• 베이커리
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• no.10 s.387
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• pp.80-81
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• 2000

• 베이커리
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• no.3 s.380
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• pp.82-83
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• 2000

• 베이커리
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• no.9 s.350
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• pp.134-135
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• 1997

• 베이커리
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• no.1 s.378
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• pp.112-113
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• 2000

• 베이커리
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• no.9 s.362
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• pp.98-99
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• 1998

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.303-305
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• 1995

The purpose of this study was to investigate aluminum content by atomic absorption spectrophotometry after digestion with mixture of $HNO_3\;and\;HClO_4(2:1,\;v/v)$ on baking powder, wheat flours, noodles and baked foods. The contents of aluminum in baking powder, wheat flour, biscuit and snack, noodle, starch vermicelli, buckwheat vermicelli ranged from 1910 to 1948 mg/100g, 8.5 to 11.0 mg/100g, 15.3 to 19.2 mg/100g and 22.5 to 56.4 mg/100g, 29.7 to 58.5 mg/100g, 63.0 to 80.0 mg/100g, 33.1 to 46.3 mg/100g, 37.8 to 49.9 mg/100g, respectively. Aluminum contents in wheat flour foods were significantly different by added baking powder and different company(p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1120-1128
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• 2001

This study was to investigate the flour quality and bread making condition required for Korean-style steamed bread, using 5 commercial wheat flours (protein content from 8.2 to 12.5%), They were compared in making steamed bread (SB) and baked roll bread (BRB). Straight dough method was used and the temperatures of dough and fermentation were controlled at 26$^{\circ}C$ and 32$^{\circ}C$, respectively. The first fermentation was conducted at various times (0, 20, 40 and 60 min) and then forty min of proofing (2nd fermentation) was used for all bread dough. As the 1st fermentation time increased, volumes of both SB and BRB increased 4.3 ~8.7% and 27~40%, respectively, but the SB flattened and the total bread scores of SB decreased due to the lack of smoothness and shininess of the bread surface and poor grain. Contrary to that, the total bread scores of BRB increased. SB made from the flour containing 10.5% of protein, was of its highest quality: relatively high volume, smooth, semiglossy and white surface, good texture, followed by SB made from flours containing 10.9%, 9.5%, 12.5%, and 8.2% of protein content, respectively These results suggest that the 1st fermentation process was not needed for SB making. Total bread scores of SB were better correlated with farinograph dough stability than protein contents and volumes of SB were correlated with farinograph development time. Therefore, in steamed bread making, flour dough rheology is important as well as protein content.

• Korean Journal of Rural Living Science
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• v.4 no.1
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• pp.13-22
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• 1993

증편 제조조건의 표준화 방법설정을 위하여 다섯가지(발효원, 가수량, 발효온도, 발효시간, 팽창제) 발효조건을 완전임의 배치법으로 시험, 유의성 검정을 하였으며, 증편의 팽화도 측정 및 팽화된 증편의 생장(증편의 부푼모양, 스폰지감의 생성여부, 기공의 균일성)에 대한 관능검사를 실시하여 다음과 같은 결론을 얻었다. 1. 팽화도에 영향을 미치는 요인으로는 발효원, 가수량, 발효온도, 발효시간 둥이었으며 Yeast 1% 보다는 탁주 또는 Yeast 2%를 사용하는 것이 그리고 3$0^{\circ}C$ 보다는 4$0^{\circ}C$에서 발효시키는 편이 발효시간의 단축효과가 있는 것 같았다. 2. 증편의 팽화가 가장 잘 이루어질 수 있는 발효조건으로는 발효원으로서 탁주를 사용하며 가수량을 75%로 하여 4$0^{\circ}C$에서 4시간 발효시킨 후 성형하여 제조하는 것이었다. 3. 증편 성장에 대한 기호도에 영향을 미치는 발효조건으로는 가수량, 발효온도, 발효시간, 팽창제 둥이었으며 가수량에 관계없이 팽창제를 첨가하여 제조하는 것이 좋고 가수량이 낮을수록 발효시간을 길게하는 편이 나을듯 하다. 4. 증편 성장에 대한 기호도가 가장 높은 증편 제조조건으로는 발효원을 Yeast 1%를 사용하고 반죽의 팽창을 돕기 위해 베이킹파우더 1%를 첨가하며 4$0^{\circ}C$에서 4시간 발효시킨 후 성형하여 찌는 것이었다.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.676-685
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• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.173-181
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• 2022

This study was carried out to investigate the residual characteristics of flubendiamide in kale to establish pre-harvest residue limits (PHRL) and the removal efficiency according to the washing solvent and method. Field tests were conducted at two different greenhouses, field 1 (Anseong-si, Gyeonggi-do) and field 2 (Incheon-si, Gyeonggi-do). According to the safe use guidelines kale was sprayed with flubendiamide twice every 10 days and harvested 0 (after 2 h), 1, 2, 3, 5, 7 and 10 days after the final application. The biological half-live of flubendiamide in kale was calculated based on dissipation curves of the pesticide in samples analyzed by liquid chromatography coupled with tandem mass spectrometry. In the analysis, method limits of quantitation (MLOQ) were 0.01 mg/kg, and recoveries performed with two different fortification levels of 10 MLOQ and maximum residue limit (0.7 mg/kg) were 104.2±3.6 and 101.9±10.2%, respectively. The dissipation rate constant of flubendiamide in kales were 0.2437 at field 1 and 0.1981 at field 2. PHRL calculation equations obtained using the dissipation constants estimated as follows: if the residual concentration of flubendiamide in kale on 10 days before harvest is less than 8.0 mg/kg, the residual concentration on the harvest would be under MRL. The removal of flubendiamide from kale was the greatest when it was washed with vinegar (39.8%), followed by baking soda (31.7%), calcium powder (30.2%), neutral detergent (27.2%), and tap water (15.9%). The results of this study would be useful for both farmers and consumers to produce or consume safe agricultural products.