• The monthly packaging world
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• s.374
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• pp.59-64
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• 2024

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.686-697
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• 1994

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

• Journal of the KSME
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• v.29 no.1
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• pp.12-13
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• 1989

분쇄도구는 점차수차, 풍차 그리고 증기기관이란 동력기술과 맞물려 제분공정이 대규모화되어 지배자는 이를 독점, 집중화시켜 마침내 공장제도의 원형이 이루어졌던 것이다. 여기서 우리는 wind mill, water mill, rolling mill, miller, milling M/C 등 단어가 뜻하듯 단순히 "제분하는 기계" 뿐만 아니라 "자연력으로 구동되는 기계설비를 사용하였던 모든 Manufacture"라는 것을 공통어 밀(mill)에서 엿볼 수가 있다. James Watt의 증기기관이 실용 중에도 한동안 수차는 산 업 여러 분야에서 동력원으로 자리를 지켜 왔지만 현재는 획기적으로 성능이 좋은 Francis, Pelton, 및 Ossberger 수차가 상업발전소에서 쉬지 않고 돌아가고 있다. 통차, 동미차, 번차, 수대, 연애, 파쇄 등 전통적인 수차와 석구가 기본이 되어 분명히 근세 생산기계설비를 발명케 하였고 동력원으로서 화려한 전성기를 누렸다. 지금은 역사속에 잊혀져 가지만 우리는 시골 산간에서 돌아가는 물레방아의 수연한 고태를 볼 때면 민속문화학, 그리고 기술사적 측면에서 문화재로서의 명맥을 기려 잘 보존할 의무가 절실하다고 생각한다. 보존할 의무가 절실하다고 생각한다.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.260-262
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• 1976

한국산 쌀보리 2개품종 및 겉보리 2개품종을 Buhler test mill에 의하여 제분(제분수율은 쌀보리 약 70%, 겉보리 61%) 한 후 주요 무기질 및 비타민, 아미노산을 분석하여 다음과 같은 결과를 얻었다. 무기질성분중 P의 함량(0.19-0.27%)이 높았고 K 는 0.18-0.27%, 그리고 미량의 Ca 및 Fe가 함유되고 있었다. 비타민중 A 및 C는 거의 함유되어 있지 않았고 $B_1,\;B_2$ 및 niacin은 각각 3.6-5.7, 0.9-1.6 및 $27-39{\mu}g/g$의 범위를 보였다. 보리가루류의 아미노산조성은 품종간에 다소 차이를 보였으며 제한아미노산은 lysine으로서 보리가루 단백질의 amino acid score(FAO 아미노산 표준구성 기준)는 부흥이 61.7, 기타는 모두 58 내외를 보이고 있었다.

• 베이커리
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• no.8 s.361
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• pp.102-111
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• 1998

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.02a
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• pp.363-368
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• 2000

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.150.2-150
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• 2002

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.63-72
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• 1994

The relationships among the endosperm structure, physicochemical characteristics and cooking and milling properties were examined in this study by using the isogenic lines which have the same genetic background except starch characteristics. The isogenic lines were bread by combining three pairs of genes, of waxy or non-waxy, fractured or round starch granule, and shrunken or plump endosperm. Although grains weight and chemical compositions of the endosperms did not differ widely, but cooking qualities, amylose contents, $\beta$-glucan viscosities were significant differences between isogenic types. Water absorptions and expansibilities were highest in waxy lines, and lowest in fratured starch granular lines; the smaller the seed sizes were, the higher the water absorptions were. Mixogram pattern of cooked barley varied with the starch properties and milling properties were excellent in fractured granular lines, whereas those properties of the waxy and shrunken endosperm lines were not good.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.834-838
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• 1995

The relative retrogradation of Jeungpyun investigated with different milling methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by pin mill (W-P) was lower than Jeungpyun by colloid mill (W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill (D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.215-219
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• 1983

Rheological properties of the dough made from milled wheat products of various particle size, i.e., wheat shorts, girls and flour, and their effect on the loaf-volume potential of whole wheat bread were investigated in this study. One Korean wheat variety 'Cho-Kwang' was tested for suitability in whole wheat bread. The percent ash and protein content of the milled wheat products were 2.3% and 13.7% respectively. Ranges of 7.3, 5.6 and 4.8 mixograph peak-height were observed in Fraction 1(wheat flours), Fraction 2 (wheat girts) and Fraction 3(wheat shorts), respectively. Dought stability of Fraction 1 did not decreased appreciably as compared to that of commercial first grade baker's flour. Bread-baking test employing a standard formula showed that the wheat grits (0.2-0.5 mm in diameter) appeared to be the limit beyond which a rapid decrease in loaf-volume potential was noted. Optimum loaf volume and crumb characteristics were obtained in 80% wheat grits/20% wheat flour blend.