• Journal of Korea Entertainment Industry Association
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• v.14 no.5
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• pp.15-26
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• 2020

Local product is the key driver of regional economic growth. Despite abundant attention - there remains to examine about sustainable growth of local products. While previous studies have focused on local product brand and tourism effects, we need to know more about other way or mind-set that upgrade local product quality in local circumstances. This research topic's goal is to provide an academic implication to discuss sustainable growth and local product developments in Gyeongju bread and waxy barley bread from succession and entrepreneurship view with practical lesson for fostering local products. In-depth case study conducted within ancient capital Gyeongju bread and waxy barley bread provided combined evidence that craftsmanship and entrepreneurship is vital to the sustainable growth of local bread. Our study suggests that how succession is deployed serves as a key engine for the craftsmanship and entrepreneurial mind of local product business ownership.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.94-94
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• 2022

최근 밀(Triticum aestivum L.) 소비량이 꾸준히 증가하고 있어 국내 밀 자급률 증대를 위한 노력이 필요하다. 그러나 우리나라는 작물을 재배할 수 있는 농경지가 한정되어 있어 벼 수확 후 휴경 논을 이용하여 겨울철에 밀을 재배하거나, 하계 소득 작물과 연계하여 겨울철에 밀을 생산할 수 있는 방안을 모색할 필요가 있다. 본 연구에서는 남부지역 평야지 논을 이용하여 밭작물 중심 다모작 작부체계를 제시함과 동시에 밀을 재배하여 생육 특성과 수확량 변화를 살펴보았다. 단위면적당 수수 및 종실 수량은 작부이력에 밭작물이 포함된 다년 다모작 작형(들깨-IRG-참깨-밀, 콩-IRG-참깨-밀)이 다년 벼-밀 이모작이나 벼-IRG-참깨-밀 다모작에 비해 많았으며, 특히 들깨와 콩이 포함된 작부체계에서 많았다. 밀 품종 간 비교에서는 금강밀이 조경밀에 비해 출수기와 성숙기가 2~3일 빨랐지만 종실 수량은 100 kg/10a 이상 적어, 동일한 환경조건에서 조경밀이 금강밀에 비해 곡물 생산성 측면에서 유리할 것으로 보인다. 더군다나 조경밀은 조숙 다수성 경질밀로 전국에 재배가 가능하고, 단백질 함량이 높고 강력분의 특성을 보여 제빵용으로 많이 활용되고 있다. 본 연구에서 조경밀은 단백질이 10% 이하로 낮고 아밀로스는 28.4%로 높은데 반해, 금강밀은 단백질이 11.0%로 높고 아밀로스는 26.6%로 낮아 제과·제빵에 있어서, 금강밀이 좀 더 유용할 것으로 보인다. 밀가루의 Falling number는 조경밀과 금강밀 모두 350초 이상으로 높아 수발아로 인해 전분의 분해가 일어나지 않은 건전한 상태의 곡립임을 알 수 있다. 그리고 gluten 함량도 조경밀과 금강밀 모두 유사하게 높았으며, gluten 지수는 금강밀이 좀 더 높았다. 이상의 결과를 토대로 밀 수확량을 증가시키기 위해서는 기존의 벼-밀 이모작 보다 들깨-IRG-참깨-밀이나 콩-IRG-참깨-밀 등의 다년 다모작 작형이 좀 더 유리할 것으로 보인다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.80-80
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• 2022

본 연구에서는 남부지역 논의 이모작 작부체계로부터 생산한 국산밀의 품질 특성을 살펴보았다. 벼 및 이의 대체작물(검정콩, 참깨, 들깨)과 연계한 작부체계별로 생산된 국산밀의 제분율은 모든 토양에서 70% 이상으로 높았으며, 밀가루의 색상은 전작 작물의 종류에 따라 색도(L^*, a^*, b^*) 값과 백색도 지수가 변화하였다. 특히, 흰색의 정도를 나타내는 L^*값과 백색도는 벼 전작 토양에서 수확한 밀에서 높았다. 그러나 다량 및 미량 영양소 함량은 벼 전작물 토양에서 수확된 밀에서 낮았고 대체 작물을 전작한 토양에서 생산한 밀에서 대체로 높았다. 다량 영양소 중 P와 Mg의 함량과 미량 영양소 중 Zn와 Cu의 함량은 검정콩을 전작한 토양에서 수확한 밀에서 특히 높았다. 국산밀의 회분, 단백질, 아밀로스와 손상전분 함량은 각각 0.45-0.59%, 7.7-9.5%, 22.3-24.0%와 5.0-5.9%이다. 국산밀 중에 조경밀은 단백질 함량이 다른 품종에 비해 높고 질이 우수하여 제빵용으로 이용되고 있는데, 본 연구에서는 작부체계에 관계없이 전체적으로 10% 이하로 낮은 특성을 보였다. 그나마 검정콩을 전작한 토양에서 수확한 밀에서 9.45%이며, 벼를 전작한 토양에서는 8.0% 이하로 극히 낮았다. 또한 SDS-침전가도 검정콩 전작 토양에서 수확한 밀에서 높았으며, 회분 함량은 0.6% 이하로 1등급에 해당되었다. 논토양에서 참깨나 콩, 들깨 등의 벼 대체 작물들의 전작은 토양의 물리화학적 특성을 개선하고 제빵공정에 좀 더 유리한 고품질의 밀을 생산하는 데 이바지할 수 있음을 보여준다. 그러나 검정콩-밀 작부체계의 생육일수(344일)가 벼-밀(331일), 들깨-밀(337일), 참깨-밀(310일) 보다 길어 앞뒤 작물의 작기 연결성에 있어서 여유가 없었으며, 기상환경의 변화에 따라 검정콩의 수확시기가 늦어지게 되면 밀 파종 시기와 겹칠 수 있는 우려가 있다. 차후에 시비 기준을 달리한 조건에서 밀의 생산성 증대와 더불어 최고 품질의 밀을 생산할 수 있는 체계를 확립하고자 한다.

• Journal of Digital Convergence
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• v.15 no.3
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• pp.99-106
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• 2017

The purpose of the study is to explore the relationship among learning motive, job creativity, major satisfaction and school satisfaction of enrolled students in 2 vocational schools in Seoul. Hypotheses based on the relevant literature are tested. Job creativity was found to be positively influenced by learning motives and autonomy. Intrinsic learning motive and autonomy affect student's major satisfaction, but extrinsic learning motive was found to have negative effects on major satisfaction as autonomy trait was irrelevant to school satisfaction. Vocational college programs offer mainly technical and on-the-job training unlike general colleges. Thus, students are psychologically sensitive to school programs and multidisciplinary approach is needed.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.75-80
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• 2015

This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.

• Microbiology and Biotechnology Letters
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• v.12 no.4
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• pp.277-283
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• 1984

In the forward reaction (ADP formation) of the adenylate kinase from baker's yeast, dissociation constants from binary complexes are higher by a factor of about 4 times then those from at ternary complexes. In the reverse reaction, dissociation constants from the binary complexes are 2 times higher then those from the ternary complexes. The enzyme showed activities against various nucleotide triphospate in following orders; ATP 100, UTP 18, ITP 9 and GTP 5, of the necleotide monophosphate. only dAMP showed 33% activity of that AMP as phosphate acceptor. Divalent cations were required in enzyme reaction in following orders; $Mg^{2＋}$ 100, Co$^{2＋}$ 57, Mn$^{2＋}$ 54, $Ca^{2＋}$ 51, Ni$^{2＋}$ 10 and Sn$^{2＋}$ 6. AMP, as a substrate inhibitor, competitively inhibited the adenylate kinase at pH 7.2 or 8.0. Inhibition constants of the enzyme showed greater dependence on the pH of the reaction mixture, which was the lower Ki values under higher pH. Adenosine pentaphospho adenosine was competive inhibitor to the enzyme against all substrate, and it showed the same Ki values, 2.9mM. Further, PEP was competive inhibitor with respect to AMP and non-competive inhibitor with respect to MgATP. Adenylate kinase from bakers yeast was similar to mitochondrial type of animal in the contents of aianine, leucine and asparagine or asparatic acid differing from muscle type enzyme. Based on the results and observation, characteristic of yeast adenylate kinase resembled the adenylate kinase of mitochondrial type from animals. Further, difference of characteristics in adenylate kinasa depending upon the workers might be due to the difference of strain used.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.141-150
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• 2011

In order to elucidate a flavor characteristics of the low-salt fermented ascidian (LFA), a volatile flavor constituents were extracted and analyzed by SDE apparatus and GC/MS. Salinity, pH and volatile basic nitrogen of the LFA were 8.0%, 5.17 and 23.0 mg/100 g, respectively. Total content of volatile flavor compounds identified from the LFA was $1,221.42{\mu}g/100g$ as cyclohexanol (internal standard), it were composed of 23 alcohols ($644.85{\mu}g/100g$) such as 1-octanol and 2-pentanol, 16 acids ($293.91{\mu}g/100g$) such as 2-hydroxy-propanoic acid and butanoic acid, 15 aldehydes ($153.61{\mu}g/100g$) such as trans-2-hexanal and benzaldehyde, 29 hydrocarbons ($97.65{\mu}g/100g$) such as 1,4-dimehyl-cyclooctane and 1-nonene, six aromatic compounds ($6.20{\mu}g/100g$), two esters ($2.07{\mu}g/100g$), two nitrogen-containing compounds ($19.09{\mu}g/100g$) and three micellaneous compounds ($4.04{\mu}g/100g$).

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.299-304
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• 2005

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.39-50
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• 2003

Effects of Monascus anka powder on the quality characteristics of bread were investigated. Monascus anka powder was added to wheat flour at concentrations of 0, 1.0, 3.0 and 5.0%, respectively. The dough yield tended to decrease by adding Monascus anka products but those were not significant difference. The loaf volume index decreased by adding Monascus anka powder. The springiness of bread increased by the addition of Monascus anka. However bread with Monascus anka powder showed higher textural properties(strength, hardness, gumminess and brittleness) except for cohesi- veness than bread without Monascus anka powder. Color of L values decreased while a and b value increased with increasing quality of bread product No significant difference in pleasant flavor between bread with and without Monascus anka products were observed. However, bread with 1% Monascus anka powder showed the highest score for pleasant color, taste, texture and overall quality.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.130-135
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• 2003

The Characteristics of dough and the quality of baguette with 1~5% pigmented rice(PR) were investigated. The pH of dough with PR were lower(pH 4.93~5.06) than that of the control(pH 5.13). The viscosity of dough with PR(498~575 BU) measured by the amylograph were lower than that of the control(600 BU). The volume of the baguette with PR(1~3%) was higher than that of the control. Color $L^{*}$ value of baguette crumb with PR decreased from 60.65 to 50.44~60.36 and color $a^{*}$ value increased from -2.13 to 0.28~3.30 as the concentration of PR increased. The hardness of the baguette decreased from 375.51$\times$10$^4$dyne/c $m^2$to 273.95~256.83$\times$10$^4$dyne/c $m^2$as the concentration of PR increased. The overall acceptability score of baguette was the highest with 3% PR.R.R.