• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.55-60
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• 2005

Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.

• 베이커리
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• no.1 s.330
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• pp.158-160
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• 1996

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2008.11a
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• pp.191-192
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• 2008

본 연구에서는 침수식물이 습지의 생지화학적 환경에 미치는 영향을 조사하고자 하였다. 침수식물이 없는 대조군보다 침수식물이 밀생한 습지반응조에서 수체내 용존산소의 농도 변화와 pH가 크게 나타나, 침수식물이 습지에서 수체와 저질의 산화-환원조건을 변화시켜, 질산화나 탈질과 관련된 습지의 생지화학적 반응에 영향을 줄 수 있음을 보여주었다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.219-220
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• 2001

연안퇴적물로 유입되는 유기물은 수중과 해수/퇴적물 계면에서 다양한 생지화학적 반응을 거치면서 재순환되며 일부는 퇴적물로 제거된다. 본 연구는 가막만에서 해역의 특성을 반영하는 대표적 환경인 소호지역, 굴양식장, 어류 양식장 그리고 비교적 교란이 없으리라고 생각되는 지역을 선정하여 이 지역 상부퇴적물에서 일어나는 유기탄소와 암모니아 질소, 인산인의 생지화학적 순환 및 각 성분의 플럭스를 추정하고자 한다. (중략)

• Proceedings of the KAIS Fall Conference
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• 2001.05a
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• pp.233-235
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• 2001

실크 생지직물에 대해 정련날염호로 무늬를 인날하고 증열 처리함으로써 무의 부분만 정련이 되도록 하는 정련날염 기술을 개발하여 모시 섬유와 같이 뻣뻣하면서 시원한 질감이 나는 정련되지 않은 생직물 부분과 정련에 의해 유연하고 매끄러우면서 광택이 나는 비단 부분이 동시에 한 직물에 공존하면서 입체적인 무의 표현이 가능한 독특하고 새로운 실크 직물을 개발하였다. 또한 산성염료 둥의 합성염료로 염색된 실크 생지직물과 천연염료로 염색된 실크 생지직물에 대해서 정련날염과 동시에 무의 부분의 바탕색을 빼내고 착색을 고착시키는 발염의 특수날염 기술을 개발하여 다양한 색상에 의한 무늬 표현이 가능하게 함으로써 고부가가치 실크직물을 생산할 수 있도록 되었다.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.107-112
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• 2004

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough, Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at $-40^{\circ}C$ and stored for 6 weeks at $-20^{\circ}C$. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0,2% produced a more effective result than others during the freezing storage, The highest loaf volume was formed in bread supplemented with SSL 0,3% and DATEM 0,2%, In the moisture content, bread supplemented with SSL 0,5% showed the highest value, Bread supplemented with SSL 0,3% and DATEM 0,2% produced the lowest value of bread hardness and received the highest score in quality evaluation, In this study, the addition of SSL 0,3% and DATEM 0,2% in making frozen dough led to better bread quality as compared to others.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.27 no.1
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• pp.1-16
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• 2022

Nitrate (NO₃^-) plays an important role in aquaculture and ecosystems in the Korea Strait. Observational data propose that ocean currents are crucial to NO₃^- budget in the Korea Strait. However, assessment of budget by currents and biogeochemical processes has not yet been investigated. This study examines seasonal and spatial variations in NO₃^- budget by currents and biological processes in the Korea Strait from 2011 to 2019 using a physical-biogeochemical coupled model. Model results suggest that current-driven net supply of NO₃^- is consumed by uptake of phytoplankton in the Korea Strait. Advective influx is driven by the Tsushima warm current and the influx by the Jeju warm current is approximately one third of it. All of the influxes are transported out to the East Sea through the Korea Strait, of which two third passes through the western channel and the rest through the eastern channel. Annual mean NO₃^- net transport show that currents supply NO₃^- year round except for January, but the budget by biogeochemical processes consumes it every season except for winter.

• 베이커리
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• no.6 s.371
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• pp.90-92
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• 1999