• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.686-697
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• 1994

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.63-72
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• 1994

The relationships among the endosperm structure, physicochemical characteristics and cooking and milling properties were examined in this study by using the isogenic lines which have the same genetic background except starch characteristics. The isogenic lines were bread by combining three pairs of genes, of waxy or non-waxy, fractured or round starch granule, and shrunken or plump endosperm. Although grains weight and chemical compositions of the endosperms did not differ widely, but cooking qualities, amylose contents, $\beta$-glucan viscosities were significant differences between isogenic types. Water absorptions and expansibilities were highest in waxy lines, and lowest in fratured starch granular lines; the smaller the seed sizes were, the higher the water absorptions were. Mixogram pattern of cooked barley varied with the starch properties and milling properties were excellent in fractured granular lines, whereas those properties of the waxy and shrunken endosperm lines were not good.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.544-550
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• 2015

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.1-17
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• 1988

Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.139-145
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• 2014

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

• The Korean Journal of Community Living Science
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• v.26 no.3
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• pp.447-456
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• 2015

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.424-431
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• 2013

Consumption of waxy corn is steadily increasing due to consumer preference for natural food. However, availability of waxy corn is limited because most of them are used for steamed waxy corn. It is therefore important to create new demands of waxy corn using food processing technology. There is little prior research about characteristics of milled kernel in waxy corn. This study examined the physicochemical and cooking properties of milled kernel using nine waxy corn hybrids. Colored hybrids (Heukjinju, Miheukchal, and Eolrukchal1) showed high milling yield and low change of grain length after milling process compared to other hybrids. The total starch content ranged from 62.1 to 68.4% and the gelatinization temperature of starch was lowest in Yeonnong1 ($69.9^{\circ}C$). The breakdown viscosity of Yeonnong1, Miheukchal and Heukjinju was higher than those of tested hybrids, whereas setback viscosity of those hybrids was lower. In cooking properties of milled waxy corn, water absorption and volume expansion rate were high in Yeonnong2 (84.9, 219.3%), Miheukchal (85.9, 211.4%), and Heukjinju (80.9, 203.7%). In the sensory test, the overall preference was significantly higher in Heukjinju and Miheukchal. Thus, Heukjinju, Yeonnong2, and Miheukchal showed good scores in milling yield, cooking properties, and the preference of sensory test. These results will provide fundamental information to extend milled waxy corns usage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.357-366
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• 1997

Rice quality is considered to have two general meanings; 1) milling, cooking, and processing quality, which refer to suitability of the grain for a particular end-use; and 2) physical quality, which means cleanliness, soundness, and freedom from foreign materials. Grain type is associated with specific milling, cooking, and processing characteristics. Thus, this experiment was conducted to classify the grain type categories and marketing grades for Korean leading rice varieties. Length: width ratio of brown rice kernel ranged from 1.57 to 2.25 and most of varieties belonged to short grain except Tongil type rice varieties. Mean of length: width ratio of brown rice kernel was 1.77 and coefficient of variance was 4.79％ in short grain type varieties. Grain shape could be further classified into 5 types by length:width ratio of brown rice kernel; 1 type(less than 1.75), 2 type(1.76∼1.80), 3 type(1.81∼1.90), 4 type(1.91∼2.00), and 5 type (greater than 2.00). For 1 and 2 type of varieties, woven wire sieve having 1.7mm openings showed better whole-kernel yields for special marketing grade, and sieve having 2.0mm openings for 3 and 4 type of varieties. Grain type which classified into 5 categories was not associated with physicochemical and cooking characteristics of rice grain, but sensory evaluation of cooked rice showed better score for 1 type varieties in terms of appearance, gloss, flavor, texture, stickiness, and taste.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.840-846
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• 2017

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05). Although the overall acceptability of the patties made with coarse and fine DSF was poor, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.