• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.134-146
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• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat flour, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SP fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.10
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• pp.57-60
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• 1971

In this experiment 5 Korean varieties and 3 U.S.A. varieties of wheat were investigated for their moisture content, ash content, crude protein content and extraction rate. The results are summarized as follows; 1. In the case of U.S.A. wheat, the ash content is directly proportional to the content of protein but the extraction rate is negatively correlated to the content of ash. 2. In the case of korean wheat, there is no proportional tendency as in the U.S.A. wheat. It might be cause by the low extraction rate where the endosperm is hardly separated from the bran layer at the same conditions of temering process. 3. The concentration of protein particles in the endospern, is centrifugal in the U.S.A. wheats, but in the Korean varieties the direction is oppositional to the U.S.A. varieties. 4. Yooksung ＃3, Cahngkwang, Youngkwang and Hard winter wheat are adapted to the production of all purpose flour or noodle flour; Noring ＃4, Jinkwang and Softwhite wheat are suitable for the process of cake flour; and Dark northern spring is just adaped to the production of bread flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Journal of Korean Society of Forest Science
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• v.57 no.1
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• pp.32-38
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• 1982

This study was carried out to examine the possibility to replace imported wheat flour with taro. Taro and wheat flour were used for the extenders after oven drying($100{\pm}3^{\circ}C$)and pulverized into 80-100mesh minute powder by laboratory willey mill. Urea- and phenol-formaldehyde resin adhesives were used for plywood manufacture, and the extending materials mixed with the extension at the ratio of 10, 20, 30, and 50% to each resin solution. The results obtained at this study were summarized as follows; 1) In dry and wet shear strength of urea-formaldehyde resin adhesive, taro showed very excellent bonding strength compared with wheat flour in all extending ratio. Therefore taro showed the possibility that be usable to taro in place of wheat flour. 2) In dry and wet shear strength of phenol-formaldehyde resin adhesive, in general, wheat flour showed higher bonding strength than taro. But in dry shear strength, taro showed higher shear strength than wheat flour in 30 and 50% extension.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.698-703
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• 2006

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

• Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.203-208
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• 2009

A factorial feeding trial of different levels of three carbohydrate sources (wheat flour, $\alpha$-potato starch, and sodium alginate) was conducted to determine proper sources and levels of dietary carbohydrate for juvenile sea cucumbers. Three replicate groups of juvenile sea cucumbers (770 mg average weight) were fed the experimental diets once a day for 10 weeks. After feeding trial, survival of sea cucumbers was not significantly different between diets. The body weight of sea cucumbers was significantly (P<0.01) affected by both source and level of dietary carbohydrate, tending to decrease as dietary carbohydrate level increased. Body weight of sea cucumbers fed a 25% wheat flour diet was the highest but was not significantly different from that of sea cucumbers fed diet containing 10% wheat flour with 15% sodium alginate (P>0.05). No significant differences were observed in contents of moisture, crude protein, crude lipid and ash of sea cucumbers among dietary treatments. These results suggest that sea cucumbers utilize wheat flour and sodium alginate more efficiently than they do $\alpha$-potato starch, and that a formulated diet containing 43-60% carbohydrate may be suitable for juvenile sea cucumber culture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.223-231
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• 2017

This work was conducted to investigate on the effect of urea-formaldehyde (UF) resin viscosity on plywood adhesion. The viscosity of UF resin was controlled either by adjusting the condensation reaction during its synthesis to obtain different target viscosities (100, 200 and 300 mPa.s) at two levels of formaldehyde/urea (F/U) mole ratios (1.0 and 1.2) or by adding different amounts (10, 20 and 30%) of wheat flour into the resins for the manufacture of plywood. When the viscosity of UF resin increased by the condensation reaction, the adhesion strength of plywood bonded with UF resin of 1.2 F/U mole ratio consistently increased, while those bonded with the 1.0 F/U mole ratio resin slightly decreased, suggesting a difference in the adhesion in plywood. However, the adhesion strength of plywood decreased as the viscosity increased by adding wheat flour, regardless of F/U mole ratio. The manipulation of UF resin viscosity by adjusting the condensation reaction was much more efficient than by adding wheat flour in improving the adhesion performance of plywood. These results indicated that a way of controlling the viscosity of UF resin adhesives has a great influence to their adhesion in plywood.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.1-8
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• 1990

Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour.