• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.456-462
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• 2019

This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropyl methylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal ${\alpha}$-amylase) and pentopan (xylanase+hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When the rice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amount of added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, and pentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significant effect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggest that supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.581-587
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• 2023

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.28-36
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• 2017

Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample's value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.6
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• pp.609-609
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• 1998

This paper surveys the effect of rice straw ash solution to the physical properties of Sappan Wood dyeing fabrics. In the quantitative analysis of rice straw ash solution, the quantities of absorbed ingredients in fabrics were increased by bath pull treatment but the amount of absorption(K/S value) was increased by bath pH4.5 treatment. This is related to the metal ion. Among the metal ion, effect of Fe iou and Al ion were related. In case added extracted dye solution to mordants, the color dye solution became dark and increased reddish. The changes of mechanical properties of fabrics tensile resilience, bending rigidity(B), compressional resilience(RC) were increased. Generally mechanical properties were increased by rice straw ash solution treatment, specially bath pH9 treatment. Rice straw ash solution treatment of dyeing fabrics made the improvement in tensile strength and elongation and in the amount of absorption, dye ability, color fastness, mechanical properties, tensile strength, elongation.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.6
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• pp.699-705
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• 1998

This paper surveys the effect of rice straw ash solution to the physical properties of Sappan Wood dyeing fabrics. In the quantitative analysis of rice straw ash solution, the quantities of absorbed ingredients in fabrics were increased by bath pull treatment but the amount of absorption(K/S value) was increased by bath pH4.5 treatment. This is related to the metal ion. Among the metal ion, effect of Fe iou and Al ion were related. In case added extracted dye solution to mordants, the color dye solution became dark and increased reddish. The changes of mechanical properties of fabrics tensile resilience, bending rigidity(B), compressional resilience(RC) were increased. Generally mechanical properties were increased by rice straw ash solution treatment, specially bath pH9 treatment. Rice straw ash solution treatment of dyeing fabrics made the improvement in tensile strength and elongation and in the amount of absorption, dye ability, color fastness, mechanical properties, tensile strength, elongation.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.728-733
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• 2008

New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• Journal of Biosystems Engineering
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• v.14 no.3
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• pp.181-187
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• 1989

The mechanical and rheological properties of agricultural materials which influence the machine design or handling are not completely understood. Agricultural materials do not react in a purely elastic manner, and their responses when subjected to stress and strain appear a combination of elastic and viscous behavior. Many researchers have studied the mechanical and rheological properties of the various agricultural materials, but those properties are available mostly for foreign varieties of agricultural products. Rheological properties of rice seedlings become important to formulate the principles governing their mechanical behavior. The objectives of this study were to experimentally determine the creep and recovery behavior of rice seedlings of one japonica-type and one Indica x japonica hybrid in the transplanting age. The results of this study are summarized as follows; 1. The compression creep and recovery behavior of mat-type seedlings could be described by 4-element Burger's model. 2. The steady-state creep appeared at the stress larger than 0.8 MPa and the logarithmic creep appeared at the stress smaller than 0.8 MPa. 3. In the compression creep test of the rice seedlings, the instantaneous elastic modulus of Burger's model showed the range from 20 to 40 MPa. The higher value of absolute viscosity for the rice seedling explained that the rice seedlings were viscoelastic materials. 4. In the recovery test of the rice seedlings, there was a tendency that the higher permanent strain of all samples was observed under the smaller stress being appeared, and the larger permanent strain in Dongjin was observed than in Samkang.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• Journal of Applied Biological Chemistry
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• v.51 no.6
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• pp.277-284
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• 2008

The objective of this study was to investigate the effect of soaking time on physicochemical properties of waxy rice, waxy rice flour and waxy rice starch. Waxy rice (WR), waxy rice flour (WRF), waxy rice starch (WRS) were soaked at $18^{\circ}C$ for 14 days and dried at $40^{\circ}C$. Dried samples were grounded and sieved using 180 mesh. Physicochemical properties of the three samples, such as swelling power, solubility, moisture sorption isotherms and pasting properties using rapid visco analyzer (RVA) and crystal pattern using X-ray diffractometer were determined. In all samples, soaking time greatly influenced moisture sorption isotherms but no typical pattern was shown. Swelling power was not greatly changed by soaking time in the three samples. Solubility increased with increasing soaking time in all three samples, indicating that some soluble particles were exuded during soaking. In RVA pasting properties, WR and WRF showed a similar pattern, while WRS showed different pasting properties, suggesting that rice protein plays a significant role in pasting properties. X-ray diffraction patterns of all three samples showed typical A-type crystal pattern suggesting that soaking did not affect crystalline region of samples.