• 동아시아식생활학회지
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• 제18권3호
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• pp.384-390
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• 2008

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, it was shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents ($1.20{\sim}1.28$), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

• 산업식품공학
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• 제15권4호
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• pp.311-317
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• 2011

활성글루텐이 첨가된 쌀 식빵 프리믹스를 5, 25, $35^{\circ}C$의 저장온도에서 4개월 동안 저장하면서 이화학적, 반죽특성, 호화특성 및 제빵특성에 미치는 영향에 대하여 조사하였다. 쌀 식빵 제조 시 활성글루텐의 적정 첨가량은 14-17%로 판단되었다. 쌀 식빵 프리믹스의 pH, 침전가 및 Pelshenke값은 저장기간이 증가함에 따라서 감소하는 경향을 보였으며, 특히 Pelshenke 값은 35$^{\circ}C$ 저장시에 그 수치가 현저히 감소하였다. 쌀 식빵 프리믹스의 수분 함량은 변화가 적었으나, 보수력과 알칼리수 흡수율은 저장온도가 상승함에 따라서 증가하는 경향을 보였다. Mixograph의 peak time과 width at 8.00 min은 저장온도가 상승함에 따라서 유의적으로 증가하는 현상을 보였다. Rapid Visco Analyser에 의한 호화 특성 중 peak viscosity와 setback은 저장 온도가 상승함에 따라서 다소 증가하는 현상을 보였으며, 저장기간이 길어짐으로써 유의적으로 증가하였다. 프리믹스로 제조한 쌀 식빵의 비용적은 저장전에 비해 저장 중 온도가 높아짐에 따라서 그 감소 폭이 컸으며, 쌀 식빵의 경도는 증가하여 쌀가루 전분의 노화가 밀가루에 비해 보다 빠른 속도로 진행되는 것으로 나타났다.

• 동아시아식생활학회지
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• 제7권2호
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• pp.167-173
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• 1997

The primary objective of this study was tested the baking properties of Korean wheat. In test results, the wheat which was harvested from all over the Korea, not suitable for making bread and cake products. However, some of possibilities to make bread were found by using vital gluten as well as additives. Out of Korean wheat classes, the Tapdong wheat showed good properties for bread making, and it is recommended to develope it as bread making wheat by segregating from other classes in seeding and harvesting.

• 한국식품조리과학회지
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• 제30권3호
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

• Current Research on Agriculture and Life Sciences
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• 제6권
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• pp.137-143
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• 1988

Straight no-time method로 조제한 냉동(冷凍)반죽을 이용(利用)한 발효(醱酵)빵제조에 있어서 가장 적절한 반죽의 조성(組成)을 제(製)빵성적(成積)을 중심으로 검토하였다. 경질(硬質)밀가루 1,000 g에 대하여 압착효모(壓搾酵母) 30 g, 설탕 50 g, 식염(食鹽) 20 g, 쇼트닝 40 g, 브롬산칼륨 75mg, L-ascorbic acid 200mg, yeast food 3 g, vital wheat gluten 30 g, 제1인산칼슘 400mg, 스테아릴젖산나트륨 8 g, 급수량(汲水量) 680 g 으로 냉동(冷凍)반죽을 만드는 것이 제(製)빵과정(過程)에서 팽창력(膨脹力)과 발효시간(醱酵時間)이 적절하고 높은 비용적(比容積)을 얻을 수 있어서 가장 바람직하였다. Farinograph 성적상의 흡수율(吸水率)보다 높은 68%의 급수량(汲水量)으로도 유화제(乳化劑)나 품질개량제(品質改良劑)의 다량첨가(多量添加)로 반죽의 동결장해(凍結障害)를 억제할 수 있었다.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• 한국식품조리과학회지
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• 제9권1호
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• pp.14-18
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• 1993

$95^{\circ}C$에서 열처리한 밀가루(Kansas hard white winter wheat flour)로 제조된 라면은 그 제조시 약 38%의 물 흡수율을 보여주었는데 이는 열처리를 안 한 control 밀가루에 비하여 약 4~5% 증가함을 보여주었다. $95^{\circ}C$에서 열처리한 밀가루는 글루텐이 열에 의해 응고되어 대부분 손상되었으며 $\alpha$-amylase의 양이 거의 없는 것으로 나타났다. 한편 라면의 가열 전후를 볼 때, 육안으로 본 라면의 색은 상당히 좋아졌는데, 이는 polyphenol oxidase의 불활성화로 인한 것이며, 조리시간도 많이 단축되었다. 조리 후의 라면의 증가된 무게는 control에 비하여 감소하였고, 조리에 의한 손실은 증가하였는데 이는 열에 의해 글루텐 단백질이 응고되거나 손상을 입어 라면 조직의 텍스쳐가 약해졌기 때문이다. 그러므로 열처리를 한 밀가루로부터 라면을 제조시는, 손상되지 않은 천연의 글루텐(vital gluten)을 첨가하면 국수의 글루텐 단백질과 전분의 결합력을 증가시켜 라면조직을 향상시킬 것으로 보여진다.

• 한국수산과학회지
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• 제19권1호
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• pp.20-26
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• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.

• 한국식품과학회지
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• 제19권3호
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• pp.257-262
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• 1987

비육단백질(분리대두단백질, 활성소맥글루텐, 카제인나트륨)의 돈육 대체 수준(0, 10, 20, 30%)에 따른 제품의 이화학적 성질 및 기호성에 미치는 영향을 조사한 결과 대체 수준 증가로 pH는 높아지고, 제품의색에 는 약간의 나쁜 영향을 미쳤으나 조리손실은 줄일수 있었다. TBA가도 비슷하거나 약간 낮아졌으며, 제품의 기능적 성질에도 전반적으로 차이가 없거나 약간의 향상을 나타내었다. 세 비육단백질 모두 20%까지 대체하여도 전반적으로 대조구에 비하여 이화학적 성질 및 기호성에 나쁜 영향을 미치지 않았다.

• 한국식품영양과학회지
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• 제35권7호
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• pp.886-890
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• 2006

제분방법을 달리하여 제조한 건식, 습식 및 반습식 쌀가루를 사용하여 제조한 쌀빵의 품질특성을 비교하였다. 습식제분 쌀가루의 제조 시 쌀의 수침온도를 $25^{\circ}C$와 $55^{\circ}C$로 하였으며 반습식 처리로서 쌀을 살수처리한 후 제분하였다. 쌀가루에 밀가루를 7:3의 비율로 혼합한 복합분에 활성 글루텐을 첨가한 후 mixograph로 반죽의 특성을 측정한 결과 습식제분한 쌀가루에서 반죽시간과 안정성이 증가함을 보여주었다. 습식제분 쌀가루로 제조한 쌀빵이 건식제분과 반습식제분 쌀가루로 제조한 쌀빵에 비해 빵의 체적이 증가했으며, 특히 수침온도에 있어 $55^{\circ}C$의 가온 수침처리가 쌀전분에 변화를 초래하여 상온에서 수침한 쌀가루에 비해 쌀빵의 체적을 향상시켰다. 쌀빵의 저장중 경도의 변화에서 습식제분 쌀가루로 제조한 빵이 가장 낮은 증가폭을 보여주었다.