• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.205-208
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• 1980

Protein content and amino acid composition of three prospective Korean wheat varieties (Youngkwang, Wonkwang and Chokwang) were studied from the viewpoint of baking performance. 1. Protein contents of Korean varieties were Less than 10% which were relatively lower than the U. S. baking standard. These levels were considered insuffcient for best baking performance. 2. Compared to U. S. baking standard, Korean wheat varieties showed slightly lower level of glutamic acid, which is considered to play an important role in baking performance of flour. Approximately 25% decrease in glutamic acid content was observed in Korean varieties when the absolute amount of glutamic acid per unit sample size was compared. 3. Korean wheat varieties showed similar levels of proline and cystine, slightly higher levels of lysine, ammonia and aspartic acid; and slightly lower level of essential amino acids compared to the U. S. baking standard. 4. Protein content and amino acid composition of Korean wheat varieties were considered to be intermediate of U. S. baking and cookie standards. From this viewpoint, Youngkwang showed the greatest potential for best baking performance among Korean varieties.

• 베이커리
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• no.1 s.354
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• pp.112-112
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• 1998

• 베이커리
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• no.7 s.456
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• pp.74-79
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• 2006

요즘 다양한 치즈가 요리는 물론이고 제과제빵까지 활발하게 접목되면서 인기를 끌고 있다. 부드럽고 고소한 크림치즈부터 샌드위치에 쓰이는 다양한 종류의 고급치즈, 제빵용 롤 치즈, 치즈 파우더에 이르기까지 치즈로 만들어지는 다양한 제품을 한 자리에 모았다.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.200.2-200.2
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• 2003

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.124-125
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• 2000

젤라틴은 척추동물을 비롯하여 무척추동물의 뼈 또는 껍질에 널리 분포하는 생체 단백질인 콜라겐의 유도 단백질로서 식품용은 물론 사진용, 캡슐제재 등의 약용 및 공업용으로 그 활용 범위가 매우 넓은 천연 단백질이다. 즉 젤라틴은 안전성이 극히 높은 식품소재로서 열가역적이면서 보수성, 콜로이드성 및 기포성 등과 같은 성질이 우수하기 때문에 젤리, 제과 및 제빵용, 유화제, 조미료, 육가공품의 품질 개량제, chewing gum의 base, 청주나 과즙 쥬스의 청징제 및 피복용 등 그 용도가 광범위하다. (중략)

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.416-420
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• 1999

The effects of GOD and yeast on glucose content and pH of broiler and porcine blood plasma were investigated. The initial glucose concentration of broiler and porcine blood plasma were $150mg/100cm^{3}\;and\;143mg/100cm^{3}$, respectively. Addition of GOD and yeast decreased glucose contents in broiler and porcine plasma. As expected, plasma glucose content decreased as incubation time increased. While 1080 and 1110 min were required to remove glucose from both broiler and porcine plasma at GOD 5 units/g and 480 and 1020 min were required at GOD 10 units/g, respectively; both required 240 min at 0.3% yeast (w/w). The Maillard reaction can be prevented by desugarization. During the removal of glucose, pH of the plasma decreased. As glucose content in plasma leveled off, the pH value of plasma increased. Therefore, pH may be used as an index of desugarization.

• Food Science and Preservation
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• v.8 no.4
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• pp.434-441
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• 2001

The purpose of this research is the establishment of optimal processing and the quality improvement of confectionary analysis of the damaged starch content of flour. I studied the rheological and bread making properties of the dough containing different damaged starch content. I examined rheological and physico- chemical characteristic farinograph, extensograph and amylograph with DNS, CWRS and SW containing 6.5%, 8.2%, 9.0%, 9.0% and 10.5% of damaged starch. And I measured the hardness and specific volume and performed the functional survey by rheometer for quality control. In the amylogram, at the damaged starch content 9.5% at such the maximum viscosity was 900 B.U. the volume of bread fermention tolerance were increased. In addition, the extensegram after 135 min showed that maximum resistance of the dough were 570 B.U at the damaged starch contents of 9.5% and the bread had homogeneous air cells and internal structures at the damaged starch contents of 9.5% at which the area(A), resistance(R) and R/E value of the dough were highest.

• KSBB Journal
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• v.19 no.4
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• pp.245-249
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• 2004

A combined method of autolysis and enzymatic hydrolysis of baker's yeast was developed for the production of yeast extract, which is widely used as a natural food ingredient. From statistical analysis, NaCl and ethanol addition were found to be significantly effective factors in autolysis of yeast. The optimum dosages of salt and ethanol were 3% and 1%, respectively. Heat treatment and the use of cell lytic enzyme were not significantly effecting on the autolysis. Yeast hydrolysate was prepared by autolysis, followed by enzymatic hydrolysis using proteases, nuclease and deaminase. Additionally, the hydrolysate was processed by downstream process including Maillard reaction and debittering. The total dry matter yield and total nitrogen yield for the process were 76% and 59%, respectively. Compared to a process using brewer's yeast, when baker's yeast was used as a raw material, a higher recovery yield was obtained.

• 베이커리
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• no.9 s.362
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• pp.116-117
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• 1998

• 베이커리
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• no.7 s.408
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• pp.29-37
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• 2002