• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.584-587
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• 2020

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L^* values ranged from 82.62 to 97.55, the a^* values ranged from -0.09 to 0.08, and the b^* values ranged from -2.74 to 1.91.

• Food Quality and Culture
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• v.2 no.1
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• pp.1-5
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• 2008

In this study, consumer acceptance and sensory intensity evaluations were performed on sponge cakes prepared with domestic and imported cake flours. Specific volume data as well as cross-sectional photograph observations confirmed that the imported flour sample group had greater volume than the domestic flour groups. The imported flour sample group also had a significantly (p<0.05) higher mean overall acceptability score at 5.82; however, it was not significantly different from the domestic white flour sample group (5.40). There was no significant difference in overall texture acceptance between samples prepared with imported and domestic white flours; however, their scores were significantly higher than that of the domestic whole flour group (p<0.05). Consumer acceptances of color significantly decreased as the orders of cake group prepared using the imported, domestic white, and domestic whole flours with the values of 6.48, 5.72 and 4.61, respectively (p<0.05). Acceptance of the air cell and the acceptance and intensity of sweetness did not show significant differences between the imported and domestic white flour group.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.299-304
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• 2005

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.264-264
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• 2017

Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and $45^{\circ}C$) for 1 year. The acid value, conjugated diene value, peroxide value, p-anisidine value, thiobarbituric acid (TBA) value, lipoxygenase activity, and fatty acid content of raw and roasted soybean flours were measured at the point of starting storing, and after 1, 2, 4, 8, and 12 weeks of storage. The acid value of soybean flour was increased for 4 weeks and thereafter significantly decreased (p < 0.0001). The conjugated diene value was significantly increased after 4 weeks storage at $45^{\circ}C$ with PE and PP film bags (p < 0.0001). The peroxide value had no changes during 4 weeks storage at $45^{\circ}C$ with PE and PP film bags, and then those was dramatically increased after 8 weeks (p < 0.0001). The p-anisidine values in all of storage conditions were decreased after 4 weeks. Lipoxygenase activity was decreased at 12 weeks storage at $20^{\circ}C$ and $45^{\circ}C$ with PP film bags. Acid value had positive correlations with p-anisidine value (r = 0.30 and p < 0.0001) and lipoxygenase activity (r = 0.36 and p < 0.0001), and had negative correlations with conjugated diene value (r = -0.45 and p < 0.0001) and peroxide value (r = -0.25 and p < 0.001). Conjugated diene value had a high positive correlation with peroxide value (r = 0.76 and p < 0.0001), but that had a negative correlation with lipoxygenase activity (r = -0.51 and p < 0.0001). Peroxide value had negative correlations with p-anisidine value (r = -0.20 and p < 0.01) and TBA value (r = -0.15 and p < 0.05). The degree of reduction in fatty acid content of raw soybean flour was higher than the roasted soybean flour during the storage. Total fatty acid content had positive correlations with acid value (r = 0.45 and p < 0.0001) and p-anisidine value (r = 0.58 and p < 0.0001), but had a weak negative correlation with conjugated diene value (r = -0.19 and p < 0.01). This study showed how the rancidity of the raw and roasted soybean flours progressed during storage. Thus, our findings can be used as base data to do a further study of finding and developing more stable storage conditions of the soybean flour.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.366-372
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• 2019

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.952-958
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• 2004

Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.12%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour, tightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.16-22
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• 1997

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (％) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evaluated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that Cl [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(％)] produced the best quality in most sensory characteristics during storage.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.103-108
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• 2005

This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of $10\%$ tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of $10\%$ tapioca flour has the best quality.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.460-465
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• 2013

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.