• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.290-293
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• 1995

This study was designed to investigate the effect of potato lipoxygenase on the change of dough chemical composition including lipid distribution, fatty acid composition, carotenoids content and color value in wheat flour dough. For the study, the potato lipoxygenase was added to wheat flour at a level of $6.5{\times}10\;unit/g$ flour. The addition of potato lipoxygenase to wheat flour dough was found to cause an increase in free lipid content, an effect apparently related to the decrease in linoleic acid content and increase in peroxide value. This phenomena might be due to the enzymatic oxidation of polyunsaturated fatty acid. Also, the bleaching effect of lipoxygenase was observed as the decrease in carotenoids content of wheat flour dough. In comparison of color value, it was shown that redness, yellowness and total color difference$({\delta}E)$ were lower by addition of lipoxygenase.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.387-389
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• 1997

Effect of concentrations of wheat flour and glucose on the sponge fermentation of soda cracker by the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum was investigated. When glucose was added to the wheat flour solution, pH was higher and TTA (total titrable acid) was lower as compared with the medium without glucose. This results suggested that glucose in the solution stimulate cell growth but inhibit the production of organic acids. With increasing of wheat flour concentration, pH decreased and TTA increased during the sponge fermentation of soda cracker.

• Journal of the Korean Wood Science and Technology
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• v.16 no.3
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• pp.17-21
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• 1988

In order to investigate the extending effects on urea-formaldehyde resin- or phenol- formal- dehyde resin- glued keruing plywood, hot pressing temperatures were controlled to 110, 140, 170 and $200^{\circ}C$. As the extender, wheat flour, persimmon bark powder, chestnut bark powder, the equivalently- extended with the above three powders, and diatomite powder were respectively mixed with 5, 10, 15 and 20% ratios to the resin liquid, and also with these the no- extended was allowed. Based on the measured bonding strength, the conclusions were drawn: 1. In the urea- formaldehyde resin, extending effects on the bonding strength were in the order of wheat flour, the equivalently- extended with the wheat flour, persimmon- and chestnut bark powder, persimmon bark powder, chestnut bark powder. In the phenol- formaldehyde resin, the effects in the order of wheat flour, persimmon bark powder, diatomite powder, chestnut bark powder were resulted in. Specifically, superior bonding strength to the no-extended were given with the wheat flour and persimmon bark powder. 2. On the whole, the bonding strength decreased gradually, as the hot pressing temperature increased except for the diatomite powder extending.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1260-1268
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• 1999

Physical properties were investigated in tangsuyuk batter containing different amounts of ingredients, such as wheat flour, corn starch, sodium bicarbonate, alum and water. For the response surface methodology (RSM) central composite design was used to determine the optimal ingredient ratios for viscosity, color properties(lightness, redness, yellowness, color differences) and cutting forces. There were significant differences(p<0.05) between the different batter mixtures. The lightness(L) of batter was in proportion to the increased amount of wheat flour and corn starch. Higher redness was recorded with increasing corn starch. Higher yellowness was observed with increasing wheat flour and sodium bicarbonate. Color differences were higher with increasing wheat flour, corn starch, and/or alum and decreasing water. Cutting forces were linearly increased with increasing sodium bicarbonate. From these results, it is possible to monitor the effects of ingredients on physical properties of tangsuyuk batter, and to predict their optimal ratios.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.501-507
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• 1998

This study was aimed to determine the cooking properties of noodles when dfferent concentrations of Aster scaber THUNB(AST) juice were added to the buckwhenat and wheat flours. Also, physicochemical effects of the noodles and compositions of the noodles and compositions of the noodle soup after cooking were determined. Buckwheat flour and AST contained greater amounts of minerals and essential amino acids than wheat flour. The contents of chlorophyll and carotenoids in the buckwheat noodle added AST juice increased as the concentrations of AST juice increased. Hydration capacity of buckwheat flour was higher than that of wheat flour when AST juice was added to flours. The added amounts of AST juice did not affect the volume and the weight of the noodles, but those were increased as cooking time proceeded. The release of proteins and minerals from the buckwheat noodle added AST juice increased as cooking time progressed and also at the added concentrations of AST juice increased. Texture indices showed lower values as the amount of added juice increased. In sensory evaluation, the scores of color, flavor and overall acceptability of the buckwheat noodle added AST juice were higher than those of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1463-1468
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• 2004

This study was conducted to examine the effects of feeding diets containing bioorganic power (BP) flour, wheat flour and rice flour on blood glucose and lipid level in streptozotocin-induced diabetic rats. BP flour was composed with the mixture of defatted flour (16 g soybean, 12 g wheat, 8 g barley), 2 g red ginseng and 2 g whole wheat flour per 100 g diet. Experimental groups were divided into non-diabetic normal and 4 diabetic groups containing control, 40% BP, 41.6% wheat and 41.6% rice flours with basal diet. BP group was significantly increased body weight gain and decreased plasma glucose compared with the diabetic control, wheat and rice flour groups (p<0.05). Food efficiency ratio of diabetic rats were significantly lower than that of the normal rats. The concentrations of total cholesterol and triglyceride in plasma and atherogenic index were significantly decreased in BP, wheat and rice diabetic groups than diabetic control (p<0.05). The concentration of total cholesterol and triglyceride in liver was significantly lower in BP group as compared with the diabetic control, wheat and rice flour groups (p<0.05). In conclusion, the results indicated that BP flour feeding improved plasma glucose level, total cholesterol and triglyceride in diabetic rats.

• Journal of Biosystems Engineering
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• v.30 no.5 s.112
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• pp.285-292
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• 2005

Extrusion process and physical properties of extrudates of pulp powder (TMP, thermomechanical pulp fibers) mixed with expanding additives was evaluated to develop biodegradable packaging materials. To find out the optimum condition, the status of extrusion process, coefficient of elastic and expansion ratio of extrudates were tested on the composites (wheat flour, soluble starch, polyvinyl alcohol), blending conditions of composites and moisture contents of extrudates. In case of material composition, wheat flour played a key role to keep extrusion process irrespective of the added amounts of soluble starch and polyvinyl alcohol. The coefficient of elastic of extrudates was increased and the expansion ratio was reduced as the added amounts of wheat flour increased. Also, the coefficient of elastic of extrudates was decreased as the moisture content of extrudates increased. The lowest coefficient of elastic was 439.55 kPa under the condition, of pulp powder mixed with $20\%$ of wheat flour based on pulp weight and $10\%$ of soluble starch based on wheat flour weight and controlled $20\%$(wb) of moisture content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.225-233
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• 2019

This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate-Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality.