• Korean journal of food and cookery science
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• v.8 no.2
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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.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.96-99
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• 1975

In order to establish an optimal flour milling method for naked barley, the tempering conditions, milling after pearling and mixed flour milling of naked barley with wheat were studied, and the following results were obtained. 1. For the tempering of naked barley, treatment for 48 hours at a moisture level of 13. 5% and addition of 0. 5% water prior to the flour milling is the most useful procedure. 2. The pearling of naked barley before or after tempering lowers the ash content in the flour, but the yield is reduced considerably and two steps of processing make the procedure unsuitable. 3. For the mixed flour milling, the mixing ratio of naked barley to wheat ranging from 10 : 90 to 20 : 80 is optimal.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.132-136
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• 1992

The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.265-275
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• 2007

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.62-69
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• 2008

The life cycle assessment method for environmental impact assessment was used, in this study, to assess the production process of wheat flour which is the most important material in the food industry. Environmental impact assessments were compared between that of the Ministry of Environment, Republic of Korea (method I) with that of the Ministry of Commerce, Industry and Energy (method II). Life cycle inventories (LCI) was performed using internal and external databases and the production statistics database of company S. The procedure of life cycle impact assessment (LCIA) was followed in terms of classification, characterization, normalization and weighting to identify the key issues. The impact categories of method I were divided into 8 categories with consideration of : abiotic resources depletion, global warming, ozone depletion, photochemical oxidant creation, acidification and eutrophication. The impact categories of method II were divided into 10 categories with consideration of: abiotic resources depletion, global warming, ozone depletion, photochemical oxidant creation, acidification, eutrophication, human toxicity, freshwater aquatic ecotoxicity, marine aquatic ecotoxicity and terrestrial ecotoxicity.

• The Korean Journal of Community Living Science
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• v.14 no.1
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• pp.87-96
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• 2003

This study was to examine the possibility of making use of the edible portion on the inner layer of chestnut, which is produced as wastes in the chestnut processing, into chestnut-noodle. To conduct this study, the chestnut powder, which is separated and collected from the inner layer, was used to examine the possibility of making chestnut-noodle. The structure of chestnut-noodle was observed by Scanning Electron Microscope (SEM) and the sensory quality was conducted to examine usability of the chestnut-noodle as compared to wheat flour noodle by Quantitative Descriptive Analysis (QDA). The ten sensory qualities : appearance, color, flavor, hardness, elasticity, cohesiveness, adhesiveness, chewiness, gumminess, and acceptability, were evaluated by 10 point Likert type scale with 10-50% of different ratio of chestnut powder. The chestnut-noodle made by 50% of the chestnut powder got higher points than 10 % of chestnut powder mix in color. However, the chestnut-noodle made by 50% of the chestnut powder got lower points than wheat flour noodle in flavor. Finally, there was no significant difference in hardness, elasticity, cohesiveness, adhesiveness, chewiness and gumminess between the chestnut-noodle made by 30% of the chestnut powder and wheat flour noodle.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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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.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.554-557
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• 2002

Antioxidative noudle products were developed with mixed material and antioxidative liquid extracted from natural products. Matrrials were mixed with wheat flour, rice flour, starch and green tea. 3% of green tea was suitable mixing ratio from the mastication data of texture meter, and proper water contents were 33% to prepare these noodles. The suitable mixing ratio of materials were wheat flour(85%), starch( 12%) and greentea(3%) from the physical data of texture meter. Since AUC value of antioxidative liquid was more higher than that of tap water, antioxidative noodle products were expected for good health and preservation of some diseases.