• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.880-887
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• 2004

This study was carried out to examine the effect of added Doenjang on wheat flour dough and gluten rheological properties using Micro-extensigraph method and correlation between factors relating with Doenjang or dough rheology and bread Quality. There were big differences in pretense activity and free amino acid contents among seven commercial Doenjangs. The addition of Doenjang to wheat flour dough required increased mixing time for gluten development. Dry gluten content increased significantly with addition of less than 5.0% of Doenjang powder. As the amount of Doenjang powder increased, dough peak force decreased and extensibility increased up to a certain level an then decreased, producing the weak dough. This phenomena was seen more obviously in wet gluten than wheat flour dough. Especially, the Doeniang having high pretense activity and high cystein content, caused highly extensible weak dough resulting in bread with high loaf volume and tender texture at the levels of 2.5% added Doenjang. Increase of dry gluten content and extensibility of wheat flour dough or wet gluten positively correlated (r=0.76, 0.91, 0.93), with loaf volume and negatively with hardness values, respectively. Therefore, it was concluded that improvement of bread quality with Doenjang resulted from increase of gluten content and dough extensibility.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.127-131
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• 1992

The effects of chlorine treatment on the rheological properties (farinogram, extensogram, amylogram) of soft white wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. Departure time, water absorption and dough stability increased while mechanical tolerance index decreased as the level of chlorine increased. It was appeared that extensibility and resistance at chlorine level of 1 to 2 oz was appropriate for baking properties of flour compared to those of untreated wheat flour. The temperature at maximum viscosity increased gradually with increasing levels of chlorine. It was noted that maximum viscosity was greatly increased at 4 oz compared to those of lower levels of chlorine treatment.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.474-478
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• 2008

This study was carried out to evaluate the rheology of flour doughs containing 0.5% of hydroxypropylmethyl-cellulose (HPMC), methylcellulose (MC), and sodium alginate (SA), respectively. Farinograms, alveograms, a rapid visco analyzer (RVA), and rheofermentometer were employed in the analysis. According to the farinogram tests, the hydrocolloid additions caused changes in water absorption, dough development time, stability, and breakdown. The dough containing HPMC had the highest water absorption at $67.4{\pm}0.12%$. The HPMC dough also had the longest development time ($8.2{\pm}1.04$ min), stability ($12.7{\pm}0.42$ min), and breakdown ($7.9{\pm}1.3$ min). From the alveogram tests, P, G, and PIL values increased, whereas the L value decreased. The W values of the HPMC and SA doughs were increased, but that of the MC dough was decreased. According to the RVA results, the HPMC and SA doughs had reduced initial pasting temperatures whereas that of the MC dough was increased, but the difference was not significant. The peak viscosity of the MC dough also increased. Furthermore, all the doughs had increased breakdown times and decreases in final viscosity and setback. In the rheofermentometer tests, the HPMC dough presented the highest $H_m$, and the SA dough had the largest total volume.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.479-486
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• 1995

The reological properties of doughs blended with cereal flours were investigated in the study. The doughs were prepared of wheat flours mixed with 10％, 20%, 30% and 40% ratio of rice flour, waxy-rice flour, brown-rice flour and soybean flour. Amylogram, farinogram, extensogram and SEM were used to measured thier special properties with graphs and photos. The results were obtained as followes; 1. Wheat dough formation after fermantation, showed "stringing" structure of small starch granules on the SEM photo. But the large starch granules contributed little to the structure formation in rice flours dough, and played relatively a little role in the structure formation of blended doughs of waxy-rice, brown-rice and soy- bean flours. 2. The absorption of flour composited rice and brown-rice, was lower than that of the control by Farinograph. It was decreased the farinograph absorption with the increase of replacement ratio of cereal flours. Dough development time of cereal blended flours decreased, but that time of waxy-rice and brown-rice were very similiar. Farinograph stability of rice, waxy-rice, brown-rice and soybean blended flours, had shorter than that of wheat-flour. 3. The results showed that cereal blended flours decreased the resistance to extention (elasticity) without affecting the extensibility in fermented dough by Extensograph. 4. The gelatinization temperature of wheat, rice, waxy-rice, and brown-rice were 55.0$^{\circ}C$, 64.0$^{\circ}C$, 58.0$^{\circ}C$ and 61.0$^{\circ}C$. But that of all cereal blended flours showed 58.0$^{\circ}C$ except 20% or 30% soybean blended flours. According to the amylogram, each maximum viscosity of rice flour and wheat flour was 1760 B.U.,760 B.U.. Soybean composite flours had significantly lowe. amylograph peak viscosity (300 B.U.) than that of the other composite flours (450 B.U.-1100 B.U.).

• Applied Biological Chemistry
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• v.46 no.1
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• pp.39-45
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• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.47-55
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• 1997

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice(powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooling dough(75, 100 and 150${\mu}{\textrm}{m}$ power with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20~60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student s panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quiet acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 25$0^{\circ}C$ of cooking temperature with gas oven.