• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.534-542
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• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1291-1297
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• 2000

Particle size distribution, pasting properties by Rapid Visco Analyser, and textural properties of acorn, mungbean and buckwheat starches, which are the basic raw materials for mook, are compared. The major particle size of mungbean starch was $10{\sim}30$ micron, whereas acorn and buckwheat starches were $5{\sim}20$ micron. At the same starch concentration, mungbean starch had the highest peak viscosity, breakdown and setback. Acorn starch showed the lowest peak viscosity and breakdown. The peak viscosity of buckwheat starch was close to that of mungbean, however the trough and final viscosity were comparable to those of acorn starch. At the same peak viscosity, mungbean starch showed the lowest trough and final viscosity and the highest breakdown and setback. Acorn starch was differentiated from buckwheat starch in that the former had the higher value of setback. The textural properties of mungbean starch gel were significantly different from others. The texture of gels from acorn and buckwheat starches revealed that only the hardness and gumminess were different each other. The hardness of starch gels were negatively correlated with trough and final viscosity, and positively correlated with setback.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.196-204
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• 2011

Heat-moisture treatment (HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried, moisture content adjusted to 21, 24, 27 and 30%, respectively, and autoclaved at 100 and $105^{\circ}C$ for 30~90 min. The changes on swelling, solubility, RVA (rapid visco analyser) paste viscosities and gel strength were observed. In GM and TG, peak viscosity (PV) and breakdown (BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback (SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, $100^{\circ}C$ and 30 min whereas for HMT CC and HMT KSHK, higher temperature or more time was required at the same mois ture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB (r=0.78, p<0.01) and negatively with BD (r=-0.71, p<0.01) and PV (r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.292-300
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• 2013

In this study, we examine the palatability and physicochemical properties of rice in the year, when there was 10% increase in yield compared to normal year due to daily temperature range and sunshine hours. The results of the analysis of rice yield over the last 20 years (1993-2012) showed 10% difference between the yield in 2000, which was normal, and that in 2001. With regard to the crop weather condition during the ripening period in 2001 compared to 2000, the daily range and sunshine hours were higher, but the mean temperature was similar. The rice yield in 2001 was 9.8% higher than that in 2000 due to the increased number of spikelets per panicles and ratio of ripened grain. In terms of chemical traits, protein, Mg, and K contents decreased in 2001 compared to 2000, but amylose content increased. Trough and final viscosity assessed with a Rapid Visco Analyser were significantly higher in 2001 than 2000. The quality of cooked rice was measured through the Toyo Mido Meter Glossiness Value (TGV) instead of a palatability score because a sensory test produces relative comparison values rather than absolute values. The correlation coefficients between the sensory evaluation parameters and the TGV in several rice materials harvested in two years showed a highly significant positive correlation ($r=0.81^{**}-0.89^{**}$, n=27-47). TGV was also significantly higher in 2001 than in 2000. The results suggested that the palatability of cooked rice was good in 2001 with about 10% increase in rice yield compared to normal year in 2000 due to daily temperature range and sunshine hours.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.