• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.541-545
• /
• 1993

Two different methods (Sieve shaker, Elzone particle size analyzer) were used to investigate rice flour particle size obtained by various milling method. Results of Elzone particle size analyzer were more effective than Sieve shaker in determining particle size, and the distribution of particle size of rice flours was affected by the type of the milling methods used. A rice flour, prepared in a Pin mill had a particle size range of $60{\sim}500$ mesh, and 30.38% of the sample was in the particle size range $200{\sim}270$ mesh. A rice flour, prepared in a Colloid mill had a particle size range of $40{\sim}500$ mesh and more of flour particles appeared in the range $140{\sim}200$ mesh than any other particle size. A rice flour, prepared in a Micro mill had a particle size range of $140{\sim}500$ mesh, and 41.62% of the sample was in the particle size range over 500 mesh. A rife flour, prepared in a Jet mill had a finer flour particle size was over the particle size range 500 mesh. The finer rice flour gave the highest L value and the lowest a value. The wet-milled flour particles were observed as a cluster of starch granules and the particles of rice flour (dry-milling) were observed as fragment of rice grains. Scanning Electron Photomicrographs revealed that visual differences in structure between milling methods, and similar results with Elzone particle size analyzer method in particle size.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.7
• /
• pp.915-920
• /
• 2007

Rice flour milled from spray-washed rice was stored at $5^{\circ}C$, $20^{\circ}C$, and $35^{\circ}C$ for 4 months and changes in flour properties during the storage were investigated. Moisture content of rice flour tended to decrease during the storage, and the reduction in the moisture content was higher at higher storage temperature. Compared to dry-milled rice flour, lightness of the rice flour milled from spray-washed rice was slightly higher and tended to increase slightly during the storage. Rapid Visco-Aanlyzer (RVA) peak viscosity of rice flour milled from spray-washed rice was higher throughout the storage period, compared to dry-milled rice flour. The RVA peak viscosity was lower in the order of rice flour stored at $5^{\circ}C$, $20^{\circ}C$, and $35^{\circ}C$. Little changes in setback viscosity were observed in rice flour stored at $5^{\circ}C$ and $20^{\circ}C$, while an increase in the setback viscosity was found in rice flour stored at $35^{\circ}C$. Total bacteria count was consistently lower in the rice flour milled from spray-washed rice, suggesting that spray-washing prior to milling could lower microbial growth of rice flour during storage.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.6
• /
• pp.442-446
• /
• 2005

This study was conducted to obtain basic information on the utilization of wheat flour for good organoleptic evaluation score. Wheat seed was milled by Buhler test mill. Volatile flavor compounds of five milling fractions such as Break $I{\cdot}II (B_1+B_2)$, Reduction I ($R_1$), Reduction II ($R_2$), Bran and Short were determined and their differences were discussed. There was significant difference in quantity of flavor compounds but no difference in qualitative composition among milling fractions. The outer layer of wheat endosperm ($R_2$ layer) showed higher amount of m-xylene and n-butanol in volatile flavor com­pounds compared with inner endosperm layer ($B_1,\;B_2,\;R_1$). The $R_2$ layer showed quantitatively higher composition of major flavor compounds than inner endosperm layer ($B_1,\;B_2,\;R_1$). This result points out that the $R_2$ layer exhibited stronger flavor than $B_1,\;B_2$, and Rl layers.

• Applied Biological Chemistry
• /
• v.28 no.3
• /
• pp.115-123
• /
• 1985

The milling characteristics of barley of various moisture content were investigated using Brabender Grain Hardness Tester (GHT) to set up the optimum conditions of dry milling process. The optimum GHT clearance were 1/0-1/10 for-10+12 mesh particles, 0/5-0/15 for-12+18 mesh, and 0/-15 for -18 mesh. The grain hardness of barley kernel increased with moisture content and the grindability, on the other hand, decreased. The consumed electric energy in milling increased with moisture content and showed the maximum value at the moisture content of 14.04%. The optimum conditions of dry milling of barley were 0/-5 GHT clearance and 12.80% moisture content and the consumed electric energy was 92.41Kwh for the production of 1,000kg of -18 mesh particles.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.777-784
• /
• 2016

This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, $10.2{\sim}12.5^{\circ}Brix$ in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.

• Korean Journal of Food Science and Technology
• /
• v.32 no.2
• /
• pp.231-237
• /
• 2000

A Comparative study was performed among five Korean wheat(Greu, Eunpa, Tapdong, Allgreu, Woori) and three imported wheat(Dark Northern Spring, Austrian Standard Wheat, Western White) to investigate the characteristics of minerals and phytate from Korean wheat varieties. Ash contents of kernel was higher in Korean wheat than in imported wheat and related to ash contents and darkness of flour. More contents of Fe, P, and Mg from Korean wheat grains and Fe from Korean wheat flours were observed in comparison to imported wheat varieties. Fe concentration in Korean flour show high, indicating Fe was distributed at endosperm layer of kernels and not eliminated with milling. In addition, phytate affecting availability of minerals was determined from kernels and flours. Even though Korean wheat kernels had more phytate than that of imported wheat kernels, it is believed that most of phytate was removed with milling and there was no major difference between Korean and imported wheat flours. We also observed that the content of phosphate closely parallels the content of phytate from both the flours and kernels.

• Food Industry
• /
• s.39
• /
• pp.61-64
• /
• 1977

• Food Industry
• /
• s.19
• /
• pp.69-74
• /
• 1974

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.350-354
• /
• 1982

These studies were conducted to evaluate the milling characteristics of Korean wheat cultivars and breeding lines harvested in 1980 and 1981. The straight-grade flour yield (by Buhler experimental mill) for all tested wheats was in a range of 56 to 73% with a mean value of 65% and the flour ash content averaged 0.44%. Mean milling score for all tested wheats was about 78. Average ash values of wheats harvested in 1980 and 1981 were 665.3 and 683.5, respectively, and flour protein content averaged 10.55% and 10.25%, respectively. There were significant positive correlations between flour yield vs. milling score, ash content vs. ash value and protein content vs. ash value, while there were negative correlation between flour ash vs. milling score, protein content vs. milling score and milling score vs. ash value.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.1
• /
• pp.57-63
• /
• 2011

Changes in food preferences and dietary habits of Korean prone to decrease consumption of the traditional energy source, rice. The exceeding condition of rice production in Korea is now not only impacting on the profit structure of farmers but also threatening food security. Although there have been several efforts to increase rice consumption rate, by developing various processed foods using rice flour, grain hardness of rice has been the most significant limiting factor. In this study, we addressed the suitability of the Namil(SA)-flo1, a mutant rice line has floury endosperm, in terms of producing rice flour by using dry-milling method, which is lower cost and more eco-friendly than other available methods such as wet-milling. Rice flour of the Namil(SA)-flo1 exhibited superior physico-chemical characteristics to any other check varieties including the wild type, Namil, in terms of distribution of granule sizes and content of damaged starch.