• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1065-1070
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• 2015

A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.834-838
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• 1995

The relative retrogradation of Jeungpyun investigated with different milling methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by pin mill (W-P) was lower than Jeungpyun by colloid mill (W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill (D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.213-219
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• 1995

The characteristics of Jeungpyun were investigated with different milling methods of rice flour. The moisture content of Jeungpyun was similar to that of the rice flours. In the color of Jeungpyun, L-value was increasing but a and b-value were decreasing as its moisture content was increasing. The analysis on the texture of Jeungpyun showed that Jeungpyun by dry milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than Jeungpyun by wet milling. The test of the sensory characteristics for Jeungpyun showed that whiteness, moistness, springiness and chewiness was higher for Jeungpyun by wet milling. But the softness was lower. Overallquality of Jeungpyun by wet milling was higher than Jeungpyun by dry milling. Generally, Jeungpyun prepared by Pin-mill was the best in quality. In particular, Jeungpyun by wet milling was better for the added 80％ of water and Jeungpyun by dry milling was better for the added 100％ of water.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.700-704
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• 1997

Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.33-43
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• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.305-310
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• 1996

The degrees of retrogradation (DR) for 50% rice flour gels kept at $4^{\circ}C$ and $20^{\circ}C$ for the 6-day storage period at 0.5, 1.0 and 2.0% (w/w, on dry weight basis) levels of lipid additives (sucrose fatty acid ester, SE1670; soybean oil) were measured by ${\alpha}$-amylase-iodine method, differential scanning calorimetry (DSC) and X-ray diffractometry. The DRs were higher in rice flour gels stored at $4^{\circ}C$ than those stored at $20^{\circ}C$. The sucrose fatty acid ester and soybean oil reduced the retrogradation of rice flour gels, but the effect was higher in samples stored for 1 day. The DR decreased more effectively in the addition of SE1670 than that of soybean oil In case of SE1670, the change of enthalpy by DSC showed similar patterns with the degree of retrogradation by ${\alpha}$-amylase method; however, it was not the case for soybean oil. The intensity of peak at $2{\theta}=16.7^{\circ}$ in X-ray diffraction pattern was reduced with lipid additives but it was not clear.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.1
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• pp.9-16
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• 2022

Rice is one of the most important staple foods in Wnju, Jeonbuk, South Korea. However, rice consumption has dramatically decreased as eating habits have diversified owing to rapid economic growth. Recently, floury endosperm rice varieties have been developed to invigorate the rice processing industry, because dry-milled rice flour is economically and environmentally suitable for massive rice flour distribution. The National Institute of Crop Science has developed 'AromaT', an early-maturing black rice with floury-endosperm, suitable for tea and dry milling. 'AromaT' was derived from a cross between 'Suweon542' as the floury endosperm source and 'Heugjinju' as the black and aromatic source. In this study, 'AromaT' and its parents, 'Suweon542' and 'Heugjinju', were analyzed for agronomic traits, anthocyanin content, and their major physicochemical properties by different planting date. The field experiment was conducted in Wanju, Jeollabuk-do Province, South Korea, in 2019. The transplanting dates were May 30 (ordinary season), June 25 (double-cropping season), and July 10 (late season). The yield performance of brown rice 'AromaT' was 330 kg/10 a in the double-cropping cultivation method and was the highest among the transplanting dates. The floury endosperm of 'AromaT' was derived from 'Suweon542' containing 'flo7', located on chromosome 5 and known to control floury endosperm. With the late planting date, the anthocyanin content of 'AromaT' was 570.5 mg/100 g, much higher than that of 'Heugjinju' (376.3 mg/100 mg). The brown rice of 'AromaT' also exhibited the pop-corn-flavoring 2-acetyl-1-pyrroline, exclusively detected in aroma rice varieties. The average particle sizes of 'AromaT' and 'Suweon542' were 67.12 ㎛ and 70.9 ㎛, respectively, lower than that of 'Heugjinju' (95.5 ㎛) with a black transparent endosperm. The average damaged starch content of 'AromaT' was 8.1%, lower than that of 'Heugjinju' (10.05%) and Suweon542 (9.5%). As a result, 'AromaT' with high anthocyanin content, fine particle size, and low damaged starch content is expected to provide a new rice material in various processing fields.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.24-36
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• 2016

This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.