• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1295-1300
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• 1998

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the baking qualities of bread which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. The mixogram showed that water absorption of composite flour dough blended with SPI extracted at pH 2.0 and 12.0 was higher than that of 100% wheat flour dough, and mixing time was shorter than that of 100% wheat flour dough. No differences were found between the composite flour blended with SPI at level of 5% and 100% wheat flour on the loaf volume of bread. The loaf volume of bread made of composite flour blended with $SPI_2\;AND\;SPI_3$ at level of 10% was lower than that of 100% wheat flour, but that of $SPI_7,\;SPI_{10},\;and\;SPI_{12}$, which had higher emulsion capacity than $SPI_2,\;SPI_3$ was similar to that of 100% wheat flour. No differences were found between the composite flour blended with SPI at level of 5% and that of 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread. The composite flour blended with SPI at level of 10% was similar to 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread except for chewiness, gumminess and hardness of $SPI_2,\;and\;SPI_{12}$ which were significantly higher than that of 100% wheat flour (P<0.05).

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.275-279
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• 2002

This study was carried out to investigate the effects of soybean oil and salt on the mechanical texture and sensory characteristics of Dongbu-Mook (Cowpea Starch Gel). As the amount of the soybean oil was increased, the hardness and chewiness of the Mook were decreased. But there were no significant difference in the cohesiveness and springiness. While the Mook samples made with commercial Dongbu-Mook flour didn't show a significant difference, those made with lab-manufactured Dongbu-Mook flour without salt showed higher hardness, chewiness than the ones with salt. The Mook made of commercial Dongbu-Mook flour was found to be higher in the hardness and lower in the cohesiveness than the one made of lab-manufactured Dongbu-Mook flour. In sensory evaluation, as the amount of soybean oil was increased, all the samples showed higher yellowness and greasiness, and lower clarity, hardness and chewiness. For the samples with salt, the yellowness was high, and the hardness was low. The Mook samples made with lab-manufactured Dongbu-Mook flour had low chewiness. There was no significant difference in the clarity and greasiness. Overall, the Mook samples made with commercial Dongbu-Mook flour showed the best quality, when soybean oil was not added and salt was added. For the Mook made with lab-manufactured Dongbu-Mook flour, the sample with 2% oil and salt was the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.455-459
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• 2001

Tofu (soybean curd) was made with whole soybean flour (WSF, 420 mesh) by various processing conditions of water addition ratio, heating time, coagulation temperature, molding pressure and 0.3% of mixed coagulant (CaSO₄:GDL=50:50(w/w)). Yield content of WSF-tofu was the highest in processing condition of 85℃ coagulation temperature, 10 times water addition, 5min. heating time and 25.00 g/㎠ molding pressure. As the increase of the water addition ratio from 8 to 14 times (water:WSF, v/w), Hunter's L and a values were increased. Raising of heating time (100℃, 1, 5, 10 and 15 min), a and b value were increased. Textural properties of WSF-tofu were significantly affected by coagulation temperature (75, 80, 85 and 90℃). Hardness was increased, but adhesiveness and cohesiveness were decreased. heating time was influenced on harness of WSF-tofu, but water addition ratio was not affected on hardness of WSF-tofu. Increasing of molding pressure (16.83, 25.00, 33.22 and 41.67 g/㎠, 1 hr) was resulted from a increased hardness, gumminess and chewingss of tofu, but adhesiveness was addition ratio, 5 min heating time and 25.00 g/㎠ molding pressure recorded the highest score in sensory evaluation test.

• Bulletin of the Korean Chemical Society
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• v.32 no.10
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• pp.3650-3654
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• 2011

Two new unusual soyasaponins named 6"-O-methyldehydrosoyasaponin I(7) and desglucosylsoyasaponin $A_1$ (10) along with eight known saponins, dehydrosoyasaponin IV (1), dehydrosoyasaponin III (= impatienoside A) (2), soyasaponin III (3), dehydrosoyasaponin II (= soyasaponin Bg) (4), soyasaponin II (5), dehydrosoyasaponin I (= soyasaponin Be) (6), soyasaponin I (8), and kudzusaponin $SA_3$ (9), were isolated as their methyl esters and identified from the liquid culture of G. applanatum. Their structures were determined by chemical and spectroscopic analyses including 1D- and 2D-NMR as well as by comparison of their spectroscopic data with those of the reported in literatures. Although dehydrosoyasaponin IV was identified by LC-MS/MS method from soy protein isolate, this is the first report of the isolation of this compound. Dehydrosoyasaponin III (2) and kudzusaponin $SA_3$ (9) were also isolated for the first time from soybean. The presence of soyasaponins in Ganoderma species seems to be unusual feature. Thus, we presumed that compounds 1-10 might all be derived from the defatted soybean flour which was added to the culture medium as a nitrogen source.

• Food Science and Preservation
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• v.19 no.2
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• pp.223-228
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• 2012

The effects of soybean powder and $chungkukjang$ powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, $chungkukjang$ powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and $chungkukjang$ powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and $chungkukjang$ powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and $chungkukjang$ powder were added to white wheat flour. As long as the mixture rate of soybean powder and $chungkukjang$ powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and $chungkukjang$ powder. The white wheat flour to which 10% soybean powder and 5% $chungkukjang$ powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.780-787
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• 1989

The texturization properties of extrudate from isolated soybean protein and rice flour by extrusion cooking were investigated. The addition of up to 30% rice flur to isolated soy proetin could give more tenderness to the texturized extrudate. As the rice flour content increased, die temperature, nitrogen solubility index, and integrity index were decreased slightly with lower chewiness and gumminess. The water content of final extrudate was increased as the addition of rice flour increased, while density was maintained without variation, and rehydration ratio was decreased. The distribution of pressure profile during extrusion were in the range of $15-100kg/cm^3$. As the addition of rice flour increased, scanning electron micrographs demonstrated the gelatinized surface structure of rice starch and the increased air cell size of the testurized extrudate.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.601-607
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• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.10a
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• pp.206.2-206
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• 1978

천연배지를 사용하는 tetracycline의 발효에 있어서 starch, corn steep liquour, vegetable oil, calcium carbonate, defatted soybean flour 및 benzyl thiocyanate의 사용조건은 tetracycline의 발효 생산에 큰 영향을 주고 있다. 본 실험에선 이들에 대한 사용조건을 검토한 결과 이들 적정사용 농도외에 starch는 분해도, cal-cium carbonate는 비용적, vegetable oil은 산가 dedatted soybean flour는 열처리, benzyl thiocyanate는 첨가 유무가 매우 중요한 사실을 확인하고 그 최적조건을 검토하였다.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.479-486
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• 1995

The reological properties of doughs blended with cereal flours were investigated in the study. The doughs were prepared of wheat flours mixed with 10％, 20%, 30% and 40% ratio of rice flour, waxy-rice flour, brown-rice flour and soybean flour. Amylogram, farinogram, extensogram and SEM were used to measured thier special properties with graphs and photos. The results were obtained as followes; 1. Wheat dough formation after fermantation, showed "stringing" structure of small starch granules on the SEM photo. But the large starch granules contributed little to the structure formation in rice flours dough, and played relatively a little role in the structure formation of blended doughs of waxy-rice, brown-rice and soy- bean flours. 2. The absorption of flour composited rice and brown-rice, was lower than that of the control by Farinograph. It was decreased the farinograph absorption with the increase of replacement ratio of cereal flours. Dough development time of cereal blended flours decreased, but that time of waxy-rice and brown-rice were very similiar. Farinograph stability of rice, waxy-rice, brown-rice and soybean blended flours, had shorter than that of wheat-flour. 3. The results showed that cereal blended flours decreased the resistance to extention (elasticity) without affecting the extensibility in fermented dough by Extensograph. 4. The gelatinization temperature of wheat, rice, waxy-rice, and brown-rice were 55.0$^{\circ}C$, 64.0$^{\circ}C$, 58.0$^{\circ}C$ and 61.0$^{\circ}C$. But that of all cereal blended flours showed 58.0$^{\circ}C$ except 20% or 30% soybean blended flours. According to the amylogram, each maximum viscosity of rice flour and wheat flour was 1760 B.U.,760 B.U.. Soybean composite flours had significantly lowe. amylograph peak viscosity (300 B.U.) than that of the other composite flours (450 B.U.-1100 B.U.).

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1235-1240
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• 1999

The objective of this study was to investigate the application of lipoxygenase(LOX)-deficient soybean to food processing by evaluation of processing and sensory characteristics. LOX activity of some processed products of soybean was decreased as the order of whole soy flour, defatted flour, isolated protein. Particularly the decrement of LOX activity of Hwangkeumkong having all L-1, L-2 and L-3 was so high in defatting and isolation of protein. LOX activities of cotyledon of Jinpumkong sprouts were so high. When soy milks were prepared with LOX-deficient soybeans, its beany flavor was evaluated to be weaker than that of Hwangkeumkong. And soybean sprout of Jinpumkong 2 showed less beany flavor but hypocotyl elongation was poor. The beany flavor of ice cream prepared with defatted flour of Jinpumkong 2 didn't make a significant difference from that of ice cream made with defatted milk powder. We suggest that LOX-deficient soybean may have on relatively good oganoleptic properties of processed foods, so it takes advantage of food processing.