• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.509-515
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• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1048-1054
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• 2014

The purpose of this study was carried out to investigate the cause of sulfur dioxide occurrence, general element composition, sulfur compounds, heavy metals, macro- & micro-minerals, and oxidation-reduction potential (ORP) following baking time course of RS (RS1, RS2, RS3, and RS4) and mudflat solar salts (MSS). Sulfur dioxide ($SO_2$) and sulfite ($SO{_3}^{2-}$) were not detected in MSS or RS. However, sulfate ($SO{_4}^{2-}$) content significantly decreased in RS (29,878.15~36,097.45 ppm) compared to that in MSS (35,601.65 ppm). ORP was 181.15 mV in MSS, and 58.55 mV in RS1. Moisture content was 9.34% in MSS and 0.00% in RS with increased NaCl (94.77~95.77%). Moisture and NaCl contents showed no significant difference in RS. Insoluble and sandy residues were higher in RS than in MSS, whereas Ca and K showed no significant difference. Mg and Cl contents were higher in RS than in MSS. Br level was higher in MSS (628.1 ppm) than in RS (512.72~586.62 ppm), but there was no significant difference in $NO_3$. Heavy metals (Pb, As, and Hg) were more abundant in RS than in MSS, but levels were still safe. These results suggest that MSS and RS may increase protection against from $SO_2$ and $SO{_3}^{2-}$.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.67-74
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• 2016

The Prussian Blue Analogue(PBA) has three dimensional structure and the metal - organic framework material, and it has a variety configurations depending on the type of organic ligands. PBA has been receving an attention in the fields of biosensors, optical, catalytic, and hydrogen storage device. Also, it is an environmental friendly substance with a chemical stability. In addition, PBA is widely used in the filed of adsorption art since we can adjust the size of the fine pores. In this study, we synthesized $Mn_3[Fe(CN)_6]_2$, an organometallic framework chains by using a hydrothermal synthesis method. We used $K_4[Fe(CN)_6]$ and $MnCl_2$ as precursors. We also produced a manganese iron oxide, by baking the synthesized material. The effect of the size and shape of the particles was examined by controling pH of the precursor solution, the molar concentration of the precursor, and reaction time as the experimental variables. Synthesized absorbent was analyzed by XRD, SEM, FT-IR, UV-Vis, and TG / DTA to evaluate the adsorption properties of several dyes.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.190-194
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• 2001

This study was carried out to investigate the possibilities of using xanthangum, guargum and ${\kappa}-carrageenan$ as cryoprotectant by examining changes in water content, specific volume, and hardness of bread made from the doughs with gums at $-20^{\circ}C$ freezing chamber for 12 weeks. The specific volume of bread decreased with time. It decreased more sharply in the control. The bread with lowest specific volume had the highest value in the hardness. The bread with ${\kappa}-carrageenan$ showed the lowest value in the hardness. In the water-holding capacity of frozen dough, the bread with ${\kappa}-carrageenan$ had the highest value, and ${\kappa}-carrageenan$ was effective in the protection of the degradation in the quality of the frozen dough during the frozen storage. In the sensory evaluation, texture, color and appearance of the control and the breads with gums did not show the difference for 1 week, but the breads with gums showed the higher score than control in sensory characteristics in the frozen storage for 12 weeks. The bread with ${\kappa}-carrageenan$ showed the highest sensory score during the frozen storage. These results were summarized that ${\kappa}-carrageenan$ was most effective in the protection from the degradation of the quality of frozen dough during the frozen storage.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Food Science and Preservation
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• v.13 no.1
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• pp.30-36
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• 2006

Milk protein-gum conjugates were prepared by Maillard reaction and added to dough to investigate the possibile use of them as anti-staling agents in bread Four different types of conjugates were added to dough, i.e., $casein-\kappa-carrageenan$ (CK), casein-sodium alginate (CA), $whey-\kappa-carrgeenan$(WK) and whey-sodium alginate (WA). Their addition to flour increased the gelatinization temperature, water absorption and development time of the dough. Extensogram showed the increased resistance to extension of the doughs resulting from the addition of the conjugates. Moisture content of the breads decreased during storage at $5^{\circ}C$ for 4 days. The breads added with conjugates had lower extents of the decreases than non-treated degrees and maintained higher moisture content than non-treated bread after 3 freeze-thaw cycles. The storage degrees at $5^{\circ}C$ for 4 days affected the increased bread hardness, but, addition of WA conjugate decreased extents of the increases. Therefore, milk protein-gum conjugates, especially WA conjugate, contributed to retarding staling of breads

• Journal of the Korea Convergence Society
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• v.8 no.9
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• pp.127-133
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• 2017

The purpose of this study is to confirm the effect of natural tooth whitening using fruits that can be easily accessed in real life by increasing interest in tooth whitening in modern society. Twenty premolar teeth were divided into five groups (n=4). Strawberry (A), lemon (B), banana skin (C), baking soda (D) and whitening toothpaste (E) were treated with a toothbrush on the enamel surface. The tooth surface was treated with a toothbrush at the same time for 3 minutes for breakfast, lunch, and dinner, then washed with sterile distilled water, and stored in saline solution. This procedure was repeated for 4 weeks, and the color change of teeth was observed at intervals of one week. After 4 weeks, there was a significant difference in tooth color change after 3 weeks(p<0.05). Among them, strawberry and lemon showed higer effects to whitening toothpaste. It is believed that strawberries and lemons have a higher whitening effect than whitening toothpaste. Whitening toothpaste may be replaced with a safe natural whitening effect using strawberries and lemons instead of chemical ingredients that may be harmful to human body.

• Journal of Conservation Science
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• v.31 no.1
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• pp.29-35
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• 2015

Investigation on relics was performed by dividing the site of Samheung-ri, Gangjin-gun, Jeonranam-do into six districts, A to F, and as a result, total 16 kilns including Celadon kilns and pottery kilns were found. Among them, total 9 kilns found from A D E F districts including 3 Celadon kilns, 6 pottery kilns, went through archaeomagnetic analysis with baked earth samples collected from them. Since those baked earth samples showed good baking conditions as well as high soil quality, it was possible to gain archaeomagnetic data with high reliability. Through archaeomagnetic analysis, it was possible to obtain archaeomagnetic dating for each of the 9 kilns corresponding to the period between A.D. 990~1250, and the results also correspond to archaeological dating estimated to fall under the period of Goryeo. Also, it was examined if there was any difference in the operational periods of the kilns by districts, and there was difference of periods from archaeomagnetic dating in the order of district D(A.D.1100) ${\rightarrow}$ E F(A.D.1180) ${\rightarrow}$ A(A.D.1210). This result tells us that the kilns in district D stopped operating the earliest and were deserted, and next, those in districts E and F almost at the same time, and lastly, those in district A operated to the last and then were disposed.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.365-368
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• 1997

This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kaniang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at $30^{\circ}C$ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of $5^{\circ}C{\sim}30^{\circ}$ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at $30^{\circ}C$ were observed to be in the range of $15{\sim}20%$. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.387-395
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• 2000

The rheological properties of wheat flour dough and qualities of bread prepared with 0, 10, and 20% of dietary fiber slurry extracted and purified from ascidian (Halocynthia roretzi) tunic were investigated. Water absorption of the dough increased with the increase of dietary fiber slurry. Both arrival and development time of the dough with 10 and 20% dietary fiber slurry added were shorter than those of the control. An increase in the added amount of the dietary fiber slurry resulted in an increase of weakness. The dough's extensibility and resistance to extension were decreased, and the ratio of resistance to extensibility (R/E) decreased with the increase in the dietary fiber slurry. The maximum viscosity gradually decreased with the increase in the amount of dietary fiber slurry, while the temperature of gelatinization was not changed. Both loaf and specific volume of bread were slightly decreased with an increase in the amount of dietary fiber slurry. Overall preference scores by sensory evaluation and the quality characteristics of the bread with up to 20% dietary fiber slurry added was not significantly different from those of the control(p<0.05). The results indicated that the addition of the dietary fiber from ascidian tunic retarded staling and improved the shelf-life of the bread by enhancing the water holding capacity.