• Title/Summary/Keyword: wet rice flour

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The Effect of Added Water Volume on the Textural Properties of Injulmi made from Waxy Rice Flours using Different Milling Methods (제분방법을 달리한 찹쌀가루로 만든 인절미의 텍스처 특성에 물 첨가량이 미치는 효과)

  • 김정옥;신말식
    • Korean Journal of Human Ecology
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    • v.5 no.2
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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.

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Effects of Gums , Fats and Glutens Adding on Processing and Quality of Milled Rice Bread (Gum 질, 지방질 및 활성 Gluten 첨가에 따른 쌀빵 특성 비교)

  • Kang, Mi-Young;Choi, Young-Hee;Choi, Hae-Chune
    • Korean Journal of Food Science and Technology
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    • v.29 no.4
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    • pp.700-704
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    • 1997
  • Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.

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Evaluations on the Namil(SA)-flo1, a Floury Japonica Rice Line, for Dry Milling Process to Produce Rice Flour (남일벼 돌연변이 후대 분질계통, Namil(SA)-flo1의 건식제분 적합성 평가)

  • Jeung, Ji-Ung;Shin, Young-Seop
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.56 no.1
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    • pp.57-63
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    • 2011
  • Changes in food preferences and dietary habits of Korean prone to decrease consumption of the traditional energy source, rice. The exceeding condition of rice production in Korea is now not only impacting on the profit structure of farmers but also threatening food security. Although there have been several efforts to increase rice consumption rate, by developing various processed foods using rice flour, grain hardness of rice has been the most significant limiting factor. In this study, we addressed the suitability of the Namil(SA)-flo1, a mutant rice line has floury endosperm, in terms of producing rice flour by using dry-milling method, which is lower cost and more eco-friendly than other available methods such as wet-milling. Rice flour of the Namil(SA)-flo1 exhibited superior physico-chemical characteristics to any other check varieties including the wild type, Namil, in terms of distribution of granule sizes and content of damaged starch.

Antibacterial and Rinsing Activities Against Potentially Harmful Bacteria in Rice during Rice Flour Production (쌀가루 제분용 백미 내 잠재적 위해 세균에 대한 살균 및 세척 효과)

  • Han, Jae-Kwang;Cha, Min-Hee;Kim, Min-Ju;Kim, Keun-Sung
    • Journal of Food Hygiene and Safety
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    • v.29 no.2
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    • pp.117-122
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    • 2014
  • Rice can be the contaminating with soil-borne bacteria. Furthermore, the contaminated bacteria can be grown during immersion process for produce wet-milled rice flour. Therefore, disinfectants can be added during the immersion process. Antibacterial activities of the natural disinfectant, fermented rice spent water (FRSW), and the chemical disinfectants, chlorine dioxide (CD) and sodium benzoate (SB), were respectively determined when added in pure cultures of target bacteria such as Salmonella typhimurium, Escherichia coli, and Bacillus cereus or when added to immersion water in the immersion process. In addition, rinsing effects for removing bacteria were determined when rice was rinsed with water before and after the immersion process. Antibacterial activities were rapidly increased as increasing amounts of the disinfectants are added to the pure cultures of the target bacteria. Antibacterial activity of CD was the most effective among the three tested disinfectants when added to the pure cultures of the target bacteria, respectively. Those of the same disinfectants were increased when they were increasingly added to the immersion water. However those of the disinfectants were less effective when added to the immersion water. On the other hand, rinsing effects for removing bacteria were the most effective when rice was rinsed only with water without the immersion process. Collectively, rinsing rice with water only was more effective than using disinfectants in the immersion water during rice flour production.

Effect of Dry and Wet Millings on Physicochemical Properties of Black Rice Flours (건식 및 습식제분 흑미 쌀가루의 물리화학적 특성)

  • Jun, Hyun-Il;Yang, Eun-Jin;Kim, Young-Soo;Song, Geun-Seoup
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.7
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    • pp.900-907
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    • 2008
  • The physicochemical properties of black rice flours produced from dry and wet milling were carried out to investigate their applications in food processing industry. The dry milled black rice flours showed lower fat, protein, ash, and anthocyanin contents than those of wet milled black rice flours with no effect due to number of millings. Average particle sizes ($379{\sim}288\;{\mu}m$) of dry milled flours were bigger than those ($336{\sim}253\;{\mu}m$) of wet milled flours. Particles with 60 mesh or more increased with increasing milling times. Wet milled flours had higher damaged starch, water solubility index (WSI), and water absorption index (WAI) compared to dry milled flours. Pasting properties measured by rapid visco analyzer (RVA) resulted in higher pasting temperatures in dry milled flours ($62.5{\sim}69.4^{\circ}C$) than wet milled flours ($46.1{\sim}46.4^{\circ}C$). As the number of milling times increased, pasting temperature of wet milled flours were not effected. Dry and wet milling resulted in reduced trough, final viscosity, and consistency with increasing milling times.

Properties of Starch Isolated from Wet-milled Rice after Steeping at Elevated Temperatures for Annealing Effect (Annealing 수침처리에 따른 습식제분 쌀가루의 전분 특성)

  • Lee, Young-Tack;Yoo, Moon-Sik;Lee, Bo-Ram;Park, Jong-Hyun;Chang, Hak-Gil
    • Korean Journal of Food Science and Technology
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    • v.36 no.3
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    • pp.393-397
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    • 2004
  • Rice was steeped at elevated temperatures of $40,\;50,\;or\;60^{\circ}C$ for 2 hr, and physicochemical properties of starches isolated from wet-milled rice flour were investigated. Steeping at elevated temperatures slightly decreased lightness of rice starch, while increased yellowness and redness. Average granule size of rice starch was decreased by steeping treatment. Swelling power and solubility increased as temperature increased. Starch from rice steeped at $40^{\circ}C$ displayed highest swelling power and solubility. Differential scanning calorimetry data of starch obtained from steeped rice at $60^{\circ}C$ showed increased onset and peak temperatures, with narrower gelatinization temperature range, suggesting partial annealing effect. Pasting properties of starch measured by Rapid Visco-Analyzer indicated increased peak viscosity due to rice steeping at $40^{\circ}C$. Peak and breakdown viscosities decreased at $50\;and\;60^{\circ}C$, whereas setback and final viscosities increased.

Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato (자색고구마를 첨가한 증편의 품질특성 및 기호도 분석)

  • Choi, Eunsil;Chung, Lana
    • Journal of the Korean Society of Food Culture
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    • v.32 no.4
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    • pp.323-331
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    • 2017
  • This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

Quality characteristics of Jeungpyun based on variety, milling method and fermentation time (품종과 제분 방법 및 발효시간에 따른 증편의 품질 특성)

  • Park, Ji Won;Park, Gi Hoon;Choi, Sun Young;Kim, Min Young;Lee, Yoon Jeong;Lee, Choon Ki;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang
    • Korean Journal of Food Science and Technology
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    • v.51 no.2
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    • pp.127-132
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    • 2019
  • This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

Effect of Some Additives for Yukwa (Popped Rice Snack) Quality Improvement and Process Modification Trials (유과 품질향상을 위한 첨가물의 효과와 공정 단순화 시도)

  • Shin, Dong-Hwa;Kim, Myung-Kon;Chung, Tae-Kyu;Lee, Hyun-Yu
    • Korean Journal of Food Science and Technology
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    • v.22 no.3
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    • pp.272-277
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    • 1990
  • Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

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Characteristics Changes of Floury-type Rice depending on Water Immersion and Heat Treatment Time

  • Seon-Min Oh;Hyun-Jin Park;Yu-Chan Choi;You-Geun Oh;Jeong-Heui Lee;Jeom-Sig Lee;Hye Sun Choi;Jieun Kwak
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2022.10a
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    • pp.314-314
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    • 2022
  • In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

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