• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 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.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.75-86
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• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Food Science and Preservation
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• v.12 no.1
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• pp.95-100
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• 2005

To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture $6.99\%$, crude protein $7.62\%$, crude lipid $1.84\%$, crude ash $6.60\%$, crude fiber $9.88\%$ and carbohydrate $76.95\%$. Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with $0.5\%$ green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature$(30{\pm}1^{\circ}C)$. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than $0.5\%$ in making bread added with green garlic powder.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.82-89
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• 2000

Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.433-437
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• 2005

The characteristic properties of rice breads produced from several conditions were investigated. The rice bread made in control condition (wheat flour), RF 3 (rice and wheat flour mixing) condition and RF 1 (rice, gluten and modified starch mixing) showed relatively higher volumethan others. The crust and crumb color were measured by Humter colory meter. The rice breads making on RF 5 and RF 6 condition showed higher crust L-value and the crumb L-value of the bread from RF 1 condition was higher than that from other condition. On the texture measuring by texture analyzer, hardness of the bread made from RF 1 and RF 2 conditions and cohesiveness of that from RF 3 condition were lower than control. However the significant higher level of the springiness and chewiness were showed in the bread from RF 1, RF 2 and RF 3 condition. The bread containing 85% of rice, 5% of rice, 5% of gluten and 10% of modified starch which was made in RF 1 condition obtained significant high overall acceptance score by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.249-255
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• 2014

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.479-489
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• 2011

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. One of the gluten group is glutenin, which is composed of high molecular weight (HMW) and low molecular weight (LMW) subunits. The HMW glutenin subunits (HMW-GS) have been shown to play a crucial role in determining the processing properties of the grain. They are encoded by the Glu-1 loci located on the long arms of homeologous group one chromosomes, with each locus comprising two genes encoding x- and y-type subunits. The presence of certain HMW subunits is positively correlated with good bread-making quality. The highly conserved N- and C- terminal contaning cystein residues which form interand intra-chain disulphide bonds. This inter chain disulphide bonds stabilize the glutenin polymers. In contrast, the repetitive domains that comprise the central part of the HMW-GS are responsible for the elastic properties due to extensive arrays of interchain hydrogen bonds. In this review, we discuss HMW-GS, HMW-GS structure and gluten elasticity, relationship between HMW-GS and bread wheat quality and genetic engineering of the HMW-GS.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.219-225
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• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.