• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.50.1-50
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• 2000

메밀은 원산지가 동북아시아 또는 중앙아시아로 구황 식품으로 이용되어진 작물중의 하나로 혈압저하작용. 혈관수축작용, 항균작용, 항산화작용과 당뇨병치료식품으로 생체 조절기능이 밝혀짐에 따라 메밀의 소비가 급증하고 있으며, 메밀제품의 가공개발이 활발하게 이루어지고 있다. 본 실험에서는 우리밀에 메밀가루 첨가가 제빵적성에 미치는 효과를 알아보기 위하여 메밀가루를 5%,10%,15% 첨가한 우리밀 반죽의 물성. 호화점도의 측정 및 제조한 메밀첨가 우리밀식빵의 수분함량, 1차 발효손실률, 굽기 손실률, 색도, 부피 측정, 조직감, 노화도, 외관, 주사현미경 관찰 및 관능검사를 실시해서 최적배합 조건을 찾고자 하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.997-1001
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• 2003

Addition of synnemata of Beauveria bassiana on the baking qualities of bread was studied. There were no differences in the loaf volume of bread made of composite flour blended with the synnemata powder at level of 1%, 3% from that of control, but that of 5% was lower than the control. The addition of synnemata powder caused a decrease in the lightness of bread crumb and an increase in the redness and yellowness. The hardness of bread made of composite flour blended with synnemata powder at level of 1% and 3% was similar to that of control, while 5% addition was higher than the control. There were no differences in the springiness, gumminess and chewiness of bread made with synnemata powder at level of 1%, 3% from those of control. In sensory evaluation, the addition of the synnemata powder at level of 1% and 3% did not affect appearance, flavor, taste, texture and overall acceptability, while 5% addition significantly decreased those values.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.436-441
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• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.794-799
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• 2005

The overall effects of black rice wine (BRW) on black rice bread were examined through the gluten washing test, mixograph and image analysis by Cnunbscan. Commercially produced black rice flour had a much lower amount of gluten than the strong flour However, the mixture with $30\%$(flour basis) black rice flour and $70\%$ strong flour exhibited a good indication for bread making showing $30\%$ wet gluten and $14\%$ dry gluten. In the mixogram results, the peak time showed the highest value for $10\%$ added BRW, indicating an inappropriate level at $50\%$, and the changes of tail width after 8 minutes expressed that the dough became soft and sticky with increasing addition of BRW The volume of bread was increased when BRW was added, and showed the highest value at $20\%$ BRW. In relationship between the volume and bread characteristics, volume showed a highly negative relation with crumb fineness (r=-0.678) and a positive relation with crust thickness (r=0.693).

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.585-590
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• 2001

The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.193-196
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• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.241-247
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• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.