• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.48-51
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• 2019

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.6-13
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• 1999

The quality of the buckwheat bread made with previously heated ($55^{\circ}C$) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.97-97
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• 2022

The yield characteristics of corn for feed by sowing period and the crude protein, crude fat, and coarse flour contents of grain in the harvesting period were compared. The varieties are Kwangpyeongok(KPO), Dapyeongok(DPO) and Pyeonggangok(PGO), and cultivation was tested by the National Food Engineering Department and the Central Crop Department. It was sown at a planting distance of 70×25cm on April 15, June 14, and July 15, 2021, and the amount of fertilizer was applied through soil inspection. For the growth characteristics, plant height, biomass and grain weight were investigated after 50 days of sowing, and general components were analyzed by drying and pulverizing each seed. Compared to the results of sowing in April, which is the right time to sow corn, all three varieties sown on June 14 showed an increase in biomass. In the case of sowing on July 15, the fresh weight of KPO and DPO decreased, and the grain weight of KPO and PGO decreased by 10-20% compared to the sowing in April. There was no significant difference in the crude protein content of grain according to the sowing seasons in April and June, but decreased in the corn sown in July. The crude fat content was highest in KPO sown on June 14 and DPO sown on July 15. Combining the yield and general composition results, it is thought that the cultivation of corn for feed in Suwon in the central part can be sown by mid-June.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.10-10
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• 2022

The concern about food security is rising as the unstable situation of food supply and demand due to the Covid-19 pandemic, climate change, and turbulent political situation. Korea's global food security index (GFSI), analyzed by the Economist Group, is considered good, but the level continuously decreases in comparing food security levels by country. In particular, Korea is highly dependent on food imports, and food and grain self-sufficiency rates continuously decrease. Therefore, increasing those rates to strengthen food security is urgent. Among the major grains, the self-sufficiency of wheat, com, and soybeans, except rice, is relatively low. Unlike the decrease in the annual rice consumption, the annual wheat consumption has been continuously maintained or increased, which is required public-private efforts to increase the self-sufficiency rate of wheat. Applying the government's policies implemented to increase the self-sufficiency rate of rice in the past will help increase the self-sufficiency rate of wheat. In other words, expanding wheat production and infrastructure, stabilizing supply and demand, and establishing a distribution system can be applied. However, the processing capability of wheat and rice is different, which is necessary to improve wheat quality and processing technology to produce consumer-preferred wheat-based products. The wheat and flour quality can be improved through breeding, cultivation, post-harvest management, and milling. In addition, research on formulation, processes, packaging, and storage to improve the quality of wheat-based products should be done continuously. Overall, food security could be strengthened by expanding wheat production and consumption, improving wheat quality, and increasing wheat self-sufficiency.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.800-804
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• 1997

To evaluate the characters related to rice grain quality as affected by silicate application, the ripened color, appearence and physicochemical properties of rice grain which were produced at the silt-loam paddy field of National Yeongnam Agricultural Exeperiment Station with a little poor drainage for trials on long-term effects of continuous application of same fertilizer were analyzed comparing with the NPK fertilizer an the NPK＋compost in 1995. The whiteness value and color space value in ripened color of rice hull by silicate application were higher than those in the plots of NPK and NPK＋compost, because of low percentage of rusty grain and sooty grain, The percentage of perfect grain in brown rice and in milled rice by the silicate application increased by 6.1~7.5% and by 1.8~3.5% respectively, as compared with the NPK application and white core and white belly of milled rice were decreased, The amylose content, protein content and starch-iodine blue value of milled rice by silicate application were lower than those in the plots of NPK and NPK＋compost, while the peak point and breakdown viscosity of gelatinized rice flour on amylograph, and tastes value evaluated as a indicater of pannel test by nireco tester were higher. By silicate application these factors could be affected toward better in eating quality.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.57-63
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• 2011

Changes in food preferences and dietary habits of Korean prone to decrease consumption of the traditional energy source, rice. The exceeding condition of rice production in Korea is now not only impacting on the profit structure of farmers but also threatening food security. Although there have been several efforts to increase rice consumption rate, by developing various processed foods using rice flour, grain hardness of rice has been the most significant limiting factor. In this study, we addressed the suitability of the Namil(SA)-flo1, a mutant rice line has floury endosperm, in terms of producing rice flour by using dry-milling method, which is lower cost and more eco-friendly than other available methods such as wet-milling. Rice flour of the Namil(SA)-flo1 exhibited superior physico-chemical characteristics to any other check varieties including the wild type, Namil, in terms of distribution of granule sizes and content of damaged starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1120-1128
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• 2001

This study was to investigate the flour quality and bread making condition required for Korean-style steamed bread, using 5 commercial wheat flours (protein content from 8.2 to 12.5%), They were compared in making steamed bread (SB) and baked roll bread (BRB). Straight dough method was used and the temperatures of dough and fermentation were controlled at 26$^{\circ}C$ and 32$^{\circ}C$, respectively. The first fermentation was conducted at various times (0, 20, 40 and 60 min) and then forty min of proofing (2nd fermentation) was used for all bread dough. As the 1st fermentation time increased, volumes of both SB and BRB increased 4.3 ~8.7% and 27~40%, respectively, but the SB flattened and the total bread scores of SB decreased due to the lack of smoothness and shininess of the bread surface and poor grain. Contrary to that, the total bread scores of BRB increased. SB made from the flour containing 10.5% of protein, was of its highest quality: relatively high volume, smooth, semiglossy and white surface, good texture, followed by SB made from flours containing 10.9%, 9.5%, 12.5%, and 8.2% of protein content, respectively These results suggest that the 1st fermentation process was not needed for SB making. Total bread scores of SB were better correlated with farinograph dough stability than protein contents and volumes of SB were correlated with farinograph development time. Therefore, in steamed bread making, flour dough rheology is important as well as protein content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1367-1372
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• 2004

The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.