• Food Science and Preservation
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• v.19 no.3
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• pp.344-353
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• 2012

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.355-363
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• 2018

This study was conducted to investigate suitable rice cultivars for various rice based cropping systems in a paddy field in the Yeongnam plain area. Thirteen rice cultivars (5 early, 3 medium and 5 mid-late maturing cultivars) and three transplanting dates (June 5, June 25 and July 5) were evaluated in this study. The mid-late and early maturing cultivars for the July 5 and June 25 transplanting headed before August 30 which is the safe heading date in the Yeongnam plain area, ranging from Aug. 26 - 28 and Aug. 18 - 23, respectively. The safe harvest time of rice for double and triple cropping systems should be before the middle of October for the cultivation of the succeeding winter crops. The rice yield was the highest for the June 5 transplanting regardless of the rice cultivars, and it gradually decreased as the transplanting date was delayed from June 5 to July 5 due to a decrease in the spikelet numbers per panicle number and in the ripened grain rate. In contrast, the other yield parameters that include the panicle number per $m^2$, the 1,000-brown rice weight, and the ripened grain ratio were not significantly affected. The result indicates that based on the milled rice, heading time and harvest time, a medium maturing cultivar (Haiami and Samdeog) would be applicable to a winter barley/wheat, garlic/onion-summer rice double cropping, while a mid-late cultivar (Saeilmi, Saenuri and Hyunpoom) would be suitable for a spring potato/waxy corn-summer rice double cropping in the Yeongnam plain area. On the other hand, an early maturing cultivar (Unkwang, Jokwang and Haedamssal) would be preferable for a triple cropping because of the short growth period of rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.1
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• pp.14-19
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• 2000

In order to develop an appropriate cultural practice for a newly bred 2-rowed, waxy, naked barley cultivar 'Duwonchapssalbori' in the southern region, 2 varieties, 3 seeding dates, 4 seeding rates were designed with 2 replications. The heading and maturity dates of 'Duwonchapssalbori' were' earlier than 'Saessalbori by 2-5 and 4 days, respectively. Culm length of 'Duwonchapssalbori' was 60 to 66cm with lodging resistance. Grain yields of both varieties were 4.28-4.33 ton/ha in the plot of Oct. 20 seeding, 4.11-4.18 ton in the plot of Oct. 28 seeding, and 3.7-13.89 ton/ha in the Nov. 5 seeding. Grain yield with different seeding rates highly significantly fitted with secondary polynomial equations in the plots of Oct. 20 and Oct. 28 seedings ($R^2$=0.84-0.85), showing the greatest yield with seeding rate of 140kg per ha. However, the grain yield with various seeding rates in the plot of Nov. 5 seeding showed simple linear regression ($R^2$=0.71), showing the seeding rate over 160kg in the case of later seeding to be optimal. Number of spikes per $m^2$ significantly contributed to grain yield, and fitted to simple linear regression ($R^2$=0.881-0.891), suggesting that plenty of early stands should be established at early seedling stage for high grain yield. Young spikes of 'Duwonchapssalbori' in the plot of Oct. 20 seeding elongated with linear increments since Feb. 10 (6.7mm), and showed rapid increment since March 7 (15.1mm). However, elongation of young spikes of 'Saessalbori' began from March 15 with slow increments. From these studies, the optimum seeding date and seeding rate in 'Duwonchapssalbori' were Oct. 20-28 and 140kg per ha for high grain yield in the southern regions.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.830-834
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• 2003

The optimal condition for the production and extraction of monacolin K was reported. HPLC was used to determine monacolin K a kind of metabolite of Monascus from red-koji made of Monascus purpureus CBS 281.34. After culturing Monascus in solid and liquid media at $30^{\circ}C$ for 10 days, each of these were inoculated with soybean, wheat, barley, waxy rice, and rice and cultivated at $30^{\circ}C$ for 11 days. The production of monacolin K was the highest(0.35g/100g) when cultured with rice. The yield of monacolin K in red-koji increased with drying temperature and time according to the removal of water. Considering monacolin K content and the degree of death of Monascus, red-koji was dried at $80^{\circ}C$ for 60 min. Although monacolin K in red-koji was mostly extracted by 80% ethanol, there was no difference in monacolin K between shaking for 1 min and extraction for $0{\sim}24$ hr after sonication for 7 min. The extracted yield of monacolin K was the highest when the ratio of red-koji and 80% ethanol was 1:9. Moreover, the production of monacolin K appeared to be parallel with that of the pigment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.556-562
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• 1999

The increasing price of surimi has affected the economical benefits of surimi based food industry, To maintain gel strength in low grade surimi, the optimum formulation adding functional proteins to low grade surimi is required. The objective of this study was to develop the optimum formulation of ingredients in making gels in low grade surimi on the addition of functional non-muscle proteins to low grade surmi by measuring rheological properties of the gels. The rheological qualities of the cooked gels made with A and RA grade surimi on the effects of adding five kinds of starches (potato, wheat, waxy maize, corn and modified corn) and four kinds of functional proteins (bovine plasma protein, dehydrated egg white, soy protein isolate and whey protein concentrate) to the gels were evaluated, The gel styengths at cooking with A and RA grade surimi were decreased with increasing the added starches. The kind of starches added affected little the gel strengths in Rh grade surimi, while potato and corn starches decreased at the least in gel strengths of the gel made with A grade surimi with increasing the concentration of starches. The bovine plasma protein (BPP) significantly increased the gel strength, especially in RA grade surimi, but BPP decreased the whiteness of the gel. Therefore, the optimum content of BPP was up to $2\%$ because of the whiteness of the gels in RA grade surimi, The optimum formulation for the gel with RA grade surimi to satisfy the gel strength of 1000$\times$g and $78\%$ moisture was $40.9\%$ surimi, $9.1\%$ dehydrated egg white (DEW) and $0.9\%$ starch, while that with A grade surimi under the same condition was $37.9\%$ surimi, $6.6\%$ DEW and $3,4\%$ starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1060-1067
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• 2001

Effect of various thickening agents on kakdugi fermentation was investigated by measuring physicochemical and sensory properties during fermentation at 2$0^{\circ}C$. Paste of seven kinds of thickening agents (wheat flour (WF), waxy rice flour (WR), corn starch (CS), acid modified starch (AM), aretylated distarch adipate (AA), hydroxypropyl distarch phosphate (PP) and xanthan gum (XG) ) at 0.25% concentration was added to kakdugi. Total acidity during fermentation was not different among thickening agents, but slightly lower in XG than control at the 7th day of fermentation. At 0 day of fermentation, free sugar amount were higher in thickening agent addition groups than control, but rapidly decreased to below control at the 7th day of fermentation, except XG. Glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples. Viscosity of kakdugi liquid was much higher in thickening agent addition groups than control at 0 day of fermentation, but rapidly decreased from 1 day of fermentation. However, initial viscosity was maintained only in XG. Hardness at the 7th day of fermentation was higher in WR, PP, XG than control. The result of sensory evaluation shows that there were no significant difference in sour odor, sour taste and savory taste among samples. Moldy odor was higher in WR, WF and AM, but was not significantly different in XG, PP, AA compared to control. Viscosity of XG and PP, and starchy taste of XG were higher than those of control. Overall preference of XG, AM, PP were not significantly different from that of control. Xanthan gum was considered to be a good thickening agent for kakdugi but it is necessary to find a minimum concentration for kakdugi since starch taste of xanthan gum.