• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.370-374
• /
• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• 한국정보디스플레이학회:학술대회논문집
• /
• 2000.01a
• /
• pp.159-160
• /
• 2000

A new manufacturing method using laser transfer technology was developed for a color filter of TFT-LCD. This method can make red, green and blue color layer at the same time without several baking processes. Simple process, no residue, good edge profile, and so on are merits of this process. The same performances (such as color characteristics, reliability, hardness and so on) of current color filter were achieved with this process.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.292-299
• /
• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• Composites Research
• /
• v.13 no.3
• /
• pp.48-57
• /
• 2000

Fracture analysis of coating cracking on a substrate system described in a companion paper was applied and verified by four-point bending tests. The multiple cracking of coating was predicted using a fracture mechanics approach. The strain energy release rate (G) due to the formation of a new crack in a coating was obtained. A crack density vs. strain data of metallic and polymeric substrate was used to get the in-situ fracture toughness of coating with respect to various baking time and temperature. The $G_c$ was decreased as the baking temperature and time was increased. This paper gave insight about usefulness of four-point bending test for fracture toughness evaluation of coating and it gave a new method for in-situ coating toughness.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2004.11a
• /
• pp.116-119
• /
• 2004

In this paper, we have improved a novel (ECB) mode using tilt angle in the unique condition by hot-plate equipment. The new control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by Hot-plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC $({\Delta}n>0)$ on the rubbed homeotropic PI surface by increasing temperature and time was measured. The EO characteristics of the novel ECB mode using control of tilt angle on the homeotropic surface than that of conventional OCB cell can be improved. We suggest that the developed the Novel ECB cell using control of tilt angle on the homeotropic surface is a promising technique for the achievement of a fast response time and a high contrast ratio.

• Culinary science and hospitality research
• /
• v.5 no.2
• /
• pp.165-190
• /
• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2005.05a
• /
• pp.181-184
• /
• 2005

In this paper, we have improved a novel fast response time liquid crystal operating mode using tilt angle in the unique condition by hot-plate equipment. The new control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by Hot-plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. Especially, the low LC tilt angle of positive type NLC (${\Delta}n$>0) on the rubbed homeotropic PI surface by increasing temperature and time was measured. The EO characteristics of the high tilted OCB(HTOCB) mode using control of tilt angle on the homeotropic surface than that of conventional OCB cell can be improved. We suggest that the developed the HTOCB cell using control of tilt angle on the homeotropic surface is a promising technique for the achievement of a fast response time and a high contrast ratio.

• Culinary science and hospitality research
• /
• v.17 no.5
• /
• pp.15-29
• /
• 2011

In this study, I examined the problems of the current barista curriculum and sought how to improve them by feedback from domestic specialized baristas and comparative analyses of the training programs that take place in barista educational institutions. In order to identify problems in curriculum and what to be improved, I gained the opinions of 15 experts who are currently teaching students in barista educational institutions using Delphi technique. To sum up the opinions of experts, working level education of coffee has to be mainly done and substantial educations for employment such as cafe operating technique and marketing are needed. In addition, experts suggested enhancing service courses considering the nature of working in contact with customers and the course for baking goods that takes up a lot of sales. As a result of examining the current curriculum in the institutions for baristas, it seems necessary to supplement these training courses that experts suggested because the educations are very poor.

• Nano
• /
• v.13 no.12
• /
• pp.1850137.1-1850137.9
• /
• 2018

A series of silica surface-capped with hexamethyldisilazane (denoted as $H-SiO_2$) were prepared by liquid-phase in-situ surface-modification method. The as-obtained $H-SiO_2$ was incorporated into acrylic amino (AA) baking paint to obtain AA/$H-SiO_2$ composite extinction paints and/or coatings. $N_2$ adsorption-desorption tests were conducted to determine the specific surface area as well as pore size and pore volume of $H-SiO_2$. Moreover, the effects of $H-SiO_2$ matting agents on the physical properties of AA paint as well as the gloss and transmittance of AA-based composite extinction coatings were investigated. Results show that $H-SiO_2$ matting agents possess a large specific surface area and pore volume than previously reported silica obtained by liquid-phase method. Besides, they have better dispersibility in AA baking paint than the unmodified silica. Particularly, $H-SiO_2$ with a silica particle size of $6.7{\mu}m$ and the dosage of 4% (mass fraction) provides an extinction rate of 95.2% and a transmittance of 79.3% for the AA-based composite extinction coating, showing advantages over OK520, a conventional silica matting agent. Along with the increase in the silica particle size, $H-SiO_2$ matting agents cause a certain degree of increase in the viscosity of AA paint as well as a noticeable decrease in the gloss of the AA-based composite extinction coating, but they have insignificant effects on the hardness and adhesion to substrate of the AA-based composite coatings. This means that $H-SiO_2$ matting agents could be well applicable to preparing low-viscosity and low-gloss AA-based matte coatings.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2004.11a
• /
• pp.575-578
• /
• 2004

In this study, we designed HAN(hybrid-aligned nematic) cell using novel tilt angle control method. It was possible to make novel HAN cell using a single polyimide by hot plate baking method. This new HAN cells showed slower response time as compared with conventional HAN cell. However, the alignment state and V-T curve of HAN cell using novel method were acceptable. Also, it showed better C-V characteristic than that of conventional HAN cell.