• Applied Biological Chemistry
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• v.39 no.1
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• pp.44-48
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• 1996

Effects of storage temperature on the retrogradation of 50% nonwaxy rice flour gels stored at $20^{\circ}C,\;4^{\circ}C\;and\;-18^{\circ}C$ for 6 days were investigated by ${\alpha}-amylase-iodine$ method, differential scanning calorimetry(DSC) and x-ray diffractometry. The retrogradation of gels increased with increasing storage time and the initial retrogradation rate was higher. The degree of retrogradation gels stored at different temperature increased as following order, $-18^{\circ}C>20^{\circ}C>4^{\circ}C$. The enthalpy of retrograded rice flour by DSC showed similar as the degree of retrogradation by ${\alpha}-amylase-iodine$ method, but the differences between storage temperatures were clear in using ${\alpha}-amylase-iodine$ method. X-ray diffraction patterns of gels stored at $4^{\circ}C\;and\;20^{\circ}C$ showed small peaks at $2{\theta}=17^{\circ}\;and\;20^{\circ}$, but the difference was not detected.

• Food Science and Preservation
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• v.22 no.1
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• pp.63-69
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• 2015

The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The water, ash, crude protein, amylose, and damaged starch contents of rice flour, as well as its water holding capacity, particle size, and Hunter color value, were measured. The water, ash, and crude protein contents of the hanareum and dasan 2 rice flours were shown to range from 7.28 to 13.14%, from 0.35 to 0.39, and from 6.05 and 8.68%, respectively. The protein content of the control group was higher than that of hanareum and dasan 2 rice flours. The amylose contents of the hanareum and dasan 2 rice flour were 19.05 and 23.04%, respectively. The damaged starch content and water holding capacity of the control group were lower than those of the hanareum and dasan 2 rice flours. The particle sizes of the samples were $48.54{\sim}50.05{\mu}m$. The lightness values of the hanareum, and dasan 2 rice flour, and of the control were 93.72, 93.51 and 92.63, respectively. The quality characteristics of the gluten-free frozen cookie dough were investigated. The lightness of the cookie made with frozen cookie dough decreased according to the by thawing time, but the diameter of the cookie did not differ significantly. The hardness of the cookie made with rice frozen dasan 2 rice dough was lower than that of the cookie made with frozen hanareum rice dough.

• 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.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.04a
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• pp.51-65
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• 2004

1. 일반 성분에서 실크 프로테인은 쌀가루에 비해 단백질은 91.22%로 매우 높은 함량을 보였다. 2. pH는 쌀가루와 실크 프로테인이 비슷한 약산성을 나타냈다. 3. 총 유리당 함량을 보면 쌀가루에 비해 실크 프로테인이 매우 낮음을 알 수 있었다. 4. 총 아미노산 함량에서는 실크 프로테인이 쌀가루보다 13배나 높은 함량을 나타내었다. 5. 쌀가루의 아미노산 조성은 glutamic acid 함량이 가장 높았으며, 실크 프로테인은 glycine이 가장 높았다. 6. 특히 실크프로테인은 곡류의 제한 아미노산인 lysine이 높게 함유되어 있어 곡류 가공 조리제품에 이의 첨가는 부족된 lysine 함량의 보풍에도 큰 효과가 있을 것으로 사료된다. 7. 실크 프로테인 첨가수준에 따른 절편의 관능적 품질변화에서 색택(color)은 무첨가군 및 1% 첨가군를 가장 선호하는 것으로 나타났으며, 종합적 기호도(overall acceptance)는 무첨가구 및 1~3% 첨가구를 선호하는 것으로 나타났다.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.59-67
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• 1987

In order to make use of Job's tears widely, Job's tears starch was analyzed and determinded the contents of amylose, amylographical and other physicochemical properties. And also the yeast breads and rice cakes were made from flour and rice flours with various mixing ratios of Job's tears flour and then they were tested for suitability to preparation of bread and rice cake. 1. The starch contents of Job's tears showed 12~20%. Which was about one third of rice or waxyrice starch. But amounts of crude proteins, fats, and total ashes in Job's tears were higher than rice or waxyrice. Job' tears starch was composed of amylopectins only, and was similar to that of waxyrice starch. 2. Depends upon the Amylogram of each starch, initial gelatinization temperature of Job's tears starch was the highest among three starches of rice, waxyrice, and Job's tears. Maximum viscosity of Job's tears starch was 860BU, then it was about two times of rice starch viscosity. 3. By the sensory evaluation results, the taste of bread prepared with mixing of 10% Job's tears flour was better than flour bread and the volume and grains of the bread made from mixing of 10%, 20% Job's tears flour were similar to that of flour bread, but the taste, volume and grains of bread made from 30% mixed flour were undesirable. The rice cake Prepared from mixed flour with 25% Job's tears flour has shown to be desirable.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.6-14
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• 1981

In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of $1.5{\sim}2.0%$ xanthan gum and $40{\sim}50%$ wheat flour to rice and popped rice flour mixture helped to improve the noodle making properties and the cooking quality, and the noodle making properties and the cooking quality of the mixed flour were almost the same as those of wheat flour alone. 3. The composite flour (rice+popped rice+wheat flour) with xanthan gum showed a higher score in sensory evaluation than that without xanthan gum. The general acceptability scores obtained with the noodle products made of the composite flours with 30% popped rice flour was not significantly different from that of noodle products made of wheat flour alone. However, the noodle products made of the composite flours showed rather higher scores in odor and palatability than the products made of wheat flour alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1076-1083
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• 2009

The physicochemical properties of rice flour produced by 3 different grinding methods using various steeping times (3, 6, 9, and 12 hrs) were investigated. Roller mill gave coarse rice flour; the pin mill, intermediate flour; and mixed when both (roller & pin mills) were used. With the increase of steeping times, the rice flours became finer and the contents of crude protein, crude fat and crude ash decreased. Damaged starch was noticeably high in rice flour by roller & pin mills compared to those by roller or pin mills alone. Amylose contents, solubility and swelling power increased as the steeping times increased. Water binding capacity was the highest in roller & pin mills, followed by pin mill. In scanning electron microscope (SEM), pin mill showed distribution of separated fine particles of rice flours. The physicochemical properties of rice flours showed many differences by steeping times of rice and grinding methods. With sufficient steeping times, the rice flours obtained from pin mill were relatively fine having less damaged starch.

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.1014-1016
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• 2010

우리나라 쌀 생산량은 해마다 증가되고 있으나, 1인당 쌀 소비량은 급격히 감소되고 있는 수급 불균형을 이루고 있다. 특히 충청남도는 최근 6년간 전국 쌀 생산량 1위를 차지해 오고 있어서 쌀 소비의 확대방안이 더욱 절실히 요구되고 있는 지역적 특성을 지니고 있다. 취반용 쌀 소비량 확대만으로는 쌀 소비량 증대에 한계점이 있으므로, 소비자의 요구에 맞는 고 기능성, 간편식으로 다양한 기호성을 지닌 쌀 가공식품 형태의 개발이 필요하게 되었다. 이러한 요구에 적합한 제품개발로 쌀을 이용한 쌀국수를 개발하고자 하였으며, 이러한 쌀국수 제품개발은 쌀을 이용한 제품개발은 또다른 시도가 되어 쌀 소비촉진이 향상될 것으로 기대된다. 기능성 쌀국수 개발을 위하여 천연물 중 연잎 소재를 첨가하였다. 연잎은 차와 사찰음식을 대표하는 소재중 하나이다. 연잎에는 비타민 C와 섬유소가 매우 풍부하다. 이러한 성분은 미용식품으로써의 응용이 가능하며, 식이 섬유소는 배변작용에도 도움이 될 수 있다. 또한 항산화제인 quercetin이 다량 함유되어 있다. 이 quercetin은 플라보이드 배당체이며, 우리 몸의 세포의 노화를 유발하는 유해 활성 산소를 제거하는 기능을 가지고 있다. 따라서 이러한 유해 활성산소를 억제하는 것이 항산화 활성이 높은 연잎을 이용하여 고 기능성 쌀가공품 제품 개발이 가능할 것으로 기대한다. 쌀가루 50%를 기준으로하여 연잎가루는 3% 첨가하였으며, 전분의 종류를 달리하여 최종 제품을 개발한 결과, texture analyser로 물성을 측정한 결과 타피오카 전분과 쌀가루 혼한 쌀국수의 물성이 좋은 결과를 나타내었다. 관능검사 결과도 타피오카 전분과 쌀가루 혼합 쌀국수가 소비자들의 기호도가 높은 선호도를 나타내었고, 감자전분과 밀가루는 다소 낮은 선호도를 나타내었다. 본 연구를 기초로 하여 쌀제품 개발시 쌀의 가공적성 및 기능성 소재의 첨가 비율 확립하고, 연잎과 같은 쌀국수에 첨가 가능한 다양한 기능성 소재 발굴 및 첨가 가능성을 제시하고자 하였다.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.840-844
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• 1988

High-protein rice flour (HPRF) was prepared by an enzymatic process using ${\alpha}-amylase$ and g1ucoamylase without cooking Process and the feasibility of HPRF as infants foods was tested. Rice flour slurry was treated with 0.25% ${\alpha}-amylase$ and 0.5% glucoamylase at $55^{\circ}C$ for 24hrs. After saccharification, the digested rice slurry was centrifuged and the precipitated paste, was then heat-dried to obtain HPRF. The protein content of the HPRF was 20.8%. On the other hand, the supernatant of glucose enriched solution was decolourized, deionized and then isomerised to furctose at $60^{\circ}C$ for 100min by using immobilized glucose isomerase column. The high-fructose solution (HFS) contained 56% glucose, 42% fructose and 2% oligosaccharide. The nutritional quality of the HPRF was compared with milk protein and soybean protein in weight gain, feed efficiency ratio (FER), protein efficiency ratio (PER) and liver weight. HPRF was almost the same in all items with milk and soybean protein, but significantly superior to rice flour group.

• Food Science and Preservation
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• v.30 no.4
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• pp.630-641
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• 2023

The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.