• Title/Summary/Keyword: wheat flour dough

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Properties of White Pan Breads made with Korean and Imported Wheat Flours (식빵제조를 위한 국산 및 수입 밀가루의 적성에 대한 연구)

  • Jang, Heag-Rea;Park, Jung-Suk;Shin, Sol;Shin, Gil-Man
    • Food Science and Preservation
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    • v.15 no.6
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    • pp.884-890
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    • 2008
  • This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.

Effects of chemical additives and heat treatment on the baking properties of wheat flour dough (화학 첨가제와 밀가루의 열처리가 제빵 특성에 미치는 효과)

  • 이지은;고봉경
    • Korean journal of food and cookery science
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    • v.20 no.2
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    • pp.119-125
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    • 2004
  • Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

A Study on Rheological and General Baking Properties of Breads and Their Rusks Prepared of Various Cereal Flours (I) (쌀가루와 기타곡분을 이용한 식빵 및 러스크의 제조 방법과 물성에 관한 연구(I) - 혼합곡분반죽의 물성에 대하여-)

  • 권혁련;안명수
    • Korean journal of food and cookery science
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    • v.11 no.5
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    • pp.479-486
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    • 1995
  • The reological properties of doughs blended with cereal flours were investigated in the study. The doughs were prepared of wheat flours mixed with 10%, 20%, 30% and 40% ratio of rice flour, waxy-rice flour, brown-rice flour and soybean flour. Amylogram, farinogram, extensogram and SEM were used to measured thier special properties with graphs and photos. The results were obtained as followes; 1. Wheat dough formation after fermantation, showed "stringing" structure of small starch granules on the SEM photo. But the large starch granules contributed little to the structure formation in rice flours dough, and played relatively a little role in the structure formation of blended doughs of waxy-rice, brown-rice and soy- bean flours. 2. The absorption of flour composited rice and brown-rice, was lower than that of the control by Farinograph. It was decreased the farinograph absorption with the increase of replacement ratio of cereal flours. Dough development time of cereal blended flours decreased, but that time of waxy-rice and brown-rice were very similiar. Farinograph stability of rice, waxy-rice, brown-rice and soybean blended flours, had shorter than that of wheat-flour. 3. The results showed that cereal blended flours decreased the resistance to extention (elasticity) without affecting the extensibility in fermented dough by Extensograph. 4. The gelatinization temperature of wheat, rice, waxy-rice, and brown-rice were 55.0$^{\circ}C$, 64.0$^{\circ}C$, 58.0$^{\circ}C$ and 61.0$^{\circ}C$. But that of all cereal blended flours showed 58.0$^{\circ}C$ except 20% or 30% soybean blended flours. According to the amylogram, each maximum viscosity of rice flour and wheat flour was 1760 B.U.,760 B.U.. Soybean composite flours had significantly lowe. amylograph peak viscosity (300 B.U.) than that of the other composite flours (450 B.U.-1100 B.U.).

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Effect on the Rheology of Noodle Dough by the Addition of Konjac Powder (구약감자 분말의 첨가가 국수 반죽의 레올로지에 미치는 영향)

  • Park, Hwa-Young;Choi, Hee-eun;Lee, Nan-Hee;Jeong, Jae-Hyun;Choi, Ung-Kyu
    • The Korean Journal of Food And Nutrition
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    • v.29 no.6
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    • pp.1008-1014
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    • 2016
  • This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree (대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성)

  • Ren, Chuanshun;Kim, Ji Myoung;Shin, Malshick
    • Korean journal of food and cookery science
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    • v.30 no.6
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    • pp.695-703
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    • 2014
  • Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

Discoloration of Korean Wheat Flour Noodles with Additives (첨가제를 이용한 한국산 밀가루 국수의 탈색)

  • Kim, Myung-Shin;Koh, Bong-Kyung
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.792-798
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    • 2000
  • The objectives of this study were to reduce the characteristic dark color of Korean wheat flour noodles. Several additives were tested to reduce dark color of wheat flour dough and 2% ascorbic acid and 0.05% cysteine were selected as additives to Korean wheat flour noodle. Comparative study was performed between commercial imported wheat flour noodle and Korean wheat noodle with two additives to investigate the color, mechanical and sensory properties of noodles. Addition of 2% ascorbic acid increased the brightness of raw and dried Korean wheat flour noodles and 0.05% cysteine was the most effective in improving the brightness for cooked wheat flour noodles. Mechanical properties of cooked Korean wheat flour noodles with 2% ascorbic acid and 0.05% cysteine were similar to that of the imported wheat flour noodles. However, sensory evaluation test showed Korean wheat flour noodles with 2% ascorbic acid had the darkest yellowish-red color, the strongest aftertaste and the lowest overall quality. Therefore, the addition of cysteine was the most effective in mechanical and sensory attributes as well as discoloration of cooked wheat flour noodles.

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Study on the Rheological Characteristics of the Mixed Wheat Flour Containing Bamboo and Lotus Leaf Powder (죽엽과 연잎 분말을 첨가한 밀 복합분의 물성에 관한 연구)

  • Hwang, Seong-Yun;Oh, Kum-Ja;Kang, Kun-Og
    • Journal of the Korean Society of Food Culture
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    • v.29 no.4
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    • pp.355-363
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    • 2014
  • The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

Effect of Wheat Flour with Bifidobacterium infantis and Streptococcus thermophilus on Rheological Properties of Wheat Flour Dough (Bifidobacterium infantis 및 Streptococcus thermophilus가 밀가루 반죽의 물성적 성질에 미치는 영향)

  • 홍정훈;김경자;방극승
    • Korean journal of food and cookery science
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    • v.16 no.1
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    • pp.22-26
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    • 2000
  • In order to economically utilize dough with B. infantis and S. thermophilus as a bread improver, WHC, swelling power, solubility, farinograph, extensograph and amylograph of dough were investigated. Swelling power and solubility were less than medium flour and weak flour. WHC was higher than those. On rheological properties of dough, farinograms of dough showed progressively increasing water absorption, peak time only increased with addition of S. thermophilus. Extensograms showed that area increased S. thermophilus and B. infantis at 135 min. Extensibility and resistance to exntension of dough were higher in S. thermophilus than those in B. infantis. On amylograms, maximum viscosity of dough increased by addition of B. infantis and S. thermophilus.

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A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods (분쇄방법을 달리한 통곡 찰수수가루를 이용한 수수빵의 제조 및 품질 개선)

  • Ryu, Bog-Mi;Kim, Chang-Soon
    • Korean journal of food and cookery science
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    • v.30 no.3
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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.

Characteristics of Dough with Red Ginseng Marc Powder (홍삼박 분말을 첨가한 반죽의 특성)

  • Han, In-Jun;Kim, Mun-Yong;Chun, Soon-Sil
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.3
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    • pp.371-378
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    • 2007
  • Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

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