• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.590-593
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• 2007

The textural properties of doughs mixed with L-ascorbic acid (AA), trypsin hydrolyzed gluten peptide (THGP), and a mixture of AA-THGP were investigated using texture analyzer under the fermentation of the full formula and the freezing process. The full formula dough (FFD) required a shorter mixing time than the flour and water formula dough (FWD). The maximum resistance (Rmax) values of both the unfrozen and frozen doughs were lower for the FFD. The effects of AA and THGP additions were not significant (p<0.01) in FFD, however, they were significant in FWD. The freezing effect was significant (p<0.0001) for FFD, indicating that yeast fermented dough was much more sensitive to damage from freezing, which subsequently affected dough strength. Additions of AA (p=0.0026) and THGP (p=0.0097) had a significant effect on the extensibility (E-value) of unfrozen FWD, where THGP increased and AA decreased the E-value. However, freezing did not significantly effect the extensibilities of FWD (p=0.64) or FFD (p=0.21). The area of FFD was lower than the area of FWD for both the unfrozen and frozen doughs. However, the frozen dough mixed with THGP alone had the largest area overall. The addition of additives did not result in significantly different (p<0.01) areas under the curve, except in the frozen FFD. Freezing caused a statistically significant difference in the area of FWD (p=0.0045).

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.817-823
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• 1996

The rheological prouerties of dough were evaluated the dough added whole wheat flour during breadmaking. From the farinogram, water absorption of the dough was decreased as the amount of coarse whole wheat flour was increased. While water absorption of the dough was increased as the amount of fine whole wheat flour was increased. Arrival time and development time of the dough with coarse whole wheat flour were longer than those of fine whole wheat flour. As the amount of whole wheat flour was increased, the weakness was increased. Weakness of coarse whole wheat flour was higher than that of fine whole wheat flour. From the extensograph, extension and resistance to extension were decreased with increasing the amount of whole wheat flour. Resistance to extension of coarse whole wheat flour was higher than that of fine whole wheat flour. From the amylograph, as the amount of whole wheat flour increased, maximum viscosity was decreased gradually. Though the amount of coarse whole wheat flour and fine whole wheat flour was increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal. As the amount of whole wheat flour was increased, the value of whiteness was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.749-753
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• 2002

The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.165-170
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• 2002

In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, ${\alpha}-galactosidase$ activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The ${\alpha}-galactosidase$ activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among tested starters, followed by B. infantis. In farinograms of dough, water absorption and peak time were highest in the B. brevis among tested dough. Extensogram showed that the area increased remarkably in B. longum and B. infantis at 135min of fermentation. Extensibility and resistance to extension of dough were highest in the B. infantis among the dough, followed B. longum.

• Food Science and Preservation
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• v.15 no.2
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• pp.197-202
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• 2008

The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1125-1131
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• 1998

The rheological properties of wheat flour dough were investigated in the dough added with 0, 10, 15, 20, 25 and 30% of wheat bran. The ratios of ash contents in wheat flour and wheat bran were 0.43% and 5.28%, respectively. The ratios of fiber contents in wheat flour and wheat bran were 0.18% and 11.86%, respectively. The farinograph water absorption was increased as the amount of wheat bran was increased. Both arrival time and development time of the dough added with wheat bran were longer than those of wheat flour. As the amount of wheat bran was increased, the weakness was increased. The extensograph showed that extensibility and resistance to extension of dough were decreased, while the ratio of resistance to extensibility(R/E) was increased with increasing the amo unt of wheat bran. The maximum viscosity by amylograph was decreased gradually with the adding amount of wheat bran, while the gelatinization temperature was slightly increased with wheat bran.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.334-339
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• 2005

This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.79-88
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• 2019

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.