• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Food Science and Preservation
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• v.15 no.5
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• pp.687-693
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• 2008

Flour characteristics and end-use quality of 10 commercial flours produced from Korean wheat (Kcom) were evaluated to assess consumersatisfaction with Korean wheat compared with commercial flour (Com) prepared from imported wheats. Two types of Kcom, whole wheatflour and white wheat flour, were found in various markets. Whole wheat flours showed higher ash and protein content, lower lightness, and higher water absorption in mixography, than did white wheat flours. The amylose content of Kcom was similar to that of Com, but peak viscosity and breakdown of Kcom were lower than those of Com. Noodle dough sheet prepared from white flours of Kcom was thinner and lighter than dough sheets prepared using whole wheat flours. Compared to Com, Kcom showed lower noodle dough sheet lightness. The hardness of cooked noodles prepared with Kcom was similar to that of noodles made from Com. When used for bread baking, Kcom showed lower loaf volume, lower crumb lightness, and higher crumb firmness, than did Com.

• Food Science and Preservation
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• v.18 no.6
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• pp.869-874
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• 2011

The objective of this study was to evaluate the palatability traits of muffins prepared with red wine(RW). Muffins were prepared by replacing the water with RW (0, 30, 60, and 100%). The addition of red wine significantly decreased the lightness values and increased the redness values. The specific gravity of the dough tended to decrease with increasing RW, respectively. The volume of the muffin increased with an increase in RW. The muffins containing 100% RW showed the lowest weight, but there was no significant difference among the control, 30% RW, and 60% RW samples in this regard. Increasing the amount of RW added in the muffins increased both the baking loss rate (%) and the specific volume (mL/g) (p<0.05). The hardness and gumminess were higher in the control than in the RW muffins (p<0.05). The muffin with 30% RW was the lowest in cohesiveness, but the springiness of the samples was not significantly different (p<0.05) among the samples. In the sensory evaluation, the external color of the control was the highest (p<0.05). The flavor, taste, texture, and overall acceptance were highest in the muffins with 60% RW (p<0.05).

• Food Science and Preservation
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• v.17 no.5
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• pp.637-643
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• 2010

We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.

• Food Engineering Progress
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• v.15 no.4
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• pp.332-337
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• 2011

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

• Food Engineering Progress
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• v.15 no.4
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• pp.376-381
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• 2011

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

• Food Engineering Progress
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• v.15 no.4
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• pp.382-387
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• 2011

Physicohemical properties of dual-modified rice starches, cross-linked (with $POCl_{3}$) and hydroxypropylated (with propylene oxide) rice starches, were studied. Rice starch was cross-linked using $POCl_{3}$ (0.005%, 0.02% (v/w)) at 45$^{\circ}C$ for 2 hr and then hydroxypropylated using propylene oxide (2%, 6%, 12% (v/w)) at 45$^{\circ}C$ for 24 hr, respectively. Swelling power, solubility, thermal properties (DSC) and pasting properties (RVA) of cross-linked and hydroxypropylated (CLHP) rice starches were determined. Swelling power of CLHP rice starch increased at relatively lower temperature than native rice starch. Solubility of CLHP rice starch was lower than that of native rice starch. Peak viscosity of CLHP rice starch was lower than that of native starch while holding strength and final viscosity were increased with modification. Breakdown value was lower and setback value was higher than native rice starch. DSC thermal transitions of CLHP rice starch shifted toward lower temperature. Amylopectin-melting enthalpy of CLHP rice starch decreased, whereas it was not affected by the amount of $POCl_{3}$.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.48-51
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• 2019

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

• Journal of Life Science
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• v.29 no.9
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• pp.955-963
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• 2019

This study evaluated the characteristics and antioxidant properties of cookies prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of Lentinus edodes water extract (LEWE). The baking loss rate of cookies increased as the amount of LEWE increased (p<0.05). The pH of cookies significantly decreased when amounts of LEWE increased (p<0.05), but spread factor, leavening rate, and moisture content showed no significant difference among the samples. L value and b value of cookies significantly decreased when amounts of LEWE increased (p<0.05), but a value of cookies significantly increased when amounts of LEWE increased (p<0.05). Hardness was higher in the 7% LEWE cookies. Chewiness and brittleness increased with increasing LEWE concentration, but cohesiveness and springiness showed no significant differences among the samples. Total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity significantly increased upon the addition of LEWE (p<0.05). In a sensory evaluation, the appearance, color, and taste of the cookies were rated higher in groups containing 0% LEWE, but the flavor, texture, and overall acceptability scores were highest for cookies with 1% LEWE added. These results suggest that cookies prepared by adding 1-3% LEWE achieve the best sensory evaluation and antioxidant activity.

• Food Engineering Progress
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• v.21 no.1
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• pp.64-71
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• 2017

This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40-S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.