• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Korean Journal of Plant Resources
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• v.36 no.5
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• pp.508-516
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• 2023

Germination, growth characteristics, and content of useful components were analyzed through GA₃ treatment of Angelica acutiloba (Siebold & Zucc.) Kitagawa seeds, to provide basic data for cultivation technology. The moisture absorption rate of the seeds was 62.07% after 2 hours of soaking, and the highest value was 122.15% after 48 hours. The appropriate seed germination temperature for the species ranged from 10℃ to 25℃. It was confirmed that the growth of seedlings increased as the GA₃ concentration increased, but there was no significant difference in the content of useful components according to the GA₃ treatment.

• Applied Chemistry for Engineering
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• v.34 no.6
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• pp.596-602
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• 2023

Chromium-based metal-organic frameworks (MIL-101(Cr)) were synthesized, and their potential use as a filling material for gas masks or protective clothing was assessed through adsorption experiments using diisopropyl methyl phosphate (DIMP) as a simulant for chemical warfare agents. MIL-101(Cr) was prepared using acetic acid (MIL-101(Cr)-A) and sodium hydroxide (MIL-101(Cr)-N) as modulators. The use of acetic acid as a modulator resulted in a larger specific surface area and a higher DIMP adsorption capacity. MIL-101(Cr)-A absorbed approximately 160% of its own weight of moisture when exposed to an environment with a relative humidity of 90% for 10 days, surpassing other adsorbents such as activated carbon. The DIMP adsorption capacity of MIL-101(Cr)-A decreased to about 40% of its initial adsorption capacity after 24 hours of exposure to an environment with a relative humidity of 90%. However, this capacity is still higher compared to that of activated carbon used in commercial gas masks, suggesting a high potential for future use as a filling material for gas masks or protective clothing.

• Journal of the Korea institute for structural maintenance and inspection
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• v.28 no.4
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• pp.62-67
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• 2024

In this paper, we developed and optimized a chitosan-based polymer microbial bead carrier that is cell-friendly, has a high moisture absorption rate, and effectively provides the conditions for microbial biomineral formation as an optimal microbial carrier that protects microorganisms in concrete, and evaluated the self-healing performance of mortar using it. In order to incorporate circular-shaped microbial endospores, a circular-shaped microbial bead carrier was developed by combining chitosan and alginate polymers, and the amount of calcium carbonate produced could be actively controlled by adjusting the composition of the carrier. The amount of biominerals formed and the size of crystals were maximized in the hydrogel bead carrier containing chitosan, and in the case of mortar cracks using this, it was confirmed that self-healing of cracks with a maximum crack width of 0.3mm was achieved within 96 hours after crack generation.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1356-1363
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• 2015

The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.

• 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.

• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Korean Journal of Plant Resources
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• v.29 no.2
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• pp.235-240
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• 2016

Factors affecting germination of seeds in the forms of various environment and chemical compounds. The present study was aim to produced effective seed propagation method of Astilbe koreana (Kom.) Nakai which had expected high value for the cut flower, ornamental and pharmaceutical material. Seed width and length ranged 0.62, 2.22 ㎜, respectively, and weight of thousand seeds was 40.5 ㎎. As result of imbibition test, showed moisture content of fresh seed (2.57%) increased rapidly by water-soaking treatment under 24 hours, recording to maximum value of 29.8%, and expansion of the seed coat was observed. Seed germination was the best at 15℃ and light conditions (40.8%) among temperature and light conditions treated. Percent germination of seeds was improved under the low (15, 20℃) than high temperature (25, 30℃). In addition, the seed was not germinated at dark condition regardless of temperature. Seeds of A. koreana thus seemed that it had low temperature germinability conditions. To improve germination rate, seeds were submerged in various concentrations of growth regulators such as GA₃ and kinetin, and minerals as KNO₃ and KCl. As a results, KNO₃ treatment, regardless of concentrations, promoted germination compared to control. Especially, percent of germination (77.8%), germination energy (96.1%), mean germination time (11.3 days) and T₅₀ (6.5 days) were effectively improved by treatment of KNO₃ 20 mM.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.227-238
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• 2012

This study was carried out to evaluate the effect of ${\beta}$-glucan on rheological properties of flour dough and quality characteristics of white pan bread. Flour dough and white pan bread fortified with ${\beta}$-glucans at levels of 0%, 3%, 6% and 9% w/w. Farinograph and amylograph were analysed for the rheological properties. Loaf volume and specific loaf volume, moisture content, texture and sensory evaluation were also analysed for the quality characteristics. In the farinograph test, water absorption and dough development time of doughs increased with increasing ${\beta}$-glucan content. Especially, water absorption of dough fortified with 9% of ${\beta}$-glucan showed 13% higher than the control. However, the addition of ${\beta}$-glucan to the dough decreased stability. There were no significant differences on gelatinization temperature and maximum viscosity temperature regardless of ${\beta}$-glucan contents, but maximum viscosity increased with increasing ${\beta}$-glucan contents. Loaf volume and specific loaf volume of white pan bread decreased slightly with increasing ${\beta}$-glucan contents. Moisture content showed higher value in tests than that of the control, and the one added with 6% revealed highest moisture content. In terms of texture analysis, the one added with 6% of ${\beta}$-glucan revealed softer than the others. There were no differences between the groups added with 3% and with 6% on sensory evaluation, but the one added with 9% obtained lowest scores. As a result of this study, 6% of ${\beta}$-glucan is considered the resonable level to prepare healthy white pan bread. ${\beta}$-glucan can also be used when making cake and cookies.