• 한국식생활문화학회지
• /
• 제21권6호
• /
• pp.685-694
• /
• 2006

The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.

• 한국식품조리과학회지
• /
• 제27권2호
• /
• pp.9-17
• /
• 2011

In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

• 한국식품조리과학회지
• /
• 제29권1호
• /
• pp.47-52
• /
• 2013

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

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

• 한국식품조리과학회지
• /
• 제9권2호
• /
• pp.67-73
• /
• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.

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

• 한국조리학회지
• /
• 제8권3호
• /
• pp.267-278
• /
• 2002

단백질 함유량은 유색미가루가 밀가루보다 적지만 현미가루보다는 함유량이 많았고, 지방함량과 회분함량에서는 현미와 비슷하였다. 현미가루는 유색미가루보다 peak viscosity, holding viscosity, breakdown viscosity, final viscosity에서 높았을 뿐만 아니라 setback viscosity에서도 높았지만 유색미가루는 호화점도에서 현미가루 뿐만 아니라 밀가루보다도 월등히 낮았다. 현미가루와 흑미가루는 5.3~6.4%의 총 식이섬유를 함유하였으나 수용성 식이섬유의 함량은 낮은 반면 주로 불용성 식이섬유를 함유하였다. 건조면과 조리면의 cutting force는 현미가루와 유색미가루의 혼합비율을 높이면 감소하였고 조리면의 경우에는 찰흑미가루 10%와 화성현미가루 20%를 첨가했을 때 밀가루 100%로 만든 대조군과 큰 차이가 없었다. 국수의 기능성을 높이고 기호도를 향상시키기 위하여 현미가루와 유색미가루를 10~30%를 첨가하여 관능검사를 실험한 결과 현미가루 20%와 찰흑미가루 20%를 첨가한 국수가 가장 높은 관능적 평가를 받았다.

• 한국식품조리과학회지
• /
• 제16권6호
• /
• pp.609-621
• /
• 2000

The purpose of this study was to investigate the effect of addition of jujube on lnjeulmi in storage. Jujube powder was added to lnjeulmi made from the steamed glutinous rice, glutinous rice flour and brown glutinous rice flour. As a result of the sensory evaluation, the more jujube is added, the stronger sweetness and the more bitterness is shown. The sweetness and bitterness, made from brown glutinous rice, of Deachu-Injeulmi added jujube powder is the highest, and the more jujubes are tasted. Tenderness and moistness of Deachu-Injeulmi is decreased in the order of Deachu-Injeulmi made from glutinous rice, brown glutinous rice, glutinous rice flour, tenderness and moistness is increased with less amount of jujube. Chewiness of Deachu-Injeulmi made brown glutinous rice flour is the highest and Deachu-Injeulmi made from glutinous rice is the most rough. Moisture content is decreased in the order of Daechu-Injeulmi from glutinous rice, glutinous rice flour, brown glutinous rice flour. The reducing sugar content about storage period of Daechu-Injeulmi is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour, and it is dramatically reduced until 48 hours of storage. However, it is increased a little bit after 72 hours. The changes in degree of gelatinization by storage period is that it is rapidly reduced until 24 hours, and it is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour. That is to say, the more jujube powder is added, the less change there is. Springiness and cohesiveness is decreased during storage. Chewiness and gumminess is higher with more jujube, and it is increased until 24hour of storage period, then it is decreased after 48 hours. Hardness of Daechu-Injeulmi made from glutinous rice flour is the highest and the more jujube is added. Hardness of Daechu-Injeulmi added jujube powder is decreased in the order of Daechu-Injeulmi of 2.5%, 10% and 7.5%. The more jujube is added, the less change of the hardness by the storage period Daechu-Injeulmi is observed, thus the speed of the retrogradation is getting slower.

• 환경생물
• /
• 제21권4호
• /
• pp.377-383
• /
• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• 한국식품조리과학회지
• /
• 제17권1호
• /
• pp.29-42
• /
• 2001

The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation