• 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 Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.908-913
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. on baking properties of white breads. Crude fiber and crude ash contents of Salicornia herbacea L. powder were 70.02% and 25.6%, respectively. Fe and Ca contents of Salicornia herbacea L. were 176 ppm and 1,175 ppm, respectively. The pH of dough with Salicornia herbacea L. powder was similar to that of control. Salinity contents did not show any significantly differences between bread added Salicornia herbacea L. powder and control. L (lightness) and b (yellowness) value of the dough were decreased by the addition of Salicornia herbacea L., but a (redness) value was increased. The volume of dough during fermentation and the baking loss did not show significant difference between treatments and control. The weight of bread was increased by the addition of Salicornia herbacea L. but the volume was not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1201-1205
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• 2004

The purpose of this study was to develop functional breads added with Ganoderma lucidum (GL) extract which was well known for preventing various adult diseases and cancer. It was observed that bitter taste was increased with up to 8％ GL extract while dough volume was increased at the first dough fermentation period and baking loss reduction was decreased. In terms of sensory evaluation, there were not so much significant differences with 2％ added GL extract. In 4, 6, 8％ added GL extract bread, it was found that 4％ was ordinary and 6％ and 8％ were bad compared to the control bread. The bread with 2％ added GL extract was excellent, 4％ was ordinary and 6, 8％ was badly evaluated in the internal texture. It's possible to make the functional breads baking with 2％ GL extract which is similar to the control breads based on the above results.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.137-142
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• 1998

This study aims to examine appropriate kinds of pan oil to release a cake from the pan coated with polyether sulphone and to prove the change of acid value and peroxide value during the process of baking. The major factor effecting the rate of release of the cakes from the pan was properties of the oils rather than the additives. The releasing rate appeared higher as the iodine value was lower. The highest releasing rate was found in the sample, which was made of coconut oil plus 2% of wax, 2% of lecithin. The changes of acid value of the pan oil between the beginning and after baking was little different. In contrast, Peroxide value showed a great change after baking.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.292-299
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• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.157-164
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• 2018

The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1248-1256
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• 2014

The purpose of this study was to investigate the mechanisms of behind $SO_2$ formation and elevated cause of reducing power in purple bamboo salt (PBS) along with an analysis of physicochemical properties, content of sulfur compounds, oxidation reduction potential (ORP), mineral contents of salt type (MSS, mudflat solar salt; BS, bamboo salt), and addition of raw bamboo (RB). $SO_2$ content of 630 ppm was detected in PBS. $SO_2$ was not detected in MSS, BS, or RB, whereas $SO_2$ (782 ppm) from $K_2SO_4$ was detected after heating a NaCl, KCl, $MgCl_2$, $MgSO_4$, MgO, $CaCl_2$, $K_2SO_4$, and $FeSO_4$ with RB. $SO_2$ content of BS increased with baking time, and it originated from BSRB1 (13.88 ppm) to BSRB4 (109.13 ppm). $SO_3{^{2-}}$ originated only from MSSRB4 and BSRB2~BSRB4. Sulfate ion content decreased along with increasing $SO_2$ and sulfite ion contents. ORP increased with baking time of MSS and BS, and it was present at higher levels in BSRB4 (-211.40 mV) of BS than MSS. Insoluble content was higher in BS than MSS. Further, Ca, K, and Mg ion contents decreased in MSS and increased in BS with baking time. BSRB4 had 1.4 fold higher levels of Ca, 1.5 fold higher levels of Mg, and 1.8 fold higher levels of K than BS. Li, Al, Mn, Fe, and Sr in MSS as well as Al, Fe, and Ni in BS increased with baking time. Anions (Cl, $NO_3$, and Br) and heavy metals (Pb, Cd, Hg, and As) between MSS and BS were not significantly different. These results suggest that the reducing power of BS was due to $SO_2$ and sulfite ion. To increase the amounts of these compounds and reducing power, higher melting temperature and longer baking time are necessary along with BS, which is created by the addition of RB to roasted salt.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2015.05a
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• pp.187-187
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• 2015

Polyvinylidene fluoride (PVDF) 코팅은 뛰어난 내후성으로 인해 Pre-painted metal에 많이 응용되며 주로 고가의 건축물 외장재에 적용되고 있는데, 수지의 열가소성 특성으로 인해 도막경화시 Baking 온도 및 냉각속도가 도막의 결정화도에 영향을 주어 가공특성이 상이하게 변함을 확인 하였다.

• Korean Journal of Optics and Photonics
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• v.8 no.5
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• pp.387-394
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• 1997

The influences of laser-induced damage threshold by the after-processing of $Al_2O_3$ thin films was investigated. The samples were fabricated at the substrate temperature of $100^{\circ}C$, $200^{\circ}C$, $300^{\circ}C$ and $350^{\circ}C$ respectively, and the LIDT were measured by using Nd:YAG laser. After the processing with baking and laser conditioning of the samples, the variation of LIDT was measured. It was found that LIDT was enhanced twice by laser-conditioning process and 1.5 times by baking process. In addition, we measured the chemical properties of the thin film structure before and after the processing by using XPS.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.416-421
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• 2005

This study was conducted to investigate the effect of the addition of moroheiya powder on the baking qualities of the bread. Three different powder concentration levels of $0.2\%,\;0.5\%\;and\;1.0\%$ were added to flour to make the bread. The volume of the bread dough containing moroheiya powder tended to be increased compared to that of control during the fermentation period. The percentage of baking loss of the bread containing moroheiya powder tended to be less than that of control. In the texture analyzer measurement, the hardness of the bread was significantly increased by adding the moroheiya powder Springiness, gumminess and brittleness of the bread tended to increase and were all higher in the bread containing $0.5\%$ moroheya powder than in the other breads. In sensory evaluation, the bread containing $0.2\%$ moroheiya powder showed a similar tendency with control and showed the best scores, especially in taste.