• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.749-753
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• 2002

The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

• Analytical Science and Technology
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• v.23 no.5
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• pp.505-510
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• 2010

When polybutadiene dissolved in toluene was a binder of carbon powder, the volatility of solvent just after electrode fabrication assured the mechanical solidity of the carbon paste electrode. This characteristic met the qualifications for practical use of carbon paste electrodes. A new enzyme electrode bound with butadiene rubber was constructed. In order to confirm whether it shows quantitative electrochemical behaviors or not, its electrochemical kinetic parameters, e.g. the symmetry factor, the exchange current density, the capacitance of double layer, the time constant, the maximum current, the Michaelis constant and other factors were investigated. These experimental facts showed that butadiene rubber is a recommendable binder for practical use of a carbon paste electrode.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.590-596
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• 2005

Effects of jujube extract on physicochemical properties of dough were evaluated. Moisture, protein, and ash contents of jujube extract were 92.5, 0.5, and 0.37%, respectively at pH 4.65. Sucrose content was the highest (4,340 mg%) among free sugars of jujube extract, followed by glucose and fructose. Absorption rate increased as observed through farinogram with increasing amount of jujube extract added. Dough development time and stability decreased, whereas degree of weakness increased. Degree of extension decreased as shown in extensograph with increasing content of jujube extract, whereas degree of resistance and resistance/extensibility increased. Amylogram showed, when amount of jujube extract increased, no difference in gelatinization temperature, whereas peak viscosity decreased.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.405-410
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• 1992

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and temperature of adding water. Evaluation was conducted through sensory evalation and objective evaluation. The results were summarised as follows. 1. In sensory evaluation on various volume of water and temperature of adding water, the most favorite tendency on the quality was at the 25% adding water and hot water ($80^{\circ}C$). 2. This condition corresponded to the low level of hardness, adhesiveness and the high level of springiness and cohesiveness, chewiness in comparison with Instron measurement.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.377-388
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• 2005

Effects of silkworm powder addition on rheological properties of dough and quality characteristics of bread were investigated. Protein content of silkworm powder was 53,98%, much higher than 12.46% of wheat powder, Crude fiber, fat, and pretense contents of silkworm powder were higher than those of wheat flour, Acid analysis revealed glutamic acid content was highest 4,046.16 mg thus, significant depreciation of breadmaking was expected due to weakened gluten structure or dough. Addition of silkworm powder(optimum at 2%) with pretense inactivated by heat treatment resulted in significant improvement of volume and bread quality, with external and internal scores close to those of the control.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• Culinary science and hospitality research
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• v.13 no.3
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• pp.158-165
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• 2007

This study was carried out to evaluate the rheological properties of cake flour with 3% of commercial multi-emulsifiers(P company, W company, O company) based on flour. Rheological properties were analyzed by Falling number, RVA, Alveograph and Farinograph. In Falling number, viscosity of cake flour with multi-emulsifiers was increased. In RVA, initial pasting temperature was increased by adding multi-emulsifier except for W company. and peak viscosity, final viscosity and setback were increased but breakdown was decreased. In Alveogram, P and P/L value were decreased but L and G value were increased. In Farinogram, water absorption was decreased but dough development time was increased and stability was increased except for P company.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.290-293
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• 1995

This study was designed to investigate the effect of potato lipoxygenase on the change of dough chemical composition including lipid distribution, fatty acid composition, carotenoids content and color value in wheat flour dough. For the study, the potato lipoxygenase was added to wheat flour at a level of $6.5{\times}10\;unit/g$ flour. The addition of potato lipoxygenase to wheat flour dough was found to cause an increase in free lipid content, an effect apparently related to the decrease in linoleic acid content and increase in peroxide value. This phenomena might be due to the enzymatic oxidation of polyunsaturated fatty acid. Also, the bleaching effect of lipoxygenase was observed as the decrease in carotenoids content of wheat flour dough. In comparison of color value, it was shown that redness, yellowness and total color difference$({\delta}E)$ were lower by addition of lipoxygenase.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.149-156
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• 2009

This study was carried out to evaluate the effect of whey brew cultured by the mixed Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on the rheological properties of flour dough. 10 and 15% of whey brews were added to the dough based on flour. Farinograph, alveograph, Rapid Visco Analyzer, and fermenting power of dough were analyzed. In the farinograph analysis, as the amount of whey brews increased on dough samples, water absorption, dough development time, stability, and breakdown increased. In the alveograph analysis, as the amount of whey brews increased on dough samples, P and W value increased while L and G value decreased. In the Rapid Visco Analyzer analysis, as the amount of whey brews increased on dough samples, initial pasting temperature and peak viscosity increased while final viscosity and setback decreased. Decrease of setback showed the delay of starch retrogradation. As the amount of whey brews increased on dough samples, fermenting power of dough got reduced.