• Journal of Microbiology and Biotechnology
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• v.33 no.12
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• pp.1671-1680
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• 2023

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.100-110
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• 2017

The purpose of this study is to investigate the sensory characteristics and preference of Spelt white bread and to examine its market potential. For this purpose, the sensory characteristics of Spelt flour dough was analyzed and a questionnaire survey was conducted on the general public to grasp the preference and repurchase intention of Spelt bread. As a result of this study, the sensory characteristics of Spelt wheat dough showed that the fermentation rate was slightly higher than that of general wheat flour and the Spelt flour dough was more slightly acidic than that of general wheat flour. The result of this survey showed that Spelt flour bread had a comparative advantage in terms of digestibility, flavor and overall favorability compared to general wheat flour. For the repurchase intentions for Spelt flour bread, it was found that the intentions to buy it for health and as gifts was high. Based on this research, I expect that the studies about marketing strategy with Spelt flour bread will be done along with the development of various products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.385-397
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• 2008

The effects of defatted soy flour on the physicochemical characteristics of dough and bread-making properties were studied with sodium stearyl lactylate(SSL) as an emulsifier. Defatted soy flour was added to the wheat flour at the level of 0$\sim$12%. The emulsifier was added to the wheat flour-defatted soy flour blends at the level of 0.5 and 2%. Set-back and consistency in amylogram were significantly decreased as the level of soy flour was increased. On comparison with control, the bread made from defatted soy flour especially had less specific loaf volume. The specific loaf volume of wheat flour-defatted soy flour bread prepared with 0.5$\sim$2% SSL was better than that without SSL. Decrease of L value (lightness) of crust color and decrease of L value of crumb color were shown with the increase of defatted soy flour. From the result of sensory evaluation, wheat flour-defatted soy flour bread containing up to 6% defatted soy flour with 1.0% SSL were rated as high quality. Most of texture parameters of bread increased with the increase of defatted soy flour and decreased with increase of SSL. Considering the volume and sensory characteristics of bread, bread prepared with 6% defatted soy flour and 1% SSL was regarded as highly acceptable.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.61-61
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• 2022

For high quality bread wheat production in Korea, it is necessary to develop optimal nitrogen (N) fertilizer methods. For optimal N fertilizer, we evaluated the alteration of growth, yield, yield components and end-use qualities according to the treatment of N fertilizer amounts and timings at heading stages. Growth, yield, yield components, and end-use quality weren't altered by various timings of N fertilizer treatment conditions whereas, 1,000 grain weight and lodging degree was increased by increasing amounts of N fertilizer treatment conditions at 7 days after heading (7 DAH). Especially, lodging degree was significantly increased by 6kg/10a of N fertilizer treatment conditions at 7 DAH. The flour protein contents increased by various amounts of N fertilizer treatment conditions. However, SDS-sedimentation and bread loaf volumes were decreased by exceeding 6kg/10a of N fertilizer treatment conditions at 7 DAH. When considering the quality of bread, 6kg/10a N fertilizer treatment is best, but 3kg/10a N fertilizer treatment is more suitable for both quality and lodging at 7 DAH. Therefore, it is preferable to fertilize 3kg/10a of nitrogen at 7 DAH in addition to standard fertilizer when cultivate bread wheat.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.215-219
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• 1983

Rheological properties of the dough made from milled wheat products of various particle size, i.e., wheat shorts, girls and flour, and their effect on the loaf-volume potential of whole wheat bread were investigated in this study. One Korean wheat variety 'Cho-Kwang' was tested for suitability in whole wheat bread. The percent ash and protein content of the milled wheat products were 2.3% and 13.7% respectively. Ranges of 7.3, 5.6 and 4.8 mixograph peak-height were observed in Fraction 1(wheat flours), Fraction 2 (wheat girts) and Fraction 3(wheat shorts), respectively. Dought stability of Fraction 1 did not decreased appreciably as compared to that of commercial first grade baker's flour. Bread-baking test employing a standard formula showed that the wheat grits (0.2-0.5 mm in diameter) appeared to be the limit beyond which a rapid decrease in loaf-volume potential was noted. Optimum loaf volume and crumb characteristics were obtained in 80% wheat grits/20% wheat flour blend.

• Nutritional Sciences
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• v.2 no.2
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• pp.76-81
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• 1999

Sodium restricted diets are known to lower blood pressure in salt sensitive, hypertensive patients. Thare is increasing evidence that potassium plays an important role as a protective factor in the regulation of blood pressure. The objective of the current study was to measure parameters of sodium, potassium, and chloride utilization as affected by feeding of substantial quantities of bread made from whole ground white torn meal, whole ground yellow corn meal, and whole ground wheat flour. The breads provided 40 percent of a caloric content of the constant, measured laboratory diet. The 28-day study was divided into an introductory period of 7-days and three experimental periods of 7-days each. Order of assignment to specific treatments for 12 healthy subjects were according to a complete randomized block design. Yellow corn bread diets resulted in the highest potassium retention (243 mg/day) and the lowest urinary sodium and potassium ratio (1.53 $\pm$ 0.26) numerically in comparison to the other test breads. The excretions of sodium and chloride were higher during controlled feeding periods than during the self-selected diet period(p < 0.05). This indicates a response to the higher intake of these electrolytes from the experimental diets than from self-selected diets. There was no significant difference in the effect of white corn bread, yellow corn bread, or whole wheat bread diet on electrolyte status in humans. However, the yellow corn bread diet resulted in a somewhat more favorable urina교 sodium to potassium ratio than that from white corn bread or whole wheat bread diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.779-785
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• 1996

The qualities of bread and change of phytic acid during breadmaking with whole wheat flour were investigated. The ratios of ash contents in wheat flour and whole wheat flour were 0.41% and 1.57%, respectively. The ratios of fiber contents in wheat flour and whole wheat flour were 0.14% and 1.83%, respectively. In amino acid analysis, glutamic acid was determined to be 32~36g/100g protein, which was the highest. Lysine, glycine, arginine and aspartic acid were higher in whole wheat flour than those of wheat flour. Proline, glutamic acid, and phenylalanine were higher in wheat flour than those of whole wheat flour. The ratio of phytic acid content in wheat flour and whole wheat flour was 0.312% and 0.734%, respectively. The content of phytic acid during beadmaking was decreased approximately 65% after proofing, while this was almost constant in the process of oven baking. The content of phytic acid in bread with 3% yeast had less hydrolysis than that in bread with 5% yeast during breadmaking. The phytic acid content in the 0.1% yeast food was decreased more than the 0, 0.3, and 0.5% yeast food groups. As the amount of whole wheat flour increased, the volume of bread was decreased, and color became dark. The sensory evaluation was showed the quality of bread to be the highest when the amounts of coarse whole wheat flour and fine whole wheat flour was 20% and 30%, respectively. Though the amount of coarse whole wheat flour and fine whole wheat flour were increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal.