• 한국지역사회생활과학회지
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• 제14권3호
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• 한국지역사회생활과학회지
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• 제14권2호
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• pp.119-124
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• 2003

To increase the utilization of the Allium fistulosum L., the main crop of Jindo-kun, Jennam, Korea, the study about the way of process utilization is carried. The condition of swelling volume of mixing wheat flour and Allium fistulosum L flour is similar to 7.5% of the drying Allium fistulosum L. flour, and 25% of the raw Allium fistulosum L flour is similar to the bread made with just wheat flour. In the texture of mixing wheat flour and Allium fistulosum L., the hardness, adhesion, gumminess and tough chewiness is higher, as the rate of mixing drying Allium fistulosum L. is higher. There is no wide difference in 7.5% to 25% but it is higher in more than 20%. The color of bread mixed with Allium fistulosum L. is green-yellow. The more the mixing quantity is, the darker as we con see. The taste of bread mixed with Allium fistulosum L. is evaluated to 7.5% better than normal one in color, taste and smell and that of the bread mixed with raw Allium fistulosum L. is to 25% betterthan normal one in color, taste and smell. Mixed wheat flour and dryed Allium fistulosum L. flour is 5%, and raw Allium fistulosum L. is 15%. As a result, the bread mixed with Allium fistulosum L. is evaluated as the best.

• 한국식품조리과학회지
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• 제25권4호
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• 한국식품과학회지
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• 제32권4호
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• pp.792-798
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• 2000

한국산 소맥 가공제품에 대한 첨가제의 탈색효과를 알아보기 위하여 한국산 밀가루에 탈색을 하기 위한 다양한 첨가제를 넣어 반죽하고 반죽의 탈색에 가장 효과적인 두 가지 첨가제, ascorbic acid와 cysteine을 선택하였다. 0.1%의 ascorbic acid와 2%의 ascorbic acid를 첨가하면 생면과 건면의 명도를 개선시키는데는 효과적이나, 조리된 면에서는 0.05% cysteine 이 가장 효과적이었다. 국수의 기계적 물성은 2%의 ascorbic acid를 첨가한 국수가 수입 소맥 국수와 가장 비슷한 물성을 나타내었다. 조리면의 관능적 특성은 0.05%의 cysteine을 첨가한 국수는 가장 적은 황적색도와 회갈색정도를 띄어서 색을 개선하는데 가장 효과 적이며 이러한 국수는 높은 품질 선호도를 보인 반면, 2%의 ascorbic acid를 첨가한 국수는 가장 짙은 황적색을 띠었고 진한 뒷맛이 느껴져, 전체적인 기호도가 가장 나쁘게 평가되었다. 이상의 첨가제 의한 한국산 밀가루로 만든 국수의 탈색효과는 색도 및 기계적 관능적 특성을 종합하였을 때 0.05%의 cysteine이 가장 효과적인 첨가제로 평가되었다.

• 한국식품과학회지
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• 제47권6호
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• pp.797-800
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• 2015

가래떡 제조공정을 단순화한 쌀전분 페이스트에 생밀가루(0-10%; w/w of rice starch) 첨가 후 반응조건($40-80^{\circ}C$, 0-60분)에 따른 아밀라제의 전분 가수분해작용을 탄성(G') 변화를 측정함으로써 조사하였다. 생밀가루 내 효소 반응속도상수는 40, 60, $80^{\circ}C$에서 각각 0.0315, 0.0415, $0.0000min^{-1}$으로 $40^{\circ}C$보다 $60^{\circ}C$에서 아밀라제 반응이 빠르게 진행되고, $80^{\circ}C$에서는 불활성화되었다. 한편, $60^{\circ}C$에서 아밀라제 반응속도상수는 생밀가루 첨가량이 2.5, 5, 10%로 증가함에 따라 0.027, 0.042, $0.061min^{-1}$로 증가하였고, 무첨가 시 $0.000min^{-1}$을 보여 효소반응이 일어나지 않음을 확인하였다. 이상과 같이, 가래떡 제조공정을 단순화한 쌀전분 페이스트의 G'변화를 측정함으로써 쌀전분의 노화지연에 효과적인 생밀가루 내 아밀라제 효소반응속도를 예측할 수 있었다.

• 한국식품과학회지
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• 제15권1호
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• pp.62-65
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• 1983

본 연구는 대두 lipoxygenase 활성이 제빵시 반북물성에 미치는 영향을 연구한 것으로써 그 결과는 다음과 같다. 1. Farinograph에서 밀가루에 날콩가루를 첨가하였을 때 수분흡수율이 감소하고 반죽시간이 길어졌으며, mixing tolerance index(MTI)와 약화도가 감소하였다. 볶은콩 가루를 넣은 경우 수분흡수율이 증가하였고 반죽시간은 유사하였으며 MTI와 약화도가 감소하였다. $S_3$에 lipoxygenase를 첨가한 $S_4$의 경우 수분흡수율은 $S_3$와 동일하였으나 반죽시간이 길어지고 MTI와 약화도가 감소하여 날콩가루 복합분의 반죽물성과 유사함을 보여주었다. 2. Extensograph에서 수분흡수율은 볶은콩가루 복합분 $S_3$와 $S_4$가 가장 컸으며, 날콩가루를 넣었을 때 가장 적었다. 에너지는 밀가루에 콩가루를 섞었을 경우 ($S_2,\;S_3$ 및 $S_4$) 증가하였다. 볶은콩가루 복합분에 lipoxygenase를 첨가함으로써 신장력은 유의적 증가를 하고 신장저항은 유의적인 감소를 하였다(유의수준 ${\alpha}$ = 0.05) 이상의 결과, 날콩가루를 반죽에 첨가할 때 일어나는 반죽물성의 변화는 lipoxygenase의 작용으로 생각되며, 반죽의 pH가 6.2 정도임을 고려하여 볼때, lipoxygenase isoenzyme일 것으로 추측된다.

• 한국식품조리과학회지
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• 제16권3호
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• pp.267-271
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• 2000

본 연구는 증편 제조기법을 이용하여 피자 crust 제조를 시도한 논문으로서 이를 위한 표준 recipe의 제시와 발효시간, 점도의 변화 및 완성된 증편피자의 질감특성과 수응도를 기계적 검사와 관능검사를 통해 평가하였다. 이를 위해서 기존의 증편 제조시 사용하는 탁주와 콩물을 이스트와 날콩가루로 대체하였으며 날콩가루 첨가 수준을 달리하여 그 효과를 연구하였다. 증편 제조기법을 이용하여 증편 crust를 제조한 결과 질감과 형태가 피자 crust로 사용하기에 적당한 것으로 나타났으며 이를 위한 표준 recipe를 제시하였다. 증편 제조시 날콩가루를 첨가한 결과 부피가 증가하는 속도가 빨라져서 1차, 2차 발효에 걸리는 시간이 단축되었다. 특히 5% 날콩가루 첨가군의 경우 대조군에 비해 발효시간이 유의적으로 짧아졌다. 1차, 2차 발효 후의 증편 반죽의 점도는 날콩가루 첨가에 따라 모두 유의적으로 증가하였다. 완성된 증편 crust의 질감을 기계적으로 측정한 결과 날콩가루 첨가군이 대조군에 비해 경도, 검성, 씹힘성이 낮은 것으로 나타났으며 씹힘성은 날콩가루 5% 첨가군이 대조군에 비해 유의적으로 낮았다. 이와 같이 제조 직후에는 날콩가루 첨가가 완성된 증편 crust의 질감에 큰 차이를 나타내지 않았으나 저장시에는 노화를 지연시키는 효과가 있을 것으로 기대된다. 관능검사 결과 증편 피자의 질감 특성은 기계적 검사결과와 유사하게 경도, 응집성, 부착성, 촉촉한 정도가 날콩가루 첨가에 의해 낮아지는 것으로 나타났다. 특히 5% 첨가군의 경우 대조군에 비해 유의적으로 질감 특성이 낮게 나왔다. 3% 날콩가루 첨가군의 질감 특성은 대조군에 비해 유의적인 차이가 없었으며 외관, 부드러운 정도, 전체적인 수응도에서는 오히려 좋은 점수를 받았다. 이상의 결과로 증편 제조기법을 이용하여 피자 crust 성형이 가능하며 날콩가루를 3% 정도 첨가하였을 때 발효시간이 단축되고 질감과 수응도는 대조군과 큰 차이가 없이 우수한 것으로 나타났으며 저장시 노화지연 효과를 기대할 수 있었다. 본 연구는 전통적인 증편 제조기법을 현대인이 선호하는 편의식인 피자와 접목시킴으로서 한국형 건강 편의식 개발을 위한 증편 피자 개발을 시도하였다.

• 한국식품조리과학회지
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• 제19권2호
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• 한국식품조리과학회지
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• 제31권5호
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• pp.551-556
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• 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.

• 미생물학회지
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• 제7권4호
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• pp.159-166
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• 1969

It is necessry to develop and strengthen the activity of enzymic source which in low applied for maggerley brewing as an amylolytic and proteolytic starter, recently in this country the active and strong enzymic starter is required for the better brewing and to substitute another starch material for the present wheat flour. In this study, manufacturing method the strong enzymic source have been developed and established with use of raw wheat bran plus fungal strains of Rhizopus sp. and Aspergillus usamii the culture of starter. The results on experimental the activities of enzymic sources (stater) are as following ; 1. Method of making the enzymic source (starter) is to cultivate the strains of Asperguillus orzyae, Asp. kawachii, Asp usamii and Rhizopus sp. in the acid treated raw or heatboiled wheat bran. 2. The saccharogenic pwoer (S.P.) of enzymic source which consisted of raw bran plus fungi and cultured in it is generally stronger than those of heat-boiled bran plus fungi, the strongest power was shown in the culture of Rhizopus plus raw bran, and the next other is in mixture of Asp.usamii and Rhizopus on raw wheat bran. 3. The most strong alpha amylase activity was expressed in the plot of Asp.oryzae on heat-boiled wheat bran, the next was in the culture of Rhizopus nad Aspergillus usamii on raw wheatbran. 4. The most vigourous acidic proteinase activity was expressed in the micture of raw bran plus Asp. usamii and Rhizopus those were independentlu cu;tured before mixing for neutral proteinase activity, it was shown in the mixed culture of Asp. usamii and Rhizopus on raw wheat bran, the msot active alkaline proteinase activity of enzymic source was found in the plot of raw bran material. 5. For poly-preptidase activity in pH 6.5 it is found that the culture of Rhizopus and Asp.usamii on raw bran was most active among them of enzymic sources. 6. Generally, it is concluded that culture of fungi on acid treated raw wheat bran is stronger in its activity than those of heat boiled wheat bran, especially the culture of Rhizopus nad Asp.usamii on raw bran exhibited the most vigorous and non-polarized activity for all aspects, so it is considered to be most desirable enzymic stater in Korean Maggerley brewing and this would be able to substitute brewing material for the present wheat flour because of its strong and wide hand activity of amylolytic and proteolytic action.