The milling characteristics of rice using different milling methods (dry and wet) were investigated. Generally, average particle sizes of dry-milling flours were bigger than those of wet-milling flours due to low moisture content. Three theoretical models for milling, such as the Rittinger, Kick, and Bond model, were applied to characterize the milling process of rice. The wet-milling method showed higher value milling constants including Bond’s work index. Baeksulgi was used to study the effect of the milling method and particle size on rice flour’s physicochemical property (water content, color value, and texture). Moisture content and hardness of Baeksulgi were smaller as the particle size became smaller. L value of Baeksulgi was greater as the particle size became smaller. The energy requirement for the milling of grains to obtain a suitable size of particles was estimated by the grinding models. The results of our study might provide a systematic way to estimate the energy requirement to obtain a suitable particle size by milling

The objective of this study was to investigate the quality characteristics of Baeksulgi (BS) and Sulgidduk added with Makgeolli (MS, BS+ Makgeolli) during storage at 20±2 for 3 days. Moisture contents of MS were significantly higher than those of BS during storage. Reducing sugar contents (%) were higher in MS. The pH values were 6.23 and 5.93, for BS and MS, respectively. The pH of MS was lower and thus indicated higher in acidity. The Hunter color L (lightness) and a (redness) values were higher for BS, whereas b (yellowness) value of MS was lower. In the texture analysis, hardness and chewiness of MS were found to be lower, whereas springiness, gumminess, and resilience were higher than those of MS. According to DSC (Differential scanning calorimeter) analysis, enthalpy of MS appeared to be lower than that of BS during storage, which suggests retrogradation of MS was delayed. The total phenol content was higher in MS. The IC50 value of DPPH and hydroxyl radical scavenging activity was lower in MS, which means antioxidant activity increased in MS. Results of the preference test showed that appearance, flavor, taste, and overall acceptability of MS scored higher than those of BS. From these results, high quality of MS was derived from Makgeolli addition.

백설기의 최적 배합비(쌀가루 100%, 수분 60%, 소금 1.5%, 설탕 15%)를 선정하여 찌는 압력(0.5, 1.0, 1.5 bar)과 찌는 시란(5, 10, 15분)을 달리하여 시료를 제조 후 저장기간(0, 4, 8, 12, 24시간)에 따른 백설기의 굳기변화와 굳기속도 및 관능적 특성의 결과를 살펴보았다. 굳기는 저장기간 0시간에서 8시간은 완만하게 증가하였지만 12시간 이후에는 급격하게 증가하는 경향을 나타내었지만 찌는 압력이 1.0