제조방법을 달리하여 제조한 현미가루 첨가 식빵의 품질 특성

김명희,신말식 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

밀가루(강력분)에 제조 방법을 달리한 현미가루, 즉 생현미가루, 수침현미가루와 발아현미가루를 밀가루의 20% 대체하여 식빵을 제조하였으며, 품질을 물리적, 관능적 검사로 비교하였다. 빵의 부피 및 비용적은 대조구에 비하여 현미가루 첨가구가 모두 감소하여 대조구 비용적의 92.7~96.1%였으며 발아현미가루 첨가구가 가장 작았다. 빵의 색도는 crust와 crumb에서 모두 현미가루를 첨가한 경우 L값은 감소하고 a값은 증가하였다. 빵의 경도는 저장 1일째는 생현미가루 첨가구가, 저장 5일째는 발아현미가루 첨가구가 가장 낮았으며 5일간의 저장기간을 통한 경도의 증가율은 생현미가루 첨가구>대조구>수침현미가루 첨가구>발아현미가루 첨가구 순이었다. 빵의 탄력성은 저장 1일째와 5일째 모두 생현미가루 첨가구에서 가장 낮았고 다른 시료들간에는 유의적인 차이가 없었다. 빵의 응집성은 발아현미가루 첨가구가 가장 높았으며, 부착성은 저장기간이 길어지면 증가하였으나 시료간에 유의적인 차이는 없었다. α-아밀라아제를 이용한 노화도 측정 시 5일간의 저장기간 동안 노화도의 증가율은 대조구와 생현미가루 첨가구가 수침현미가루와 발아현미가루 첨가구보다 높았다. 관능검사 결과. 대조구는 속결의 색과 기공 상태에서 좋은 평가를 받은 반면 현미가루 첨가구들은 입안에서의 느낌, 맛에서 좋은 평가를 받았다. 전체적인 기호도는 시료들간에 유의적인 차이는 없었으나 생현미가루 첨가구는 대조구보다 낮은 점수를, 수침현미가루 첨가구와 발아현미가루 첨가구는 대조구보다 좋은 점수를 받았다. 이상의 결과를 볼 때 빵에 있어서 밀가루의 일부를 쌀가루가 더욱 효과적임을 알 수 있었다. 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 breads decreased by 3.2%~7.4% with the addition of the brown rice flours. The "L" value the hardest 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 is 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 -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.

현미가루 첨가량에 따른 와플의 품질특성

최순남,정남용,김현정,Choi, Soon-Nam,Chung, Nam-Yong,Kim, Hyun-Jung 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

안정화 쌀겨와 저항전분을 첨가한 쌀가루의 품질 특성

장재인,김수진,신말식 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.3

Purpose: To improve the nutrients and dietary fiber of white rice flours, stabilized rice bran (SRB) and cross-linked resistant starch (RS4) were added to white rice flours (WRF) and quality characteristics of the rice flour mixtures were compared to those of brown rice flour (BRF). Methods: General compositions, total dietary fiber contents (TDFCs) and nutrients such as amino acids, fatty acids, and minerals of BRF, WRF, SRB as well as RS4. physicochemical properties, color values and pasting properties of the rice flour mixtures were measured. Rice flours were made by dry milling of dried rice grains after soaking. SRB was prepared dry heat treatment of rice bran and RS4 was obtained by annealing and cross-linking with rice starch. Results: The crude protein, lipid and ash contents of SRB were higher than those of WRF, BRF, and RS4 (p<0.05). TDFCs of SRB and RS4 were 47.53 and 54.70%, respectively. Amino acid contents and protein values of SRB were two times higher than those of WRF and BRF. Oleic acid ratios of SRB was highest among them. Mineral contents were much higher in SRB than in rice flours. TDFCs of rice flour mixtures ranged from 7.13 to 15.33%. Water binding capacities and solubilities of rice flour mixtures were 158.15-172.90% and 5.69-6.61%, respectively. In the case of WRS15 (WRF:RS4=85:15), lightness was the highest, but the color difference was the smallest. The initial pasting temperature of WSRRS15 (WRF:SRB: RS4=70:15:15) was the highest (89.55℃) but all paste viscosities were the lowest. It was possible to improve the physicochemical and pasting properties of the three mixtures, WSR15, WRS15, and WSRRS7.5 compared to BRF. Conclusions: From these results, WRF with SRB and/or RS4 show increased TDFCs and improved quality characteristics compared to BRF.

백미와 발아현미의 혼합비율이 압출성형 멥쌀가루의 이화학적 특성에 미치는 효과

김지명,우맹영,신말식,Kim, Ji Myoung,Yu, Mengying,Shin, Malshick 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

발아현미분을 첨가한 국수의 제조특성

이지연(Ji-Yeon Lee),이원종(Won Jong Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.7

발아현미 가루 첨가가 국수제조에 미치는 영향에 대하여 특성을 파악하고 기호성을 고려한 최적의 배합비율을 조사하였다. 발아현미의 불용성 식이섬유 함량은 5.1%, 수용성식이섬유의 함량은 4.2%이었다. 발아현미분을 첨가한 반죽의 Farinogram 흡수율(water absorption)은 대조구(100% 밀가루)보다 낮아지는 결과를 보였고, 반죽형성시간(development time)은 대조구보다 빨랐다. 안정도(stability)의 경우는 발아현미분의 첨가량이 증가할수록 낮아지는 결과를 보였으며, 약화도(weakness)는 증가하여 글루텐 구조력이 저하되는 것으로 나타났다. 발아현미분을 첨가한 국수의 색도는 실험결과 대조군과 비교하여 L<SUP>*</SUP>값은 낮고, a<SUP>*</SUP>값은 높게 나타나는 결과를 보였다. 이는 대조군에 비하여 발아현미분은 도정되지 않은 껍질층의 혼입양이 많은 것에서 그 이유를 찾아볼 수 있을 것으로 사료된다. 발아현미분을 5~20% 첨가하여 제조한 조리면의 부피증가율은 큰 차이를 나타내지 않았으며, 조리 후 중량 역시 감소하였으나 국물의 탁도는 대조군에 비해서 증가하는 경향을 보였다. 조리면의 cutting force는 발아현미분의 첨가량 증가에 따라 약간의 감소는 보였으나 큰 차이는 나타내지 않았다. 발아현미분을 첨가하여 관능검사를 실험한 결과, 발아현미분을 10% 첨가하였을 경우 향, 색, 맛, 모양 및 전체적인 기호도에서 대조구와 큰 차이를 나타내지 않았다. The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness (L<SUP>*</SUP>) decreased, but redness (a<SUP>*</SUP>) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

발아현미 가루 첨가비율에 따른 글루텐 프리 쌀 파운드케이크의 품질 및 저장특성

윤해라,김지명,신말식,Yun, Hae-Ra,Kim, Ji Myoung,Shin, Malshick 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.6

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

연구논문 : 메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성

정상열 ( Sang Yeol Jeong ),박미정 ( Mi Jung Park ),이숙영 ( Sook Young Lee ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.1

In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at -18℃ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, 70.11℃, 78.21℃, and 84.05℃, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.

Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet

Cheng Li,정두연,이주훈,정현정 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.9

The changes in physiochemical properties offlours obtained from the four selected grains after germinationwere investigated. After germination, the sproutlength of sorghum and millet was substantially larger thanthat of brown rice and oat. Germination led to a decrease inthe apparent amylose content and swelling factor of flours. Gelatinization onset and peak temperatures increased aftergermination, while a slight decrease was found in conclusiontemperature. Compared to the raw flours, the germinatedflours derived from brown rice, sorghum, and millethad lower gelatinization enthalpy, whereas the germinatedoat flour showed higher gelatinization enthalpy. Germinationresulted in significant decrease in pasting parametersof the four flours. Amylose leaching of sorghum and milletflours increased after germination, while the brown rice andoat flours showed a significant decrease in amyloseleaching. Results suggest that germination effectivelyaltered the physicochemical properties of grain flours,which can be utilized as functional ingredient in thepreparation of grain-based products.

제조 방법이 다른 팽화미 분말의 이화학적 특성

이정은,김유진,조문경,박신영,김은미,조용식,최윤희,Lee, Jung-Eun,Kim, Yu-Jin,Cho, Mun-Gyeong,Park, Shin-Young,Kim, Eun-Mi,Cho, Yong-Sik,Choi, Yoon-Hee 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of $120^{\circ}C$ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1~73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

도토리가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성

정상열,이민경,곽정순,이숙영 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.3

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -18℃ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, 68.41℃, 73.83℃, and 82.96℃, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.