• Food Engineering Progress
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• v.21 no.1
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• pp.64-71
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• 2017

This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40-S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.

• Food Science and Preservation
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• v.30 no.4
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• pp.630-641
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• 2023

The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.498-505
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• 2001

This study was conducted to investigate the characteristics of dough and bread prepared by a Korean pigmented rice(KPR). The fermentation of the dough was promoted with a lower pH. Though the springiness and gumminess of the dough were low, but It was more tender and moist than that of control. Color of the bread showed red wine and the acceptabi]ity of the bread was higher than control evaluated by sensory test. The tissue of the bread has more small particles of starch than that of control and It was densely populated. The distribution tendency of the starch particles in the tissue of the bread was the more apparent in the KPR. And big starch particles like lens were observed in the dough with 10% of KPR. Mouse feeling of the bread was more sticky but, it was little clogging.

• The Journal of Natural Sciences
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• v.13 no.1
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• pp.35-50
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• 2003

Granular clay minerals for adsorption of the organic dye prepared a Na-Bentonite and optimum condition calcined temperature $700^{\circ}C$ and polyvinyl alcohol quantity was 25%. Granular clay mineral stable range was pH3 to pH9 and specific area was $83m^2/g$. The adsorption of the organic dye on the Granular clay mineral showed result good adsorption with acid medium and then enthalpy was -3.36 ~ -0.84 kcal/mol. It was exhibit typical physical adsorption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.58-62
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• 1996

취식시 열수처리하여 수분이내에 누룽지의 고유의 풍미를 지니고 식감이 우수하여 보구언력이 빠른 즉석 누룽지를 개발하기 위한 목적으로 취반조건을 찜솔 취반, 압력솥 취반 그리고 다단식 증기솥 취반을 따르고 누룽지의 제조공정인 쌀의 침지, 취반, 굽기, 건조의 네단께의 기본공정을 검토하여 누룽지를 제조하였으며 취반조건에 다른 누룽지 이화확적 성질을 비교 실험하였다. 취반조건에 따른 누룽지 용출액의 총당 함량은 다단식 증기솥 취반이 7분에서 1.99%호 최대 함량을 보였고 압력솥 취반은 7분에서 1.92%였으며 찜솥 취반은 5분에서 1.22%의 함량을 보였다. 누룽지 가루의 물 결합능력은 다단식 증기솥 취반이 6.4(쌀 가루의 2.5배), 찜솥 취반이 6.2(쌀가루의 2.4배), 압력솥 취반이 6.1(쌀 가루의 2.3배)이었다. 누룽지의 기호도 조사결과, 다단식 증기솥 취반의 누룽지에서는 색, 견고성, 점착성 그리고 전체적인 선호도가 높게 나타났으며, 압력솥 취반 누룽지에서는 탁한 정도, 구수한 냄새, 구수한 맛의 관능 특성치가 높게 나타났고 찜솥 취반의 누룽지에서는 점착성의 항목을 제외한 다른 관능특성치에서 가장 낮은 결과를 보였다. 또한 전체적 선호도와 상관관계가 있는 특성치로는 구수한 맛, 견고성, 점착성이었다.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.734-738
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• 1999

Bacterial strain showing the ropy characteristics was isolated from Korean wheat bread. Morphology of the isolate was rod and biochemical test revealed that the isolate was Bacillus subtilis. Growth of rope bacteria was about the same as other Bacillus species and inhibited below pH 5.6. Rope bacteria isolated from Korean wheat bread could not survive under the heat treatment of 10 min at $100^{\circ}C$, but could survive at $90^{\circ}C$.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.190-199
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• 2016

This study was conducted to evaluate the effect of mugwort powder on the quality characteristics of sponge cake. Mugwort powder sponge cake was prepared with different ration of mugwort powder(0, 5, 10, 15, 20%). The specific gravity, baking loss rate and cake weight increases as the ration of mugwort powder. The sponge cake's a, b level increased with the increasing level of mugwort powder 20% appeared to be the highest. In terms of textural characteristics, the samples containing 5, 10, and 20% mugwort powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the mugwort powder added. In sensory evaluation, overall acceptability and taste of the cake was better than the others when 10% mugwort powder was added. The results indicated that substituting 10% mugwort powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.40-40
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• 1999

가속기나 토카막과 같은 거대한 진공 장치의 용기 내벽을 청정화 하기 위해서는 용기 전체의 열처리(굽기, Baking)와 글로우 방전(Glow discharge) 법을 병행하여 사용한다. Baking은 일반 기체(N2, O2, 그리고 CO2)와 물(H2O)의 탈착에 효과적이고, Glow discharge cleaning은 탄소(Carbon-based)와 산소(Oxygen-based) 화합물의 탈착에 효과적이다. 특히 Glow discharge cleaning의 경우에는 전극의 모양, 진공 용기의 재질과 모양, 전극간의 거리, 사용되는 반응 기체의 압력 등에 따라 그 효과에 큰 차이가 있으므로 다각적인 연구가 필요하다. 본 연구에서는 그림 1과 같이 시험용 스테인레스(AISI 304와 AISI 316LN) 진공 용기를 설치하고, 시험 용기의 한쪽은 배기 용기와 oriffice로, 다른 편은 불순물의 정성.정량 분석을 위해 RGA(Residual gas analyser) 용기와 oriffice로 연결하였다. 전체 시스템 중에서 배기 부분과 분석 부분은 15$0^{\circ}C$에서 24시간 가열하여 전체의 기저 진공도를 1$\times$10-8Torr로 하였다. 기저 진공도의 용기에 고순도의 반응기체 (He, Ar, Ar+He, Ar+H2, Ar+N2 등)를 주입한후, DC 전압(0.8~1.5kV)을 변화하며 글로우 방전의 최적조건을 찾았다. 방전 동안 시험용 용기에서 방출되는 반응 기체 이외의 기체를 RGA로 측정하였고 외부에 Thermocouple을 여러곳에 장착하여 온도 변화를 측정하였다. 이상의 결과로부터 진공 용기 표면적으로부터의 불순물 탈착(desorption)과 불순물 분석, 플라즈마와 내벽의 상호작용등에 대한 결론을 얻을 수 있었다. 또한 Baking과 Glow discharge cleaning을 동시에 수행하여 Baking 온도의 낮춤에 따른 영향 평가도 수행하였다.

• Food Science and Preservation
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• v.17 no.3
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• pp.351-357
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• 2010

To decrease the intake of animal fat and cholesterol, changes in the physico-chemical characteristics of pork Boston butts cooked by different methods (boiling, steaming, baking, and frying) were investigated. Cooking weight loss and the drain rates of moisture, lipids, and cholesterol were highest during frying. The pH value increased during all cooking processes tested. The refractive index of meat fat increased markedly upon frying. The hardness, gumminess, and chewiness of meat were notably increased by frying. Springiness was not significantly affected by any cooking process, and cohesiveness was slightly increased by all cooking methods evaluated. The CIE $L^*$ (lightness) value was markedly increased upon steaming, and the CIE $a^*$ (redness) value decreased notably with boiling or steaming. The CIE $b^*$ (yellowness) value decreased slightly with either boiling or steaming, and was slightly increased when baking or frying was used. The fatty acid composition did not significantly change after cooking, except when meat was fried.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.1-10
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• 2016

The study was conducted to evaluate the effect of substitution of flour with Suaeda asparagoides(at the levels of 0%, 2%, 4%, and 6%) on the characteristics of sponge cake. The specific gravity of batter increased significantly as the content of Suaeda asparagoides increased. The specific volume and baking loss rate of cake decreased significantly as the content of Suaeda asparagoides increased. The volume and weight of batter increased significantly as the content of Suaeda asparagoides increased. Texture analysis showed that the control had the lowest hardness and highest springiness. According to sensory evaluation, the experiment groups scored higher points in texture acceptance than the control. Above all, the 2~4% samples scored the highest points in aroma, taste, appearance, and overall acceptance.