• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1438-1443
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• 2009

The effects of adding additives such as gum, emulsifier, and enzyme both individually and as mixtures to frozen rice bread dough on baking quality were examined. Rice flours containing 17% vital gluten, and gum/emulsifier/enzyme blends were mixed and stored in a freezer at $-20^{\circ}C$ for 4 weeks. The rice doughs were removed from the freezer, thawed, and then followed the rice baking procedure. The dough freezing and frozen storage resulted in decreased volume of rice bread. The addition of guar gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase blend improved volume of the rice bread obtained from rice dough during frozen storage. An increase in firmness of crumb was observed in rice breads during 3 days of storage at $25^{\circ}C$. Compared to the control dough without additives, addition of guar gum/ SSL blend or guar gum/ SSL/ fungal $\alpha$-amylase blend into frozen dough significantly reduced the crumb firmness of rice bread, indicating a significant antistaling effect.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.35-45
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• 1999

This study was conducted to investigate mean height, weight, food preference and satisfaction of 231 children in preschool in four different regions(Susung-ku, Jung-ku, Nam-ku, Dalseo-ku) of Taegu. Mean height of the children was increased by priority of Jung-ku, Dalseo-ku, Susung-ku and Nam-ku, and mean weight was of Jung-ku, Susung-ku, Dalseo-ku and Nam-ku. In food preference, boiled rice had the highest score of cooked rices in all of the different regions, jajangmyun had the highest score of noodles in Susung-ku, Jung-ku and Dalseo-ku. Cake had the hightest score of breads in Susung-ku and had significantly difference all the kind of other lesions. Songpyun had the highest score of rice cakes in all four regions. Jangjorim had the highest score of jorim foods in all four regions, but anchovy and green pepper jorim had the lowest. Toasted lavor and steamed chicken had the highest of toasted foods and steamed foods, respectively. Salads had the highest of muchimryu cooked potherbs and salads in all regions but kimchi and jangachi had low scores. Sujungkua had the lowest scores of beverages in all regions, but chocolate had the highest scores of cookies. In food intake satisfaction according to the regions, regularity, variety, hygiene, amount, and quantity of meal had the highest in dalseo-ku. Food temperature was highest in susung-ku. There was a direct correlation between type of housing and satisfaction in diversity of foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.333-341
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• 2008

The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.59-67
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• 1987

In order to make use of Job's tears widely, Job's tears starch was analyzed and determinded the contents of amylose, amylographical and other physicochemical properties. And also the yeast breads and rice cakes were made from flour and rice flours with various mixing ratios of Job's tears flour and then they were tested for suitability to preparation of bread and rice cake. 1. The starch contents of Job's tears showed 12~20%. Which was about one third of rice or waxyrice starch. But amounts of crude proteins, fats, and total ashes in Job's tears were higher than rice or waxyrice. Job' tears starch was composed of amylopectins only, and was similar to that of waxyrice starch. 2. Depends upon the Amylogram of each starch, initial gelatinization temperature of Job's tears starch was the highest among three starches of rice, waxyrice, and Job's tears. Maximum viscosity of Job's tears starch was 860BU, then it was about two times of rice starch viscosity. 3. By the sensory evaluation results, the taste of bread prepared with mixing of 10% Job's tears flour was better than flour bread and the volume and grains of the bread made from mixing of 10%, 20% Job's tears flour were similar to that of flour bread, but the taste, volume and grains of bread made from 30% mixed flour were undesirable. The rice cake Prepared from mixed flour with 25% Job's tears flour has shown to be desirable.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.525-538
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• 2015

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.232-237
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• 2002

The quality of bread (black rice bread) made of black rice flour and wheat flour was investigated. The bread was manufactured with 10, 20 or 30% black rice flour (BRF) (w/w) with increasing and wheat flour. The bread volume was decreased from 2250 cc to 1700 cc as BRF contents increased from 0% to 30%. The lightness (L values) decreased with increasing BRF contents and the redness (a values) increased. The yellowness (b values) slightly decreased with increasing BRF contents. Textural characteristics of bread crumb were influened by adding additives BRF. Breads containing additives showed an increase in hardness, gumminess and chewiness and a decrease in springness and cohesiveness. In sensory evaluation, sensory scores decreased with increasing BRF contents for the appearance, such as grain and texture, of black rice bread. On the other hand, the highest sensory scores for color, taste and overall eating quality were obtained, when BRF content was 20%. In conclusion, Bread with 20% BRF was the best quality in sensory evaluation.

• Journal of Nutrition and Health
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• v.23 no.5
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• pp.317-328
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• 1990

This reseach was undertaken to investigate the nutritional contents of lunchboxes of 5th grade students in the elementary school living in Jinju city. The survey was conducted from July 4 to July 7, 1988. Cereals and side dishes in the lunch box were weighed and nutrients were analyzed from the food composition table. Questionaires were used to determine family background and the food preference. The results were summarized as follows : 1) The average education of mother was 10 years and the average number of children in the family was 2.8. 2) The average food weight of 151 boys was 289g and that of 164 girls was 253g. The average number of side dishes was 1.7. 3) The average nutritional value and the percentage of Recommended Dietary Allowances of boys were calorie 578 Cal, 75%, protein 24.6g, 113%, calcium 128mg, 55%, iron 3.89mg, 78.0 %, vitamin A 807IU, 122 %, thiamin 0.32mg, 81 %, riboflavin 0.26mg, 56 %, niacin 4.07mg, 81 %, ascorbic acid 6.33mg, 38%. 4) The average nutritional value and the percentage of Recommended Diatary Allowances of girls were calorie 547 Cal, 82 %, protein 23.0g, 113 %, calcium 135mg, 58 %, iron 3.37mg, 56 % ,vitamin A 911IU, 137 % , thiamin 0.27m9, 732 % , riboflavin 0.26mg, 64 % , niacin 4.03mg, 93 % , ascorbic acid 7.40mg, 44 % . 5) The calorie ratios of carbohydrate, protein and fat from boys and girls were 75 : 18 : 7 and 76 : 17 : 7, respectively. 6) The favorite food for cereals were plain rice, breads, noodles, rice with beans and the favorite food for side dishes were ham, sausage, beef and chicken.