Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Properties-of Rice Flours Prepared from Milled and Broken Rice Produced by Pre-washing Process

분무수세 건조한 무세미와 부산물 쇄립의 쌀가루 특성

  • Published : 2005.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Properties of rice flours prepared from milled and broken rice produced by pre-washing and subsequent drying process were investigated. Compared to untreated ordinary milled rice, pre-washing process slightly increased lightness of rice flour, while decreased yellowness. Both WAI and WSI were higher in the flour from pre-washed rice, and gel consistency was the highest in the flour from pre-washed broken rice. Pre-washed rice showed increased amylograph peak viscosity and reduced setback values. On the other hand, pre-washed broken rice showed decreased peak viscosity and increased setback values. Differential scanning calorimetry (DSC) results showed that the pre-washing process reduced gelatinization onset- and peak temperatures, with increased gelatinization enthalpy. Total bacteria and yeast count were lower in the pre­washed rice, suggesting the pre-washing process could partially eliminate microbial contamination of ordinary milled rice.

일반 백미를 분무수세한 후 건조하여 제조한 무세미와 부산물로 생성된 무세미 쇄립의 이화학적 특성 및 오염미생물을 분석하였다. 무세미 쌀가루는 명도와 황색도가 원료쌀에 비해 다소 낮았고 수분흡수지 수(WAI)와 수분용해지수(WSI)는 원료쌀에 비해 높게 나타났으며 무세미 쇄립에서 gel consistency가 다소 높게 나타났다. 무세미 쌀가루는 amylo-graph 최고점도와 breakdown이 높았으며 setback은 가장 낮은 반면에 무세미 쇄립은 최고점도와 breakdown이 낮았으며 setback이 높은 것으로 나타났다. 무세미의 DSC 측정결과 호화개시온도와 호화최고온도가 원료쌀에 비해 약간 감소하는 경향이었으며 호화엔탈피는 다소 높게 나타났다. 무세미는 원료쌀에 비해 total bacteria, yeast-like strain의 수가 감소하여 쌀 표면 미생물의 세척 효과에 따른 미생물의 오염정도가 낮았다.

Keywords

References

  1. Bean MM. 1986. Rice flour-its fundtional variations. Cereal Foods World 31: 477-481
  2. Nishita KD, Bean MM. 1981. Grinding methods: Their impact on rice flour properties. Cereal Chem 59: 46-49
  3. Bean MM, Nishita KD. 1985. Rice flour for baking. In Rice Chemistry and Technology. Juliano BO, ed. AACC, St. Paul, MN, USA. p 539
  4. Halick JV, Kelly VJ. 1959. Gelatinization and pasting characteristics of rice varieties as related to cooking behavior. Cereal Chem 36: 91-98
  5. Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35: 85-94 https://doi.org/10.1006/jcrs.2001.0419
  6. Choi EJ, Kim HS. 1997. Physicochemical and gelatinization properties of glutinous rice flour and starch steeped at different conclitions. J Korean Soc Food Sci Nutr 26: 17-24
  7. Kim SK, Bang JB. 1996. Physicochemical properties of rice affected by steeping conditions. Korean J Food Sci Technol 28: 1026- 1032
  8. Lee HY. 2002. A study on the development of semi-wet rice flours. Korea Food Research Institute Report
  9. Jang JH. 2003. Prevalence of toxigenic Bacillus cereus group and contamination reduction in grain food. MS Thesis. Kyungwon Univ., Seongnam, Korea
  10. Kim DC. 2000. Studies on the development of post-harvest technique for paddy. Korea Food Research Institute Report
  11. Anderson RA. 1982. Water absorption and solubility and amylograph characterisitcs of rolled-cooked small grain products. Cereal Chem 59: 265-271
  12. Cagampang GB, Perez CM, Juliano BO. 1973. A gel consistency test for eating quality of rice. J Sci Food Agric 24: 1589-1594 https://doi.org/10.1002/jsfa.2740241214
  13. Juliano BO, Perez CM, Alyoshin EP, Romanov VB, Bean MM, Nishita KD, Blakeney AB, Welsh LA, Delgado L, El Baya AW, Fussati G, Kongseree N, Mendes FP, Brilhante S, Suzuki H, Tada M, Webb BD. 1985. Cooperative test on amylograph on milled-rice flour for pasting viscosity and starch gelatinization temperature. Starch 37: 40-50 https://doi.org/10.1002/star.19850370203
  14. Lund DB. 1987. Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization. Crit Rev Food Sci Nutr 20: 249-273 https://doi.org/10.1080/10408398409527391
  15. Kim SS, Kim YJ. 1995. Effect of moisture content of paddy on properties of rice flour. Korean J Food Sci Technol 27: 690-696
  16. Kim MH, Park MW, Park YK, Jang MS. 1993. Physicochemical properties of rice flours as influenced by soaking time of rice. J Korean Soc Food Sci 9: 210-214
  17. Kum JS, Lee SH, Lee HY, Lee C. 1996. Retrogradation behavior of rice starches differing in amylose content and gel consistency. Korean J Food Sci Technol 28: 1052-1058
  18. Chen JJ, Lu S, Lii CY. 1999. Effect of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chem 76: 796-799 https://doi.org/10.1094/CCHEM.1999.76.5.796
  19. Kim K, Kang KJ, Lee YH, Kim SK. 1993. Changes in properties of waxy rice during steeping in water. Korean J Food Sci Technol 25: 86-87
  20. Koh BK. 2001. Quality characteristics of prewashed rice with solution of waxy rice flour. Korean J Food Sci Technol 33: 455-460
  21. Suzuki H. 1979. Amylograph and alkali viscosity of rice. Grain Quality Symposium, International Rice Research Institute. p 261-282
  22. Jaquette CB. 1998. Survival and growth of psychrotrophic Bacillus cereus in dry and reconstituted infant rice cereal. J Food Protection 61: 1629-1635 https://doi.org/10.4315/0362-028X-61.12.1629
  23. Granum PE. 1997. Bacillus cereus and its food poison toxins. FEMS Microbiol Lett 157: 223-228 https://doi.org/10.1111/j.1574-6968.1997.tb12776.x

Cited by

  1. Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour vol.43, pp.8, 2014, https://doi.org/10.3746/jkfn.2014.43.8.1270
  2. 건식, 습식 및 반습식 쌀가루에 의한 쌀빵의 특성 비교 vol.35, pp.7, 2005, https://doi.org/10.3746/jkfn.2006.35.7.886
  3. 분무수세한 쌀로 제분한 쌀가루의 저장중 특성 변화 vol.36, pp.7, 2005, https://doi.org/10.3746/jkfn.2007.36.7.915