• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.4
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• pp.129-134
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• 2017

In the present society, our current technology associated with bakery industry has been improved as much as technical development can get abreast of the Western one where the bread has originated and has been awarded and ranked in the highest level of many bakery or pastry competitions. In these trends, many people are running for high value added business such as bakery industry and bakery $caf{\acute{e}}$, etc. with big interest. However, high labor cost of technician and difficulties in human resource management become obstruction factors in the growth of the bakery industries. Therefore, in this paper, the designed system for both dividing and rounding dough quickly and exactly at the same time was studied. The main function of this system is to divide the original dough into 3 tracks and then, to place 4 doughs in the inner track, 12 doughs in the mid track, 20 doughs in the outer track, totally 36 doughs in a routine. It takes much energy because 36 doughs can be completed in a routine. Therefore, this system uses hydraulic pressure and a 0.75Kw induction motor is used for dough rounding. This system can make primarily fermented dough into 36 divided doughs very quickly and exactly on a guide panel at the desired weight by dividing it within 1-9 seconds and by rounding each within 1-9 seconds. This system is very effective in bakery industry to minimize labor cost and it is expected to supply more hygienic products to the customers.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.45-50
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• 2011

In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.524-528
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• 2020

The aim of this study was to enhance the use of wheat bran in lactic acid bacteria (LAB) fermentation. LAB fermentation of wheat bran and the flavor components and amino acids of fermentation products were analyzed using gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The results showed that total flavor components increased by 93% and 73% in the animal-based LAB mixture (T2) and plant-based LAB mixture (T3), respectively, after fermentation. Among these components, 2,3-butanedione (diacetyl), known for its buttery flavor, was detected at concentrations of 18.44 ng/g (T2) and 16.95 ng/g (T3). Levels of hexanal and nonanal, which causes off-flavor components in wheat bran, dramatically decreased after T2 fermentation; similarly, levels of total free amino acids decreased by 37.6% (T2) and 36.7% (T3) after fermentation. This may explain why some components were bound to volatile compounds during LAB fermentation. These results suggest that LAB-fermented wheat bran is a potential value-added food material.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.62-65
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• 1983

This study was to investigate the effect of lipoxygenase on the mechanical development of wheat flour doughs. The flour mixtures used for experiments were 100% wheat flour $(S_1)$, 90% wheat flour and 10% raw soy flour $(S_2)$, 90% wheat flour and 10% toasted soy flour $(S_3)$, and 90% wheat flour and 10% toasted soy flour with the addition of lipoxygenase preparation $(S_4)$. When flour mixtures were compared with control $(S_1)$, $S_2$ demonstrated lower water absorption, lower mixing talerance index (MTI) and lower dough weakening and increased dough development time, whereas $S_3$ showed higher water absorption, lower MTI, lower dough weakening and the same dough development time. The addition of lipoxygenase to $S_3$ $(S_4)$ resulted in the same water absorption, longer dough development time, lower MTI and love dough weakening than those of $S_3$, which were comparable with $S_2$. Percent water absorption of flours, obtained from extensograph, was highest in $S_3$ and lowest in $S_2$. Addition of both raw and toasted soy flour to wheat flour resulted in an increased energy, $S_4$ demonstrated higher extensibility and lower resistance to extension than $S_3$, and those values of $S_4$ were comparable with $S_2$. The experimental data obtained from this study suggested that soy flour mixtures containing lipoxygenase had better mechanical dough properties than toasted soy flour mixture without lipoxygenase.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.8-14
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• 1993

To investigate selection efficiency for protein content and hardness in a wheat breeding program, two crosses were made between soft wheat (SW) ‘Chokwang’ and hard wheat (HW) ‘Lancota’, and between HW ‘Suwon 210’ and SW ‘Atlas 66’. F2 progeny lines from the crosses were separated into 4 groups as HW + high protein (HP), HW + low protein (LP), SW + HP and SW + LP by measuring protein content and sedimentation value in F4 generation. The subsequent populations were tested for protein content, sedimentation value, mixogram pattern and bread quality. HP group selected from F4 again had a higher protein content in F5 generation than LP group, but there was no significant difference between two groups in F6 generation. In sedimentation value, the significant difference was recognizable only between the groups of HW + HP and. SW + LP. Plant based investigation in F6 revealed that the distribution pattern for protein content and sedimentation value shifted from the low to high by the four groups with the order of SW + LP, HW + LP, SW + HP, HW + HP. Such a trend was most noticeable in the progenies of the cross between ‘Suwon 210’ and ‘Atlas 66’. Mixogram pattern that shows flour characteristics differed greatly among the groups, indicating a high selection efficiency for the traits. Bread volume in F6 of HW + HP was found to be higher than that of SW + LP, only from the cross between ‘Suwon 210’ and ‘Atlas 66’.

• Food Science and Preservation
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• v.18 no.1
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• pp.91-97
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• 2011

The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.91-99
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• 2016

Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.168-176
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• 1998

The breadmaking characteristics of composite flour containing 30% of buckwheat and 70% of wheat with the addition of vital wheat gluten and water-soluble gums, were studied to establish the optimum formula for the development of buckwheat bread. The addition of vital wheat gluten or/and gums led to successful formation of buckwheat bread, giving loaf volume increase and improvement of sensory quality, especially texture determined by QDA (Quantitative Descriptive Analysis). Among those additives, xanthan gum showed the best volume expansion. Synergistic effects on bread quality were observed when the vital wheat gluten and xanthan gum or guar gum were used together. As buckwheat flour was substituted for wheat flour, gelatinization started early and the maximum viscosity increased measured by an amylography. The addition of gluten and gums caused the initial gelatinization to occur at a higher temperature and maximum viscosity to decrease.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.59-67
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• 1987

In order to make use of Job's tears widely, Job's tears starch was analyzed and determinded the contents of amylose, amylographical and other physicochemical properties. And also the yeast breads and rice cakes were made from flour and rice flours with various mixing ratios of Job's tears flour and then they were tested for suitability to preparation of bread and rice cake. 1. The starch contents of Job's tears showed 12~20%. Which was about one third of rice or waxyrice starch. But amounts of crude proteins, fats, and total ashes in Job's tears were higher than rice or waxyrice. Job' tears starch was composed of amylopectins only, and was similar to that of waxyrice starch. 2. Depends upon the Amylogram of each starch, initial gelatinization temperature of Job's tears starch was the highest among three starches of rice, waxyrice, and Job's tears. Maximum viscosity of Job's tears starch was 860BU, then it was about two times of rice starch viscosity. 3. By the sensory evaluation results, the taste of bread prepared with mixing of 10% Job's tears flour was better than flour bread and the volume and grains of the bread made from mixing of 10%, 20% Job's tears flour were similar to that of flour bread, but the taste, volume and grains of bread made from 30% mixed flour were undesirable. The rice cake Prepared from mixed flour with 25% Job's tears flour has shown to be desirable.