• 산업식품공학
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• 제13권4호
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• pp.320-325
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• 2009

활성글루텐을 첨가한 쌀가루에 검의 첨가가 쌀가루의 신속점도측정기(RVA) 호화양상과 farinograph 반죽특성에 미치는 영향을 조사하였다. 검의 첨가에 의해 쌀가루의 RVA 최고점도는 증가한 반면 setback은 약간 감소함을 나타내었다. 활성글루텐을 첨가한 쌀가루에 검의 첨가는 farinograph 수분흡수율을 증가시키고 반죽의 안정도를 증가시켜 반죽을 강하게 하는 효과를 부여하였다. 쌀가루에 활성글루텐을 14% 첨가하고 검, 유화제 및 효소제를 복합처리하여 쌀빵을 제조한 후 쌀빵의 부피와 저장 중 경도변화를 조사하였다. 쌀가루에 첨가하는 활성글루텐의 양이 감소함에 따라 쌀빵의 부피가 감소하였지만 검, 유화제 및 효소제를 복합첨가 함으로써 쌀빵의 부피를 현저히 개선시킬 수 있었다. 활성글루텐만을 첨가한 쌀빵은 저장 중에 경도가 급격히 상승하였으나 검, 유화제 및 효소제를 복합첨가하여 제조한 쌀빵은 저장 중에 경도의 증가 폭이 현저하게 감소함을 나타내었다. 따라서 적절한 검, 유화제, 효소제의 복합처리는 쌀빵의 부피와 경도 변화 등 쌀빵의 품질에 매우 긍정적인 영향을 주는 것으로 평가되었다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.208-216
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• 2014

The purpose of this study was the optimization of mixing ratio of rice flour, potato starch and soybean flour baking domestic rice cookies with nuts. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the optimal combination of rice flour ($X_1$), potato starch ($X_2$) and soybean flour ($X_3$). The physical properties of 16 samples were analyzed, including color L (p<0.001), color a, color b (p<0.05), spreadability (p<0.05) and hardness (p<0.05). In sensory evaluations, color (p<0.05), flavor, taste (p<0.05), crunch (p<0.05) and overall quality (p<0.05) were differed significantly among the samples. The optimal compositional ratios were 78.90 g rice flour, 18.96 g potato starch, and 15.90 g the soybean flour in 420 g total weight.

• 동아시아식생활학회지
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• 제24권6호
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• pp.883-895
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• 2014

This study investigated quality characteristics of pan breads prepared with 0, 10, 20, 30 and 40% purple rice flour and naturally fermented blueberry-rice starters. RVA (Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was not retarded by addition of purple rice flour. Using amylography, gelatinization tem. perature of purple rice flour samples was higher than that of the control, whereas maximum viscosity temperature. and maximum viscosity of purple rice flour samples were lower than those of the control. Weights of pan breads containing purple rice flour were lower than that of the control, whereas volume, specific volume and baking loss rate were higher than those of the control. The anthocyanin contents and antioxidative activites as measured by DPPH radical scavenging activity of breads increased as the concentration of purple rice flour increased. The moisture content of pan breads containing purple rice flour decreased as storage time increased. The pH of breads containing purple rice flour was higher than that of the control. Color L value decreased, whereas a and b values increased significantly, as storage time increased. In texture analyzer measurement, hardness of breads containing purple rice flour significantly increased as storage time increased. Breads containing 10~20% purple rice flour showed acceptable sensory properties, such as mouth feel, appearance, flavor, texture, taste and overall acceptability.

• 한국식품조리과학회지
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• 제33권3호
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• pp.292-299
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• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• 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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• 제18권2호
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• pp.103-108
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• 2005

타피오카 설기떡의 개발 가능성을 알아보고자 타피오카 분말을 $10\%,\;20\%,\;30\%$첨가하여 설기떡을 제조하고, 타피오카 분말 첨가량에 따른 수분함량과 부피, 색도, texture 측정 및 관능검사를 실시한 결과는 다음과 같다. 1) 설기떡의 수분함량은 대조군이 $38.01\%$였으며 타피오카 첨가량에 따라 유의적인 차이를 보였으며 $36.44\~35.34\%$의 분포를 나타냈다. 설기떡의 부피는 대조군이 207 mL이었으며, 타피오카 분말의 첨가량이 증가됨에 따라 설기떡의 부피는 유의적으로 감소하는 것으로 나타났다. 2) 설기떡의 색도는 대조군의 명도가 84.92였으며 타피오카 첨가량 증가에 따라 유의적으로 감소하였고, 적색도가 대조군은 -1.19를 나타내었고,타피오카 분말 첨가량 증가에 따라 유의적으로 수치가 증가하였으며, 황색도의 경우는 대조군의 경우가 6.44로 가장 낮은 값을 보였으며, 타피오카 분말의 첨가량 증가에 따라 유의적으로 점차 증가하는 경향을 나타냈다. 3)설기떡의 texture의 결과 견고성의 경우는 대조군이 가장 낮게 나타났으며 타피오카 분말 첨가량이 증가할수록 유의적으로 증가하는 경향을 보여주었고, 부착성은 타피오카 첨가량에 따라 유의적인 차이는 없었으나 타피오카 분말을 $30\%$ 첨가한 군에서 낮은 값을 보였으며, 탄력성과 응집성도 타피오카 첨가량에 따른 유의적인 차이가 없었고 타피오카 첨가량 증가에 따라 유사한 값을 나타내었으며, 검성과 씹힘성은 타피오카 분말의 첨가량이 증가할수록 유의적으로 증가하는 경향을 나타냈다. 4)설기떡에 대한 관능검사 결과 유의적인 차이는 없었으나 $10\%$의 타피오카 전분을 첨가한 설기떡이 색과 풍미에서 각각 가장 우수한 것으로 나타났고, 전반적인 기호도는 타피오카 분말을 $10\%$ 첨가한 설기떡이 대조군과 유사한 값을 보여 우수하게 평가되었다. 이상의 결과로 볼 때 관능평가 결과 $10\%$의 타피오카 분말을 첨가한 설기떡을 권장할 만하다고 생각된다.

• 한국지역사회생활과학회지
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• 제26권3호
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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.

• 한국식품조리과학회지
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• 제28권6호
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• pp.763-771
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• 2012

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.630-641
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• 2023

본 연구는 쌀소비량 증가의 일환인 가공용 쌀가루를 비교하고자, 시중에 유통되고 있는 박력쌀가루(SRF), 바로미 2(FRF), 가루멥쌀(RF)을 이용하여 머핀을 제조하여보고 박력분(CON)을 대조군으로 하여 품질 및 기호도 특성을 확인하였다. 품질 특성은 입도 분석, 수분함량, pH, 색도, 비용적, 굽기손실률, 조직감, Image J를 실시하였고, 관능적 특성을 평가하기 위해 기호도 및 특성 강도 검사를 진행하였다. 머핀에 사용된 쌀가루의 입자 체적의 평균 직경은 CON, SRF, FRF, RF가 각각 44.79, 53.49, 84.94, 249.20 ㎛로 나타났다. 쌀가루의 종류를 달리하여 제조한 머핀의 수분함량은 CON, SRF, RF, FRF순으로 나타났다. pH는 쌀가루의 종류에 따른 유의적인 차이는 나타나지 않았다. 머핀의 L값과 b값은 유의적인 차이를 나타내지 않았으며, a값은 RF군만 유의적으로 낮게 나타내었다. 비용적 및 굽기손실률은 입자크기가 작을수록 높은 값을 나타내었다. 조직감은 입자크기가 작을수록 경도, 검성, 씹힘성이 감소하는 경향을 보였다. 단면 및 기공 관찰 결과 입자크기가 작을수록 기공 수는 적어지고 기공의 크기는 커져 조직감 및 비용적에 영향을 미치는 것으로 나타났다. 기호도 평가 시 전반적인 기호도에서 SRF군이 가장 높은 점수를 나타내었다. 결론적으로 쌀가루 머핀 제조 시 박력쌀가루를 사용하여 제조하는 것은 품질 및 기호도 특성에서 가장 우수한 것으로 평가되었으며, 이러한 결과는 향후 쌀 소비 촉진을 위한 다양한 쌀 가공식품 연구에 기여할 수 있는 기초자료가 될 것이라고 생각된다.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.