• Journal of the FoodService Safety
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• v.3 no.1
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.367-374
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• 2001

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.539-544
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• 1998

A study was conducted to investigate the effects of Poria cocos powder on dough rheology and wet noodle quality. Poria cocos powder had considerably lower content of crude protein, crude fat and crude ash than those of wheat flour. Poria cocos powder had also much bigger particle size $(74.62\;{\mu}m)$ and larger surface area $(3884.13\;cm^2/g)$ than those of wheat flour. The peak, final viscosities and setback in amylograph increased with the increase of Poria cocos powder concentration. The water absorption and dough stability in farinograph increased with the increase of Poria cocos powder concentration. With the increase of Poria cocos powder, the L values decreased in wheat flour-Poria cocos powder blend and dough, but increased in wet noodles. The cooked weight and volume of cooked noodles decreased, but the turbidity of soup increased with the increase of Poria cocos powder concentration. The hardness, cohesiveness, chewiness and springiness of cooked noodles had the biggest values at 3% addition of Poria cocos powder, but the values decreased above that concentration. The sensory evaluation of cooked noodles showed that the wet noodles with high quality could be produced by $5{\sim}7%$ addition of Poria cocos powder.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.597-602
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• 2011

Small black beans (SBB) were germinated up to 72 h at 23$^{\circ}C$, and 48 h germinated SBBs having the highest isoflavone content were chosen for noodle preparation. Some of the germinated SBB were treated by 20 min boiling (B) but some were not boiled (NB). For noodles, the germinated SBB flour replaced 15% or 20% of wheat flour, so five kinds of noodles were prepared and tested: control, 15B, 15NB, 20B, and 20NB. Higher amount of bean flour resulted in significant decrease of $L^*$ and increase of $b^*$ values in noodle. After 20 min cooking, the noodles containing germinated SBB flour showed less soluble sugar content in cooked water than control, and the lowest value was observed in 15B. For textural properties, the addition of SBB flour lowered hardness and adhesiveness of noodle, but increased chewiness than control. In sensory tests, the most acceptable sample was 15B because of developed texture and better appearance which seem to be good for health.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.46-50
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• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.209-215
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• 1990

For the improvement of the nutritive value of extruded noodles, soybean flour(SF) was mixed with wheat flour. The effects of the addition of SF on the viscosity of wheat flour and the quality of cooked noodles were evaluated. As the proportion of SF addition was increased, the viscosity of composite flour was decreased, And so were the texture and cooking quality of noodles. To improve noodle-making characteristics of extruded noodles with 10% SF, Na-alginate, Na-car-boxymethyl cellulose, guar gum, crude gluten and xanthan gum were added. Then, the noodlemaking characteristics were examined. The viscosity increased with the increase in the concentration of additives and xanthan gum was the most effective. The texture of noodles supplemented by Na-alginate 2.0%, Na-carboxymeihyl cellulose 2.0%, guar gum 2.0%, xanthan gum 1.0% was similar to that of wheat flour noodles. The results of sensory test(color and texture) was coincidal with the results of instrumental tests.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.116-122
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• 2004

Growth of Lactobacillus acidophilus in flour was investigated for production of noodle and bread. L. acidophilus grew when fermented in flour, and growth continued upon fermentation with salt for 72 hr. pH of L. acidophilus-fermented flour with salt decreased up to 72 hr, reaching 3.06. Fermented flour with salt showed no decomposition as compared to that without salt. In flour fermented by L. acidophilus, amounts of lactic and acetic acids produced increased with incubation time, and reached, after 72 hr incubation, 6,821 and 0.191 mg/g, respectively, resulting in significantly higher production of lactic acid. Viscosity of fermented flour with salt increased, whereas that without salt decreased with incubation time. Results reveal L. acidophilus-fermented flour with salt could be applied as effective agent in noodle and bread productions.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.164-168
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• 2007

The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and ${\Delta}E$ values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log $10^3$ as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.60-60
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• 2022

As various wheat variety for bread, all-purpose, and cake flour have been developed, suitable cultivation method for the end-use of the new variety need to be revised. This study was conducted to suggest an optimal nitrogen(N) fertilizer method for wheat Variety 'Saekeumgang' and 'Hojoong' with good noodle quality. In order to analyze the yield and quality changes of 'Saekeumgang' and 'Hojoong' as nitrogen fertilizer amount and timing, these varieties were sown on paddy soil in jeunju, Republic of Korea. The amount of N fertilizer was divided into 4 levels (7.1, 9.1 11.1,13.1kg/10a). In each levels, N amount in sowing date fixed as 3.6kg/10a, N amount in 10 days after heading(DAH) were treated 0 or 2kg/10a, and the other N amount was treated in regrowing stage. As N amount in regrowing stage increased, culm length of 'Saekkeumgang' was increased, but culm length of 'Hojoong' was not affected. Spike number/m² was increased when N fertilizer amount in regrowing stage increased as 3.5 to 7.5kg/10a. But, spike number/m² wasn't increased compared N amount 7.1kg/10a conditions when N fertilizer amount 9.1kg/10a. When the N fertilization amount in regrowing stage was increased by 1kg/10a, grain yield increased by 45.7 kg/10a in 'Saegeumgang' and 21.4kg/10a in 'Hojoong', so the fertilizer effect of 'Saegeumgang' was higher, when N fertilizer amount was increased to 2kg/10a at 10DAH, 1000-grain weight increased, but spike number/m2 and grain yield were not affected by N fertilizer at 10 DAH. Protein content and SDS-sedimentation value were increased as increasing N fertilizer amount in regrowing stage and 10 DAH. Among them, N fertilizer amount in 10 DAH had higher impact on protein content and SDS-sedimentation value. As N fertilize in 10 DAH, hardness of noodle was increased and chewiness of noodle was decreased