Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies

김미선,; 박종대,; 이현유,; 금준석,

doi:10.3746/jkfn.2013.42.9.1439

Cited by 8 publications

(5 citation statements)

References 11 publications

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“…The spread ratio is a measure of the thickness reduction and diameter increase of the dough on baking, which is known to be determined by the raw material characteristics and the dough and baking conditions, and higher hardness, indicates higher quality (13,14,18,21). The spread ratio was higher in cookies prepared from the control than from water-soaked rice flour (Table 1), possibly because of the differences in the viscosity of the dough (20).…”

Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

“…The bulk density indicates the degree of expansion of dough caused by baking, and an increase in this value is a physical property associated with the cookie texture, indicating that expansion is suppressed (13,14). The bulk density was lower in the cookies prepared from the water-soaked rice flour than 한국식품저장유통학회지 제26권 제4호 (2019) 402 those prepared from the control rice (Table 1).…”

Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

“…It is well known that the hardness of cookies is closely related to the moisture content (13,15). The above results indicate that soaking rice in water before milling has an undesirable effect on the hardness of cookies.…”

Section: Comparison Of Moisture Content Water Activity and Hardnessmentioning

confidence: 99%

“…Wheat flour contains gluten, a known allergen, and, thus, numerous studies have been conducted to replace wheat flour with gluten-free rice flour (9). Microwave irradiation (10), extrusion (11), emulsification (12), and enzyme (13) treatments have been applied to modify rice flour for cookie manufacture, and it has been found that these treatments significantly change the quality of the resultant rice cookies. The effects of the addition of Kalopanax pictus leaves (14), Ligularia fischeri leaves (15), Sesamum indicum (sesame) (16), roasted soybean (Glycine max) (17), Lentinus edodes (shiitake) (18), and Smallanthus sonchifolius tubers (yacon) (19) on the quality characteristics of rice cookies have been studied by numerous researchers.…”

Section: Introduction 1)mentioning

confidence: 99%

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Effect of water soaking pretreatment on the quality of glutinous rice cookies

Chung¹,

Park²,

Lee³

et al. 2019

Korean Journal of Food Preservation

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p-coumaric acid, benzoic acid, β-sitosterol, stigmasterol, squalene, and octacosanol (4). In Korea, glutinous rice has traditionally been consumed as rice cakes, sweet rice drinks, and rice wine (5). However, rice consumption, including that of glutinous rice, is decreasing but production is not decreasing accordingly; thus, studies are needed to identify ways to stabilize supply and demand and increase the food self-sufficiency rate in Korea (5). Consequently, research on high quality rice and highvalue-added products prepared using rice has been conducted. Furthermore, recently, interest in the manufacture of various processed products using rice flour has increased. There are two types of rice flour that differ by the use of water soaking before milling; these are termed as a dry-milled and a wet-milled flour (6). Soaking rice in excess water before cooking is a traditional practice that reduces the cooking time and energy consumption and changes the quality characteristics of the products prepared from the rice (7,8).

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Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

Section: Comparison Of Cookie Yield Spread Ratio and Bulk Densitymentioning

confidence: 99%

Section: Comparison Of Moisture Content Water Activity and Hardnessmentioning

confidence: 99%

Section: Introduction 1)mentioning

confidence: 99%

See 2 more Smart Citations

Effect of water soaking pretreatment on the quality of glutinous rice cookies

Chung¹,

Park²,

Lee³

et al. 2019

Korean Journal of Food Preservation

View full text Add to dashboard Cite

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“…쌀은 글루텐을 함유하고 있지 않지만 전분입자의 크기가 작아 쿠키류 제조에서 밀가루를 대체할 수 있는 좋은 소재 가 될 수 있다 (16,(18)(19)(20). 쌀쿠키에 관한 선행연구로는 햄프 시드 (20), 히비스커스 (21), 민들레 (22), 커피 (23)…”

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Effects of fats and oils on the quality characteristics of rice scone

Choi¹,

Jung²

2019

Korean Journal of Food Preservation

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The purpose of this study was to investigate the effects of fats and oils on the quality characteristics of rice scones. Butter, fresh cream, olive oil, and coconut oil were used to prepare rice scones, and their color values, spread factors, and hardnesses were measured. Sensory evaluation was also performed. The highest L value was obtained for the rice scones made with butter and the a and b values were significantly high in the rice scones prepared with olive oil. The rice scones using butter and fresh cream exhibited significantly higher spread factors than other cases. High hardness values were obtained for rice scones made with olive and coconut oils. The flavors of the rice scones prepared using butter and coconut oil were strong based on the results of attribute difference tests, and the stiffness was significantly high in rice scones using fresh cream. In the acceptance test, the overall acceptability values were higher in the rice scones prepared with butter, olive oil, and coconut oil compared to those made with fresh cream. The results suggested that olive and coconut oils could be good butter substitutes for rice scones.

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Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake

Jung¹

2020

Korean J. Food Preserv.

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This study aimed to compare the physicochemical properties of four rice varieties ('Suwon 541', 'Suwon 542', 'Ilmi', 'Goami') and their effect on the quality of sponge cake. The amylose contents in 'Suwon 541', 'Suwon 542', 'Ilmi', and 'Goami' were 19.69%, 18.15%, 18.62%, and 26.92%, respectively. The average particle size of 'Suwon 542' (21.87 μm) was significantly lower than that of the other varieties. The water absorption index (WAI) was highest for 'Goami' and the water solubility index (WSI) was highest for 'Suwon 541'. The amylogram results indicated that initial pasting temperature was the highest for 'Suwon 541', where as the setback was the highest for 'Goami' and the lowest for 'Ilmi'. 'Suwon 541' flour exhibited low volume and high cake hardness because of its high initial pasting temperature. Sponge cakes prepared with 'Suwon 542', which exhibited fine grain size and low WAI and WSI, had low hardness owing the low specific gravity of the batter and high cake volume. The low-setback 'Ilmi' flour was expected to have a retarding retrogradation effect on cakes. Sponge cakes prepared with 'Goami' flour possessed good characteristics although its high setback was expected to degrade the texture due to rapid retrogradation. The overall acceptability was the highest for 'Suwon 542' and 'Ilmi'. Thus, 'Suwon 542' and 'Ilmi' were found to have a more positive effect on the quality of sponge cakes compared with the other varieties.

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Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies

Cited by 8 publications

References 11 publications

Effect of water soaking pretreatment on the quality of glutinous rice cookies

Effect of water soaking pretreatment on the quality of glutinous rice cookies

Effects of fats and oils on the quality characteristics of rice scone

Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake

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