• The Korean Journal of Food And Nutrition
• /
• v.25 no.4
• /
• pp.706-712
• /
• 2012

The effects of barnyard millet (Echinochloa spp.) content (10~30%) on wheat flour dough and noodle properties were investigated. As the amount of barnyard millet increased, the particle size and ash content of mixed flour increased, while lightness tended to decrease. The gelatinization characteristics of millet flour showed higher peak viscosity, holding strength, final viscosity, and setback compared with wheat flour. There was significant positive correlation between protein content and sedimentation volume, as well as between protein content and water absorption. As the amount of barnyard millet increased, hardness, springiness and cohesiveness of wet noodles tended to decrease. From the results of sensory evaluation, composite flours (addition up to 20% barnyard millet) were rated with a quality score for taste and overall acceptance which was comparable with the control flour.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.314-320
• /
• 2002

When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.799-805
• /
• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.119-135
• /
• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Korean Journal of Food Science and Technology
• /
• v.41 no.3
• /
• pp.265-271
• /
• 2009

The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1197-1202
• /
• 1998

Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.879-885
• /
• 2012

This study was carried out to investigate the quality characteristics of white bread made with flour of wheat cultured with Pleurotus ostreatus(POW). The property of the wheat used for the solid-state cultivation of the Pleurotus ostreatus was examined. The hydration time of wheat with cold water was 10 hours, with a final moisture content of 39%, which was much less than the optimum moisture content for mycelial growth. However, hot water soaking reduced the required hydration time of the wheat, and elevated the moisture content to 65% within 90~120 min. The POW was composed of 7.2% moisture, 15.4% protein, 1.1% fat, 1.7% ash and 2.9% fiber. The POW was substituted for wheat flour in white bread recipes at weight percentages of 0%, 2.5%, 5%, 7.5% and 10%. The weight, volume and fermentation of the dough tended to decrease with increasing POW content. The color of the bread crust and crumb darkened with increasing POW content. A sensory evaluation showed a high preference for the white bread made with 5% POW, indicating that the addition of 5% POW to flour for bread dough could improve the quality characteristics of white bread. These study results also provide useful information for using the flour of wheat cultured with Pleurotus ostreatus as an ingredient source for food processing.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.551-556
• /
• 2015

Iksan370 is a long-spike wheat developed by the Rural Development Administration yielding excellent features components such as cold resistance, disease resistance, and viviparous germination. The physicochemical and material properties of the raw wheat and milled flour of Iksan370 were analyzed to derive its appropriate uses. The raw wheat of Iksan370 showed high contents of ash and proteins at 1.71% and 13.7%, respectively. Its test weight of 763.0 g/L was similar to those of other varieties and its 1,000 kernel weight was high at 45.38 g. The milled flour of Iksan370 had an ash content of 0.45%, which corresponds with a class 1 flour, and its protein content is 12.18%, corresponding with strong flour. The damaged starch was 5.41%, which was lower than that of other varieties. The average grain size was $70.67{\mu}m$ and the grain distribution was at the level of a typical hard wheat. In the farinogram, the water absorption was 58.63%, which corresponded to the level of medium flour. The development time was 7.00 minutes, which was significantly lower than those of Jokyung and Keumkang. The degree of softening was 67.00 BU, similar to those of Yunbaek and Baekjoong. Among the physico-chemical characteristics, the high protein content and typical hard wheat grain distribution of Iksan370 were similar to those of strong wheat, usually used for bread making. However, in the farinogram, the dough development time was short and the degree of softening was high. As a result, Iksan370 was expected to have poor breadmaking properties and a small volume of the final bread product due to insufficient dough durability. On the other hand, Iksan370 showed the highest maximum gelatinization viscosity at 864.00 BU. Therefore, Iksan370 is expected to show glutinous texture when used for noodles and its flour appears to be appropriate for frying powders as well.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.142-155
• /
• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Korean Journal of Breeding Science
• /
• v.42 no.1
• /
• pp.61-74
• /
• 2010

Flour characteristics of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW (soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS (dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Ash and damaged starch content of KWC was similar to that of imported wheat and commercial flour (Com), but lightness value ($L^*$) were lower than those of Com. Particle size of flour positively correlated with ash, damaged starch, and lightness value ($L^*$) of flour. L ($^*$) value of flour negatively correlated with ash, damaged starch, and particle size of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie (Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. HRW (hard red winter) and commercial flour for baking bread (Com3) was similar to Hanbaek, Joeun, Jopoom, Keumkang, and Sukang. SDS sedimentation volume based on a constant flour weight (SDSS) of KWC was lower than those of DNS and Com3. Mixograph water absorption of KWC similar to imported wheat and Com. Mixing time and maximum dough height (Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW (Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWV flours showed higher amylose content and lower peak viscosity than those of AH (Australian hard), ASW, commercial flour for making white salted noodles (Com1), commercial flour for making yellow alkaline noodles (Com2), and Com3.