• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1129-1136
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• 2001

This study was to investigate the suitability of six domestic wheat cultivars for the Korean-style steamed bread made under optimal conditions. Six wheat flours milled from cultivars of Greu, Kumgang, Eunpa, Taptong Kobun, and Allgreu contained 13.8, 13.7, 13.7, 13.0, 11.7, 11.0% of protein. Control bread was made from blend (protein 10.5%) of 50% high strength and 50% low strength wheat flours milled from imported wheats. The volume of steamed bread made from Kumgang was highest followed by Eunpa, Tapdong, Kobun, Greu, control bread, Allgreu. Especially, the bread qualities of Kumgand and Kobun were superior to the control bread, showing better surface characteristics such as smoothness, glossiness, and whiteness, better shapes and desirable texture. Domestic wheat flours, having medium strength with high protein content above 13.0% were suitable for steamed bread except for Greu. Volumes of steamed bread made from domestic wheat flours were correlated with protein and ash content, flour color (L value), farinograph dough development time and stability, whereas spread ratio, total bread score and overall acceptability were correlated with farinograph dough stability It is concluded that flour quality is more important factor than protein content when domestic wheat flours are chosen for Korean-style steamed bread

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.640-646
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• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.34-39
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• 2001

The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.34 no.4
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• pp.1227-1240
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• 2014

Abandoned mines often cause environmental problems, such as alteration of landscape, metal contamination, and landslides due to a heavy rainfall. Geotechnical and rheological tests were performed on waste materials corrected from Imgi waste rock dump, located in Busan Metropolitan City. Debris flow mobility was examined with the help of 1-D BING model which was often simulated in both subaerial and subaqueous environments. To determine flow curve, we used a vane-penetrated rheometer. The shear stress (${\tau}$)-shear rate (${\dot{\gamma}}$) and viscosity(${\eta}$)-shear rate (${\dot{\gamma}}$) relationships were plotted using a shear stress control mode. Well-known rheological models, such as Bingham, bilinear, Herschel-Bulkley, Power-law, and Papanastasiou concepts, were compared to the rheological data. From the test results, we found that the tested waste materials exhibited a typical shear shinning behavior in ${\tau}$-${\dot{\gamma}}$ and and ${\eta}$-${\dot{\gamma}}$ plots, but the Bingham behavior is often observed when the water contents increased. The test results show that experimental data are in good agreement with rheological models in the post-failure stage during shearing. Based on the rheological properties (i.e., Bingham yield stress and viscosity as a function of the volumetric concentration of sediment) of waste materials, initial flowing shape (5 m, 10 m, and 15 m) and yield stress (100 Pa, 200 Pa, 300 Pa, and 500 Pa) were input to simulate the debris flow motion. As a result, the runout distance and front velocity of debris flow are in inverse propositional to yield stress. In particular, when the yield stress is less than 500 Pa, most of failed masses can flow into the stream, resulting in a water contamination.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 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
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.957-963
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• 2013

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.236-240
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• 2006

This study was conducted to manufacture new value-added corn dog using potato, milk powder and egg as nutritious and surplus agricultural and livestock products. A typical corn dog was manufactured with corn dog powder, potato, milk powder and egg as the same method of conventional corn dog. Corn dogs were divided into four groups; control group A [conventional corn dog], group B [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 1: 2)], group C [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 2: 1: 2)], group D [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 2: 2)], Viscosity of corn dog batter, pH of corn dog, rheology and sensory evaluation were measured. There were no significant differences for viscosity and pH between original corn dog and manufactured corn dog (p>0.05). However, hardness and brittleness of manufactured corn dog D were superior to the other groups (p<0.05). Also, manufactured corn dog D was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture new value-added corn dog which can help to stimulate the consumption of nutritious and surplus agriculture and livestock products.

• Journal of the Korean Wood Science and Technology
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• v.27 no.3
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• pp.73-81
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• 1999

This paper was intended to evaluate the effect of the blending condition of pigments on the packing structure of coating color and the interaction between pigments and latices on the optical and interior properties of coated paper. It has been studied many ways to modify the coating structure to induce the interaction among coating components as followings ; 1) to use dispersant for pigment, 2) to control the charge density and the type of surface charge of latex, 3) to support the water retention by adding water retention agent or flow modifier. This paper was performed through the introduction of interaction between pigments which were two kinds of clays and one precipitated calcium carbonate(PCC) and ionic latices of which anionic and amphoteric respectively under the certain blending condition of pigments where their blending ratio of clays to calcium carbonate was 70pph to 30pph. The reason is that packing volume of pigments was highest in that region and thixotropical behavior appears in measuring rheology of coating color. We measured the properties of coating color, interaction with pigments and latex, and properties of coated paper and its printability. As a results, we could find out that amphoteric latex had a great influence on the interaction with pigments, especially clays, no matter what grade and also affected the coating structure significantly in case that this blending condition was 70(clays) to 30(PCC). It produced a powerful effect on the forming of bulky and smooth coating structure and in turn improved the printability of coated paper.