• Applied Biological Chemistry
• /
• v.46 no.1
• /
• pp.46-49
• /
• 2003

Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60 g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1762-1768
• /
• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1999.07a
• /
• pp.191-198
• /
• 1999

식량의 증산을 위해서 신품종 개발과 재배기술 못지 않게 중요한 것은 수확 후 곡물의 손실을 줄이고, 고품질의 쌀을 생산하기 위한 건조, 저장, 도정, 포장 및 유통 등 수확후 처리 기술의 확립이라 할 수 있다. 고 등(1993)은 도정 공정중에 발생하는 손실은 대부분이 정백과정에서 발생하므로 정백수율, 완전미수율 및 정백 효율을 극대화시키기 위해서는 정미기의 특성을 고려하여 여러 가지 형태로 정백 시스템을 구성해야 한다고 하였다. 따라서 도정수율과 품위를 높일 수 있도록 정백시스템을 구성하는 것은 매우 중요하다 하겠다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.8
• /
• pp.1367-1372
• /
• 2004

The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.12
• /
• pp.1839-1846
• /
• 2015

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of $10.7{\sim}11.8^{\circ}Brix$ and 14.07~15.07%, respectively, which were significantly lower than $12.0{\sim}12.2^{\circ}Brix$ and 17.27~17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• v.11 no.2
• /
• pp.194-197
• /
• 2006

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.10a
• /
• pp.282-282
• /
• 2017

• Korean Journal of Food Science and Technology
• /
• v.47 no.5
• /
• pp.639-644
• /
• 2015

This study investigated changes in physicochemical characteristics of barely powder produced from different cultivars (Dahan, Hinchalssal, Heugkwang, Heugnurl and Boseokchal) and with different degrees (15, 19, 23, and 27%) of milling. Crude protein content increased with decreasing milling degrees, with content ranges of 7.38-10.09, 8.01-10.58, 9.47-11.62, and 9.03-12.08%, respectively. Further crude lipid and ash content increased with decreasing milling degree. The crude lipid content was highest in Dahan-milled barley, while crude ash content was highest in Hinchalssal-milled barley. As the milling degree decreased, palmitic and stearic acid composition decreased and oleic and linoleic acid composition increased. Major minerals present in the barley powder were Ca, Fe, K, Mg, Mn, Na, and Zn. K and Mg content increased with decreasing milling degree. These results indicate that further studies are needed to optimize the cultivar usage and degree of milling for manufacture of various barley products.

• Korean Journal of Food Science and Technology
• /
• v.36 no.6
• /
• pp.930-936
• /
• 2004

Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at $95^{\circ}C$ increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices.

• Korean journal of food and cookery science
• /
• v.29 no.2
• /
• pp.129-135
• /
• 2013

The objective of this research was to investigate physicochemical properties of waxy sorghum flours by different milling methods (pin mill and ultra fine mill). Four different sorghum flours were used for the experiments ; PWS (pin milled whole sorghum flour), PS (pin milled sorghum flour without bran), UFWS (ultra fine milled whole sorghum flour), UFS (ultra fine milled sorghum flour without bran). The contents of crude ash and total dietary fiber were the highest in PWS. Amylose content of pin milled sorghum flour was higher than that of ultra fine milled flour. The mean particle size of pin milled flours was six times lager than ultra fine milled flours. The L values of UFS and UFWS were higher than those of PS and PWS, whereas a and b values were higher in PWS. The water binding capacity was highest in UFWS, and solubility was higher in PS and UFS. Swelling power of flours was highest in UFS. The damaged starch content was higher in PS and UFS, which means damaged starch of sorghum flours significantly affected by polishing than milling method. The pasting properties were higher in the pin milled flours. Initial pasting temperature of pin milled flour was ranging from 70.5 to $73.1^{\circ}C$, which are higher than ultra fine milled flour ($68.6^{\circ}C$). The contents of total polyphenol were higher in PWS and UFWS than those of PS and UFS, there was no difference between the two milling methods. The results of this study indicate that physicochemical properties of sorghum flour were affected by milling methods as well as bran.