• Journal of the Korean Wood Science and Technology
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• 제16권3호
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• pp.17-21
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• 1988

In order to investigate the extending effects on urea-formaldehyde resin- or phenol- formal- dehyde resin- glued keruing plywood, hot pressing temperatures were controlled to 110, 140, 170 and $200^{\circ}C$. As the extender, wheat flour, persimmon bark powder, chestnut bark powder, the equivalently- extended with the above three powders, and diatomite powder were respectively mixed with 5, 10, 15 and 20% ratios to the resin liquid, and also with these the no- extended was allowed. Based on the measured bonding strength, the conclusions were drawn: 1. In the urea- formaldehyde resin, extending effects on the bonding strength were in the order of wheat flour, the equivalently- extended with the wheat flour, persimmon- and chestnut bark powder, persimmon bark powder, chestnut bark powder. In the phenol- formaldehyde resin, the effects in the order of wheat flour, persimmon bark powder, diatomite powder, chestnut bark powder were resulted in. Specifically, superior bonding strength to the no-extended were given with the wheat flour and persimmon bark powder. 2. On the whole, the bonding strength decreased gradually, as the hot pressing temperature increased except for the diatomite powder extending.

• 한국식품조리과학회지
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• 제8권2호
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• pp.83-93
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• 1992

This dissertation was aimed to study the stability of egg foams and the quality of rice yackwa added with egg foams. Because of the difference of protein composion between rice flour and wheat flour, yackwa made from rice powder turned out to be harder and less raised. Egg foams were added to the rice flour to help raise the dough to a great extent and make it softer when frying. The smaples were prepared differently: in the finess of rice flour (100, 140 mesh), the kinds of egg foams (whole egg, egg white), and the content of egg foams (40 g, 60 g), respectively. The stability of egg foams was determined by an Optical microscope, the hardness of rice yackwa was examined by Instron, the structure by Scanning Electron Microscope, the color by Hunter's Colorimeter, and the sensory evaluation was also made. The resluts are as knows: The most stable egg white foam and whole egg foam were the 2 and 3 min. whipped ones, respectively. In the case of rice yackwa, which was made from 140 mesh rice flour and 60 g of whole egg, the hardness and the structure were similar to those of wheat yackm. It was very tasty and most preferred. As a whole, the color of rice yackwa was lighter man mat of wheat yackwa.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.297-297
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• 2022

Wheat is the staple food crop in the word, but wheat products have a low bioavailability of iron and zinc. So in the developing world, where wheat is a staple food, it suffers from micronutrients deficiency. This study was conducted to generate wheat varieties with enhanced grain Zn and Fe contents. Sixty wheat resource were cultivated over 2 years (2019-2021) in the field of NICS, Jeonju, Republic of Korea, to identify agronomic traits. Wheat grains were ground using grinder and analyzed whole wheat flour protein contents and Fe and Zn contents using ICP-OES. The average contents of Zn and Fe grain were 4.6 mg/100g (2.4~8.8 mg/100g) and 4.5 mg/100g (2.4~7.9 mg/100g), respectively. The contents of Fe and Zn in the wheat grain had a positive correlation with the protein content of whole wheat flour, but there was no correlation with heading date (4.22~5.27) and the thousand kernel weight (21.3~57.5 g). Although there was year variation, six resources with high contents of Fe (>5.2 mg/100 g) and Zn (>5.3 mg/100 g) grain in 2 years were selected. These results provide information for selecting breeding materials for biofortified wheat, and further studies on germplasms genetic variations and bioavailability are needed.

• 한국식품조리과학회지
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• 제30권3호
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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.

• 한국식품영양과학회지
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• 제26권2호
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• pp.229-235
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• 1997

국내산 밀(그루, 수원 257, 은파, 조광, 탑동)과 수입 밀(ASW, DNS)을 70% 제분수율로 제분한 밀가루와 통밀의 단백질, 아미노산, 구성당 및 무기질 조성을 살펴본 결과 다음과 같다. 국내산 통밀중 은파와 탑동의 경우 단백질 함량이 약 15%을 나타내었고, 제분한 밀가루는 약 1% 가량 낮은 함량을 보였다. 국내산 밀가루에 있어서 아미노산 조성은 점탄성에 영향을 주는 것으로 알려진 글루탐산과 프롤린의 함량이 높았고, 제한 아미노산은 국내산이 ASW 보다는 높고 DNS 보다는 낮게 나타났는데 특히, 수원 257과 탑동의 제한 아미노산 함량이 높았다. 제분 전후의 아미노산 함량에 있어서 글루탐산과 프롤린은 증가하나 리진과 트레오닌 등의 제한 아미노산 양은 감소하였다. 구성당의 조성은 통밀의 경우 밀가루 보다 아라비노스와 자일로스의 함량이 높았으며 글루코스의 함량이 낮게 나타났다. 한편, 국내산 밀은 외국산 밀에 비하여 아라비노스와 자일로스의 함량이 높게 나타났다. 국내산 밀가루와 통밀에 있어서 무기질 함량 중 인, 칼륨, 칼슘의 함량은 ASW와 DNS에 비하여 모두 높게 나타났으며, 알루미늄과 실리카의 함량은 비슷하거나 소량 증가하였다.

• 한국식품영양과학회지
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• 제33권9호
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• pp.1463-1468
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• 2004

당뇨병 환자의 혈당조절 식이를 개발할 목적으로 탈지시킨 곡물류 분말(대두 40%, 밀가루 30%, 보리 20%)과 홍삼분말 5% 및 밀가루 5%로 혼합한 바이오활성(BP)분말을 전체식이의 중량비로 40% 투여가 streptozotocin으로 유발한 당뇨쥐의 혈당강하 효과와 체내지질의 농도에 미치는 영향을 조사하기 위하여 SD계 웅성 흰쥐를 정상대조군, 당뇨대조군, BP분말 식이 당뇨군, 밀가루 식이 당뇨군 및 쌀가루 식이 당뇨군으로 나누어 5주간 급여하여 식이실험을 행하였다. 식이효율은 당뇨 대조군에 비하여 모든 실험군에서 증가하였으며, BP 분말군은 당뇨대조군에 비하여 5주간 식이 섭취에 따른 체중증가(75.1 vs. 29.3 g)와 혈당강하(270.1 vs. 541.7㎎/dL) 효과가 각각 유의적으로 차이가 나타났다(p<0.05). 혈장 총콜레스테롤의 함량은 BP 분말군이 당뇨대조군에 비해 유의적으로 낮게 나타났으나(p<0.05), 다른 당뇨 식이군과는 차이가 없었다. 간에서 총콜레스테롤 및 중성지질의 함량은 BP 분말군이 정상대조군을 제외한 모든 당뇨 식이군에서 가장 낮은 수준을 나타내었다. 결론적으로 BP 분말을 흰쥐의 식이에 첨가하여 섭취시키면 혈당강하 효과와 체내 지질대사를 개선하는 효과를 나타내었다.

• Nutritional Sciences
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• 제2권2호
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• pp.76-81
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• 1999

Sodium restricted diets are known to lower blood pressure in salt sensitive, hypertensive patients. Thare is increasing evidence that potassium plays an important role as a protective factor in the regulation of blood pressure. The objective of the current study was to measure parameters of sodium, potassium, and chloride utilization as affected by feeding of substantial quantities of bread made from whole ground white torn meal, whole ground yellow corn meal, and whole ground wheat flour. The breads provided 40 percent of a caloric content of the constant, measured laboratory diet. The 28-day study was divided into an introductory period of 7-days and three experimental periods of 7-days each. Order of assignment to specific treatments for 12 healthy subjects were according to a complete randomized block design. Yellow corn bread diets resulted in the highest potassium retention (243 mg/day) and the lowest urinary sodium and potassium ratio (1.53 $\pm$ 0.26) numerically in comparison to the other test breads. The excretions of sodium and chloride were higher during controlled feeding periods than during the self-selected diet period(p < 0.05). This indicates a response to the higher intake of these electrolytes from the experimental diets than from self-selected diets. There was no significant difference in the effect of white corn bread, yellow corn bread, or whole wheat bread diet on electrolyte status in humans. However, the yellow corn bread diet resulted in a somewhat more favorable urina교 sodium to potassium ratio than that from white corn bread or whole wheat bread diet.

• 미생물학회지
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• 제13권3호
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• pp.116-122
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• 1975

Calcium and magnesium in polished rice, polished barley, what flour, and corn which were used for Yakju fermentation were determined by atomic absorption spectrophotometry and their quantitative changes in the filtrates of mashes were checked at 24 hours intervals dueing the whole brewing period. The results obtained were as follows. 1) Mineral contens of raw materials(mg% of each anhydrous materials). Ca : polished rice 8.21, polished barley 26.11, wheat flour 66.10, corn 86.63 2) Mineral contents of kojies made from raw materials (mg %of each anhydrous materials). Ca : rice koji 26.36, barley koji 97.61, what flour koji 87.69, corn koji 16.13, seeding koji 28.76 Mg: rice koji 29.29, barley koji 39.84, what flour koji 244.50, corn koji 102.64, seeding koji 143.79 3) Quantitative changes of minerals in the fitrates of mashes. Calcium contents in the filtrates of mashes were increased gradually after mashing in the first stage but unchanged till the mashes were ripened after mashing in the second stage. On the other hand, magnesium cotents were decreased gradually after increase in the the other hand, magnesium contens were decreased gradually after increase in the first stage but showed a tendency to increase gradually in the second stage. 4)Mineral contents of Yakjues produced, marketing Yakju, and natural water for brewing (g/ml). Ca : rice Yakju 72.38, barley Yakju 84.08, what flour Yakju 105.32, corn Yakju 71.26, marketing Yakju 71.50, natural water for brewing 51.25 Mg :rice Yakju 93.67, barley Yakju 62.39, wheat flour Yakju 273.34, corn Yakju 321,60, marketing Yakju 90.00, natrual water for brewing 20.00 5) Mineral contents of Yakju residues (mg% of each anhydrous matrials). Ca : rice Yakju residues 209.70, barley Yakju residues 62.83, what flour Yakju residues 133.92, corn Yakju residues 60.64 Mg : rice Yakju residues 15.62, barley Yakju residuet 13.22, wheat flour Yakju residues 59.10, corn Yakju residues 67.38

• 한국식품조리과학회지
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• 제28권4호
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• pp.473-478
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• 2012

통곡 찰수수가루를 10, 30, 50, 100% 첨가한 머핀을 제조하여 품질 특성을 조사하였다. 머핀의 조단백질 함량은 군간의 차이가 없었으나 조회분 함량은 수수가루 첨가량이 증가할수록 높아졌다. 통곡 찰수수가루 첨가가 머핀 반죽의 비중에 큰 영향을 미치지 않았다. 머핀의 부피는 수수가루 첨가량이 증가할수록 감소하였고 수수가루 30% 첨가까지는 큰 변화가 없었고 50% 이상 첨가 시 유의적으로 감소하는 경향을 보였으며 수수가루 100% 첨가 시 가장 낮은 값을 보였다. L값과 b값은 감소하여 어두운 색을 띄었고 적색도를 나타내는 a값은 증가하였다. 머핀의 경도는 수수가루 첨가량이 증가할수록 높아져 조직이 단단해졌다. 머핀의 관능검사 결과 외관은 수수가루 첨가군들이 대조군보다 낮은 값을 보였고 수수가루 100% 첨가 군에서 가장 낮은 점수를 얻었다. 향미와 맛은 수수가루 50% 첨가군까지는 대조군과 유의적인 차이를 보이지 않았으나 수수가루 100% 첨가군에서 가장 낮은 값을 나타내었다. 조직감은 수수가루 10% 첨가까지 대조군과 유의적인 차이가 없었으나 30% 이상 첨가 시 대조군보다 낮은 점수를 얻었다. 전반적인 기호도는 수수가루 30% 첨가군까지는 대조군과 유의적인 차이가 없었으나 50% 이상 첨가 시 유의적으로 낮아졌다. 통곡 찰수수가루를 첨가함으로써 수반되는 부피와 조직감 저하 등의 품질개선을 위한 연구가 더 필요하다고 사료된다.

• Fisheries and Aquatic Sciences
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• 제18권2호
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• pp.159-164
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• 2015

A feeding experiment was conducted to determine the effect of dietary distillers dried grain (DDG) on the growth and body composition of juvenile abalone, Haliotis discus hannai. Three diets were formulated to contain 0% (DDG0), 30% DDG (DDG1) replacing wheat flour and 30% DDG (DDG2) replacing fish meal and wheat flour. A commercial feed (CF) was also compared with experimental diets. Three replicate groups of abalone averaging $0.6{\pm}0.01g$ were fed one of the four diets for 14 weeks. The highest survival rate was observed in the abalone fed the DDG2 diet, which was higher than that of abalone fed the DDG0 diet. Weight gain, shell length, shell width and soft body weight of the abalone were not affected by dietary DDG and CF diet (P > 0.05). Proximate and amino acid composition of the soft whole body were not affected by dietary DDG and CF diet (P > 0.05). The result of this experiment suggests that DDG is a good ingredient to replace fish meal and wheat flour in the diet and could be used up to 30% in the diet without negative effects on the growth performance of juvenile abalone Haliotis discus hannai.