Quality Characteristics of Frozen Brown-rice Jeung-pyun Dough Containing Different Amounts of Buckwheat Flour

메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성

  • Jeong, Sang-Yeol (Department of Food and Nutrition, Chung-Ang University) ;
  • Park, Mi-Jung (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
  • 정상열 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Published : 2011.02.28


In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ 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%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, 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.



  1. 강인희, 조후종, 이춘자, 이효지, 조신호, 김혜영, 김종태. 2000. 한국음식대관 제 3권. 한림출판사. 서울. pp 213-214
  2. 윤서석. 1988. 한국음식 역사와 조리. 수학사. 서울. pp 3-27
  3. 황혜성, 한복려, 한복선. 1994. 한국의 전통음식. 교문사. 파주. pp 24-25
  4. An SM, Lee KA, Kim KJ. 2002. Quality characteristics of Jeung-Pyun according to the leavening agents. Korean J Human Ecology 5(1):48-61
  5. A.O.A.C. 1996. Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, Washington D.C USA.
  6. Biliaderis CG, Maurice TJ, Vose JR. 1980. Starch gelatinization phenomena studied by differential scanning calorimetry. J Food Sci 45:1669-1674
  7. Bender LD, Lamb J. 1977. The preservation of yeast viability in frozen dough. J Sci Food Agric 28:952-953
  8. Blois MS. 1958. Antioxidant determinations by the use of stable free radical. Nature 26: 1199-1200
  9. Cho YH, Woo KJ, Hong SY. 1994. The studies of Jeungpyun preparation(In standardization of preparation), Korean. J Food Sci. 10(4):322-327
  10. Choi WS, Woo KJ. 2006. Quality characteristics of Jeung-pyun made rice batter stored at different freezing temperatures. J East Asian Soc Dietary Life 16(4):429-437
  11. Dewanto V, Xianzhang W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959-4964.
  12. Donovan JW, 1979. Phase transitions of the starch water system. Biopolymers 18:263-267
  13. Fukuda Y, Nagata M. 1986. Chemical aspects of the antioxidative activity of roasted sesame seed oil and effect of using the oil for frying. Agric Biol Chem 50:857-861
  14. Goodhart RS, Shils ME. 1980. Modern Nutrition in Health and Disease. 6th ed, Lea and Febiger Publisher. Philadelphia, PA. USA. p 279
  15. Jeong SY. 2009. Quality characteristics of brown rice Jeung-pyun and frozen Jeung-pyun dough added with different amounts of brown rice, acorn, and buckwheat flour. Doctoral thesis. Chungang University. p 26-28
  16. Jung SJ, Lee JH, Song HN, Seong NS, Lee SE, Baek NI. 2004. Screening for antioxidant activity of plant medicinal extracts. J Korean Soc Appl Biol Chem 47:135-140
  17. Kim CH, Chang CH. 1970. The studies on improvement of manufacturing technology of korean native Jungpyun(fermented and steamed rice bread)- Improvisation of manufacturing technology by dry-yeast. The Korean Home Economics Association 8(1):100-119
  18. Kim GY, Yang MO. 2010. Quality properties of Jeungpyun prepared with cabbage powder. J East Asian Soc Dietary Life 20(2):291-298
  19. Kim SH, Park GS. 2010. Qualitative characteristics of JeungPyun following the addition of lotus leaf powder. J East Asian Soc Dietary Life 20(1):60-68
  20. Kim SG, Cho NG, Kim YW. 1999. Science of bread and Cake, B & C World Co, Seoul, 51-56
  21. Kim YH, Lee HJ. 1985. The effect of partial replacement of rice flour with wheat flour and fermentation time on the characteristics of Jeung-Pyun. J Korea Home Econo Assoc. 23(3):63-73
  22. Kim YS, Chung SH, Suh HJ, Chung ST, Cho JS. 1994. Rutin and mineral contents on improved kinds of korean buckwheat at growing stage(in Korean). Korean J Food Sci. Technol 26:759-763
  23. Ko MS, Kim SA. 2007. Sensory and physicochemical characteristics of Jeungpyun with Pleurotus eryngii powder. Korean J Food Sci Technol. 39:194-199
  24. Lee JH, Choi DR, Min SG. 2003. The effect of vitamin C properties of the bread made by dough frozen after 1st fermentation. Korean J. Food Sci. Technol., 35(1): 92-96
  25. Lee JH, Lee SR. 1994. Analysis of phenolic substances contents in korean plants foods. Korean J Food Sci Technol. 26:310-316
  26. Lee JK. 2003. Characteristics of quality and frozen storage of the seolgiddeok and cooked rice affected by the different kinds of pigmented rice and its addition percent. Doctoral thesis. Chungang University. pp 20-33
  27. Lee JM, Lee MK, Lee SK, Cho NJ, Kim SM. 2001. Effect of gums added in making frozen dough on the characteristics of bread-making. Korean J Food Sci. Technol 33(2):190-194
  28. Lee JS, Son HS, Maeng YS, Chang YK, Ju JS. 1994. Effects of buckwheat on organ weight, glucose and lipid metabolic in streptozotocin-induced diabetic rats. Korean J Nutr 27(8):819-821
  29. Lee JS, Han GC, Han GP, Kozukue N. 2007. The antioxidant activity and total polyphenol content of Cudrania tricuspidata. J East Asian Soc Dietary Life 17(5):696-702
  30. Maleki M, Hoseney RC, Mattern PJ. 1980. Effect of loaf volume moisture content and protein quality on the softness and staling rate of bread. Cereal Chem. 57:138-140
  31. Shin TH, Lee HH, Lee SY, Choi YS. 1998. Composition of buckwheat (Fagopyrum esculentum Moench) cultivars from korea. Korean J Food Sci. Technol 30(6):1259-1266
  32. Tamura M, Hasizume K, Ogarwa N. 1986. Tech. Rep. Jan. Yeast. Ind. Assoc, 56:13
  33. Yoon SJ. 2005. Characteristics of quality in Jeungpyun with different amount of raw yeast. Korean J Food Cookery Sci 21(4):399-405

Cited by

  1. Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies vol.33, pp.2, 2017,
  2. Quality Characteristics of Green Tea Jeungpyun Made with Meringue vol.33, pp.1, 2017,