• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.420-425
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• 1998

The effects of eggs on the quality properties, color measurment, cooking quality, textureal and sensory properties of Ramyon were esxamined. The contents of egg used were from 1% to 5% based on flour weight. The farinograph absorption decreased by egg but farinograph stability and breakdown were increased in vice versa. The yellowness of Ramyon prepared with eggs was higher than that of control. At cooking quality examination of Ramyon manufactred with eggs, weight of cooked Ramyon was increase but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with eggs during cooking were much smaller than those of control. The shear extrusion force and hardness of Ramyon manufactured with eggs were shown much higher value than those of control. The I2 reaction value of Ramyon manufactured with eggs and control were shown to almost same value,, from 2.13 to 2.20. Sensory properties of cooked Ramyon which was manufactured with eggs showed quite acceptable. Based on the cooking and sensory evaluation test, addition of 5% eggs to wheat flour may be suitable for processing Ramyon.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.72-79
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• 1982

Several mutants were isolated from the parent strain of Aspergillus niger CF: the first mutant strain CF-11 was obtained by UV irradiation, and the second mutant strain CF-21 and CF-22 were from NTG (N-methyl-N'-nitroso-N-nitroso-guanidine) treatment on the CF-11. These mutants were characterized, and their enzyme and acid production on wheat bran Koji and wheat flour Koji were studied. Asp. niger CF-22 mutant appeared to be tan type which conidial heads were discolored. It's glucoamylase activity was inreased approximately two times and its ${\alpha}-amylase$ about 50 percent as compared with that of the parent strain of Asp. niger CF, when grown on wheat bran Koji under the optimal conditions. Asp. niger CF-21 mutant showed slower growth rate and poor sporulation than the wild type, although its conidial heads were not discolored. Approximately 4-fold increment in its acid production was observed as compared with the weld type. The activities of glucoamylase and ${\alpha}-amylase$ of the Asp. niger CF-22 and CF-21 mutants were higher than those of the wild type, but their protease activity was rather lower. The maximum production of glucoamylase by the Asp. niger CF-22 mutant was obtained after 2 to 3 days incubation on wheat bran at 30 to $35^{\circ}C;$ ${\alpha}-amylase$2 days incubation at 30 to $35^{\circ}C$. The maximal levels of acid production by the mutant CF-21 was appeared after 2 days incubation on wheat bran Koji, and after 3 days on wheat flour Koji at $30^{\circ}C$. Little differences in the levels of acid production were observed between on wheat bran and flour Koji.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.749-753
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• 2002

The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.395-403
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• 1999

The origin as well as the culinary aspects such as ingredients, types, preparation methods of Dasik and materials and ornamental patterns of Dasik mould(다식판) are discussed and analyzed through the literature survey. 1. The origin of Dasik came from the custom of Umdha(飮茶) together with the Worship of Buddhism(숭불정책) and the abundant production of rice due to the Policy for Agricultural Development(권농정책) of the Koryo Dynasty. 2. The main ingredient of Dasik was rice flour and wheat flour and thereafter, plant materials such as Song-wha(송화), Mungbean starch flour(녹두녹말가루) and Hwang-yul(황율) were followed. Honey, sugar and syrup were used as coagulating agents. Dasik was often colored by the addition of Omija(오미자), a plant material containing red pigment. 3. Originally. Dasik mould was not used until Jeungbo-Sanlim-Kyungje. Major types of Dasik were reviewed from the literature survey. 4. The materials of Dasik mould were wood or porcelain. Their shapes and ornamental patterns were reviewed. Circular design was predominant in the wood and lettered designs were predominant in porcelain. 5. Utilization of Dasik recorded in Koryo-History(고려사) and Chosun-Wangjo Shilloc(조선왕조실록) were reviewed.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.219-226
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• 2007

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.227-233
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• 2014

We designed a 16-week feeding experiment to test the effects of dietary supplementation with distillers' dried grain (DDG) on the growth, feed utilization, and body composition of juvenile muddy loach Misgurnus anguillicaudatus. Seven isonitrogenous and isocaloric diets were formulated to contain 0% DDG (Control); 10%, 20%, and 30 % DDG from rice (diets RM10, RM20 and RM30); and 10%, 20%, and 30% DDG from rice and wheat flour (diets RWM10, RWM20 and RWM30), respectively. Three replicate groups of juvenile muddy loach averaging $1.5{\pm}0.10$ g were fed one of the diets to satiation twice daily. Survival of juvenile muddy loach fed the RWM20 and RWM30 diets was higher than that of the control group (P<0.05), while weight gain tended to decrease when fish were fed diets containing DDG. Weight gain of fish fed the RWM10 diet was greater than that of fish fed other diets, but the RM30 diet resulted in less weight gain than did the control (P<0.05). The feed and protein efficiency ratios of fish fed the RM10, RM20, RM30, RWM10, RWM20 and RWM30 diets were all similar to the control (P>0.05). Neither daily feed intake nor proximate composition of the whole body was affected by dietary DDG (P>0.05). The compositions of isoleucine, leucine, lysine, threonine, and valine were all elevated in fish fed the RM30, RWM10, RWM20 and RWM30 diets relative to those of other groups (P<0.05). In contrast, methionine + cystine and phenylalanine + tyrosine were all lower in fish fed the RM30, RWM10, RWM20 and RWM30 diets, as compared to those of other groups (P<0.05). Our results suggest that DDG is suitable as a partial replacement for soybean meal and wheat flour, and could be used at a rate of up to 20% for rice, or 30% for rice and wheat flour, for optimum growth performance of juvenile muddy loach.

• Food Science and Preservation
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• v.22 no.4
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• pp.475-481
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• 2015

The purpose of this study was to investigate the effect of Ligularia fischeri powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour by addition of different amounts of Ligularia fischeri powder, and instrumental characteristics and sensory evaluations were then investigated. Based on amylograph data, the composite of Ligularia fischeri powder and wheat flour samples increased its gelatinization temperatures depending on increasing of Ligularia fischeri powder content. However, viscosities at $95^{\circ}C$ and after 15 min, and maximum viscosity were reduced. In terms of Hunter's color values, L and a values decreased, while b value increased with the increase of Ligularia fischeri powder content. In addition, weight, volume and turbidity of Mandupis prepared with Ligularia fischeri powder were significantly greater than those of control. In terms of textural characteristics, springiness, chewiness and brittleness increased whereas adhesiveness decreased with the addition of Ligularia fischeri powder. Sensory evaluations showed that the overall preference of Mandupi with the addition of 3% Ligularia fischeri powder was greater than that of wheat flour only.