• 한국식품과학회지
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• 제20권3호
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• pp.392-398
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• 1988

드럼건조시 습식제분한 것은 슬러리 수분함량 60%이상, 건식제분한 것은 슬러리 수분함량 80%이상이 적정 하였으며 이 때의 호화도는 92% 이상이었다. 아밀로그램이나 리올로지 특성은 건식제분보다는 습식제분하여 제조된 알파미분이 우수하였으며 슬러리 수분함량이 높을수록 WAI값은 증가하고 WSI값은 강소하였다. 색도에서는 건식제분보다는 습식 제분 처리구에서 백색도가 높았으며 슬러리 수분함량이 증가할수록 알파미분의 백색도가 증가하였고 황색도는 감소하였다. 미세구조 관찰에서는 슬러리 수분함량이 높을수록 망상구조를 많이 형성하였다. 또한 반죽기능성은 건식 제분보다 습식제분 처리구에서 MTI가 높게 나타났다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.479-486
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• 1995

쌀소비 확대 및 곡분을 이용한 주식용 식품의 제조이용 방법으로서 혼합 곡분의 제빵 적성을 위한 반죽들의 물리적 성질을 측정한 결과 다음과 같았다. 각 재료의 혼합 반죽의 Farinograph에 의해 조사된반죽시간은 기타 곡분가루 비율이 높을수록 짧아졌고, 흡수율과 안정도는 감소했으며, 탄력도는 생콩가루첨가분을 제외하고는 밀가루와 비슷했다. Ex- tensograph에 의한 저항도와 신장도는 곡분 첨가량이 증가할수록 낮아졌고, Amylograph에 의한 호화 개시온도는 곡분의 첨가량에 따른 차이는 크지 않았으며, 최고점도는 크게 낮아졌다. SEM에 의한 반죽구조는기타 곡분 가루가 증가할수록 작은 전분입자들이 많아졌고, 밀집된 상태로 입자간의 구분이 어려웠다. 이러한 결과로 볼 때 찹쌀가루 30% 이상, 생콩가루20% 이상의 흔합 반죽을 제외하고는 제빵적성에 양호한 반죽들의 물리적 특성을 갖고있다고 사료된다.

• 한국식품조리과학회지
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• 제9권3호
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• pp.210-214
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• 1993

This investigation was undertaken for the purpose of studying the physicochemical properties of rice flour made by various soaking time(1,4,6,8,12 hours) of rice. As the soaking time was longer, the lightness of rice flours increased, on the contrary its redness and yellowness decreased. Rice flours had higher swelling power and solubility by increasing soaking time, but water binding capacity decreased upon soaking of rice. Hot water insoluble amylose of rice flours was decreased, whereas hot water soluble amylose was increased as the soaking time increased. The amylograph indices indicated that initial pasting temperature of rice flours decreased, while maximum viscosity increased as the soaking time increased.

• 한국식품조리과학회지
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• 제19권2호
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• 한국식품조리과학회지
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• 제26권6호
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• pp.727-736
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• 2010

The purpose of this research was to compare the physicochemical compositions and morphological properties of five varieties of rice flours (RR, RGD, RSGD, RWDG, RWGD). RR was raw milled rice without washing, RGD was raw rice flour without soaking, RSGD was raw milled rice flour with 0 hr of soaking, RWDG was raw rice flour with 8 hr of soaking and grinding after drying, and RWGD was raw rice flour with 8hr of soaking and drying after grinding. The protein and lipid contents of wet milling rice flour (RSGD, RWDG, RWGD) were significantly lower than those of dry milling rice flour (RR, RGD). L and a values were significantly increased in wet milling rice flour, and b value was significantly increased in dry milling rice flour. Scanning electron microscopy (SEM) showed that RWDG and RWGD were distributed as separated fine particles in rice flours. The WBC of RWDG and RWGD were higher than those of other rice flours. Solubility was significantly increased according to the temperature, and swelling power of RWDG was higher than that of other rice flours at 50 and $60^{\circ}C$. Using RVA, the initial pasting temperature and setback of RWDG were lower and the peak viscosities of RSGD and RWDG were higher than those of other rice flours. Using a mixograph, peak times were not significantly different among the groups, wheras peak heights were significantly decreased in RSGD, RWDG, and RWGD. The peak width of RWGD was lower than those of other rice flours. Based on these findings, RWDG flour was less damaged, and had a lower setback and pasting temperature, which makes it an appropriate rice flour for commercial mass production.

• 한국식품영양학회지
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• 제30권4호
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• pp.635-643
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• 2017

The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, $90.75{\mu}m$, $60.73{\mu}m$, $39.94{\mu}m$, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.

• 한국농촌생활과학회지
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• 제7권1호
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• pp.31-37
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• 1996

This experiment was carried out in order to investigate milling methods of rice flours on characteristics of rice-cinnamon cakes. The expansion ratio and cake volume of hydrated rice flour was the better than the non-hydrated rice flours. The rice-cinnamon cake of the hydrated riceflour was generally alike in texture and taste to the cake of wheat flour as the result of Instron and sensory evaluation. The rice - cinnamon cake of the non - hydrated rice flour was generally lower in aircell and texture to the cake of the hydrated rile flour.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.509-515
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• 2010

The physicochemical properties of the lactic acid fermented rice flour prepared using ABT-L(mixture of Lactobacillus acidophilus, Bacillus longum, Streptococcus thermophilus) were investigated. The efficiency of deproteinizing of lactic acid fermentated rice was higher than soaking fermented rice. The structural properties of lactic acid fermented rice flour showed slightly decreased inner particle size but maintained regular structural form. Molar mass and molar size after being treated with soaking or lactic acid fermentation were decreased. Amylograms except for pasting temperature of lactic acid fermented rice flours or soaking fermented rice flours were more significantly decreased than the control sample. The ratio of flours passed through 100 mesh and 150 mesh sieves of lactic acid fermented rice flours were higher than soaking fermented rice flours. Lactic acid fermented rice flours being passed through 100 mesh sieves showed finer particle flours than those treated with soaking. These results showed that lactic acid fermentation, which can have a high efficiency on the deproteinizing of rice, contributed to the changes of particle size and its distribution of rice flour.

• 한국가정과학회지
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• 제5권2호
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• pp.33-43
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• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• 한국식품과학회지
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• 제27권5호
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• pp.690-696
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• 1995

수분함량(12.6, 18.4, 24.4%)이 다른 벼를 각각 도정하여 pin mill로 분쇄한 건식쌀가루와 물에 침지후 roll mill로 분쇄한 습식쌀가루의 특성을 비교하였다. 벼수분 24%에서 건식제조된 쌀가루에서는 지방과 회분함량이 다른 건식쌀가루에 비하여 낮았다. 벼의 수분함량이 많을수록 건식쌀가루는 미세하게 분쇄되었고 전분입자가 떨어져나간 흔적이 쉽게 관찰되었다. 또한 백색도와 수분흡수지수가 높았고, 수분용해도지수는 낮았다. 벼수분이 많을수록 amylogram에서의 setback값은 낮았다. 건식제분된 쌀가루들은 gel consistency와 gel strength에서 차이가 없었으나 습식제분된 쌀가루에서보다 덜 consistent하였고, gel strength는 낮았다. 호화후 $7{\sim}14$일 저장하였을 때 노화gel을 재호화시키는 데 필요한 enthalphy는 벼수분이 많은 건식쌀가루일수록 높았고, 습식쌀가루의 경우는 건식쌀가루보다 낮았다.