 117-122.
- Kim, S. S. and Y. J. Kim. 1995. Effect of moisture content of paddy on properties of rice flour. Korean J. Food Sci. Technol. 27 : 690-696.
- Kim, W. S. and M. Shin. 2007. The properties of rice flours prepared by dry and wet milling of soaked glutious and normal grains. Korean J. Food Cookery Sci. 23 : 908-918.
- Kim, Y. K. 2010. Status and prospects of development of rice varieties. Food Preservation and processing 9 : 75-85.
- Kim, Y. K. and A. Chun. 2010. Status and prospects of rice varieties for processing. Food Preservation and Processing Industry 9 : 3-12.
- Korea Rural Economic Institute. 2010. Agricultureal Outlook. 530-537.
- Kum, J. S. 2010. Nutition of rice and rice processing food. Food Preservation and processing 9 : 38-54.
- Kum, J. S., S. H. Lee, H. Y. Lee, K. H. Kim, and Y. I. Kim. 1999. Effect of different milling methods on physicochemical properties and products. Korean J. Food Sci. Technology 25 : 546-551.
- Kwon, Y. R., M. H. Jung, J. H. Cho, Y. C. Song, H. W. Kang, W. Y. Lee, and K. S. Youn. 2011. Quality characteristics of rice cookies prepared with different amylose contents. J. Korean Soc. Food Sci. Nutr. 40 : 832-838. https://doi.org/10.3746/jkfn.2011.40.6.832
- Lee, M. G., J. O. Kim, and M. S. Shin. 2004. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J. Food Sci. Technol. 36 : 268-275.
- Lee, M. H. and Y. T. Lee. 2006. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J. Korean Soc. Food Sci. Nutr. 35 : 886-860. https://doi.org/10.3746/jkfn.2006.35.7.886
- Lee, M. K. and M. Shin. 2006. Characteristics of rice flours prepared by mosture-heat treatment. Korean J. Food Cookery Sci. 22 : 147-157.
- Lee, N. Y. 2012. Starch and pasting characteristics of various rice flour collected from markets. Korean J. Food Preserv. 19(2) : 257-262. https://doi.org/10.11002/kjfp.2012.19.2.257
- Lee, S. H. and M. Shin. 2009. Characteristics of preparation of rice Manju and rice flour with soaking and different particle sizes. Korean J. Food Cookery Sci. 25 : 427-434.
- Moon, H. P. 2010. Food crisis and the importance of rice. Food Preservation and processing 9 : 39-48.
- Shin, M., J. O. Kim, and M. K. Lee. 2001. Effect of soaking time of rice and particle size of rice flour on the properties of non waxy rice flours soaking at room temperature. Korean J. Soc. Food Cookery Sci. 17 : 309-315.
- Song, J., J. H. Kim, D. S. Kim, C. K. Lee, J. T. Youn, S. L. Kim, and S. J. Suh. 2008. Physicochemical properties of starches in Japonica rice of different amylose content. Korean J. Crop Sci. 53 : 285-291.
- We, G. J., Y. S. Cho, M. R. Yoon, M. Shin, and S. Ko. 2010. Development of rice flour-based puffing snack for early childhood. Food Engineering Process 14 : 322-327.
- Williams, P. C., F. D. Kuzina, and I. Hlynka. 1970. A rapid colorimetric method for estimating the amylose content of starches and flours. Cereal Chem. 47 : 411-421.
- Yang, S. C., I. Lee, J. H. Sun, D. E. Kim, W. S. Kang, H. S. Chung, M. Shin, and S. Ko. 2010. Development of well-reconstituted instantized thin rice grauel. Food Engineering Process 14 : 54-59.
Cited by
- Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.63
- Study of Molecular and Crystalline Structure and Physicochemical Properties of Rice Starch with Varying Amylose Content vol.46, pp.6, 2014, https://doi.org/10.9721/KJFST.2014.46.6.682
- Physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3 vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.392
- Starch Structure and Physicochemical Properties of Colored Rice Varieties vol.61, pp.3, 2016, https://doi.org/10.7740/kjcs.2016.61.3.153
- Nutritional Components and Physicochemical Properties of Hulled and Naked Oat Flours according to Particle Sizes vol.45, pp.9, 2016, https://doi.org/10.3746/jkfn.2016.45.9.1293
- Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2 vol.22, pp.2, 2015, https://doi.org/10.11002/kjfp.2015.22.2.225
- Physicochemical Characteristics of Super-Yield Korean Rice Cultivar depending on Milling Condition vol.28, pp.6, 2015, https://doi.org/10.9799/ksfan.2015.28.6.1065
- 쌀귀리 가루의 입도별 이화학적 특성 및 항산화 활성 vol.24, pp.7, 2013, https://doi.org/10.11002/kjfp.2017.24.7.965
- 대기압 플라즈마에 의한 삼광 및 팔방미의 저장에 따른 품질 특성 vol.50, pp.2, 2013, https://doi.org/10.9721/kjfst.2018.50.2.165
- Bread-making properties of rice bread added with naked oat flours vol.26, pp.1, 2013, https://doi.org/10.11002/kjfp.2019.26.1.68
- 쌀전분의 분자 및 결정구조가 상전이에 미치는 영향 vol.51, pp.5, 2019, https://doi.org/10.9721/kjfst.2019.51.5.432
- 죽 가공성 평가를 위한 원료 쌀의 품질지표 vol.33, pp.3, 2020, https://doi.org/10.9799/ksfan.2020.33.3.287