• 베이커리
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• no.7 s.324
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• pp.58-60
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• 1995

• 베이커리
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• no.11 s.388
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• pp.174-175
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• 2000

• 베이커리
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• no.12 s.341
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• pp.60-62
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• 1996

• Water for future
• /
• v.40 no.7
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• pp.12-16
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• 2007

• 베이커리
• /
• no.2 s.343
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• pp.62-63
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• 1997

• 베이커리
• /
• no.5 s.334
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• pp.96-98
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• 1996

• 베이커리
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• no.9 s.326
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• pp.108-109
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• 1995

• 베이커리
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• no.10 s.387
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• pp.105-107
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• 2000

• Applied Biological Chemistry
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• v.46 no.1
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• pp.39-45
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• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• Journal of Wetlands Research
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• v.14 no.4
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• pp.489-502
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• 2012

Biogeochemical processes in groundwater-stream water mixing zone are recently of great interest because biodegradation and natural attenuation of aquatic contaminants may occur through the processes. The objectives of this study are to investigate the hydrologic and biogeochemical processes at the groundwater-stream water mixing zone through which surface water-driven nitrate may be naturally attenuated, and to examine the effect of the vertical flow exchange flux on biogeochemical processes using correlation analysis. To examine the direction of vertical water flow in the zone, vertical hydraulic gradients were measured at several depths using mini-piezometers. Microbial populations in soil samples of the zone were also analyzed by means of the polymerase chain reaction (PCR) and Cloning methods. In addition, partial correlations among vertical flow exchange, nitrate concentration and microbial activity was investigated to examine their mutual interaction. The results showed the significant interaction among the three parameters, resulting in natural attenuation of nitrate. This study showed an example of the biogeochemical fuction of groundwater-stream water mixing zone, which can be predictable from the examination of the interaction among microbial activities, concentration of contamination and vertical flow exchange flux. temperature show a significant difference in adjacent streambed, Also, the results shows that distribution of temperature was more affected by groundwater direction than intensity of flux.