• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.492-499
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• 1997

The effect of oxidants, gluten and gums on breadmaking quality of wheat-purple sweet potato(Ipomoea batatas) composite flour were studied. Alveograph tests of doughs showed that all additives increased the P, L and W values. Of these additives, L-Ascorbic acid, gluten, carboxy methyl cellulose have a significant effect on alveogram indexes. SEM showed that the dough added with additives changed some what in appearance when compared with the control. When oxidants was added, the doughs discontinuous gluten film were observed. No significant differences ,were evident in bread crumb color among the additives. And textural characteristics of bread crumb were influened by adding additives. Breads containing additives showed an increase in max weight, strength and hardness and a decrease in springness and cohesiveness. Average enthalpy values for all bread crumb after 7days increased with storage time. However, addition of additives decrease the rate of staling slightly more than that of the control. Addition of L-Ascorbic acid, L-Cystine, carboxy methyl cellulose and hydroxy propyl methyl cellulose increased the loaf volume significantly, and with except potassium bromate bread scores were acceptable.

• 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.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.222-231
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• 2006

Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.146-150
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• 1982

In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.312-319
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• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.205-211
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• 2014

This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be produced by inclusion of 3% LFP.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.234-237
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• 2008

The quality of sugar-snap cookie prepared with wheat flour supplemented with black rice flour was investigated. The pH of cookie batter decreased as the amount of black rice flour increased. Increasing proportions of black rice flour resulted in increase of width and spread factor of cookie, whereas thickness and fracturability decreased. L, a, and b values decreased as the amount of black rice flour increased. Sensory evaluation showed that supplements of 20, 25, and 20% black rice flour had the best overall preference in strong, medium, and weak flours, respectively.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.706-712
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• 2012

The effects of barnyard millet (Echinochloa spp.) content (10~30%) on wheat flour dough and noodle properties were investigated. As the amount of barnyard millet increased, the particle size and ash content of mixed flour increased, while lightness tended to decrease. The gelatinization characteristics of millet flour showed higher peak viscosity, holding strength, final viscosity, and setback compared with wheat flour. There was significant positive correlation between protein content and sedimentation volume, as well as between protein content and water absorption. As the amount of barnyard millet increased, hardness, springiness and cohesiveness of wet noodles tended to decrease. From the results of sensory evaluation, composite flours (addition up to 20% barnyard millet) were rated with a quality score for taste and overall acceptance which was comparable with the control flour.