• 베이커리
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• no.6 s.371
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• pp.137-139
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• 1999

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.377-388
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• 2005

Effects of silkworm powder addition on rheological properties of dough and quality characteristics of bread were investigated. Protein content of silkworm powder was 53,98%, much higher than 12.46% of wheat powder, Crude fiber, fat, and pretense contents of silkworm powder were higher than those of wheat flour, Acid analysis revealed glutamic acid content was highest 4,046.16 mg thus, significant depreciation of breadmaking was expected due to weakened gluten structure or dough. Addition of silkworm powder(optimum at 2%) with pretense inactivated by heat treatment resulted in significant improvement of volume and bread quality, with external and internal scores close to those of the control.

• Fire Science and Engineering
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• v.26 no.4
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• pp.1-9
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• 2012

We have examined In order to compare each other from explosion and combustion characteristics about the dusts which collects from manufacturing process of wheat flour and cosmetics manufacturing process of functional Keratin removal soap at the small and medium enterprise style. We measured explosive pressure and explosive lower limit which follows in change of concentration change at the time of talc addition uses Hartman dust explosion apparatus, also measured weight loss and endothermic quantity uses DSC and TGA. The explosion test results show that increased explosive lower limit concentration and explosive pressure decreased by the increased ratio of the talc dust. And the DSC results show that heat flux and temperature decreased by the increased ratio of the talc dust. Also increased in raising temperature causes initial smoldering temperature to move towards low temperature section and the endothermic quantity increased on a large scale. Together the TGA results show that weight loss decreased by the increased ratio of the talc dust. From this research we have assured the successive dust explosion mechanism study will play a key role as a significant safety securing guideline against the dust explosion.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.705-713
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• 2010

This study was carried out to investigate the physicochemical properties of bread dough with added mulberry leaf powder. The crude protein, fiber and ash contents of the mulberry leaf powder were 21.25%, 7.70% and 9.27% respectively. The mulberry leaf-mixed powder showed low lightness and redness values and high yellowness. Farinograph water absorption increased as the mulberry leaf powder content increased. Both arrival and development times of the mulberry leaf powder-added dough were longer than those of wheat flour dough. As the mulberry leaf powder content increased, the degree of weakness increased. Maximum viscosity by amylograph analysis increased gradually with the addition of mulberry leaf powder, while gelatinization temperature was not affected. Degree of extension decreased as shown in extensograph analysis with increasing content of mulberry leaf powder.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.704-710
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• 2015

The objective of this work was to examine the effect of rice flour sourdough fermented with omija (Schizandra chinensis) extract on the quality characteristics of bread. Five rice sourdough concentrations (0, 15, 30, 45, and 60%) were used in order to ascertain the best bread composition. Bread qualities were determined by means of physicochemical analysis and consumer acceptability test. The results showed that the dough prepared with 15% rice flour sourdough fermented with omija extract had a positive impact on the bread quality such as volume, hardness, springiness, and consumer acceptability. This study suggests that the rice flour sourdough fermented with omija extract could be added up to 15% without quality changes for making bread.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.168-176
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• 1998

The breadmaking characteristics of composite flour containing 30% of buckwheat and 70% of wheat with the addition of vital wheat gluten and water-soluble gums, were studied to establish the optimum formula for the development of buckwheat bread. The addition of vital wheat gluten or/and gums led to successful formation of buckwheat bread, giving loaf volume increase and improvement of sensory quality, especially texture determined by QDA (Quantitative Descriptive Analysis). Among those additives, xanthan gum showed the best volume expansion. Synergistic effects on bread quality were observed when the vital wheat gluten and xanthan gum or guar gum were used together. As buckwheat flour was substituted for wheat flour, gelatinization started early and the maximum viscosity increased measured by an amylography. The addition of gluten and gums caused the initial gelatinization to occur at a higher temperature and maximum viscosity to decrease.

• Korean Journal of Remote Sensing
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• v.35 no.3
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• pp.389-400
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• 2019

Level meters are non-invasively capable of measuring the level of the medium, and a growing variety of level meters are being used in the industry in connection with safety and maintenance. The level meter can be measured according to various kinds of medium such as solid medium such as coal, flour, rice and liquid medium such as water and petroleum. In order to reduce the error depending on the medium, the measurement using the Doppler Effect can compensate the measurement error, However, the number of signal processing steps is increased, the operation speed is further increased, the hardware complexity increases, and a high cost structure is required. In this paper, we propose a method to improve the signal processing operation structure of the remote measurement level meter to reduce the amount of computation and the resource usage of the required FPGA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1096-1102
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• 2013

This study investigated the quality characteristics of noodles containing roasted Liriopis tuber. Roasted Liriopis tuber powder (LTP) was added in different amounts based on wheat flour (1%, 3%, 5%, 7% and 9%). Cooked noodles containing LTP exhibited significantly lower values for weight, volume, and water absorption; in contrast, higher values were exhibited for turbidity. The Hunter L value (for lightness) of uncooked and cooked noodles decreased but the a value (for redness) and b value (for yellowness) increased with the addition of Liriopis tuber. Textural properties (springiness, cohesiveness, chewiness, and brittleness) measured with a texture analyzer significantly decreased with the addition of Liriopis tuber. From the sensory evaluation results, noodle containing 7% Liriopis tuber was considered the best. To improve the quality of noodle containing 7% LTP, activated gluten was added at different percentages of flour (1%, 2%, 3%, 4% and 5%). Cooked noodles containing activated gluten exhibited significantly higher values for weight, volume, and water absorption; in contrast, lower values for turbidity were exhibited. In addition, the textural properties significantly increased with the addition of activated gluten. From the sensory evaluation results, noodle containing 3% activated gluten was considered the best. In conclusion, noodle with 7% LTP and 3% activated gluten exhibited the most desirable qualities.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.310-321
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• 2014

This study investigated the effects of starches(potato, sweet potato, and corn starch) on the quality characteristics of raw and cooked noodles. The moisture content, color, mixogram, texture profile and sensory evaluation were performed. The mixogram showed the addition of starches shortened the kneading time. Mixing tolerance was higher in the noodles with starch than the control group, which indicates that the addition of starch increases dough durability. Moisture content of raw noodles was the highest in the samples with potato starch. L-value of raw noodles was the highest in the samples added with corn starch, whereas that of cooked noodles was the highest in the samples added with potato starch. The hardness of raw noodles was the highest in the control sample, and the chewiness of raw noodles was the highest in the samples added with sweet potato starch. The hardness of cooked noodles was the highest in the samples added with corn starch and the lowest in the control group. The tension distance of raw noodles was the longest in the control group and the tension force of raw noodles was the highest in the noodle with sweet potato starch. The acceptance test indicated that the noodles prepared with the addition of sweet potato starch scored the highest in flavor, taste, texture and overall acceptability.