• Food Science and Biotechnology
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• 제15권2호
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• pp.289-297
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• 2006

In this study we examined the changes in weight and dimension, protein and amylose contents, and pasting properties of brown rice flour, as well as the gelatinization properties of starch, from two non-waxy japonica cultivars and one waxy japonica cultivar planted in an experimental field in 2002 under the same fertilizer conditions. The weight of both rough and brown rice increased consistently up to 42 days after flowering (DAF) for the non-waxy rice and to 35 DAF for the waxy rice. The changes in dimension of the brown rice kernel indicated that the length was maximized first, followed by breadth and then thickness. The protein content of the non-waxy rice remained fairly constant, but that of the waxy rice decreased by about 1% after 14 DAF. The amylose content of the non-waxy brown rice flour increased, but that of the waxy brown rice flour decreased during kernel development. As the kernel developed, the peak viscosity of the non-waxy rice flour increased up to 35 DAF, after which it decreased, whereas that of the waxy brown rice flour increased consistently. The gelatinization temperature of starch also increased in the waxy rice during kernel development up to 21 DAF. The gelatinization enthalpy of starch, however, increased in all rice cultivars throughout the kernel development.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.363-369
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• 2006

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.

• 한국식품조리과학회지
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• 제12권4호
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• pp.557-561
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• 1996

현미 중의 구성성분이 현미 쌀가루의 호화에 어떤 영향을 미치는가를 알아보기 위하여 동진 멥쌀 현미와 신선 찹쌀 현미가루의 이화학적 특성, 호화특성을 비교, 검토하였다. 현미 멥쌀과 찹쌀가루의 일반성분은 각각 수분 12.11%와 11.97%, 단백질 7.02%와 7.74%, 회분 1.14% 와 1.48%, 총지질이 3.26%와 4.83%로 현미 찹쌀가루가 더 높은 함량을 보였다. 현미멥쌀과 찹쌀가루의 X-선 회절도는 전형적인 A형을 보였고, 22.8$^{\circ}$에 구한 .상대 결정성이 멥쌀 현미가루가 더 컸다 팽윤력과 용해도는 온도가 증가함에 따라 증가하였고 찹쌀 현미가루의 팽윤력, 용해도가 7$0^{\circ}C$온도에서는 높았으나 8$0^{\circ}C$ 이후에서는 더 낮았다. 물결합능력도 찹쌀 현미가루의 물결합력이 높았다. 아밀로그래프에 의한 초기호화온도는 멥쌀 현미가 루 79.5$^{\circ}C$, 찹쌀 현미가루 69.5$^{\circ}C$로 멥쌀 현미가루의 초기호화온도가 높고 breakdown, consistency값도 높았으나 setback값은 같았다. DSC에 의한 초기호화온 도도 멥쌀 현미가루가 높았고 호화엔탈피도 높았다.

• 한국조리학회지
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• 제17권1호
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• pp.248-258
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• 2011

찰흑미분을 첨가한 식빵의 저장기간별 품질특성을 분석하기 위하여 본 연구에서는 찰흑미분을 밀가루에 10%, 20%, 30%, 40% 첨가하여 제조한 식빵을 4일간 저장하며 수분활성도, pH, 색도, 텍스쳐를 측정하였고 그 결과는 다음과 같다. 찰흑미분 첨가 식빵의 저장기간에 의한 수분활성도 측정결과를 기초로 했을 때, 대조군과 찰흑미분을 10%, 20% 첨가한 군은 저장 3일째부터, 찰흑미분 30%와 40%를 첨가한 군은 저장 2일째부터 유의적으로 낮은 수분 활성도를 보였다. 저장기간 동안의 pH의 변화에 대해서는 찰혹미분 40% 첨가군만이 저장 3일째부터 유의적인 pH 감소를 보인 반면 대조군, 10%, 30% 첨가군은 저장 2일째부터 유의적인 pH 감소를 보였다. 저장일에 의한 각 식빵군의 pH에 대해서는 찰흑미분 40% 첨가 식빵이 대조군에 비해 유의적으로 높은 pH를 보였다. 저장일에 따른 색도변화를 살펴보면 명도는 저장 2일째부터, 황색도는 저장 3일째부터 유의적으로 감소하였다. 찰흑미분 첨가량이 증가함에 따라 L값과 b값은 감소한 반면 적색도 값은 유의적으로 증가하였다. 저장기간 동안 경도, 검성, 씹힘성은 증가하였고, 찰흑미분 첨가군은 대조군에 비해 낮은 증가율을 보였다. 특히 찰흑미분 30%와 40% 첨가군이 낮은 경도변화를 보였고, 탄력성에 대해서는 찰흑미분 첨가율이 증가함에 따라 탄력성이 감소되어 40% 첨가군이 가장 낮은 탄력성을 보였다. 찰흑미분 40% 첨가군은 저장 3일 까지는 제조당일에 비해 더 낮은 응집성을 보였다. 따라서 찰흑미분 30%를 첨가한 식빵은 다른 실험군 보다 저장 3일까지 더 좋은 품질특성을 보인다고 할 수 있다.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.337-345
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• 2007

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

• 한국조리학회지
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• 제13권4호
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• pp.178-185
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• 2007

The antioxidant activities of the bread made from waxy black rice flour(WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). As the additive amount of WBRF were increased, DPPH(1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity and TEAC(trolox equivalent antioxidant capacity) were also increased. WBRF group showed the higher activity than the control group in DPPH radical scavenging activity and TEAC. The group with 10% WBRF added was not significantly different from the control group in metal chelating activity, but over 20% of addition, it had the higher metal chelating activity than that of the control group.

• Journal of Nutrition and Health
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• 제15권2호
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• pp.83-90
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• 1982

쌀가루의 제면적성을 향상시키기 위해 찹쌀을 호화시켜 건조 제분한 것을 혼합시키고 여기에 쌀가루와 점성 개량제인 XG를 첨가하여 제면적성을 시험 검토하였다. 1. 원료분을 Amylograph에 의해 점도특성을 측정한 결과 밀가루의 최고점도에 비해서 쌀가루의 최고점도가 상당히 높았으며, 쌀가루 복합분 중 최고점도가 가장 높은 것은 (RF 85+GWRF 15+XG2%) 이고 가장 낮은 것은 (RF 35+GWRF 15+WF 50)인데 후자의 복합분이 밀가루와 비슷한 호화특성을 보였다. 2. (쌀가루+호화찹쌀가루 15)에 밀가루를 $40{\sim}50%$ 혼합했을 때 상온에서 반죽이 잘 되었고 삶은 국수의 중량, 부피와 용출되는 고형물이 밀가루면의 경우와 비슷하였다. 3. (쌀가루+호화찹쌀가루 15)에 XG를 2%첨가했을 때 면대형성과 조리 후 결착성을 주는데 효과적이었으며, (쌀가루+호화찹쌀가루 15 +밀가루)로 만든 면에서 XG 2% 첨가와 밀가루 40%를 혼합한 것이 그것의 조리특성을 크게 개선하였다. 4. 가장 기호도가 높은 밀가루 복합분면의 조성비는(RF 45+GWRF 15+WF 40+XG 2%)이었으며 밀가루면과 통계적으로 유의차가 없었다.

• 한국식품조리과학회지
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• 제16권4호
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• pp.316-320
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• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• 한국조리학회지
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• 제12권4호
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• pp.236-246
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• 2006

The different rheological properties of wheat flour and waxy black rice flour dough were investigated in dough with 10, 20, 30 and 40% of waxy black rice flour(WBRF). Water absorption and weakness of dough was increased, but stability of dough, high initial pasting temperature, viscosity at peak point and the volume were decreased after 2nd fermentation as the addition of WBRF was increased. In the 10% addition of WBRF, the dough showed similar rheological properties with those of control group.

• 한국식품조리과학회지
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• 제20권6호
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• pp.650-657
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• 2004

The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and winy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added. The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of winy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gumminess and chewiness were increased by the additiong of furtherway lour. The moisture content of Gamdnja with persimmon extracted for 23 hrs was higher an those extracted for 23.5 and 24 hrs. The L-, a- and values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing $1\%$ salt and a moisture content of $45.87\%$.