• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.527-531
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• 2003

Hot-water extract from selected medicinal herbs of diabetes prescription was mixed with brown rice and pearled barley flours and extruded to prepare a reconstituted grain for diabetes millitus patients. Even though the cooked reconstituted grain containing medicinal herb extract was somewhat different from cooked ordinary rice in textural properties measured by texture analyzer, it was estimated to be organoleptically acceptable in sensory parameters. The reconstituted grain added with medicinal herb extract reduced the rate of dialysis of glucose evaluated by in vitro dialysis experiment. The effects of reconstituted grain diet on blood glucose levels in diabetes patients were studied during 3-week period. Compared to normal diet, the reconstituted grain diet for 2 weeks significantly decreased the fasting and 2-hr postprandial blood glucose levels in diabetes patients by 14% and 10%, respectively. These results suggested that the reconstituted grain could be used as an effective therapeutic diet for the control of diabetes mellitus.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.745-754
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• 2011

To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.793-796
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• 2015

The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.1-8
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• 2000

Six Domestic Wheat Tapdong, Eunpa, Kobun, Olgru, Uri, Kumgang cultivars and one standard wheat Dark Northern Spring (DNS) were milled and determined bread-making properties of dough and bread made the wheats. The ash contents of DNS showed 0.54%, on the other hand, domestic wheat flours showed lower contents than DNS, and Kumgang was the lowest. The Protein contents which suggest the flour gluten content showed 11.68% in DNS cultivars, however 13.85% in Kumgang, 12.35% in Eunpa, 12.32% in Kobun. Valorimeter value in Farinograph data for Kumgang, Kobun, Eunpa cultivars which evaluate the dough formation time and stability showed better result than DNS. Resistance rate in Extensograph for Tapdong and Kobun showed higher rate than DNS. Gelatinization temperature in Amylograph for DNS, Tapdong, Eunpa, Kobun, Kumgang revealed 59$\^{C}$, 59$\^{C}$, 58$\^{C}$, 58$\^{C}$, 59$\^{C}$ respectively, but Uri, Olgru cultivars showed upper temperature which suggest the two cultivars was not suitable for bread making. W(gluten strength) in Alveograph data for DNS showed 297, however, 386 for Tapdong, 327 for Kumgang which indicated that the upper domestic wheat cultivars satisfactory the bread-making properties. In the CO$_2$production of straight bread doughs measured with Meissle fermenter for 5hr, Kumgang cultivar showed the highest CO$_2$ as 333 mg per 30 g of dough. The breads prepared with the above domestic wheat flours showed acceptable quality in sensory test for parameters such as volume, color of crust, symmetry of form, crust, evenness, grain, color, texture, aroma, taste, but the bread made DNS seemed to be superior in organoleptic property to the breads made with domestic wheat flours. The sponge dough bread made with Kumgang cultivars showed the best organoleptic quality among the wheat flours tested. These results indicate that the Kumgang seemed to be practical wheat variety for bread-making.

• 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.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.493-503
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• 2003

The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness, yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.

• Korean Journal of Breeding Science
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• v.42 no.2
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• pp.151-156
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• 2010

The mutants of sugary-2 (su-2), floury (flo), shrunken-1 (shr-1), and dull-1 (du-1) were crossed to waxy (wx) to produce $F_2$ seeds. Chi-square analysis on the segregating ratio of the $F_2$ seeds revealed that flo, su-2, and shr-1 were independently transmitted with wx, while wx was epistatic over du-1. The floury and sugary-2 were crossed to Hwasunchalbyeo, a waxy variety, and then the $F_4$ of floury-waxy and sugary-2-waxy seeds were developed, respectively. As the parents phenotypes of sugary-2 and floury, the grains of these two lines showed lower hardness and grain weight than normal grain of Hwacheongbyeo. For alkali digestive value (AVD), the sugary-2-waxy showed lower ADV than Hwacheongbyeo. For the gel consistency of grain flours, the floury was medium like Hwacheongbyeo, while those of the sugary-2, floury-waxy, and sugary-2-waxy were soft like Hwasunchalbyeo. The amylose contents in the grains of the sugary-2 and floury were decreased to ~15% whereas that of Hwacheongbyeo was 19.1%. All the lines showing waxy endosperm (Hwasunchalbyeo, floury-waxy, and sugary-2-waxy) showed less than 4% amylose contents. Interestingly, the free sugar content in the brown rice was increased to 9.27% in the sugary-2-waxy, showing transgressive segregation phenomenon where the free sugar contents in its parents, sugary-2 and Hwasunchalbyeo, were 5.98% and 3.98% respectively. Also, the floury-waxy showed transgressive segregation phenomenon, containing 6.15% of free sugar content in the grains.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.127-136
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• 2017

Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.

• 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.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.64-69
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• 1997

The experiments of rice bread processing were carried out to compare the varietal difference in processing adaptability to rice bread between brown and milled rice flour, and to analyze the interrelations among chemical properties of rice grain and some characteristics relevant to rice bread processing and quality There was varietal difference in adaptability to rice bread processing in both brown and milled rice, but there was not significant adaptability difference between brown and milled rice flours to rice bread processing. However, there was remarkable adaptability difference between brown and milled rice flours to rice bread processing in some rice varieties. Three high-amylose rices AC 27, IR 44, Suweonjo showed high quality of milled rice bread among tested rice materials. Brown rice revealed better adaptability to rice bread processing compared with milled rice in all varieties except the above three varieties. Especially, the glutinous rice Hangangchalbyeo failed to normal formation of rice bread from milled rice flour, but it showed the successful formation of rice bread from brown rice flour. The interrelations among chemical components of rice grain and some characteristics relevant to rice bread processing and quality exhibited quite different tendency between brown and milled rices. In the case of rice bread processing by brown rice flour, the larger volume expansion of dough during fermentation made the more springy rice bread and the more moist rice bread showed the more soft and cohesive physical property. In the case of rice bread processing by milled rice flour, the lower protein of rice flour was closely associated with the more moistness of rice bread and the higher lipid led to the more uniformal air pore distribution, the smaller pore size and the lower springiness of rice bread. Also, the larger volume expansion of dough during fermentation made the better loaf formation and the larger pore size of rice bread. The better loaf formation of rice bread revealed the softer hardness and the lower chewiness, and the lower springiness was closely correlated with the more uniformal size distribution of air pore and the smaller pore size in rice bread.