• Korean Journal of Food Science and Technology
• /
• v.7 no.3
• /
• pp.135-140
• /
• 1975

Among many honeys, the buckwheat honey was the best one using for Yackwa(a Korean cookie). We made a substitute, similary syrups of buckwheat honey, and then we got the following conclusions through the case of the similar syrups. 1. The best syrups are A, B and C syrup. A syrup's composition rate was sugar (40%), corn-syrup (20%) and water (40%) before boiling for 10 minutes. B syrup's composition rate was water (40%), glucose (20%), corn-syrup (20%) and sugar (20%) before boiling for 15 minutes. C syrup's composition rate like B syrup's but boiled for 10 minutes. 2. The best syrups used for dough are A and B syrup. C syrup was good for soaking. When A syrup used for dough, we have to immediate soaking in A syrup after frying or soaking in C syrup an hour later after frying. When B syrup used for dough, we must soaking in C syrup an hour later after frying. 3. The rate of fat in the composition of buckwheat honey's, A syrup's and B syrup's Yackwa was 27.22%, 23.05%, 23.05% and 30.35%.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.297-304
• /
• 2011

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.434-441
• /
• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Korean Journal of Food Science and Technology
• /
• v.15 no.1
• /
• pp.62-65
• /
• 1983

This study was to investigate the effect of lipoxygenase on the mechanical development of wheat flour doughs. The flour mixtures used for experiments were 100% wheat flour $(S_1)$, 90% wheat flour and 10% raw soy flour $(S_2)$, 90% wheat flour and 10% toasted soy flour $(S_3)$, and 90% wheat flour and 10% toasted soy flour with the addition of lipoxygenase preparation $(S_4)$. When flour mixtures were compared with control $(S_1)$, $S_2$ demonstrated lower water absorption, lower mixing talerance index (MTI) and lower dough weakening and increased dough development time, whereas $S_3$ showed higher water absorption, lower MTI, lower dough weakening and the same dough development time. The addition of lipoxygenase to $S_3$ $(S_4)$ resulted in the same water absorption, longer dough development time, lower MTI and love dough weakening than those of $S_3$, which were comparable with $S_2$. Percent water absorption of flours, obtained from extensograph, was highest in $S_3$ and lowest in $S_2$. Addition of both raw and toasted soy flour to wheat flour resulted in an increased energy, $S_4$ demonstrated higher extensibility and lower resistance to extension than $S_3$, and those values of $S_4$ were comparable with $S_2$. The experimental data obtained from this study suggested that soy flour mixtures containing lipoxygenase had better mechanical dough properties than toasted soy flour mixture without lipoxygenase.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.12
• /
• pp.1819-1825
• /
• 2015

This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.288-293
• /
• 2001

${\alpha}-amylase$ activities of bean water was not significantly influenced by bean water concentrations but they were remarkably influenced by different temperatures and substrates. ${\alpha}-amylase$ activities of bean water on cooked starch were significantly higher than those on raw starch. ${\beta}-amylase$ and glucoamylase activities in 14% bean water were significantly higher than those in 7% bean water. Yukwa paste is glutinous rice flour paste. Bean water was added to Yukwa paste by 0, 7, 14% and incubated 0, 3, 6, 9, 12 hours at $60^{\circ}C$. The pH of Yukwa paste increased with bean water concentration and decreased with the incubation time. The viscosity decreased with bean water concentration and incubation time. The ruducing sugar content of Yukwa paste increased with bean water concentration and incubation time. The changes of reducing sugar content in cooked Yukwa paste were much higher than those in the raw one. ${\alpha},\;{\beta}-amylase$glucoamylase activities of Yukwa paste also increased with bean water concentration, and their activities were much higher on the cooked glutinous rice flour than those on the raw one. The SEM observation on the freeze-dried flour of Yukwa paste showed breakdown of amylopectin structure by addition of bean water in the paste.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2000.04a
• /
• pp.6-7
• /
• 2000

개발도상국의 급격한 인구 증가에 의해 세계 60억 이라는 인구도 2050년을 맞아 약 100억에 도달할 것이라고 일컬어진다. 이로 인한 장래의 식량 위기에 대비하여 벼, 밀, 옥수수 등의 증산, 품종 개발도 물론 필요하지만 선진국을 중심으로 시장성 높은 작물의 소비가 우선되어지는 상황에 맞추어 세계적으로 주식이 될 수 있는 새로운 곡류의 확보와 생산체제도 중요한 문제이다. 한편으로 생활의 향상에 따른 식물의 다양화와 건강지향의 관점으로 본 다 품목 소량형의 식생활을 하는 것이 식물성 allergy의 방지 측면으로서의 곡류 특히 잡곡류의 유효 이용이 부각되어진다. 이들 중 amarans, quinoa는 벼과 식물에 비교해서 광합성능이 좋은 C4식물로서 생장이 빠르고 동시에 비타민, 무기질, 지질이 풍부하고 구성 단백질 중에 필수 아미노산을 많이 함유하여 아미노산 등급도 높고 특히 영양 발란스도 우수하다. 또 cholesterol 저하작용, 식물섬유에 의한 대장암의 억제 작용 등이 잘 알려져 있다. 그리l고 quinoa에 대해서는 아메리카 항공우주국(NASA)에서 CELSS(Controlled Ecological Life Support System; 장기간 우주특무비행의 승선원을 위한 공기중의 이산화탄소를 제거하고 식량·산소·물을 만들어 내기 위해 식물을 이용하는 방법)에 적합한 작물 후보로써 선택되어 신규 식품소재로써 주목받고 있다. 이상과 같은 견지로부터 amarans, quinoa를 일상식화되고 있는 빵에 이용하기 위해 제빵성 및 혼합중의 반죽의 모든 성질에 대해서 검토했다. amarans는 초과의 Amaranthus에 속하고 주요 생산국은 아메리카, 멕시코, 페루등이지만 일본에서는 주로 A.hypochondriacus가 수입되어 이용 되어지고 있다.amarans의 가루는 단독으로는 점탄성 있는 반죽을 형성하지 않기 때문에 밀가루에 일부를 대용한 wheat flour dough를 사용하고 가정용 제빵기로 구워 최종 단계에까지의 제빵성 결과를 산출했다. amarans folur 5%의 대체에는 빵의 비용적이 비교적 증대했지만 그 이상 amarans flour을 대처하면 확연히 비용적은 감소했다. amarans flour 10% 대체에 hemicellulase 1250U 이상을 첨가하면 비용적은 눈에 띄게 증대했다. farinograph에 있어서 반죽의 안정성은 amarans flour 10% 대용에 현저히 감소했다. 반죽의 점탄성(아축응력, 탄성률, 점성계수)는 amarans flour 10%를 대용한 것이 무첨가한 것보다 많이 단단해졌음을 알 수 있었다. 혼합중의 반죽의 조사형 전자현미경 관찰로 amarans flour로 대체한 gluten이 단단해졌음을 알수 있었다. 유화제 stearly 칼슘, 혹은 hemicellulase를 amarans 10% 대체한 밀가루에 첨가하면 확연히 비용적을 증대시킬 수 있다는 사실을 알 수 있었다. quinoa는 명아주과 Chenopodium에 속하고 페루, 볼리비아 등의 고산지에서 재배 되어지는 것을 시료로 사용하였다. quinoa 분말은 중량의 5-20%을 quinoa를 대체하고 더욱이 분말중량에 대하여 0-200ppm의 lipase를 lipid(밀가루의 2-3배)에 대하여 품질개량제로서 이용했다. 그 결과 quinoa 대량 7.5%에서 비용적, gas cell이 가장 긍정적 결과를 산출했고 반죽의 조직구조가 강화되었다. 또 quinoa 대체에 의해 전분-지질 복합제의 흡열량이 증대된 것으로부터 전분-지질복합제의 형성 촉진이 시사되었다.이것으로 인하여 호화억제에 의한 노화 방지효과가 기대되었지만 실제로 빵의 노화는 현저히 진행되었다. 이것은 quinua 대체량 증가에 따른 반죽의 안정성이 저하되어 버린 것으로 생각되어진다. 더욱이 lipase를 첨가하면 반죽이 분화하는 경향이 보여졌지만 첨가량 75ppm에 있어서 상당히 비용적의 증대가 보였다. 이것은 lipase의 가수분해에 의해 생긴 monogliceride에 의한 유화각 일어나서 보존성이 개선되어진 것으로 quinoa를 보다 많이 빨에 이용하기 위해서는 lipaserk 품질개량제로서 유효하다는 것을 알 수 있었다. 또 lipase는 quinoa의 대체량이 비교적 많은 10-20%의 섭취가 곧 allergy 질환 문제의 개선책이 되는 것은 물론 amarans, quinoa에는 lysine, 함황아미노산이 많고 지질중의 지방산조성도 좋고 무기질도 많이 함유되어 있다. 이와같이 우리들 개인의 건강에 대한 배려도 있고 amarans, quinoa등의 식품재료를 적극적으로 사용할 수 있도록 유념해 두었으면 하는 바램이다.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.246-254
• /
• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.9
• /
• pp.1426-1432
• /
• 2013

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. Further, the addition of RSF led to an increase in the L value of dough and cookies, but to a decrease in the a and b values. In addition, the bulk density of cookies decreased upon addition of RSF, whereas bulk density of dough also declined when compared to control. The spreadability of cookies was found to be lower in comparison to control. The values of ${\Delta}bulk$ densities (BD) and ${\Delta}hardness$ of cookies also increased upon addition of RSF. From the point of view of sensory evaluation, addition of 9% RSF to rice cookies showed the highest score in terms of overall acceptability and softness. A 12% RSF addition to rice cookies led to the highest score in sandiness. As a result, we conclude that the crispy texture of the rice cookie can be improved by adding RSF.

• Korean journal of food and cookery science
• /
• v.13 no.1
• /
• pp.40-46
• /
• 1997

This study was conducted in order to determine the effect of preparing conditions(refrigerating and freezing of dough, dough size, frying temperature, kneading degree and ingredient amount) on the dehydration, absorbed oil content and sensory characteristics of Yackwa. There were no significant differences on the dehydration, absorbed oil content and sensory characteristics between the control Yackwa and those prepared by refrigerating and freezing of dough. In the dough size (large, medium, small), dehydration and absorbed oil content was increased as the size became smaller. It was shown that overall acceptability was high in medium size Yackwa. There were no significant differences on the dehydration of Yackwa under various frying temperature and kneading degree. On the other hand, absorbed oil content of Yackwa was decreased as the frying temperature became higher and kneading degree increased. Dehydration of Yackwa was increased as the amount of sesame oil, honey and sozu increased. There were no significant differences on the absorbed oil content of Yackwa as the amount of sesame oil increased. The absorbed oil content was increased as the amount of honey increased, whereas the absorbed oil content decreased as the amount of sozu increased. Shininess, softness, brittleness and oily taste was increased as the absorbed oil content increased in sensory evaluation of Yackwa prepared by different frying temperature, kneading degree and ingredients amount. It was shown that above preparing conditions affected the absorbed oil content and sensory characteristics of Yackwa.