• 베이커리
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• no.10 s.327
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• pp.106-108
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• 1995

• 베이커리
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• no.7 s.396
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• pp.133-133
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• 2001

• 베이커리
• /
• no.11 s.376
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• pp.100-102
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• 1999

• 베이커리
• /
• no.9 s.422
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• pp.163-163
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• 2003

• 베이커리
• /
• no.12 s.413
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• pp.196-196
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• 2002

• 베이커리
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• no.4 s.417
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• pp.173-175
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• 2003

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.525-531
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• 1995

Three quality factors of bread during baking process were measured to develop neural network models for bread baking process. Firstly, volume and browning changes during bread baking process were measured using image processing technique and temperature changes inside the bread during process were measured by K-type thermocouples. Relationships among them showed nonlinearity. Secondly, multilayer perception structure with error back propagation learning was used to construct neural network models. Three neural network models for volume, browning, and bread temperature were developed respectively. Developed models showed good performance with predictive error of 4.62% for volume and browning changes after 30 seconds, 7.38% for volume and browning changes after 2 minutes, and 1.09% for temperature change inside the bread respectively.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.499-506
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• 2006

Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three- variable, three-level central composite design was employed where the independent variables were the amount of black rice flour ($0{\sim}20%$), baking time ($10{\sim}14 min$), and sugar type (sucrose, aspartame and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with tile addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L*-value decreased but a*-value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.

• Publications of The Korean Astronomical Society
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• v.7 no.1
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• pp.189-205
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• 1992

Paper I (김강민외. 1991) 에서 만든 초증감처리 장치를 보완하여 실용적으로 천체관측에 이용할 수 있도록 초증감처리 장치를 완성하였다. 초증감처리 장치의 주된 보완 내용으로는 진공처리조의 오븐 기능의 보완, 굽기통 (baking box) 사용, 농도쐐기마스크의 교체 및 현상의 균질도를 높이기 위한 자동현상기의 준비등이다. 8 % 수소 혼합가스를 채운 굽기처리에 의한 시험적인 초증감처리 결과, 일정한 초증감처리 시간에 대해 굽기온도를 높게 할수록 감도증가량은 커졌으며, IIIa-J 의 경우 $4.8\;{\sim}\;15.3$ 배, 103a-0 의 경우 $1.5\;{\sim}\;2.1$ 배의 감도증가를 보였다. 이 때의 안개농도는 0.1 이하의 낮은 값을 보였다.