• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.918-923
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• 2003

Replacement of wheat flour by 10, 20 30% waxy and normal (non-waxy) hull-less barley flour was tested for the effects on bread-making properties. The addition of waxy hull-less barley flour resulted in lower amylograph pasting temperature, peak, and set back viscosities and in higher water absorption, compared with normal hull-less barley flour. Increasing proportions of hull-less barley flour significantly decreased the loaf volume and had deleterious effects on subjective bread scoring. Replacement of 10% of wheat flour by both waxy and normal hull-less barley flour did not significantly affect bread characteristics. However, significant differences in bread quality were observed between the control bread and bread containing more than 20% barley flour, with the normal barley flour showing slightly better scores in organoleptical preference. Textural measurements of crumb firmness showed that the bread containing 20% waxy hull-less barley flour hardened slower during 5-day storage at $25^{\circ}C$ than bread containing normal hull-lee barley flour.

• Journal of Aquaculture
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• v.13 no.1
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• pp.55-62
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• 2000

A 10-week feeding trial was conducted to investigate the effects of several yeasts with or without chemical treatment (protoplasted) in formulated diets on growth and body composition of juvenile abalone(Haliotis discus hanai). There replicate groups of the abalone average weighing 210 mg were fed one of eight isonitrogenous (30%) and isolipidic (4.4%) diets containing 3% Kluyveromyces fragilis protoplasted K. fragilis Candida utilis protoplasted C. utilis, Saccharomyces cerevisiae protoplasted S. cerevisiae or brewer's yeast. In addition these formulated diets were compared with commercial diet. Survival rate and proximate analysis of soft whole body of abalone were not significantly affected by the different dietary yeasts and commercial diet (P>0.05) Body weight gain and soft body weight control diet and diets containing S. cerevisiae or brewer's yeast (P<0.05) Shell length of abalone fed yeast and commercial diet (P<0.05) Th results suggest that protoplasted K. fragilis as an additive in this formulated diet can improve weight gain of abalone.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.519-519
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• 2013

본 연구에서는, 전기적 충격이 없고 넓은 면적을 동시에 처리할 수 있는 형태의 유전체 장벽 방전(DBD: Dielectric Barrier Discharge)을 이용한 대기압 저온 플라즈마 장치를 제작하고 이를 이용하여 빵 곰팡이(Neurospora crassa) 살균에 대한 기본 분석을 하였다. 실험에 사용한 저온 대기압 면방전 플라즈마의 파워는 사인파 교류전압을 인가하여, 방전전압은 1.4~2.3 kV, 방전전류는 20~30 mA의 값을 가지며, 전압과 전류의 위상차는 약 80도의 기울기 차이가 난다. 이때의 출력은 약 4 W를 가지며, 공랭식 쿨러를 이용하여 유전체의 열을 배출하였다. 시료대의 온도 측정결과 방전과 동시에 쿨러를 작동할 경우 최대 10분에서 37도를 넘지 않았다. 장치에서 발생하는 플라즈마에 의한 O3의 양은 플라즈마 발생부로부터 10 mm 이내에서 약 25~30 ppm 이 측정되었으며, NO나 NO2 는 거의 검지되지 않았다. 증류수(Deionized water)속에 담긴 빵 곰팡이(Neurospora crassa) 포자를 면방전 플라즈마 발생장치로 처리하였을 때, 포자의 발아율은 처리시간 및 출력파워가 증가함에 따라 급격히 감소하였으나 VM (Vogel's Minimal) 배양액에 넣고 플라즈마 처리를 한 경우에는, 증류수의 결과와 달리 살균효과가 미비함을 보였다. MTT 측정법 또한 같은 경향성을 보였으며, 이를 통해 포자를 둘러싸고 있는 환경이 플라즈마의 살균효과에 영향을 미치는 것으로 보인다. 본 실험을 통해, 유전체 장벽을 이용한 면방전 플라즈마 발생장치가 플라즈마 제트(jet)와 달리 직접적인 플라즈마 접촉 없이도 미생물 살균이 가능하다는 것을 보았으며, 처리대상의 생체용액과 같은 주변 환경에 영향을 받음을 알 수 있었다. 또한 면방전 플라즈마 장치로부터 발생하는 O3과 같은 활성종들이 빵 곰팡이의 비활성화에도 역할을 할 수 있음을 알 수 있었다.

• Journal of Aquaculture
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• v.13 no.2
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• pp.147-152
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• 2000

To reduce the production cost of the rotifer, different combinations of Chlorella and Baker's yeast were used to mass culture of Brachionus calyciflorus. Rotifer density tended to decrease abruptly at 100% Chlorella-feeding, when unionized ammonia level ranged from 14.1 to 29.6 ppm and DO level from 0.2 to 0.3 ppm. Hence DO level > 0.3 ppm and unionized ammonia level < 14 ppm should be maintained. Production cost of the rotifer was the highest, when a combination of 100 % Chlorella was chosen as food source, but it was about 1.8 times less, when a combination of 70 % Chlorella and 30% yeast was used as food source. However, the highest rotifer density remained almost at the same level, when either of the combination was chosen as food source. A combination of 70 % Chlorella and 30 % yeast is recommended for maximum production of the rotifer at the lowest feed cost.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.223-227
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• 1984

Quality of flours of 166 different wheat varieties and breeding lines from the 1980-1982 year crop was evaluated with Mixograph. Protein content had a correlation coefficient of 0.68 with sedimentation value and of 0.67 with bread volume. Sedimentation value showed highly significant correlation (r = 0.74) with bread volume. Positive significant correlations were found between protein content and sedimentation value vs. Mixography water-absorption, however the protein content and sedimentation value were not consistently related with mixing time or height to peak. Mixograph curve of the flour in a cultivar showed the specific pattern regardless the environmental conditions.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.278-283
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• 1985

These studies were conducted to investigate the changes and relation in protein, rheology and bread-mating properties during hard and soft wheat maturation. Samples were collected from the fields at 25 to 50 days after heading at intervals of 5 days. Protein content, sedimentation value and Pelshenke value of the tested wheat kernel or flour differed significantly between hard and soft wheat, and was relatively constant at 35 to 40 days after heading in each cultivar. In Mixogram water absorption of the flour, soft wheat increased only slightly, while intermediate and hard wheat increased remarkedly with maturation of the kernel. Total Mixogram characteristics increased and reached its maximum level at 35 days after heading. Farinogram pattern and bread loaf volume of the flour was greatly differences at the early stages of development due to cultivar, and was relatively constant at 40 days after heading. Significant positive and negative correlations were obtained among the protein and rheological properties, and tread loaf volume as the kernel matured.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1043-1048
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• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.498-505
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• 2001

This study was conducted to investigate the characteristics of dough and bread prepared by a Korean pigmented rice(KPR). The fermentation of the dough was promoted with a lower pH. Though the springiness and gumminess of the dough were low, but It was more tender and moist than that of control. Color of the bread showed red wine and the acceptabi]ity of the bread was higher than control evaluated by sensory test. The tissue of the bread has more small particles of starch than that of control and It was densely populated. The distribution tendency of the starch particles in the tissue of the bread was the more apparent in the KPR. And big starch particles like lens were observed in the dough with 10% of KPR. Mouse feeling of the bread was more sticky but, it was little clogging.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.121.1-121
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• 2003

증류수, 수도수, 온천수(경산 사이판 온천) 희석액 (55배 희석; I, 4배 희석; II, 2배희석; III을 사용한 반죽의 발효와 빵의 품질에 미치는 영향을 조사하였다. 경산사이판 온천수는 총고형물이 8,765 ppm 이였으며 주요 무기질로는 Na가 2296 ppm, Ca가 287 ppm, Mg와 K가 각각 65 및 8 ppm을 함유하였다. Fe, Cu, Co, F. Zn Al, S, Mo, Se 및 Si 등이 0.002~5.2 ppm을 함유하였다. 온천수를 사용한 반죽의 pH는 6.95~7.68로 증류수의 6.40보다 높았다. 반죽부피는 온천수의 농도가 높아짐에 따라 감소하였다. pH를 5.5로 조정한 온천수를 사용한 반죽의 부피는 대조구 보다 오히려 높았다. 온천수를 사용한 빵의 경도 (hardness)와 신장성(strength)는 대조구 보다 높았으나 pH를 조정한 온천수의 경우는 낮았다. 점착성은 경도 및 신장성과는 역으로 희석 온천수에서 낮았다. pH 조정 없이 구운 빵의 부드러운 정도는 4배로 희석한 온천수가 증류수 및 55배, 2배 희석 온천수보다 높았다. 쫄깃한 맛도 온천수가 대조구에 비하여 높았으며 종합적인 기호도는 4배 희석 온천수가 가장 좋았다.