• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.886-890
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• 2006

Rice flours produced by dry, wet, and semi-wet milling methods were used to investigate bread-making properties. Wet milled rice flours were produced by two different steeping temperatures of $25^{\circ}C$ and $55^{\circ}C$, properties of composite flour containing 70% rice flour and 30% wheat flour with the addition of vital wheat gluten were tested. Among rice flours, wet milled rice flour showed increased mixing time and dough stability determined by a mixograph. Wet milled rice flours produced higher loaf volume compared with dry of semi-wet milled rice flours. Wet-milled rice flour steeped at $55^{\circ}C$ appeared to produce good rice breads with relatively high loaf volume. Crumb hardness of bread prepared with wet milled rice flour was lower than the other breads and increased slowly during 3-day storage at $25^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.4
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• pp.381-387
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• 1985

Development and maturation of wheat were studied with reference to the quality of grain and milling properties. 1000-kernel weight and test weight increased as the wheat matured and as the orginal moisture decreased. The time of maturity was estimated 40 days after heading. Moisture content of wheat grain had a correlation coefficient of -0.877＊＊ with 1000-kernel weight, of -0.761＊＊ with test weight, and of 0.915＊＊ with pearling index. The milling data suggest that even in the early stages of maturing, the endosperm represented at large proportion of the grain. However, milling score was relatively constant at about 40 days. Break-Reduction flour ratio was a great difference between wheat varieties. 1000-kernel weight had a high significant correlation of +0.603＊＊ with milling yield, of -0.958＊＊ with ash content, and of +0.956＊＊ with milling score.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.371-378
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• 1992

This experiment was carried out in order to investigate effect of rice varieties, milling methods and particle sizes of rice flours on characters of songe cake. The expansion height of batters peaked from in 14 to 18 minutes during baking for 34 minutes at $150^{\circ}C$, and then was gradually decreased. The decrease in the height ranged from 6 to 50% compared to the expansion peak of batters at one day after baking. The inner temperature of the batters showed a tendency to increase slowly and was greatly increased for 8 to 10 minutes. The highest temperature was 94 to $96^{\circ}C$ in 24 to 26 minutes during baking. The volume of the rice cake was not affected by the particle sizes of the rice flours and milling treatment, and ranged from 89 to 95% compared the volume of wheat cake. Therefore, this result indicated the great possibility baking sponge cake used with rice flours. The baked sponge cake by the hydrated flours showed lower stregth than that by the non-hydrated rice flours without correlation with kinds and particle sizes of rice flours, and there were not significant differences in the cohesiveneness of the cakes. The sponge cake of the hydrated rice flour of Taebaek variety was generally superior in texture and taste to the cake of wheat flour as the result of sensory evaluation.

• Food Science and Preservation
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• v.6 no.3
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• pp.313-318
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• 1999

The Properties of rice flour and consumed electricity to make rice flour were compared among three different process ; 1. roll mill after soaking rice in water, 2. roll mill after tempering, 3. try pin mill. When rice was milled by roll mill and pin-milled after tempering for 10 hrs(TRPMR), consumed electricity and moisture content of rice flour were the least. Particle size of rice flour prepared with TRPMR was 87.4% of 100 mesh or more which was the highest number among the rice flour prepared using different processes. Gelatinization temperature of the rice flour was 63.2$^{\circ}C$ and was 1.3$^{\circ}C$ lower than that of rice flour prepared with other processes. Viscosity of the rice flour prepared by TRPMR was the least. Whiteness of the rice flour prepared by TRPMR was similar to that of wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.900-907
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• 2008

The physicochemical properties of black rice flours produced from dry and wet milling were carried out to investigate their applications in food processing industry. The dry milled black rice flours showed lower fat, protein, ash, and anthocyanin contents than those of wet milled black rice flours with no effect due to number of millings. Average particle sizes ($379{\sim}288\;{\mu}m$) of dry milled flours were bigger than those ($336{\sim}253\;{\mu}m$) of wet milled flours. Particles with 60 mesh or more increased with increasing milling times. Wet milled flours had higher damaged starch, water solubility index (WSI), and water absorption index (WAI) compared to dry milled flours. Pasting properties measured by rapid visco analyzer (RVA) resulted in higher pasting temperatures in dry milled flours ($62.5{\sim}69.4^{\circ}C$) than wet milled flours ($46.1{\sim}46.4^{\circ}C$). As the number of milling times increased, pasting temperature of wet milled flours were not effected. Dry and wet milling resulted in reduced trough, final viscosity, and consistency with increasing milling times.

• 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.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.193-196
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• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• 베이커리
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• no.7 s.444
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• pp.86-88
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• 2005

식이섬유는 매일매일 빼놓지 말고 섭취해야할 현대인의 6대 영양소 가운데 하나다. 이제 야채에만 들어있는 줄 알았던 식이섬유를 빵과 케이크에서 섭취할 수 있는 길이 열렸다. 한국동아제분(주)가 품질 좋은 식이섬유로 알려진 '저항선분'을 배합해 개발한 건강 기능성 밀가루 '파이버-선(Fiber sun)'에서 그 해답을 찾을 수 있다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.221.1-221
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• 2003

습식쌀가루는 침지 후 롤밀(Roll mill)로 분쇄 후 건조하여 휘츠밀(Fitz Mill)로 분쇄하여 제조하였으며 건식쌀가루는 Roll mill, Fitz Mill, 볼밀(Ball mill)의 입자 크기별로 만들어 쌀가루의 특성을 검토하였다. 건식쌀가루의 경우 제분공정의 횟수가 증가할수록 자기가 증가됨을 나타내었고 a값과 b값의 감소를 나타내었다. 습식은 건식에 비해 유의적으로 높은 자기를 나타내었고 건식과 마찬가지로 제분공정이 길어질수록 같은 색도 양상을 나타내었다. 각 입자크기에 따른 색도는 습식이 더높은 밝기 값을 나타내었다. 제조공정별 단계에 따른 수분흡수지수(WAI) 및 수분용해지수(WSI)의 값은 건식, 습식 모두 roll mill < Fitz mill < Ball mill 순으로 높은 값을 나타냈고, 물에 침지되어 침출액이 제거된 습식쌀가루의 WAI, WSI는 건식쌀가루보다 낮은 값을 나타내었다. 입자크기에 따른 건식쌀가루의 WAI, WSI의값은 입자가 작을수록 높은 값을 나타낸 반면 습식쌀가루의 WAS의 값은 80-100Mesh의 입자에서 가장 높은 값을 나타냈었고, 100-140Mesh이후로는 WAS의 값이 감소 한 반면 WSI의 값은 입자가 작을수록 높은 값을 나타내었다. 호화양상은 습식쌀가루가 호화엔탈피 (ΔH)의 값이 높게 나타났으며 제분방법의 횟수가 증가할수록 전분손상도가 증가됨을 나타내었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.