본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

한국식품영양학회지 = The Korean journal of food and nutrition   v.31 no.3, 2018년, pp.441 - 448   KCI
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

쌀가루의 영양성분과 쌀가루를 활용한 다양한 쌀빵 레시피 개발
Nutritive Components of Rice Powder and Development of Rice Bread Recipes using Rice Flour

이연리   (대전보건대학교 식품영양과  ); 정다운   (대전보건대학교 식품영양과  ); 조은혜   (대전보건대학교 식품영양과  ); 백선우   (대전보건대학교 식품영양과  ); 김수영   (대전보건대학교 식품영양과  ); 박영서   (대전보건대학교 식품영양과  );
  • 초록

    The purpose of this study is to analyze the proximate components (water, crude ash, crude protein, crude fat, and carbohydrates) and nutritive components (vitamin A, C, E, minerals, amino acids, and fatty acids) of rice flour and develop several rice bread recipes using rice flour. The water, crude ash, crude protein, crude lipid, carbohydrate contents of rice flour were measured to be 8.53%, 0.10 g, 6.80 g, 0.14 g and 84.43 g, respectively. No vitamin A was detected in the rice flour, and vitamin C and E contents were found to be 8.30 and 0.3467 mg/100 g, respectively. Calcium, potassium, magnesium, iron, and sodium contents were measured as 6.23, 65.05, 9.78, 0.17 and 2.84 mg/100 g; the large amount of potassium helps to discharge the sodium. Rice flour has nine kinds of essential amino acids in it; essential amino acids form 45.15% of rice flour's content. which is higher than 32.3%. Fatty acids were barely detected in the rice powder; saturated fatty acids were measured as 31.25 mg/100 g, and unsaturated fatty acids as 25.54 mg/100 g. Regarding essential fatty acids, linoleic acids were measured as 41.01 mg/100 g, and linolenic acids as 2.20 mg/100 g. The researcher used rice loaf bread as the base and developed rice bread recipes using rice flour to make a total of 11 items: 8 items with 75% rice flour (rice bagel, rice sweet red-bean bread, rice butter roll bread, rice mocha bread, rice buttertop bread, rice custard cream bread, and rice streusel), 2 items with 80% rice flour (stollen and rice hobbang), and 1 item with 85% rice flour (rice donut).


  • 주제어

    rice flour  . nutritive components  . rice bread recipes  .

  • 참고문헌 (37)

    1. AOAC. Official Methods of Analysis of AOAC International. 2000. 17th ed. rev 2. Ch. 32, pp.7-10. Association of Official Analytical Communities 
    2. Bing DJ, Chun SS. 2015. Quality characteristics and antioxidant properties of rice chiffon cakes with wild grape powder. J Korean Soc Food Sci Nutr 44:118-127 
    3. Byeon YS, Ra HN, Kim HY. 2017. Antioxidant activity and sensory characteristics of rice cookies containing dandelion complex powder. Korean J Food Sci Technol 49:173-180 
    4. Choi ID. 2010. Substitution of rice flour on bread-making properties. Korean J Food Preserv 17:667-673 
    5. Choi OJ, Jung HN, Shin SH, Kim YD, Shim JH, Shim KH. 2015. Quality characteristics of gluten-free rice bread formulated with soft-type rice flour mixed with black-rice flour. Korean J Community Living Sci 26:447-456 
    6. Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35:85-94 
    7. Gallaghera E, Gormleya TR, Arendt EK. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Tech 15:143-152 
    8. Cornejo F, Rosell CM. 2015. Physicochemical properties of long rice grain varieties in relation to gluten free bread quality. LWT-Food Science Technol 62:1203-1210 
    9. Food and Agriculture Organization [FAO]. Available from http://www.ncbi.nlm.nih.gov/books/NBK234922/ [cited 22 January 2018] 
    10. Folch J, Lees M, Sloane SG. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497-509 
    11. Bourekoua H, Benatallah L, Zidoune MN, Rosell CM. 2016. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT-Food Science Technol 73:342-350 
    12. Han HM, Cho JH, Kang HW, Koh BK. 2012. Rice varieties in relation to rice bread quality. J Sci Food Agric 92:1462-1467 
    13. Han JH, Gouk SY. 2014. Analysis on consumers perceptions and preferred attributes toward the processed rice foods. J Korean Food Mark Econ 31:29-47 
    14. Han SJ, Chu SH, Kwon SW, Ryu SN. 2012. A new large-grain rice variety, 'Daeripjami' with high concentrations of cyanidin 3-glucoside (C3G). Korean J Breed Sci 44:190-193 
    15. Im JS, Lee YT. 2010. Quality characteristics of rice bread substituted with black rice flour. J East Asian Soc Diet Life 20:903-908 
    16. Jeong CH, Kim JH, Shim KH. 2006a. Chemical components of yellow and red onion. J Korean Soc Food Sci Nutr 35: 708-712 
    17. Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH. 2006b. Chemical components of Korean paprika according to cultivars. Korean J Food Preserv 13:43-49 
    18. Joo SY, Choi HY. 2017. Quality characteristics of rice nutritional bars containing different levels of Chinese artichoke (Stachys sieboldii Miq.) powder. Korean J Food Cook Sci 33:1-8 
    19. Ju HW, Lee KS. 2016. Quality characteristics of white pan bread with Haenaru rice flour. Korean J Culin Res 22:44-56 
    20. Kang MY, Han JY. 2000. Comparison of some characteristics relevant to rice bread made from eight varieties of endosperm mutants between dry and wet milling process. Korean J Food Sci Technol 32:75-81 
    21. Kim DO, Jeong SW, Lee CY. 2003. Antioxidant capacity of phenolic phytochemical from various cultivars of plums. Food Chem 81:321-326 
    22. Kim EM. 2010. The properties of rice flours prepared by dry and wet milling method. Korean J Food Cook Sci 26: 727-736 
    23. Kim HY. 2007. Quality characteristics and of green tea dasik processing with varied levels of rice grain particle size and green tea powder. Korean J Food Cult 22:609-614 
    24. Kim MK, Lee EJ, Kim KH. 2014. Effects of Helianthus tuberosus powder on the quality characteristics and antioxidant activity of rice sponge cakes. J Korean Soc Food Cult 29: 195-204 
    25. Kim SS, Kang KA, Choi SY, Lee YT. 2005. Effect of elevated steeping temperature on properties of wet-milled rice flour. J Korean Soc Food Nutr 34:414-419 
    26. Kum JS, Lee HY. 1999. The effect of the varieties and particle size n the properties of rice flour. Korean J Food Sci Technol 31:1542-1548 
    27. Kim YM. 2017. Quality characteristics of white bread with Tenebrio molitor Linne power. Korean J Food Nutr 30: 1164-1175 
    28. Lee MH, Lee YT. 2006. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J Korean Soc Food Sci Nutr 35:886-890 
    29. Lee MG, Son SH, Choung MG, Kim ST, Ko JM, Han WY, Yoon WB. 2015. Effect of milling methods and particle sizeon rice cake (baekseolgi) characteristics. Food Eng Prog 19:1-7 
    30. Macgregor GA, Markandu ND, Smith SJ, Banks RA, Sagnella GA. 1982. Moderate potassium supplementation in essential hypertension. Lancet 320:567-570 
    31. Sim EY, Park HY, Kim MJ, Lee CK, Jeon YH, Oh SK, Won YJ, Lee JH, Ahn EK, Woo KS. 2017 Studies on the palatability and texture of Korean rice cultivarus for the cooked-rice processing. Korean J Food Nutr 30:880-888 
    32. Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J Food Sci Technol 36:609-615 
    33. Rosniyana A, Rukunudin IH, Norin SAS. 2006. Effects of milling degree on the chemical composition, physico-chemical properties and cooking characteristics of brown rice. J Trop Agric Food Sci 34:37-44 
    34. Rural Development Administration. 2018. Available from http://koreanfood.rda.go.kr/main [cited 22 January 2018] 
    35. Tannen RL. 1983. Effects of potassium on blood pressure control. Ann Intern Med 98:773-780 
    36. We GJ, Lee IA, Cho YS, Yoon MR, Shin MS, Ko SH. 2010. Development of rice flour-based puffing snack for early childhood. Food Engineering Progress 14:322-327 
    37. Yoon MR, Lee JS, Kwak JE, Ko SH, Lee JH, Chun JB, Lee CK, Kim BK, Kim WH. 2016. Comparative analysis on quality and bread-making properties by particle size of drymilled rice flours of rice varieties. J Korean Soc Int Agric 28:58-64 

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
유료다운로드
  • 원문이 없습니다.

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 이용한 콘텐츠
이 논문과 함께 출판된 논문 + 더보기