• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.296-296
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• 2022

This study was investigated to compare the milling and physicochemical characteristics of six Korean wheat cultivars (Keumkang, KK; Jokyung, JK; Goso, GS; Joongmo2008, JM; Baekkang, BK; Saekeumkang, SKK) and five foreign wheat classes (Australian standard white wheat, ASW; Australian hard, AH; US northern spring, NS; US hard red winter, HRW; Soft wheat, SW). Korea and foreign wheat grains were milled using a Buhler MLU-202. Flour moisture, ash, protein, gluten, sedimentation, particle size, solvent retention capacity (SRC) and dough properties of flour were analyzed. Results showed that the hard wheats had a greater total flour yield and reduction fraction yield than the soft wheats regardless of the country. However, there were in the milling characteristics between the US and Korean soft wheats. GS, a soft wheat in Korea, had the lowest flour yield (59.6%) and the highest bran fraction yield (21.4%). The particle sizes of flour by milling fraction were B1>B2>B3 for the largest, and the R1〈R2〈R3 for the smallest. Particle size, ash, protein contents and the values of lactic acid SRC showed highly correlated with flour yield. The gluten-performance-index (GPI) is the ratio of the lactic acid SRC value to the sum of sodium carbonate and sucrose SRC values, and it has been used as a quality indicator for overall performance potential of flour. GPI values differed depending on the wheat variety or class, JM (0.82) was the highest value, and SKK (0.56) and SW (0.59) were low. The curve pattern of the Mixolab result also gives a quality indication of the flour sample. JM and NS flour had similar pattern at water absorption and gluten strength parameters and BK and HRW had similar viscosity patterns. These results will enable further study for blending Korean wheat cultivar to improve the flour quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.104-111
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• 2010

The purpose of this study is analyze the sensory and mechanical characteristics, moisture content and color values of bamboo leaf flour sulgidduk added by different amount of bamboo leaf flour; 0%(BP-0 group), 1%(BP-1 group), 2%(BP-2 group), 3%(BP-3 group), 4%(BP-4 group). As a result of analyzed the texture of sulgidduk bamboo leaf flour, its hardness, adhesiveness, gumminess, chewiness and cohesiveness increased while except for the springiness wasn't significantly differences. The moisture content of sulgidduk with bamboo leaf flour ranged from 37% to 39%. L-value of the color decreased with increasing bamboo leaf flour, but a-value and b-value of the color increased with increasing bamboo leaf flour. According to the sensory evaluation BF3 had the highest in color and moistness. Based on results, it is considered that the most desirable ratio of bamboo leaf flour was BF3. The results of the study support the benefits of bamboo leaf flour supplementation in sulgidduk in the aspects of taste and functionality. The degree of further increase of sulgidduk with bamboo leaf flour without causing the adverse quality effects remains for study.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.427-434
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• 2016

The study was conducted to investigate quality properties and sensory characteristics of soup prepared with 0, 30, 40, and 50% soybean flour instead of wheat flour. Total moisture contents of soup among the different groups were not significantly different, whereas the ash, crude lipid, and crude protein contents of soup increased with increasing levels of soybean flour. pH and total acidity of the test sample added with soybean flour were similar compared to the control, whereas sugar content increased with higher amounts of soybean flour. In the chromaticity determination, L, a and b values increased with increasing level of soybean flour. Total polyphenol and flavonoid contents increased with increasing levels of soybean flour. The antioxidant activity of samples measured based on DPPH and ABTS radical scavenging activities were significantly higher than the control, and proportionally increased as the amount of soybean flour increased. In the sensory evaluation, addition of 40% soybean flour resulted in the best scores for flavor, taste, thickness, and overall acceptance. Addition of 40% soybean flour increased the intensity of softness and nutty taste and reduced oily taste compared to the control. These results suggest that addition of 40% soybean flour could be applied for preparation of cream soup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1356-1363
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• 2015

The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.402-408
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• 2009

The study assessed the quality characteristics of Sulgiddeok with self-made and commercially-available rice flours during a 1-day storage at ambient temperature($20\sim22^{\circ}C$). The nutritional components, color value, physical tests, internal structure as revealed by scanning electron microscopy SEM, and sensory evaluation of Sulgiddeok were determined. Sulgiddeok prepared with self-made rice flour and two commercial rice flour were designated as sample A, B, and C, respectively. Moisture content, crude protein, crude lipid, and pH did not differ significantly among the preparations. Sweetness was highest in sample B(p<0.01) and crude ash was highest in sample A(p<0.001). L color, a value, and b value was highest in sample B, C, and C, respectively. Texture property analysis showed that hardness, gumminess, and chewiness tended to decrease during the 1-day storage, while adhesiveness, springiness, and cohesiveness tended to increase. Sensory characteristics of color, flavor, chewiness, gumminess, externals, and overall quality of sample A were superior to samples B and C. However, softness was highest in sample B. The internal structure of Sulgiddeok was preserved in sample A. It is concluded that rice flour B can make Sulgiddeok comparable to that prepared using self-made rice flour.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.480-488
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• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.427-433
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• 1997

Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30 $m\ell$ of honey gave the highest value of springiness in Bam-dduk. Gumminess, hardness and chewiness were the highest with 15％ dried chestnut flour and 20 g sugar. Cohesiveness was the strongest at 30% boiled chestnut flour and 10 $m\ell$ honey. Adhesiveness was most proper when 30 g sugar was added to 10％ dried chestnut flour. The use of boiled chestnut flour gave higher moisture content in Bam-dduk (32.2∼41.3%) than the use of dried chestnut flour (29.6∼34.2%). The values of 'L' (67.43) and 'b' (18.07) were most intensive in Bam-ddfik prepared with 15% dried chestnut and 20 g sugar, and the replacement of 20 g sugar with 30 $m\ell$ of honey gave the highest 'a' value, 2.33.