• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.31-37
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• 1986

Seven cultivars of hard and soft wheat were evaluated by regression analysis for five bread quality characteristics to determine varietal response to environments. The regression coefficients were used as the measure of adaptability, and determination coefficients were used as the measure of stability by models of Eberhart and Russell. Phenotypic, genotypic and environmental correlation coefficient estimated for 6 characters tested in this experiments. Statistical analyses confirmed the strong influence of environment on five bread quality. A significant positive correlation exists between protein content, sedimentation value, pelshenke value and specific loaf volume. High heritability was found for sedimentation value ($h^2=0.747$), protein content ($h^2=0.557$) and specific loaf volume ($h^2=0.551$).

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.539-545
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• 2003

The physiological and sensory properties of breads, prepared with wheat flour substituted with various herbs, were evaluated. The specific gravities and maximum heights of the breads increased when the wheat flour was supplemented with 1% rosemary, lemon balm or lavender, and with 3% rosemary, but not with 3% lemon balm or lavender. The fermentation and cooling losses of the breads with added herbs were smaller than those of the control, but there was no significant difference in the baking loss. The lightness of the breads decreased with increases in the herb contents. In the texture measurements for the breads, the hardness decreased slightly on the addition of 1% of the herb powders, but increased on the addition of 3% of the herb powders. As for the results of the sensory evaluation, the overall acceptances of the breads with 3% added herbs were higher than those of the control and 1% added herb breads. The addition of herbs to the breads inhibited the growth on fungi, and the more herbs substituted, the higher the degrees of this inhibition. The moisture contents were slightly increased, and the staling rates during storage at 25 decreased, in breads with added herbs. These results suggest that the shelf-lives of the breads were extended by the addition of herbs.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.832-841
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• 1998

In order to economically utilize flour brew with Bifidobacterium bifidum as a bread improver, the effect of flour brew on the rheological properties of dough, growth curve and acid production, and symbiosis with yeast were investigated. Growth of bifidobacteria was not increased more than initial seed volume but was consistent during 24 hours of incubation. pH was decreased and T.T.A was increased up to 12 hours of incubation. Symbiosis between bifidobacteria and yeast was little. Bifidobacteria produced more lactic acid than acetic acid in flour brew and the opposite in skim milk broth. This result was inferred from Lactobacillus sp. inherent in flour. On rheological properties of dough, farinograms of flour showed progressively decreasing baking absorption, mixing time and stability as the amount of flour brew increased. The validation of extensograms showed that R/E ratio linearly increased with increment of flour brew, and nearly doubled in all treatments comparing to that of control, which suggest the reduction of actual fermentation time. On visco/amylograms, malt index increased with addition of flour brew, accordingly showing the decrease in viscosity. Break down and set back value decreased with increment of flour brew, suggesting that staling rate of bread can be delayed.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.463-472
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• 2019

This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour. In AS3 group (35% added group), the specific volume and baking loss rate were the highest but the bread height was the lowest. When the aronia sourdough starter was added up to 25%, the expansion power, specific volume, and bread height were significantly increased (P<0.05). According to the added amount of sourdough starters, the lightness and yellowness of the morning bread were decreased, however, redness was increased (P<0.05). In the rheology analysis, hardness, gumminess, and chewiness were significantly decreased with increasing amounts of aronia sourdough starters (P<0.05). However, cohesiveness was the highest in the AS2 group (25% added group). In consumer preference, the highest scores were shown in AS2 group (25% added group) in color, texture, and appearance. The total polyphenol and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability were both significantly increased along with aronia sourdough content (P<0.05). In conclusion, morning bread with 25% aronia sourdough starter showed the best quality characteristics and antioxidant activities.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.22-26
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• 2000

In order to economically utilize dough with B. infantis and S. thermophilus as a bread improver, WHC, swelling power, solubility, farinograph, extensograph and amylograph of dough were investigated. Swelling power and solubility were less than medium flour and weak flour. WHC was higher than those. On rheological properties of dough, farinograms of dough showed progressively increasing water absorption, peak time only increased with addition of S. thermophilus. Extensograms showed that area increased S. thermophilus and B. infantis at 135 min. Extensibility and resistance to exntension of dough were higher in S. thermophilus than those in B. infantis. On amylograms, maximum viscosity of dough increased by addition of B. infantis and S. thermophilus.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.203-203
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• 2022

A new winter wheat(Triticum aestivum L.) cultivar "Hwanggeumal" was developed by the NICS(National Institute of Crop Science), RDA(Rular Dvelopment Administraion) in 2019. It was derived from a cross of the "Jokyoung//Kauz/Rayon" and "Jopoom" in 2008. It had advanced generation through bulk and pedigree method for seven years and designated line name "Jeonju398" after AYT(Advance Yield Trial) test for two years. And "Hwangeumal" was designated variety name after RYT(Regional Yield Trial) test in eight locations around Korea for two years from 2018 to 2019. Its heading date was April 19 and maturity date was May 31, which were similar to Jokyoung. "Hwanggeumal" had shorter plant height(75 cm) and spike length(7.1 cm), spikes per m²(699) and lower 1,000 grain weight(44.2 g) than "Jokyoung"(78 cm, 8.2 cm, 776, 46.6 g, respectively). "Hwanggeumal" was showed weak to winter hardiness and susceptible to powdery mildew but tolerance to PHS(Pre-harvest sprouting). The average grain yield in the AYT was 6.2 ton/ha, which were 10% more than "Jokyoung" And in the RYT was 5.1 ton/ha in upland and 4.4 ton/ha in paddy field, which were lower than "Jokyoung", respectively. "Hwanggeumal"s flour yield (71.4%) and flour lightness (91.82) showed similar to "Jokyung" and higher protein content (14.0%) and gluten content (10.3%) and SDS-sedimentation volume (60.3ml). These result showed that the "Hwanggeumal" dough strength of flour is strong than "Jokyung". "Hwanggeumal"s HMW-GS(High molecular weight gluten subunits) composition are Glu-D1 (5+10), Granule-bound starch synthase(GBSS) composition are Wx-A1 (a), Wx-B1 (b), Wx-D1 (a) and composition of Puroindolines are Pina-D1(a), Pinb-D1(b).

• Journal of Animal Science and Technology
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• v.61 no.3
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• pp.138-146
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• 2019

Vitamin $B_3$ (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin $B_3$, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin $B_3$, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin $B_3$ in foods and the studies determining the profile of vitamin $B_3$ in foods are limited. The aim of the study was to determine the vitamin $B_3$ profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.