• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.61-64
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• 1974

Six kinds of wheat flour were used for the assessments of the content of crude protein and the valorimeter value of Farinograph. Results obtained from these assessments are as follows. 1. In the case of common wheat varieties, a great differences are understood between Korean wheat and American wheat. The content of crude protein is negatively correlated to the valorimeter value in Korean wheat variefies, but there is a proportional tendency in American wheat varieties. 2. In the case of American wheat varieties, distinct differences are recognized between common wheat and durum wheat. The content of crude protein is directly correlated to the valorimeter value in common wheat varieties, but there is no proportional tendency in durum wheat.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.260-260
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• 2017

High temperature is one of major environmental stress. Heat in flowering season of wheat is able to effect negatively to fertilization and also heat effect to maturity. Therefore, Heat stress effects severely to qualities of wheat and yield productivity. In this study, we evaluated to agronomic characteristics and qualities by high temperature in 13 Korean wheat varieties. Weight of 1,000 grains decreased when wheat got the heat stress. In particular, heat stress during the heading dates were more damaged than after the end of heading dates except two varieties Keumkang and Jokyoung. Plant height of each cultivar under high temperature and normal field averaged 80.5 cm and 83.0cm, respectively. The length of spike and awn in each cultivar were similar to both condition. Flour yield and gluten contents of most heat damaged wheat decreased. Under the temperature, protein contents of six varieties like as Keumkang, Baekjoong, Hojoong, Yeonbaek, Joah and Shinmichal 1 decreased but the others increased. The sedimentation values (SDSF) of four varieties decreased under the high temperature. But SDSF of 7 varieties like as Baekjung, Suan, Hojoong, Jojoong, Uri, Shinmichal and Shinmichal 1 was increased. The lightness (L) of wheat flour derived from high temperature treated wheat was darker than non-treated wheat. As a result of this research, we confirmed that agricultural traits and qualities decreased in heat damaged wheat.

• Food Science and Preservation
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• v.16 no.1
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• pp.47-52
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• 2009

Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.478-483
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• 1992

To evaluate a possible effects of instant buckwheat noodle on hepatic and serum lipids profiles, apparent digestibilities and growth rate, male young rats were fed diets containing sucrose as a control group, instant 100% wheat flour noodle, or instant wheat noodle fortified with either 10% or 30% buckwheat flour as experimental groups for 4 weeks. Weight gain and feed intake in the two buckwheat noodle fed groups were similar to those of the wheat flour fed groups. In addition, no significant differences were found in the apparent digestibilities among the groups experimented. There were no differences in the hepatic and serum cholesterol levels due to the diets. However, Buckwheat noodle group showed a trend to decrease the liver and serum concentration of triacylglycerol, compared to the sucrose and 100% wheat flour groups. The addition of buckwheat flour to wheat flour up to 30% seemed to be effective in lowering the hepatic triacylglycerol level. After 10hr fasting, the serum glucose level of the buckwheat noodle group was similar to the levels of the other groups. The presented results indicate that instant noodle containing buckwheat at the level of 30% has a mild hypotriglyceridemic effects, and no adverse effects on the digestion of macronutrients in rats.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.681-688
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• 2000

This study was an attempt to use arrowroot, a common plant in Korea used as food to relieve famine, for making noodles and to set up a standard formulation for arrowroot-starch-containing noodle. Arrowroot starch was mixed with wheat flour at a different ratio and used to make noodles. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Water binding capacity of arrowroot starch was higher than that of wheat flour. Maximum viscosity of the composite arrowroot-wheat flours was increased as the arrowroot starch content increased as measured by amylograph. Addition of arrowroot starch at 10% level improved the quality of noodles. Texture measurement showed that the noodles of the composite flour containing 10% or 20% arrowroot starch were superior to those of wheat flour alone； however, the scores of arrowroot-con-taming noodles were similar to those of wheat flour alone in sensory evaluation.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.500-506
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• 1999

Scanning electron microscopy was used to study changes in granule shape, dough and cooked noodle structure of pea starch-wheat composite flour with 20% and 30% pea starch substitution. The granule shape of pea starch with low swelling power and solubility was oval, irregular and smooth, which had more a deep groove than corn starch and wheat flour. During gelatinization, pea starch after swelling was partially collapsed but it still held its main shape. The dough microstructure of 20% pea starch substitution showed compact structure distributed with more small starch granules than wheat dough and was held in discontinuous network. When cooked, more open filamentous network where starch gelatinization was complete were noticed. Swollen but partially collapsed large starch granules maintaining their shape were appeared in noodle structure after 30 min soaking in soup. In farinograph studies, 20% pea starch substitution to wheat flour showed that MTI value was as same as wheat flour even though stability was slightly decreased so that it was considered that it has proper property of noodle making.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.37-46
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• 2009

The purpose of this study is to investigate if Korean wheat flour(KWF) can be used a sourdough ingredient. Gluten contents, pH levels, TTA levels, fermentation rates, mixograph, crumbScan and sensory evaluation were analyzed. The pH levels of sourdough starters ranged from 4.0 to 4.5 throughout all kinds of KWF, and they proved to be available as a sourdough starter. KWF 5 and KWF 6 showed the higher fineness and elongation of crumb grain than any other kind of Korean wheat flour, which were considered appropriate for making bread. KWF 6 scored good mark in the sensory evaluation for texture of crumb and color of crust among all kinds of KWF. In conclusion, although the sourdough bread with sourdough starter SF of bread flour showed the best result in the evaluation, KWF 6 was considered as a good sourdough starter since the result was shown better than CON.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1180-1185
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• 2004

This study was conducted to investigate the optimum conditions for the medium composition after isolating and identifying yeast and lactic acid bacteria from sourdough. It was found that the best quality lactic acid bacterium with acid product and flavor was identified as Leuconostoc species among isolated 115 lactic acid bacteria, the best Quality yeast with good fermentation and flavor was identified as Saccharomyces species among isolated 8 yeast. While the microbial growth with glucose or sucrose as sugar source was good, it was, selected that sucrose which is using commercially is better than glucose. The growth of lactic acid bacterium ; was good with 1％ added sucrose whereas yeast needed more growth. Additionally, the medium for the optimum 1 growth of the yeast was composed of 0.5％ wheat flour, 0.5％ peptone and 3％ sucrose, whereas lactic acid bacterium was composed of 0.5％ wheat flour and 1％ sucrose without peptone.

• Journal of Mushroom
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• v.4 no.1
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• pp.39-42
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• 2006

Cauliflower mushroom(Sparassis crispa) contains much amount of ${\beta}$-glucan, which make lots of farmer want to cultivate the mushroom. Since a practical cultivation method is not provided yet, the mushroom is considered as a difficult crop to deal with. In this study, we tried to develope a simple method to cultivate the mushroom by use of coniferous sawdust-based medium with wheat flour and molasses. There was no significant differences between the sawdust spawn and the liquid spawn for the mycelial growth of the mushroom. The cold shock in $4^{\circ}C$ for a day was thought to be the best way to seduce primordium formation. The sawdust medium of Pseudotsuga menziesii mixed with wheat flour, corn chip, cottonseed meal and 10% molasses was showed the best yield with 41% followed by that of Larix leptolepis mixed with the same additives with 37% of yield. There was good relations between the fruit-body production and the weight loss of the sawdust substrate.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.399-405
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• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.