• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.305-310
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• 2001

In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• International Journal of Industrial Entomology and Biomaterials
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• v.6 no.2
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• pp.203-205
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• 2003

Black sooty mould fungus was observed on the upper side of the mulberry leaves caused by the Capnodium sp. This fungus develops with the utilization of the honeydew dropped by the whiteflies. Few selected insecticides like Monocrotophos, Chloropyriphos and Nuvan were tried to control the whitefly incidence and followed by the application of Maida (wheat flour paste) and Starch solution separately to control the incidence of the Capnodium on mulberry. It is found that a significant control of the whitefly incidence with the application of Nuvan (2 $m\ell$/L) and followed by Chloropyriphos (2 $m\ell$/L) and Monocrotophos (1.6 $m\ell$/L) and also a significant control of sooty mould infection were recorded with Starch and Maida application.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.165-170
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• 2002

In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, ${\alpha}-galactosidase$ activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The ${\alpha}-galactosidase$ activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among tested starters, followed by B. infantis. In farinograms of dough, water absorption and peak time were highest in the B. brevis among tested dough. Extensogram showed that the area increased remarkably in B. longum and B. infantis at 135min of fermentation. Extensibility and resistance to extension of dough were highest in the B. infantis among the dough, followed B. longum.

• Journal of Biosystems Engineering
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• v.18 no.3
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• pp.252-261
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• 1993

Nuclear magnetic resonance(NMR) was used to study a feasibility test for the possibility to develop a moisture sensor applicable for agricultural products such as raw and powdered grain. Samples of wheat flour and brown rice were tested with a 200MHz hydrogen NMR. The samples were loaded into 5mm NMR glass tubes and $30^{\circ}$ pulses were supplied to get resonance signals. Hydrogen spectrum intensities of the samples were compared to moisture content measured by a drying oven method. High linear correlations were obtained between the hydrogen spectrum intensity and moisture content. Therefore, moisure contents of agricultural products could be measured nondestructively utilizing the NMR principle. A low-cost design concept of the moisture sensor with the NMR principle was proposed for a practical use.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.8-13
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• 2007

Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and the energy obtained from cooked rice was almost more than 80% of the daily intake of energy. However, as the economy of Korea improved, the major industry has been shifted from agriculture to various manufacturing industries and the export of those products has been increased thus increasing the national income but decreasing the farming population and thus rice consumption have been decreased. It has been said that the decreased rice consumption is caused solely by decreased farming population but it can also be said that the decreased farming population is caused by decreased rice consumption. As the national income increases, the type of foods people consume have become diversified. Various processed foods such as convenience food or ready-to-eat food have been widespread, which are mostly made of wheat flour rather than rice.

• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.404-409
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• 1999

The most favorable nitrogen source for the production of protease by Aspergillus oryzae PF was 2% soybean flour among sodium nitrate, ammonium sulfate, defatted soybean, skim milk, casein, peptone, and yeast extract. The production of protease from A. oryzae PF was higher at the concentration of 2% lactose than at variable concentration of glucose, sucrose, soluble starch, corn starch, potato starch, wheat starch, rice starch, cellulose, and gum arabic. Protease production was affected by the concentration of KH2PO4, Triton X-100, CaCo3, and MgSO4, and it was the highest at the highest at the concentration of 3% KH2PO4, 0.01% Triton X-100, 0.3% CaCO3, and 0.06% MGSO4.

• Journal of Industrial Technology
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• v.8
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• pp.13-21
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• 1988

For the improvement of productivity of Pleurotus ostreatus, the production of liquid spawn was studied. The highest liquid spawn production was obtained after shaking culture for 4 days in the culture medium containing 5%(W/V) wheat flour, 0.2%(W/V) yeast extract, 0.1%(W/V)$KNO_3$ 0.05% (W/V) $MgSO_4{\cdot}7H_2O$, 0.05%(W/V) $KH_2PO_4$. The optimum pH and temperature was 7.0 ana $30^{\circ}C$. The period required to complete the mycelial growth after spawning were 28, 22, 10 and 9 days, respectively, when the 2%(V/V) of solid spawn and 2%(V/V), 5% (V/V) and 10%(V/V) of liquid spawn were inoculated. The days required from spawning to fruiting bodies were 38, 34, 28 and 27 days.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.229-238
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• 2000

This study was conducted to investigate the effect of homogenized kimchi product (HKP) on dough characteristics and quality of bread. Fermented homogenized Chinese cabbage kimchi product was added 0.10, 20 and 30% to wheat flour. The pH of dough decreased with an increase in the amounts of HKP, which showed at PH 4.9 for the dough added 30% HKP. Fermentation time of the dough was reduced as much as 9~23 minutes as compared with the control products. Loaf volume index of the bread prepared by adding 10 ~30% HKP increased also by 12.7 ~ 19.0%. Hardness, cohesiveness, springiness and gumminess of the bread added with 30% HKP were lower than those of the control. The gas forming cell of the bread added with 30% HKP were good and regular. Crust and internal color of the bread with more HKP had tendency to redness. Sensory quality of the kimchi-bread estimated by shape, flavor and overall quality was better than that of control product, especially the kimchi-bread qualify at addition of 30% HKP was best.

• Korean Journal of Plant Resources
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• v.24 no.3
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• pp.267-271
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• 2011

The main objective of the study was to investigate the phytic acid contents of various cereals and legumes produced in Korea. The results showed that the phytic acid contents of buckwheat, foxtail millets, sorghum, millet, barley, jobs' tears, yellow corn and wheat flour (Urimil) were in a range of 0.13 to 2.27%. The contents of the phytic acid ranged from 1.03 to 1.16% for legumes including red Indian bean, black Indian bean, mung bean, and black soybean. The phytic acid content of brown rice was five times higher than those of 100% polished rice. The polishing process of the rice decreased significantly the content of the phytic acid. We estimate that the daily phytic acid intake from rice was changed from 653 mg/day in 1995 to 430 mg/day in 2005 based on the results of a national nutrition survey.