• Applied Biological Chemistry
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• v.36 no.2
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• pp.80-85
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• 1993

Addition of the treated dietary fiber sources to wheat flour were generally decreased at Amylograph viscosity as the mixing ratio increased. Addition of the treated dietary fiber sources on the preparation of noodles increased weight and volume of cooked noodles but decreased extention force as the mixing ratio increased. The sensory test of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 5% was excellent sensual properties. The properties of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 10% and treated apple pomace 5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodle.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1216-1220
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• 1999

The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz. $45^{\circ}C,\;55^{\circ}C$ and $65^{\circ}C$. The particle size of chestnut powder was prepared smaller than 60 mesh$(250\;{\mu}m)$. Higher blanching time and temperature increased water binding capacity(WBC) of chestnut powder. Water soluble index(WSI) was the highest for chestnuts blanched at $65^{\circ}C$ for 30 min. As with water binding capacity(WBC), swelling power of chestnut powder increased with increasing blanching time and temperature but solubility showed an reduction by increasing blanching temperature. In Brabender amylographic examination, peak viscosity of chestnut powder showed great change, but the gelatinization temperature showed no significant differences by blanching conditions.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.900-904
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• 2004

Effects of gamma irradiation on brown rice quality were evaluated. Brown rice was irradiated at absorbed dose of 1, 3 or 5 kGy, and ground. Water uptake, pasting properties, and physicochemical characteristics of flour samples were tested. Water uptake rates of irradiated samples were higher than that of control, and were dose-dependent. Hydration capacity decreased in sample irradiated at 5 kGy due to leaching out of soluble compounds, whereas no differences were observed among other irradiated samples and control. Irradiation significantly decreased pasting properties as determined by amylograph. Gamma irradiation accelerated water evaporation at high temperatures (over $300^{\circ}C$) in test of weight-loss profile with thermogravimetric analyzer.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.192-199
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• 1991

The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.642-645
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• 1991

The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive($0.2{\sim}0.8%$) had essentially no effects on farinograms of strong and all-purpose wheat flours, however, they decreased the amylograph pasting temperature and increased the peak viscosity of flours, which was more pronounced in all-purpose flour. The cooking properties of dry noodles in the presence or absence of the Ca-P showed no significant differences, but the cutting forces of cooked noodles were increased by Ca-P at 0.4%. The pasting properties of corn starch in the presence of Ca-P($0.2{\sim}0.8%$) were similar to those of wheat flour. The gelatinization temperature of corn starch by differential scanning calorimeter decreased by $1^{\circ}C$ in the presence of 0.4% Ca-P. The time constant, a reciprocal of rate constant, of corn starch gel was slightly increased in the presence of 0.2 or 0.4% Ca-P.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.379-385
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• 1991

Morphological changes of starch granules from 12 different varieties of rice were examined by scanning electron microscopy during heating at 2.5% (w/v) concentration. Rice starch granules proceeded through a similar pattern of progressive morphological changes daring heating, regardless of variety. Rice starch granules began to swell radially in the initial stage of gelatinization and then undergo radial contraction and random tangential expansion to form complex structures in the latter stage of gelatinization temperature range. At higher temperatures, starch granules softened and melted into thin flat discs, and then stretched into thin filaments to form three-dimensional networks. These progressive morphological changes were reflected in the changes of swelling power, solubility and amylograph viscosity of starch. During the transition of melting or softening, swelling power, solubility and amylograph viscosity increased rapidly. The time of loss of granular structure of starch depended on gelatinization temperature range. The ratio of amylose to amylopectin was largely responsible fur the rate of melting or softening and the fineness of a three-dimensional filamentous network above the gelatinization temperature range. Therefore, both the gelatinization temperature range and amylose content of starch affect the rate of cooking, and amylose content of starch affects the final texture of cooked starch paste.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.918-923
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• 2003

Replacement of wheat flour by 10, 20 30% waxy and normal (non-waxy) hull-less barley flour was tested for the effects on bread-making properties. The addition of waxy hull-less barley flour resulted in lower amylograph pasting temperature, peak, and set back viscosities and in higher water absorption, compared with normal hull-less barley flour. Increasing proportions of hull-less barley flour significantly decreased the loaf volume and had deleterious effects on subjective bread scoring. Replacement of 10% of wheat flour by both waxy and normal hull-less barley flour did not significantly affect bread characteristics. However, significant differences in bread quality were observed between the control bread and bread containing more than 20% barley flour, with the normal barley flour showing slightly better scores in organoleptical preference. Textural measurements of crumb firmness showed that the bread containing 20% waxy hull-less barley flour hardened slower during 5-day storage at $25^{\circ}C$ than bread containing normal hull-lee barley flour.