• 한국식품조리과학회지
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• 제19권2호
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• Applied Biological Chemistry
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• 제32권4호
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• pp.327-331
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• 1989

염소 처리량에 따른 박력분의 백도 및 pH 그리고 리올로지 특성에 미치는 영향에 대해 실험하였다. 염소 처리한 것과 무처리한 박력분의 표백의 정도는 처리량이 2 oz./cwt.까지 표백효과가 있었으나 그 이상부터는 표백효과가 없었고, pH는 처리량 증가에 따라 점차적으로 낮아졌다. Farinogram 특성에서 염소처리량 증가에 따라 흡수율과 반죽의 안정도가 높아진 반면에 MTI값은 감소하였으며, valorimeter value는 일정하지 않았다. Extensogram 특성에서 저항도, 최대저항도 및 신장저항도는 90분과 135분 동안 방치했을때 무처리한 것이 가장 컸으며, 처리량 1 os./cwt.인 것이 가장 낮았으나 2 oz./cwt. 처리의 경우 그 값이 다시 증가하는 경향을 나타냈다. Amylogram의 최고점도와 최고점도시 온도는 처리량 증가에 따라 점증적으로 상승하였으며, 특히 4 oz./cwt. 처리의 경우 최고 점도가 1,160BU로 급격히 상승하였다.

• Applied Biological Chemistry
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• 제33권3호
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• pp.209-215
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• 1990

압출면의 영양강화 목적으로 대두분을 소맥분과 섞어 점도 특성을 고찰하고, 압출면을 제조할 후 조리시험, 조리면의 조직감시험 및 관능정사 결과 대주분 첨가비율이 증가함에 따라 복합분의 점도, 조리면의 조직감 및 조리품질은 저하하였다. 대두분 10% 첨가 압출면에 각종 첨가제의 첨가효과를 보면, 첨가제의 첨가량이 증가함에 따라 점도는 증가하였으며, 첨가제 중에서는 xanthangum이 가장 효과적이었다. 조직감에 있어서는 Na-carboxymethyl cellulose 2.0%, guar gum 2.0%, xanthan gum 1.0%에서 밀가루면과 비슷한 값을 나타내었으며, 관능검사도 이와 유사한 결과를 보였다.

• Applied Biological Chemistry
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• 제13권3호
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• pp.219-222
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• 1970

탁주 양조에 사용되는 각종 원료중의 Riboflavin을 정량하고 아울러 쌀, 소맥분및 옥수수분을 각각 주원료로 일반 탁주양조법에 따라 담금하여 숙성시까지 그들 술덧중의 Riboflavin의 소장을 측정하여 다음과 같은 결과를 얻었다. 1. 각원료 100g중의 Riboflavin함량 (${\gamma}$)은 쌀 46.9, 소맥분 67.3, 옥수수분 73.9, 누룩 169.0, 소맥분입곡 87.1, 옥수수분입곡 $84.4{\gamma}$이었으며 쌀소맥분 및 옥수수분중의 함량은 증자에 의하여 약 $30{\sim}40%$파괴됨을 보였다. 2. 누룩단용법의 쌀및 소맥분구의 각술덧에서 Riboflavin의 소장은 같은 경향을 보여 3일까지 감소하였다가 이후 다시 증가하며 5일째에 가서 급격히 증가하여 6일째에 약간 감소하는 소장을 보여 결국 양 숙성술덧 100ml중의 Riboflavin함량은 누룩단용법의 쌀구에서 $82{\gamma}$, 소맥분구에서 $72{\gamma}$를 보였으며 누룩및 입곡혼용법의 소맥분및 옥수수분구의 각술및에서는 초기부터 감소하지 않고 기복이 있는 증가의 경향을 보이다가 역시 5일째에 현저히 증가되며 6일째에 다시 감소하여 결국 양 숙성술덧 100ml중에는 소맥분구에서 $88.6{\gamma}$ 옥수수분구에서 $83.6{\gamma}$이었다. 3. 각숙성술덧으로 제성한 탁주 100ml중에는 Riboflavin 이 누룩단용법구들에서 $28.8{\sim}41{\gamma}$, 누룩및 입곡혼용법구들에서 $33.6{\sim}44.5{\gamma}$ .함유됨을 알 수 있었다. 5. 누룩단용법의 쌀구및 소맥분구의 지게미 무수물 100g중에는 Riboflavin이 각각 $47.3{\gamma}$및 $66.2{\gamma}$함유되었으며 누룩및 입곡혼용법의 소맥분구및 옥수수분구의 것에는 각각 $64.5{\gamma}$ 및 $62.9{\gamma}$ 함유되었다.

• 한국식품조리과학회지
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• 제7권2호
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• 한국식품영양학회지
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• 제12권5호
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• 한국식품영양학회지
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• 제33권2호
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• 한국식품영양학회지
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• 제12권3호
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• 한국농촌생활과학회지
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• 제7권1호
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• pp.31-37
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• 1996

This experiment was carried out in order to investigate milling methods of rice flours on characteristics of rice-cinnamon cakes. The expansion ratio and cake volume of hydrated rice flour was the better than the non-hydrated rice flours. The rice-cinnamon cake of the hydrated riceflour was generally alike in texture and taste to the cake of wheat flour as the result of Instron and sensory evaluation. The rice - cinnamon cake of the non - hydrated rice flour was generally lower in aircell and texture to the cake of the hydrated rile flour.

• Preventive Nutrition and Food Science
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• 제11권3호
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• pp.243-252
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• 2006

White salted noodles and pan bread were prepared from Korean wheats with 1Dx2.2+1Dy12 subunits in high molecular weight glutenin subunits (HMW-GS) to evaluate the suitability for end-use products through the comparison with US wheats with various classes and commercial wheat flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed higher SDS sedimentation volume than US wheat flours with similar protein content. Compared to wheat flours with similar protein content and SDS sedimentation volume, water absorption percent of Korean wheat flours using a mixograph was higher than that of US wheat flours, but similar to commercial wheat flours. Mixograph mixing time was similar to hard wheat flours and commercial noodle flours. Optimum water absorption percent of noodle dough from Korean wheat flours was higher than that of US wheat flours. Noodle sheets from Korean wheat flours with 1Dx2.2+ 1Dy12 subunits showed lower L values, higher a values and similar b values compared to commercial noodle flours. Hardness of cooked noodles from Korean wheat flours 1Dx2.2+1Dy12 subunits correlated positively with protein content, NIRS hardness, mixograph water absorption and gluten yield of flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed lower loaf volume and harder crumb firmness than hard wheat flours and commercial bread wheat flours in spite of similar protein quantity and quality to hard wheat flours.