• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1623-1629
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• 2016

White breads containing Korean blue mussel (Mytilus edulis) powder were prepared and characterized. WB (white bread without blue mussel) and four different MBs (white breads containing blue mussel; number in front of MB means added % of blue mussel powder per wheat flour) were prepared by the straight dough method. With addition of blue mussel to bread, lightness decreased, whereas redness and yellowness increased. Addition of blue mussel did not significantly affect specific volumes of breads. DPPH and ABTS radical scavenging activities significantly increased with increasing blue mussel content. Addition of blue mussel to breads also increased alcohol dehydrogenase and acetaldehyde dehydrogenase activities. In the sensory test, 1MB acquired relatively high points for taste, flavor, texture, and preference. The results indicate that blue mussel can be applied to white bread to improve physiological functions without reduction of physicochemical characteristics.

• Food Engineering Progress
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• v.13 no.4
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• pp.320-325
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• 2009

The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.839-846
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• 2012

This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5~537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1~2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.82-90
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• 2010

In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.10
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• pp.57-60
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• 1971

In this experiment 5 Korean varieties and 3 U.S.A. varieties of wheat were investigated for their moisture content, ash content, crude protein content and extraction rate. The results are summarized as follows; 1. In the case of U.S.A. wheat, the ash content is directly proportional to the content of protein but the extraction rate is negatively correlated to the content of ash. 2. In the case of korean wheat, there is no proportional tendency as in the U.S.A. wheat. It might be cause by the low extraction rate where the endosperm is hardly separated from the bran layer at the same conditions of temering process. 3. The concentration of protein particles in the endospern, is centrifugal in the U.S.A. wheats, but in the Korean varieties the direction is oppositional to the U.S.A. varieties. 4. Yooksung ＃3, Cahngkwang, Youngkwang and Hard winter wheat are adapted to the production of all purpose flour or noodle flour; Noring ＃4, Jinkwang and Softwhite wheat are suitable for the process of cake flour; and Dark northern spring is just adaped to the production of bread flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.441-453
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• 1998

Varieties of the cereals produced in the Biblical times and the ways these cereal foods have been grafted into Korean food culture has been pursued, and the regulations of agricultural life and the metaphors or parables of cereals represented throughout the Bible have been studied. The word "grain" appears eight times in the KJV and one hundred seventeen times in the RSV. On the other hand, the word "corn" shows up one hundred and one times in the KJV but not in the RSV at all. Wheat, one of the earliest cultivated and the most important grains for food is mentioned fifty two times in KJV and generally the rich in those days lived on wheat in the parched state or in the form of bread. Barley, one of the staple cereal crops of Palestine is referred to thirty six times in the KJV. It was less expensive than wheat and so was used mainly for the food of such animals as horses, donkeys and cattle, but sometimes it was mixed with flour and used for making bread for men, mostly for Poor men. The spelt (in ASV and RSV) and the rie(in KJV) appearing in Exodus 9:32 is a kind of grain, which is translated into Na-mack (in Hangul Revised Bible ; HRB), Ssal-bori (in Hangul Common Translated Bible : HCB) and Ho-mil (in Hangul King James Bible; HKJB) but which should be put into Spelt-mil in Korean. The lentil appearing in Genesis 25 : 34 is translated into Pat (red-bean) and Bul-kong respectively in HRB and HCB but the same word in the Second Book of Samuel is translated into Pat in both HRB and HCB. HCB translates lentil into Bul-kong in Genesis and into Pat in the Second Book of Samuel (23:11). HCB and HKJB which put lentil into Pat in previous parts translate the word into Nok-tu in the Second Book of Samuel. The word, lentil here should be put into lentil-kong and parched pulse into "Poken-Chong-ja" not into Poken-Nok-tu. Millet which is translated into Cho should be put into Gui-jang. filches should not be classified as a grain or a cereal but as a flavor or a condiment, so the word filches should be put into So-Hoi-hyang or Hoi-hyang. Regulations in reference to agriculture are included in the Bible. That is, it is seen that the Bible regulates the observance of the sabbatical year and feasts, the partition of land, how to sow and so on. It is also observed that grains are used for metaphors or parables: wheat represents the peaceful times and straws are compared to trifles. As seen above, there should be more prudent examinations and standards for the translation of grains into Pat, Pul-kong, Nok-tu, Gui-ree, Ssal-bo-ri and Na-mack.i-ree, Ssal-bo-ri and Na-mack.

• Journal of Life Science
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• v.26 no.10
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• pp.1121-1129
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• 2016

High-molecular-weight glutenin subunits (HMW-GSs) are extremely important determinants of the functional properties of wheat dough. Transgenic rice plants containing a wheat TaGlu-Ax1 gene encoding a HMG-GS were produced from the Korean wheat cultivar ‘Jokyeong’ and used to enhance the bread-making quality of rice dough using the Agrobacterium-mediated co-transformation method. Two expression cassettes with separate DNA fragments containing only TaGlu-Ax1 and hygromycin phosphotransferase II (HPTII) resistance genes were introduced separately into the Agrobacterium tumefaciens EHA105 strain for co-infection. Rice calli were infected with each EHA105 strain harboring TaGlu-Ax1 or HPTII at a 3:1 ratio of TaGlu-Ax1 and HPTII. Among 210 hygromycin-resistant T₀ plants, 20 transgenic lines harboring both the TaGlu-Ax1 and HPTII genes in the rice genome were obtained. The integration of the TaGlu-Ax1 gene into the rice genome was reconfirmed by Southern blot analysis. The transcripts and proteins of the wheat TaGlu-Ax1 were stably expressed in rice T₁ seeds. Finally, the marker-free plants harboring only the TaGlu-Ax1 gene were successfully screened in the T₁ generation. There were no morphological differences between the wild-type and marker-free transgenic plants. The quality of only one HMW-GS (TaGlu-Ax1) was unsuitable for bread making using transgenic rice dough. Greater numbers and combinations of HMW and LMW-GSs and gliadins of wheat are required to further improve the processing qualities of rice dough. TaGlu-Ax1 marker-free transgenic plants could provide good materials to make transgenic rice with improved bread-making qualities.