• Proceedings of the Korean Society of Crop Science Conference
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• 1996.10a
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• pp.66-67
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• 1996

• Culinary science and hospitality research
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• v.15 no.1
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• pp.149-156
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• 2009

This study was carried out to evaluate the effect of whey brew cultured by the mixed Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on the rheological properties of flour dough. 10 and 15% of whey brews were added to the dough based on flour. Farinograph, alveograph, Rapid Visco Analyzer, and fermenting power of dough were analyzed. In the farinograph analysis, as the amount of whey brews increased on dough samples, water absorption, dough development time, stability, and breakdown increased. In the alveograph analysis, as the amount of whey brews increased on dough samples, P and W value increased while L and G value decreased. In the Rapid Visco Analyzer analysis, as the amount of whey brews increased on dough samples, initial pasting temperature and peak viscosity increased while final viscosity and setback decreased. Decrease of setback showed the delay of starch retrogradation. As the amount of whey brews increased on dough samples, fermenting power of dough got reduced.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• Food Science and Preservation
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• v.8 no.2
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• pp.175-180
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• 2001

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90$\^{C}$. Final viscosity after cooling to 50$\^{C}$, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p<0.05) between control and 5% PPP treatment. It is considered that the addition of 5% was appropriate for bread making with PPP.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.291-294
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• 2008

Amylogram properties such as peak viscosity, hot viscosity, cool viscosity, breakdown, pasting consistency and setback were investigated by the Rapid Visco Analyzer and interpreted by the relationship among amylogram properties according to the varietal groups classified by the rapidity of grain filling (RGF) which was calculated by the percentage of grain weight at 15 days after heading to 40 days after heading. The 164 rice recombinant inbred lines from the cross of Milyang23 and Gihobyeo were used to get the basic information regarding the amylogram properties. The used recombinant inbred lines could be grouped into 4 varietal groups such as slow maturing (less than 40% of RGF), mid-slow maturing (41-60% of RGF),mid-fast maturing (61-80% of RGF), and fast maturing (more than 81% of RGF) groups based on the RGF. The peak viscosity and setback showed regular tendency according to the varietal groups classified by the RGF. Positive significant correlations were found between pasting consistency and setback, however negative significant correlations were found between breakdown and setback in all varietal groups.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.689-695
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• 2017

Ohmic heating is an internal heating method based on the principle that when an electrical current passes through food, electric resistance heat is uniformly generated internally by food resistance. Previous studies indicate that the thermal properties, external structure, internal structure, and swelling power of ohmic heat treated starch of various starches, such as potato, wheat, corn, and sweet potato, differed from those of conventional heating at the same temperature. In this study, the pasting property of starch, treated with ohmic and conventional heating, were measured by RVA (Rapid Visco-Analyzer). Our results show that as the ohmic heating temperature increased, the PV (Paste Viscosity) of the starch decreased significantly, and the PT (Pasting Temperature) increased. Changes in PV and PT indicate that the swelling of starch remains unchanged by ohm heating. The HPV (Hot Paste Viscosity), CPV (Cold Paste Viscosity) and SV (Setback Viscosity) of ohmic heated starch also differed from the conventional heated starch. The pasting property is similar to the viscosity curve of common cross-linked modified starch. In this experiment, we further confirm the similarity with modified starch and its usability.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.474-478
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• 2008

This study was carried out to evaluate the rheology of flour doughs containing 0.5% of hydroxypropylmethyl-cellulose (HPMC), methylcellulose (MC), and sodium alginate (SA), respectively. Farinograms, alveograms, a rapid visco analyzer (RVA), and rheofermentometer were employed in the analysis. According to the farinogram tests, the hydrocolloid additions caused changes in water absorption, dough development time, stability, and breakdown. The dough containing HPMC had the highest water absorption at $67.4{\pm}0.12%$. The HPMC dough also had the longest development time ($8.2{\pm}1.04$ min), stability ($12.7{\pm}0.42$ min), and breakdown ($7.9{\pm}1.3$ min). From the alveogram tests, P, G, and PIL values increased, whereas the L value decreased. The W values of the HPMC and SA doughs were increased, but that of the MC dough was decreased. According to the RVA results, the HPMC and SA doughs had reduced initial pasting temperatures whereas that of the MC dough was increased, but the difference was not significant. The peak viscosity of the MC dough also increased. Furthermore, all the doughs had increased breakdown times and decreases in final viscosity and setback. In the rheofermentometer tests, the HPMC dough presented the highest $H_m$, and the SA dough had the largest total volume.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.418-424
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• 2005

The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.53-59
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• 2011

The purpose of this study was to investigate the properties of frozen cookies containing buckwheat flour. Buckwheat flour was added to cake flour bases at concentrations of 3%, 6%, and 9%. Falling numbers, RVA (rapid visco analyzer) increased with the addition of buckwheat flour, whereas initial pasting temperature decreased. The set back value, which is a prediction of retrogradation, did not show any significant difference. The alveographic P values of the treatment were lower than that of the Control. In the farinogram test, water absorption increased upon the addition of buckwheat flour, whereas stability and farinogram quality number decreased. In conclusion, the addition of 6% buckwheat flour is recommended to obtain the optimal volume of frozen cookies.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.1
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• pp.12-16
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• 2001

In order to develop near isogenic lines (NILs) the heterozygous rice plants for alkali digestibility value(ADV) were selected and tested in every generation from $F_5$to $F_9$ of a cross, Seratus malam/Suwon 345. Finally several sets of NILs, which were six low ADV lines and four medium-high ADV lines, were selected among $F_{10}$ lines. No differences of the plant growth characteristics, amylose content and protein content of rice grain were found between low and medium-high ADV lines. Rice flour of low ADV lines showed longer gel length in gel consistency test than medium-high ADV lines, and also showed different gelatinization characteristics measured by rapid visco analyzer compared with medium-high ADV lines. The result of genetic analysis indicated that ADV-NILs developed were differed in a pair of major gene controlling ADV, and low ADV was dominant over medium-high ADV.