• 한국식품과학회지
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• 제37권5호
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• pp.751-756
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• 2005

본 연구에서는 무기질과 식이섬유의 함량이 풍부한 보리등겨를 제빵에 활용하기 위한 기초연구로써 보리등겨 첨가 빵의 이화학적 특성을 확인하였다. Farinogram 분석결과, 보리등겨 첨가비율이 증가할수록 흡수율이 증가하였다. 반죽의 안정도는 보리등겨가 많이 첨가 될수록 감소되었고, 반죽 약화도 역시 첨가 비율이 증가할수록 더 커져서 글루텐 조직이 약화됨을 보여 주었다. Amylogram에서는 5% 첨가구까지는 큰 유의차를 보이지 않았으나, 보리등겨의 첨가량이 증가할수록 최고점도는 감소하였다. Extensogram에서는 보리등겨 첨가량이 5%인 실험구까지는 그 유의차가 크지 않았으나, 15%까지 첨가량이 증가함에 따라 신장도가 감소하여 신장성과 탄력성이 떨어져 반죽이 약하고 가스수용력이 나빠 제빵 적성을 감소시키는 것으로 나타났다. 보리등겨 첨가 반죽의 반죽 직후와 2차 발효 후로 나누어 미세구조를 관찰하였을 때 보리등겨의 함량이 높아갈수록 그 구조가 거칠어짐을 확인 할 수 있었다.

• 한국식품영양학회지
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• 제33권2호
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.979-983
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• 1993

A power operated (0.5 hp electric motor) grain flour separator was designed and developed for separation of grain (wheat, corn, chickpea and soybean) flour it no various fractions based on the size of the particles of the product. The separator is made of mild steel and consists of a hopper, power driven agitating mechanism, feed control , cylindrical separator unit and an eccentric mechanism. The machine was tested for wheat (variety : Subjata) flour separation into four fraction, viz : semolina ; Gr-I and II, flour (coarse) and white (fine) flour. Wheat samples (6.8% m.c., db) were first pearled by CIAE pearler for 15.8% bran removal . The product and machine characteristics were determined at different capacities varying from 24 kg/h to 143 kg/h. It was found that 76 kg/h capacity gave reasonably best results in terms of purity and recovery of semolina vis-a-vis the market product. The energy requirement of the machine at no-load was found to be 230 w and at load conditio s, it varied between 36.3-6.4kj per kg of feed separation. The machine could be used by small flour millers, small/medium size traders and retailers and other processors for making available various flour products of different particle size in the market for ready use fo the consumers.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.361-366
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• 2016

The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, $250{\mu}m$) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and ${\beta}$-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and ${\beta}$-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.296-296
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• 2022

This study was investigated to compare the milling and physicochemical characteristics of six Korean wheat cultivars (Keumkang, KK; Jokyung, JK; Goso, GS; Joongmo2008, JM; Baekkang, BK; Saekeumkang, SKK) and five foreign wheat classes (Australian standard white wheat, ASW; Australian hard, AH; US northern spring, NS; US hard red winter, HRW; Soft wheat, SW). Korea and foreign wheat grains were milled using a Buhler MLU-202. Flour moisture, ash, protein, gluten, sedimentation, particle size, solvent retention capacity (SRC) and dough properties of flour were analyzed. Results showed that the hard wheats had a greater total flour yield and reduction fraction yield than the soft wheats regardless of the country. However, there were in the milling characteristics between the US and Korean soft wheats. GS, a soft wheat in Korea, had the lowest flour yield (59.6%) and the highest bran fraction yield (21.4%). The particle sizes of flour by milling fraction were B1>B2>B3 for the largest, and the R1〈R2〈R3 for the smallest. Particle size, ash, protein contents and the values of lactic acid SRC showed highly correlated with flour yield. The gluten-performance-index (GPI) is the ratio of the lactic acid SRC value to the sum of sodium carbonate and sucrose SRC values, and it has been used as a quality indicator for overall performance potential of flour. GPI values differed depending on the wheat variety or class, JM (0.82) was the highest value, and SKK (0.56) and SW (0.59) were low. The curve pattern of the Mixolab result also gives a quality indication of the flour sample. JM and NS flour had similar pattern at water absorption and gluten strength parameters and BK and HRW had similar viscosity patterns. These results will enable further study for blending Korean wheat cultivar to improve the flour quality.

• 한국식품영양학회지
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• 제24권3호
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• 한국식품조리과학회지
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• 제28권4호
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• pp.383-390
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• 2012

In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was $6.72{\times}10^7$ CFU/mL just after preparation, and the number of yeast was $5.59{\times}10^7 $ CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to $8.48{\times}10^7$ CFU/mL and $5.40{\times}10^7$ CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.393-397
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• 2016

Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively. Using HCL efficiently classified wheat cultivars into 7 clusters. Namhae, Sukang, Gobun, and Joeun contained higher protein values (12.88%) and dietary fiber (13.74 %). Regarding multi-trait crop breeding, the variation in chemical compositions found between the clusters might be attributed to wheat genotypes, which was an important factor in accumulating those chemicals in wheat grains. Thus, once wheat cultivars with agronomic characteristics were identified, those properties might be included in the breeding process to develop a new variety of wheat with the trait.

• 한국식품과학회지
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• 제5권1호
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• pp.16-24
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• 1973

국산원료(國産原料)를 활용(活用)한 복합분(複合粉)으로 빵을 만들고 그들의 품질(品質)을 조사한 바 다음과 같은 결과를 얻었다. 1) 보리빵의 제조(製造)에 있어서, 표준 밀가루빵(speciffic loaf volume, SLV : 3.3)과 동일(同一)한 formula로 제조(製造) 할 때, 그 SLV 는 1.3(물 100%)으로 아주 낮았으나 탈지대두분(脫脂大豆粉)을 10% 혼합(混合)하면 1.7(물 100%)로 증가하였다. 한편 분질개량(粉質改良)을 위한 여러 가지 첨가제중(添加劑中)에서 1.5% GMS + 0.5% CSL 의 경우가 가장 우수하였다. (SLV : 2.0, 물 100%) 이에 다시 밀가루를 혼합(混合)하면 가장 효과적(效果的)이었는 바, 보리가루의 25%를 밀가루로 대체하면 그 SLV 는 2.8(물 90%)로, 50%의 경우는 3.2(물 90%)로 증가하여 표준빵과 비슷하였으며, 빵색깔도 우수하였다. 2) 고구마빵은 baking이 끝나면 흑갈색으로 되는것이 특징(特徵)이고 탈지대두분(脫脂大豆粉) 20%를 혼합(混合)하면 그 loaf volume이 증가하며 결착제(結着劑)로서 GMS + CSL의 첨가(添加)는 효과적(效果的)이었다. (SLV : 1.9, 물 100%) 고구마가루 복합분에 밀가루를 25%와 50%수준(水準)으로 혼합(混合)하면 그 SLV는 각각(各各) 2.3, 2.6(물 90%)으로 증가하고 빵색깔이 연해지며 빵조직(組織)이 개선되었다. 3) 감자가루를 주원료(主原料)로 한 제빵은 그 분질(粉質)이 고구마가루와는 다르고 GMS + CSL의 첨가(添加) 효과가 낮았다. 옥수수가루에 의한 제빵은 쌀보리가루와는 상이한 경향이었으며, 탈지(脫脂)쌀겨가루는 제빵 원료(原料)로서 부적당하였다. 4) 원료(原料) 공급(供給)면에서 전망(展望)이 보이는 쌀보리가루와 고구마가루를 주원료(主原料)로 한 5종(種)의 복합분(複合粉), 즉 (1) 쌀보리가루+탈지대두분+밀가루 (45 : 10 : 45) (2) 쌀보리가루+탈지대두분+밀가루 (67.5:10:22.5) (3) 쌀보리가루+탈지대두분 (90 : 10) (4) 고구마가루+탈지대두분+밀가루 (40 : 20 : 40) (5) 고구마가루+탈지대두분+밀가루 (60 : 20 : 20) 으로 첨가제를 넣고 제빵한 후, 밀가루빵을 표준(So)으로 하여 관능시험(官能試驗)한 결과(結果), 평균점(平均點)의 서열은 So>(1)>(2)>(3)>(5)>(4) 이었고, Duncan's multiple range test 의 결과 (1)의 빵, 즉 보리가루와 밀가루를 동량(同量)섞고 여기에 탈지대두분(脫脂大豆粉)을 10% 혼합한 복합분(複合粉)을 주원료(主原料)로 한 빵은 그 색깔, 조직(組織), 및, 향기(香氣)등의 종합평가(綜合評價)에 있어서 밀가루빵과 유의차(有意差)가 없었다.

• 한국작물학회지
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• 제10권
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• pp.57-60
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• 1971

한국산 소맥 5품종과 미국산소맥 3품종을 밀과 밀가루의 성분ㆍ회분ㆍ조단백질함량 및 제분율을 조사하였는데 그 성적을 요약하면 다음과 같다. 1. 수분은 한국산밀이 미국산밀보다 품종과 시료에 따른 차가 컸다. 2. 밀의 회분함량이 미국산 밀에서는 경질과 연질에 따라 차가 현저했는데 한국산밀에서는 그렇지 않았다. 3. 제분율은 한국밀중에서는 육성 003 한 품종만이 비교적 높고 기타는 미국밀에 비하여 현저히 낮았다. 4. 밀가루의 회분함량은 품종간의 차를 인정할수 없었다. 5. 밀가루의 조단백질함량은 한국밀보다 미국밀중에 현저히 높은 것이 있었다. 6. 밀의 조단백질함량과 밀가루의 조단백질함량과의 상관은 한국밀에서 보다 미국밀에서 현저하게 높았다.