• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.525-531
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• 1995

Three quality factors of bread during baking process were measured to develop neural network models for bread baking process. Firstly, volume and browning changes during bread baking process were measured using image processing technique and temperature changes inside the bread during process were measured by K-type thermocouples. Relationships among them showed nonlinearity. Secondly, multilayer perception structure with error back propagation learning was used to construct neural network models. Three neural network models for volume, browning, and bread temperature were developed respectively. Developed models showed good performance with predictive error of 4.62% for volume and browning changes after 30 seconds, 7.38% for volume and browning changes after 2 minutes, and 1.09% for temperature change inside the bread respectively.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.603-610
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• 2005

Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.195-200
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• 2003

Effects of mashed wax gourd (Benincasa hispida) on texture and sensory quality of bread were evaluated. Farinograph results revealed increase in mechanical tolerance index (MTI) and water absorption, and decrease in dough stability with the addition of wax gourd. Addition of wax gourd also decreased loaf weight and volume. L, a, and b values of crust decreased with increasing addition of wax gourd, Whereas no effect on the color of crumb, Firmness of bread crumb increased with the addition of wax gourd at 67%, resulting in significant increase in hardness, gumminess, and chewiness of bread. Sensory evaluation revealed that acceptable quality of bread could be obtained by the addition of wax gourd up to 50%.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.224-227
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• 2022

In this study, the protective effects of turanose on Saccharomyces cerevisiae (Baker's yeast) were examined during the freeze-drying process to evaluate the feasibility of utilizing turanose as a novel cryoprotectant. The survival rate of the Baker's yeast cells improved substantially with a cryoprotective medium containing turanose in a substitution-dependent manner. In accordance with these survival rates, the yeast cell surfaces became smoother as the turanose content increased. Turanose with skim milk maintained the viability of the Baker's yeast, which improved substantially upon storage at -20℃. Thus, it is thought that turanose will exhibit excellent preservation effects during the distribution of Baker's yeast. Finally, these results suggest that turanose has the potential to be used as a novel cryoprotectant against various microorganisms.

• Applied Biological Chemistry
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• v.37 no.5
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• pp.397-401
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• 1994

Bioreduction with active dried baker's yeast proceeded smoothly in n-hexane, pentane or petroleum ether as an organic solvent system. Ethyl(1) and octyl 3-oxohexanoate(2) were reduced to $({\underline{R}})-ethyl(3)$ and $({\underline{S}})-octyl$ 3-hyroxy-hexanoate(4) with high enantiomeric excess, respectively.

• 베이커리
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• no.11 s.316
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• pp.90-93
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• 1994

• 베이커리
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• no.11 s.400
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• pp.172-174
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• 2001

• 베이커리
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• no.10 s.411
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• pp.173-173
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• 2002

• 베이커리
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• no.9 s.422
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• pp.115-121
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• 2003

• Food Industry
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• s.53
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• pp.43-47
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• 1980