• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.879-885
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• 2012

This study was carried out to investigate the quality characteristics of white bread made with flour of wheat cultured with Pleurotus ostreatus(POW). The property of the wheat used for the solid-state cultivation of the Pleurotus ostreatus was examined. The hydration time of wheat with cold water was 10 hours, with a final moisture content of 39%, which was much less than the optimum moisture content for mycelial growth. However, hot water soaking reduced the required hydration time of the wheat, and elevated the moisture content to 65% within 90~120 min. The POW was composed of 7.2% moisture, 15.4% protein, 1.1% fat, 1.7% ash and 2.9% fiber. The POW was substituted for wheat flour in white bread recipes at weight percentages of 0%, 2.5%, 5%, 7.5% and 10%. The weight, volume and fermentation of the dough tended to decrease with increasing POW content. The color of the bread crust and crumb darkened with increasing POW content. A sensory evaluation showed a high preference for the white bread made with 5% POW, indicating that the addition of 5% POW to flour for bread dough could improve the quality characteristics of white bread. These study results also provide useful information for using the flour of wheat cultured with Pleurotus ostreatus as an ingredient source for food processing.

• Journal of the Korean Geotechnical Society
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• v.36 no.12
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• pp.77-86
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• 2020

In this study, the importance of implied strength correction for shallow depths at a region of moderate to low seismicity with primary focus on its effect upon site natural period and mean period of the ground motion is investigated. In addition to the most commonly used Modified Kondner-Zelasko (MKZ) model, this paper uses a quadratic/hyperbolic (GQ/H) model that can capture the stress - strain response at large strains as well as small strain stiffness dependence. A total of six site profiles by downhole tests are used and 1D site response analyses are performed using three input motions with contrasting mean periods. The difference between non-corrected and corrected analyses is conditional on the site period as well as mean ground motion period. The effect of periods is analyzed by correlating them with the effective peak ground acceleration, maximum shear strains and amplification factors. The comparative study reveals that the difference is more prominent in soft sites with long site periods. Insignificant differences are observed when soil profiles are subjected to ground motion with very short mean period.