• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.8-14
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• 1993

To investigate selection efficiency for protein content and hardness in a wheat breeding program, two crosses were made between soft wheat (SW) ‘Chokwang’ and hard wheat (HW) ‘Lancota’, and between HW ‘Suwon 210’ and SW ‘Atlas 66’. F2 progeny lines from the crosses were separated into 4 groups as HW + high protein (HP), HW + low protein (LP), SW + HP and SW + LP by measuring protein content and sedimentation value in F4 generation. The subsequent populations were tested for protein content, sedimentation value, mixogram pattern and bread quality. HP group selected from F4 again had a higher protein content in F5 generation than LP group, but there was no significant difference between two groups in F6 generation. In sedimentation value, the significant difference was recognizable only between the groups of HW + HP and. SW + LP. Plant based investigation in F6 revealed that the distribution pattern for protein content and sedimentation value shifted from the low to high by the four groups with the order of SW + LP, HW + LP, SW + HP, HW + HP. Such a trend was most noticeable in the progenies of the cross between ‘Suwon 210’ and ‘Atlas 66’. Mixogram pattern that shows flour characteristics differed greatly among the groups, indicating a high selection efficiency for the traits. Bread volume in F6 of HW + HP was found to be higher than that of SW + LP, only from the cross between ‘Suwon 210’ and ‘Atlas 66’.

• Korean Journal of Microbiology
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• v.52 no.4
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• pp.471-481
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• 2016

The primary objective of this study was to investigate the effects of the bacteriocin-producing heterofermentative lactic acid bacteria (LAB) and acid-resistant yeast isolated from Mukeunji, a Korean ripened kimchi on shelf-life extension and quality improvement of sourdough. According to gene sequence analysis the heterofermentative LAB that showed the antimicrobial activity against bread-spoilage Bacillus strains were identified as Leuconostoc mesenteroides LAS112, Lactobacillus brevis LAS129, and L. mesenteroides subsp. dextranicum LAB137. In addition, the yeasts that were able to grow at acidic pH were identified as Pichia membranifaciens YS05, Pichia fermentans YS19, and Pichia anomala YS26. During sourdough fermentation the levels of acetic acid and bacteriocin produced by L. brevis LAS129 strain were higher than those of L. mesenteroides LAS112 and L. mesenteroides subsp. dextranicum LAS 137 strains, whereas LAS112 strain produced the highest levels of lactic acid. The maximum bacteriocin activity (640 AU/g) against Bacillus subtilis ATCC 35421 was obtained in sourdough fermented by mixed culture of L. brevis LAS129 and P. membranifaciens YS05 or P. anomala YS26. After 24 h of fermentation at $30^{\circ}C$, the viable cell counts of LAS129 ($10^9CFU/g$) in sourdough were higher than those of the YS05 or YS26 ($10^7CFU/g$). Meanwhile, the viable cells of bread-spoilage strain in sourdough fermented with these strains were significantly (P < 0.05) lower than the control group.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.219-230
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• 2004

The purpose of this study is to improve the quality of white pan bread by adding polymannuronic acid, an excellent rheological properties material which has the high blood control function in seaweeds, to flour. To investigate the rheological properties appropriate to the making of white pan bread, amylograph, farinograph, extensography were done adding polymannuronic acid(0%, 1%, 3%, and 5%) to flour. The gelatinization condition between flour and compositic flour, amylogram was done. The result was that the gelatinization temperature in flour(100%) was $61.0^{\circ}C$, as polymannuronic acid rate was increased by 1%, 3%, 5%, thetemperature was all the same, $63.5^{\circ}C$. The maximum viscocity temperature of flour(100%) was $92.0^{\circ}C$. that of flour added polymannuronic acid (1%) $92.5^{\circ}C$, those of flour added polymannuronic acid (3%, 5%) unchangeable. $\alpha$ -amylase activity degree, maximum viscocity was that flour(100% was 525 BU, flour added polymannuronic acid (1%) 498 B.U, flour added polymannuronic acid (3%) 385B.U, flour added polymannuronic acid (5%) 360 B.U, highly decreased. Farinograph was done, as the additional quantity of polymannuronic acid increase(1%, 3%, 5%), water absorption rate increase much more thin the control. As the additional quantity of polymannuronic acid is added from 1% to 3%, development time of dough was increase, but one added 5% was decreased. In case of extensograph was done, resistance of dough increased but extensibility is decreased, so R/E value increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.454-462
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• 2003

Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.59-67
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• 2006

Effects of ${\alpha}-amylases$ and emulsifiers on characteristics of frozen bread dough were examined during 12 weeks of storage. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers, including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM), were added to frozen dough individually and as mixtures Height of frozen dough at maximum development time, total volume of $CO_2$ gas, and retention volume increased with increasing content of emulsifiers. indicating addition of enzymes and emulsifiers had significant effect on flexibility of starch-gluten complex in dough. Frozen dough made with bacterial ${\alpha}-amylase$ showed slightly higher pH during storage than that of frozen dough with fungal ${\alpha}-amylase$. Bread made from frozen dough prepared with both enzymes and emulsifiers showed lower specific loaf volume than that of control during storage, whereas highest specific loaf volume was obtained with addition of fungal ${\alpha}-amylase$ with SSL+MG and bacterial ${\alpha}-amylase$ with MG.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.669-676
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• 2005

The effect of chlorella addition on the quality characteristics of pound cake was investigated. Chlorella pound cake was prepared with in different ratios of chlorella powder (0, 2, 4, 6 %). The pH of the dough made with chlorella powder were ranged from 7.10 to 7.13 and the pH of the control was 7.08. The weight of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder decreased from 392.4 to 384.2 g. The volume of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased from 801.8 to 839.2 mL. Loaf volume index increased by $3.12{\sim}3.22$ and that of control by 2.96. Baking loss rate of pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased by $12.80{\sim}14.97\;%$ and that of control by was 12.88 %. The lightness, redness and yellowness values of the bread decreased with the increase of chlorella powder. There were no significant differences in hardness and penetration by adding $2{\sim}6\;%$ chlorella powder for 1 hour and 72 hours. The sensory quality of the pound cake with addition of 4 % chlorella powder, as estimated by taste, moistness and overall acceptability, was better than that of the others. Consequently, pound cake quality with addition of 4 % chlorella powder was considered the best.

• Food Science and Preservation
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• v.16 no.4
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• pp.518-524
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• 2009

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.148-156
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• 1991

This study was carried out to investigate the storage conditions and methods required for commercialization of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine (UTM, Instron model 1000) for textural properties during storage of under the conditions such as sealing, nonsealing, and temperatures. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost it's quality as a commercial product, the measured value of UTM was increased as hardness 0.74Kg to 1.0Kg, gumminess 0.23Kg to 0.59Kg, chewiness 6Kg.mm to 18Kg.mm, but decreased in adhesiveness 0.65Kg.mm to 0.40Kg.mm, cohesiveness 0.61 to 0.34, springiness 41mm to 32mm. The nonsealed Jeung-Pyon was lost it's quality for storing at room temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at $-20^{\circ}C$ and $20^{\circ}C$. The sealed Jeung-Pyon stored at $5^{\circ}C$ was lost it's quality, in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and mosture proof packaging material stored at the accelerated condition as 92% R.H. and $35^{\circ}C$ lost it's quality within two or three days.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.28-40
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• 2014

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.