• Food Science and Biotechnology
• /
• v.14 no.5
• /
• pp.608-613
• /
• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1043-1048
• /
• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.122-130
• /
• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140$^{\circ}C$ in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.757-762
• /
• 2008

In this study, korean wheat composite flour and dough were prepared with 1.5, 3.0, 4.5, and 6% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared qualitatively in terms of moisture, protein, ash, and wet gluten content. The farinogram, amylogram, and extensogram characteristics of the dough were also examined, in order to determine the optimal ratio of NNTP for the formulation. According to our results, the moisture content of the flour decreased with increasing NSPP content, whereas its protein and ash content, resistance, and R/E ratio at 135 min of extensogram increased. The NNTP samples had a significantly higher water absorption and weakness of farinogram and maximum resistance at 45, 90, and 135 min. Additionally, samples had an R/E ratio at 45 min of extensogram, 90 min less than the control group. However, stability of the farinogram, temperature of maximum and maximum viscosity of the amylogram, and extensibility of the extensogram showed the reverse effect. The control and NNTP samples showed significant differences in gelatinization beginning temperature of the amylogram, while development time of the farinogram was not significantly different. With regard to the extensogram characteristics of the dough, the area of the control and 1.5% NNTP increased with increasing testing time, whereas at 3.0, 4.5 and 6.0% NNTP, extensibility, and resistance, maximum resistance, and R/E ratio of control and NNTP samples decreased. An area of 3.0, 4.5 and 6.0% NNTP and extensibility of 1.5% NNTP were not significantly different among the testing times. In conclusion, these results show that 1.5% NNTP may prove very useful as a substitute for korean wheat flour where the production of korean wheat white bread is concerned. It may also provide good nutritional and functional properties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.434-441
• /
• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.299-299
• /
• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• Food Engineering Progress
• /
• v.13 no.4
• /
• pp.320-325
• /
• 2009

The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

• Journal of Crop Science and Biotechnology
• /
• v.10 no.3
• /
• pp.133-140
• /
• 2007

Protein characteristics of Korean wheat were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles compared to US wheat flours with various wheat classes and commercial flours for making noodles. Protein quality parameters, which were independent of protein content and included SDS sedimentation volume with constant protein weight, mixograph mixing time and proportion of 50% 1-propanol insoluble protein, of Korean wheat flours with 2.2+12 subunits in high molecular weight glutenin subunit compositions were comparable to those of commercial flours for making noodles. Parameters related to noodle making, including optimum water absorption, thickness and color of noodle dough sheet, correlated with protein content and related parameters, including SDS sedimentation volume with constant flour weight, mixograph water absorption and gluten yield. No significant relationship was found in protein parameters independent of protein content. Hardness of cooked noodles from Korean wheats was lower than that of US wheat flours compared to similar protein content of commercial noodle flours. Adhesiveness, springiness and cohesiveness of cooked noodles from Korean wheats were similar to US wheat flours. Hardness of cooked noodles correlated with protein content and related parameters.

• Korean Journal of Food Science and Technology
• /
• v.15 no.2
• /
• pp.112-117
• /
• 1983

The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.

• Korean journal of food and cookery science
• /
• v.16 no.1
• /
• pp.1-8
• /
• 2000

Six Domestic Wheat Tapdong, Eunpa, Kobun, Olgru, Uri, Kumgang cultivars and one standard wheat Dark Northern Spring (DNS) were milled and determined bread-making properties of dough and bread made the wheats. The ash contents of DNS showed 0.54%, on the other hand, domestic wheat flours showed lower contents than DNS, and Kumgang was the lowest. The Protein contents which suggest the flour gluten content showed 11.68% in DNS cultivars, however 13.85% in Kumgang, 12.35% in Eunpa, 12.32% in Kobun. Valorimeter value in Farinograph data for Kumgang, Kobun, Eunpa cultivars which evaluate the dough formation time and stability showed better result than DNS. Resistance rate in Extensograph for Tapdong and Kobun showed higher rate than DNS. Gelatinization temperature in Amylograph for DNS, Tapdong, Eunpa, Kobun, Kumgang revealed 59$\^{C}$, 59$\^{C}$, 58$\^{C}$, 58$\^{C}$, 59$\^{C}$ respectively, but Uri, Olgru cultivars showed upper temperature which suggest the two cultivars was not suitable for bread making. W(gluten strength) in Alveograph data for DNS showed 297, however, 386 for Tapdong, 327 for Kumgang which indicated that the upper domestic wheat cultivars satisfactory the bread-making properties. In the CO$_2$production of straight bread doughs measured with Meissle fermenter for 5hr, Kumgang cultivar showed the highest CO$_2$ as 333 mg per 30 g of dough. The breads prepared with the above domestic wheat flours showed acceptable quality in sensory test for parameters such as volume, color of crust, symmetry of form, crust, evenness, grain, color, texture, aroma, taste, but the bread made DNS seemed to be superior in organoleptic property to the breads made with domestic wheat flours. The sponge dough bread made with Kumgang cultivars showed the best organoleptic quality among the wheat flours tested. These results indicate that the Kumgang seemed to be practical wheat variety for bread-making.