• 베이커리
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• no.8 s.457
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• pp.66-73
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• 2006

불과 몇 달 새 유기농 밀가루는 제과업계 최대 화두 가운데 하나로 떠올랐다. 유기농 밀가루는 일반 밀가루에 비해 다루기 까다롭고 값도 비싸지만 흡사 앞서가는 제과점의 상징인듯 웬만한 제과점마다 유기농 밀가루 사용에 관심을 갖고 있다. 유기농 밀가루의 시장 현황과 장단점을 살펴보고 잘된 적용사례를 찾아본다.

• 건강소식
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• v.34 no.5
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• pp.24-25
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• 2010

밀가루 음식을 유난히 좋아하는 사람들이 있다. 과연 이들이 밀가루 음식을 좋아하는 이유는 무엇일까? 만약 당신이 밀가룰 음식을 남들보다 유난히 좋아한다면 '밀가루 중독'을 한번 의심해 바야 한다. 밀가루는 무슨 마약도 아니고, 담배도 아닌데 무슨 중독이냐고 묻겠지만 밀가루는 분명 중독성이 강하면서 우리 몸에 유해하며 살을 찌우는 식품이기도 하다.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.418-424
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• 2005

The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

• Food Science and Preservation
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• v.15 no.5
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• pp.687-693
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• 2008

Flour characteristics and end-use quality of 10 commercial flours produced from Korean wheat (Kcom) were evaluated to assess consumersatisfaction with Korean wheat compared with commercial flour (Com) prepared from imported wheats. Two types of Kcom, whole wheatflour and white wheat flour, were found in various markets. Whole wheat flours showed higher ash and protein content, lower lightness, and higher water absorption in mixography, than did white wheat flours. The amylose content of Kcom was similar to that of Com, but peak viscosity and breakdown of Kcom were lower than those of Com. Noodle dough sheet prepared from white flours of Kcom was thinner and lighter than dough sheets prepared using whole wheat flours. Compared to Com, Kcom showed lower noodle dough sheet lightness. The hardness of cooked noodles prepared with Kcom was similar to that of noodles made from Com. When used for bread baking, Kcom showed lower loaf volume, lower crumb lightness, and higher crumb firmness, than did Com.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.13-17
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• 1979

The physicochemical properties of wheat flours were investigated for hard wheat (Bara and Kameriya varieties), semi-hard wheat (Snisen variety) and soft wheat (Ume variety). There were no sigificant differences in the proximate chemical compositions of the tested wheat fluors; however, the protein contents of them were 12.18 to 8.40 % for the hard wheat flours and 6.81 % for soft wheat flour, and gluten contents were 11.77 to 8.38 % for the hard type flours and 5.53 % for soft flour. The soft wheat flour had higher whiteness, whereas the hard wheat flours showed higher starch damage values and higher flour-water absorption than the soft wheat flour. In farinograph data, the hard wheat flours had better development time, stability and valorimeter value of doughs. There were significant differences in the extensigraph data among the tested flours, i,e, resistance to extention and the area with planimeter of doughs increased with the time and their extensibility decreased. The Bara and Kameriya wheat flours had lower maximum visicosity of amylograph than Suisen and Ume wheat flours.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.109-120
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• 1989

The use of wheat flour in Korea in 1986 and 1987 was surveyed. A brief outline of wheat flour milling industry was also included. Since the overall trend in flour usage in 1986 and 1987 was similar, the data in 1986 were presented. Total sales volume of wheat flour was 1,556,891M/T, of which 51.1% was sold to wholesale agents and the remainder to commercial users. The main usages of flour were noodle-making, baking, brewing and common use including home use, retailer and supermarket. The first and second class of all-purpose flour were used for noodle-making and brewing. Bread was produced with the first class of strong flour. For confectionery the first class of all-purpose flour was mainly used.

• Food Science and Preservation
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• v.15 no.6
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• pp.884-890
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• 2008

This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.232-237
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• 1993

The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.