• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.149-152
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• 1984

Fifiy-five wheat samples were studied to obtain the basic information on the varietal differences of physicochemical characteristics and cookie baking potentiality in wheat breeding lines. Alkaline water retention capacity (AWRC) value had a correlation coefficient of $0.51^{**}$ with sedimentation value, of $0.45^{**}$ with protein content, and of $0.47^{**}$, with Pelshenke value. The highly significant correlation coefficient was obtained for cookie diameter vs. AWRC value $(-0.98^{**})$ and cooki diameter vs. protein content $(-0.46^{**})$. Farinograph absorption is highly correlated with AWRC value $(r=0.77^{**})$ and with cookie diameter $(r=-0.73^{**})$. Farinograph band width had a correlation coefficient of $-0.49^{**}$ with AWRC value, and of $0.44^{**}$ with cookie diameter.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.957-962
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• 2010

This study examined the effects of Cornus fructus addition to suger snap cookies on WRC (water rentention capacity) and AWRC (alkaline water retention capacity). WRC and AWRC increased as more Cornus fructus powder was added, whereas the sedimentation value and Pelshenke value decreased. Regarding cookie color, L value decreased, whereas the a and b values increased. As the cookie diameter became smaller, thickness increased and spread factor decreased. Hardness of the cookies decreased, and preference was highest for cookies with 5% added Cornus fructus. The preferences for cookies were in the following order: 7% < 3% < 1% < 0% < 5% addition. In conclusion, addition of less than 5% Cornus fructus powder was the most desirable. To complement cookie appearance, it seems necessary to adjust the water content of Cornus fructus powder or add an emulsifier.

• Journal of Hydrogen and New Energy
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• v.27 no.5
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• pp.597-603
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• 2016

In this paper a comparative thermodynamics analysis is carried out for organic Rankine cycle (ORC) and ammonia-water Rankine cycle (AWRC) utilizing low-grade heat sources. Effects of the working fluid, ammonia concentration, and turbine inlet pressure are systematically investigated on the system performance such as mass flow rate, pressure ratio, turbine-exit volume flow, and net power production as well as the thermal efficiency. Results show that ORC with a proper working fluid shows higher thermal efficiency than AWRC, however, AWRC shows lower mass flow rate of working fluid and lower pressure ratio of expander than ORC.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.5
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• pp.346-355
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• 2005

To investigate the application of biochemical markers' and small-sample methods using whole-wheat flours for screening in early generation in Korean wheat breeding system, 74 Korean wheats, including cultivars, local breeding lines and experimental lines, were analyzed. Seed storage protein and amylose contents of grains were evaluated. Biochemical makers, including granule bound starch synthase (GBSS), high molecular weigh glutenin subunits (HMW-GS) and friabilin were also evaluated by using one-dimensional sodium dodecyl sulfate-polyacryla-mide gel electrophoresis with a single kernel. The small­sample methods, including modified SDS-sedimentation test (MST), micro-alkaline water retention capacity (AWRC) and whole-wheat flour swelling volume (WSV) were also tested in this study. Protein content, MST and AWRC was $11.0 - 15.8\%$, 2.7 - 26.2 ml and $71.9 - 109.7\%$, respectively. Apparent and total amylose content and WSV was $20.6 - 25.0\%$, $26.1 - 32.4\%$ and 9.0 - 16.9 ml, respectively. There were highly significant correlations between MST and AWRC (r=0.592, P<0.001), but Korean wheats showed no significant difference in protein content, amylose content and small-sample methods. In the biochemical markers, Korean wheats contained all three GBSS encoded by Wx loci, except for Suwon 252. Korean wheats showed the high frequency ($58.1\%$) of 1Dx2.2 + 1Dy12 subunits of HMW-GS. Friabilin band was present in 46 lines ($62.2\%$) and absent in 28 lines ($37.8\%$). Friabilin-absence lines showed the higher MST (14.9 ml) and AWRC ($92.1\%$) value than friabilin-presence lines (8.5 ml and $82.4\%$, respectively).

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.122-127
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• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.352-359
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• 2001

Cookie baking properties and relationships between cookie baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Cookie baking parameters, except for cookie diameter and top grain score, were influenced by locations and years. Chokwang, Suwon 274, Suwon 275, Suwon 277 and Urimil showed larger cookie diameter and excellent top grain score compared to the other Korean winter wheat cultivars and lines. Among the flour characteristics, protein content, damaged starch content, alkaline water retention capacity and flour swelling volume showed high positive correlation coefficients with cookie baking parameters. Friabilin-present lines showed larger cookie diameter, suitable surface structure of cookie and softer snapping force than the friabilin-absent lines.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.534-542
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• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.521-527
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• 1989

This study was conducted to investigate the differneces in milling, physicochemical, rheological and end-product properties between Korean and American wheat cultivars. Also, rheological and bread baking properties of Korean wheat flour in blends with U.S. standard flour were investigated. The milling yield of Korean wheat rated 71.1% similar to 71.6% of U.S. wheat. The average AWRC 61.8% of the three Korean wheats ranked higher than the conventional value of 60% for classifying hard and soft wheat. The cookies made from Korean wheat flour showed comparatively good spread with diameter of 8.5-8.9 cm, and marked recommendable top grain score. The volume ranges 975-1175 cc of sponge cake made from all cultivars tested were lower about 4-26% than that of standard cake flour. especially, Wonkwang was selected as one which has special characteristics good for cookie and sponge cake. The volumes of breads from Korean wheat 리ours ranged 924-1020 cc, and Yongkwang of 1020cc marked the most appropriate characteristics for bread-making among the tested wheats. The proper blending ratio of Korean wheat flour to U.S. bread standard flour was revealed 30% in bread-making.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.162-170
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• 2010

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).