• 한국식품위생안전성학회지
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• 제14권1호
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• Food Science and Biotechnology
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• 제15권2호
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• pp.173-176
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• 2006

The effect of enzymatically hydrolyzed vital wheat gluten (EHG) on dough mixing and the baking quality of wheat flour frozen dough was examined. Three different proteases, pepsin, trypsin, and chymotrypsin, were tested individually, sequentially paired, or in combination of all three enzymes. Addition of 1% EHG produced no observable effect on the mixing properties of wheat flour dough. However, addition of 2.5% pepsin-hydrolyzed gluten decreased the mixing tolerance of the wheat flour, and 1% trypsin-hydrolyzed gluten increased the loaf volume of both frozen and non-frozen dough. This finding suggests that trypsin-hydrolyzed vital wheat gluten may serve as a baking additive in replacement for $KBrO_3$ to improve frozen dough quality.

• 한국식생활문화학회지
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• 제18권6호
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• pp.506-514
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• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• 한국세라믹학회지
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• 제43권10호
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• pp.626-634
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• 2006

Ceramics manufacturers in the nation produced more than 5000 tons of ceramics wastes a year increasing industrial waste quantity: However, almost no researches were made to reduce environmental pollution and to recycle waste ware. In this study, white ware scraps that were produced at Icheon, Gyeonggi-do were recycled to make use of them as raw materials of ceramics body and to develop new ceramics body that had economic advantages and good quality. The findings showed that the addition of waste ware had limit of 20 wt% considering molding. The addition of waste ware of 20 wt% to white ware lowered baking temperature of the white ware that was added by waste ware of 20 wt% by 30$^{\circ}C$ than existing white ware, and property values were good, for instance, porosity of 3% in average and water absorptivity of 2% in average, and the bending strength recorded more than 800 kgf/$cm^2$ to be high than that of existing white ware being sold in market. The waste ware could be used to produce new ware body and to recycle resources and to solve environmental problems caused by burial and to improve property of ceramics and to save transportation costs as well as baking costs.

• 한국식품영양과학회지
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• 제37권7호
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• pp.908-913
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• 2008

함초의 식품에서 활용도를 높이기 위한 기초 연구로서, 함초의 제빵 적성에 대해 검토하였다. 함초 분말의 수분함량은 9.39%, 조회분은 25.60%, 조섬유는 73.02%이었으며, 철분과 칼슘의 함량은 각각 17.6 mg%, 117.5 mg%였다. 반죽의 pH는 함초 분말 첨가에 의해 뚜렷한 값의 차이는 나타나지 않았다. 함초 분말 6.0% 첨가구의 발효능은 대조구보다 다소 낮게 나타났으며, 그 외 함초 첨가구는 대조구보다 높게 나타났다. 굽기 손실률은 함초 분말 0.6% 첨가구를 제외한 나머지 첨가구는 대조구보다 굽기 손실률이 낮게 나타났다. 함초 분말 첨가량이 증가할수록 빵의 무게도 증가하였으나 대조구와 유의적인 차이는 관찰되지 않았다. 반면에 식빵의 부피는 함초 첨가 농도가 증가할수록 감소하였다. 빵 반죽의 색도는 함초 분말의 첨가량이 증가할수록, L값(백색도)과 b값(황색도)은 감소하였고, a값(적색도)은 증가하였다. 함초 분말 첨가 식빵의 기호성은 맛과 풍미, 색의 경우 함초 분말 1.2% 첨가구가 대조구보다 증가하였다. 종합적 기호도는 대조구와 큰 차이를 나타내지 않았다.

• 동아시아식생활학회지
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• 제20권5호
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• pp.706-712
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• 2010

The purpose of this study was to analyze the quality characteristics of bread with added saltwort powder in the amounts of 0%, 3% 5% and 7% based on the wheat flour weight The results were as follows. The 7% group had the lowest water content and the highest content of ash and protein. There were no significant differences in fat content between any samples. There were also no significant differences in dough weight between samples, but after baking, the control showed the lowest weight. Baking loss increased with increasing amounts of saltwort powder. The bread volume was the highest with the control group, and its specific volume decreased as the ratio of saltwort increased. By the color difference meter, the L value became lower as the ratio of saltwort powder increased, and the saltwort powder groups had higher a and b values than the control group did. Hardness was at a minimum in the control group, and it increased with increasing amounts saltwort powder. There were no differences in springness between samples. Cohesiveness tended to decrease, and chewiness an brittleness increased. with increasing amounts of saltwort powder. In sensory tests, the 3% group showed the highest color, flavor, and taste. Aircell sizes were greatest with the control group. The higher the ratio of saltwort powder, the higher the aircell size became. Softness was the highest within the 3% group, as was the overall preference.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2011년도 춘계학술대회 초록집
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• pp.124.1-124.1
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• 2011

결정질 태양전지에서 도핑(Doping)은 반도체(Semiconductor)의 PN 접합(Junction)을 형성하는 중요한 역할을 한다. 도핑은 반도체에 불순물(Dopant)을 주입하는 공정으로 고온에서 진행되며 온도는 중요한 변수(Parameter)로 작용한다. 본 연구에서는 여러 가지 도핑 방법 중 SOD(Spin-On Dopant)를 이용하여 온도에 따른 도핑 결과와 특성을 분석 하였다. P-type 웨이퍼(Wafer)에 SOD를 이용하여 불순물을 증착 후 Hot-plate에서 15분간 Baking 하였다. Baking된 웨이퍼는 노(Furnace)에 넣고 $860^{\circ}C{\sim}880^{\circ}C$까지 $10^{\circ}C$씩 가변하였다. 각각의 조건에 대해 Lifetime과 Sheet Resistance을 측정하였고, 그 결과 $880^{\circ}C$에서의 Lifetime이 $23.58{\mu}s$로 $860^{\circ}C$에 비해 235.8% 증가하여 가장 우수 하였으며, Sheet Resistance 또한 $68{\Omega}$/sq로 $860^{\circ}C$에서 가장 우수하게 측정되었다. SOD의 속도 가변에 따른 특성 변화를 보기 위해 온도는 $880^{\circ}C$에 고정한 후 속도를 3000rpm~4500rpm까지 500rpm간격으로 1시간동안 실험한 결과 rpm 속도에 따른 lifetime 변화는 거의 없었으며, Sheet Resistance는 3000rpm에서 $63{\Omega}$/sq로 가장 우수 하였다. 본 연구를 통해 온도와 Spin rpm에 따른 특성을 확인한 결과 온도가 높을 때 Sheet Resistance가 가장 안정화 되며, lifetime이 더욱 우수한 것을 확인할 수 있었다.

• 대한한의학원전학회지
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• 제21권2호
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• pp.29-37
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• 2008

Based on 11 Classics of Materia Medica designated by Ministry of health and welfare bulletin 1995-15 as legal basis in scope and preparation of herbal prescription, we reviewed indication, property and processing of Rhus Verniciflua Stokes which appear extensively in literature since earlier Joseon Dynasty. Following is the conclusion of this review after comparing with 'Korean Pharmacopoeia: commentary on herbal product standard'. 1. The properties of Rhus Verniciflua Stokes in 'Korean Pharmacopoeia :commentary on herbal product standard' should be changed as 'Tonifying the middle, restoring the muscle, fulfilling marrow, breaking old static blood, tonifying and activating after removing mass, unblocking the meridian, killing worms' and indication should be changed as 'Old static blood, deep rooted mass, wind-cold-dampness arthralgia, cough, 9 types of chest pain, abdominal or flank accumulation of stagnated qi[氣], amenorrhea, hernia mass, small bowel or bladder colic pain, abdominal pain due to worm accumulation'. 2. The processing of Rhus Verniciflua Stokes in 'Korean Pharmacopoeia: commentary on herbal product standard' should include 'natural drying or steaming drying followed by grinding and stir-baking until ripened or smoking appears'.

• 한국조리학회지
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• 제22권1호
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• pp.42-51
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• 2016

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.