• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.27-32
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• 2001

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at $1^{\circ}C$ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at $4^{\circ}C$. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.167-173
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• 1997

The primary objective of this study was tested the baking properties of Korean wheat. In test results, the wheat which was harvested from all over the Korea, not suitable for making bread and cake products. However, some of possibilities to make bread were found by using vital gluten as well as additives. Out of Korean wheat classes, the Tapdong wheat showed good properties for bread making, and it is recommended to develope it as bread making wheat by segregating from other classes in seeding and harvesting.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.11a
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• pp.41-44
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• 2007

Recently, the strenuous industrial waste is scattered and one of the oyster also make the serious environmental contamination. The purpose of this study is investigating an utilization ability as calcium binder of the oyster with Hwang-To according to a rate(10%, 20%, 30%, 40%, 50%). This study grasp physical properties of the oyster powder, bake production of the paste, and conduct the flow test, stiff time test and strength test. According to baking condition, strength of $1000^{\circ}C$(120minutes, rate 30%) is higher than any other condition. The oyster powder from above $900^{\circ}C$ seem possibility as binder hereafter. It is thought that the continuous research will be necessary.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.80-84
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• 1976

Two varieties, Lasoda and Sebago potatoes, were studied. Different cooking methods, conventional oven baking at $218^{\circ}C$ and microwave oven baking, have been used to compare the retention of the phenolic compounds. Peeled cortex samples of fresh and cooked potatoes were analyzed for total phenols, phenolic constituents, and moisture loss. Phenolic content was higher in fresh potatoes than in cooked potatoes. Laasoda had higher phenolic content (3. 63mg) than Sebago (1. 71mg). Potatoes with higher phenols (Lasoda) also had larger quantities of chlorogenic acid. There was a greater moisture loss in conventional oven baking potatoes than in microware oven.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.9 no.1
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• pp.1-6
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• 2003

The partitioning behavior of five printing ink solvents was studied in various cookie ingredients before and after baking which had different water content and different structure. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene which represent different characteristic functional groups. Gas chromatography (G.C.) was used to measure partitioning values at $25^{\circ}C$ on each raw and baked cookie ingredients. Baking condition of cookie ingredients was $260^{\circ}C$ for 10 min. In cookie ingredients, decreases in water content generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. However, as water content decreased in the cookie ingredient, the Kp of the non-polar and polar solvents showed mixed results.

• Analytical Science and Technology
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• v.37 no.1
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• pp.1-11
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• 2024

In agricultural households cultivating vegetables and fruits, the use of various pesticides to protect crops from diseases and pests or to control weeds is widely practiced enhancing quality and productivity. However, pesticides can pose a threat to consumer health by remaining on the food surface or migrating into the food interior. Households commonly peel off skins, wash with water, or use chemical methods to remove foreign substances including residual pesticides on the food surface. In this study, we measured the washing rate by comparing the pesticide concentrations before and after washing in the leafy vegetable perilla leaves and the fruits strawberries and apples, which were intentionally exposed to pesticides. We compared washing rates using tap water, a baking soda solution, and a commercially available food-specific cleaning solution. The target pesticides for analysis were azoxystrobin, bifenthrin, boscalid, difenoconazole, flubendiamide, and indoxacarb, and the residual pesticide analysis was performed using GC-MS/MS or LC-MS/MS. The removal rates of pesticides were highest with the food-specific cleaner, followed by baking soda and tap water in order.

• Food Industry
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• s.43
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• pp.71-79
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• 1978

• Transactions of Materials Processing
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• v.20 no.6
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• pp.420-426
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• 2011

Dent resistance is determined by both shape characteristics, i.e., local radius of curvature and sheet thickness, and material properties such as yield strength. This work presents results of a study on the effect of work hardening and bake hardening on dent resistance of aluminum alloy sheet parts by considering the forming condition and baking temperature.

• 베이커리
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• no.7 s.432
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• pp.110-111
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• 2004

• 베이커리
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• no.9 s.434
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• pp.96-97
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• 2004