• Title/Summary/Keyword: retrogradation-retardation technology

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Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok) (시판 밀가루를 첨가한 가래떡의 노화 지연효과)

  • Kwon, Soon-Sung;Oh, Seon-Min;Kim, Hui-yun;Bae, Ji-Eun;Ye, Sang-Jin;Kim, Byung-Yong;Hur, Nam-Yoon;Choi, Sung-Won;Kim, Chang-Nam;Baik, Moo-Yeol
    • 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.

Preparation of Garaedduk with Buckwheat Flour Using Retrogradation-retardation Technology (굳음방지기술을 적용한 메밀 대체량별 가래떡의 품질특성)

  • Lee, Jun Woo;Bae, In Young;Oh, Im Kyung;Kim, Myung Hwan;Han, Gwi Jung;Lee, Hyeon Gyu
    • 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%.

Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition (생밀가루 첨가에 따른 쌀전분 페이스트의 노화지연 연구)

  • Bae, In Young;Lee, Jun Woo;Kim, Hong Sul;Kim, Kyung Mi;Han, Gwi Jung;Kim, Myung Hwan;Jun, Soo Jin;Lee, Hyeon Gyu
    • Korean Journal of Food Science and Technology
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    • v.47 no.6
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    • pp.797-800
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    • 2015
  • The effect of raw wheat flour on starch retrogradation retardation was investigated in a rice starch paste model. Specifically, in terms of amylase activity present in the wheat flour, the retardation effect was investigated depending on reaction temperature (40, 60, and $80^{\circ}C$), incubation time (0, 20, 40, and 60 min), and wheat flour addition levels (0-10%). An increase in wheat flour concentration resulted in a rapid decrease in the elastic modulus (G') as the incubation time increased. The G' changes of the rice starch pastes were furthermore fitted by the first order reaction for the reaction rate estimation on the temperature basis. The experimental reaction rate of the paste sample incubated with 10% wheat flour at $40^{\circ}C$ exhibited good agreement with the predicted value. This result implied that the first order reaction kinetics could be suitable to predict the changes in the G' as a function of incubation temperature and wheat flour concentration.

Effect of Oligosaccharide Syrup Addition on the Retrogradation of a Korean Rice Cake (Karedduk) (올리고당 시럽의 첨가에 따른 가래떡의 노화억제효과)

  • Son, Hye-Sook;Park, Soon-Ok;Hwang, Hae-Jin;Lim, Seung-Taik
    • Korean Journal of Food Science and Technology
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    • v.29 no.6
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    • pp.1213-1221
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    • 1997
  • Effects of the addition of three commercial oligosaccharide syrups into a Korean rice cake (Karedduk) on the textural characteristics and retrogradation of the rice cake were examined during the storage for 5 days at $25^{\circ}C$ and $4^{\circ}C$. Each syrups contained maltose (M75), isomaltose and panose (HL), or maltotetraose (G4) as major sugars. The increment (rates) in gumminess, hardness and chewiness during the storage were significantly reduced by replacing rice flour (up to 10%) with the oligosaccharides. The retardation in the textural changes by the oilgosaccharides was more significant when the rice cake was stored at $25^{\circ}C$ than at $4^{\circ}C$. Among the three types, HL exhibited most effective in retarding the textural changes. Thermograms by a differential scanning calorimeter (DSC) showed that the oligosaccharide increased the onset temperatures and enthalpy for the starch melting, but the recrystallinity measured from the enthalpy ratio before and after the storage was significantly reduced by the presence of the oligosaccharide. Especially with 5% HL, the recrystallinity was significantly low (72.7%) compared to rice cake without HL (88.1%). Therefore, HL had great efficiency in retarding starch retrogradation as well as textural changes of the rice cake during the storage.

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Effect of Arrow Root Flour on the Flow Property of Rice Flour-water System (쌀가루 수용액 계의 유동 특성에 미치는 칡 분말의 첨가 효과)

  • Lee, Shin-Young;Oh, Kun-Jun;Jung, Kwang-Seung;Park, Heung-Cho
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1254-1261
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    • 1999
  • The influence of addition of arrow(Pueraria hirsuta Matsum) root flour and its fractions by ultrafiltration on the flow properties of the rice flour-water systems were investigated. The flow properties of rice flour pastes during cold storage$(5^{\circ}C)$ were measured and the components from arrow root flour responsible for changes of flow properties were screened. Addition of arrow root flour significantly changed the flow properties of rice flour pastes. Permeate fractions by ultrafiltration, representing low molecular weight component fraction, significantly affected the flow property of rice flour paste stored at $5^{\circ}C$. Addition of permeate fraction to rice flour pastes rapidly decreased the consistency index, yield stress and pseudoplasticity, and showed a stability of flow property during storage suggesting the retardation of rice starch retrogradation. Permeate fractions of ultrafiltration were identified as puerarin, daidzein and daidzin known to representive isoflavonoid from arrow root.

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Effect of Ascorbic Acid and Cysteine for Quality Characteristics of Rice Bread (Ascorbic acid 및 Cysteine이 쌀 식빵의 품질에 미치는 영향)

  • Kim Seon-Jae;Kim Du-Woon
    • Food Science and Preservation
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    • v.13 no.4
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    • pp.450-456
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    • 2006
  • The favorable effect of ascorbic acid and cysteine on the improvement of rice bread quality was investigated by creating and comparing 6 experimental rice breads(RB-1 to RB-6). The RB-3 showed a relatively higher loaf volume, specific loaf volume and bread yield than the other breads. Crust and crumb color of breads were measured using a Hunter celery meter. The RB 5 and RB 6 showed the higher cut L-value than the other broads. As the proportion of the rice in the experimental breads increased, both the crust L-value and the crumb L-value showed higher values. According to the texture profile analysis, the hardness of the RB-1 to RB-3 were lower than those of the other breads. The springness of the experimental broads increased as the percentage of the rice in the breads increases. However, less proportions of rice to breads provided significantly lower level of the chewiness. The cohesiveness did not show any specific pattern by the proportion of rice to breads. The degree of retrogradation of the breads was accelerated when the breads contained more rice or when the breads had neither ascorbic acid nor cysteine. Therefore, RB 3, which contained ascorbic acid and cysteine and less rice, showed the highest retardation in the degree of retrogradation. In addition, the RB 3 showed the highest overall acceptance scores by sensory evaluation.

Properties of Sourdough-added Bread (Sourdough를 이용한 제빵의 특성)

  • Chung, Hyun-Chae
    • Korean Journal of Food Science and Technology
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    • v.40 no.6
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    • pp.643-648
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    • 2008
  • The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts $10^{9-10}CFU/g$ in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.