• Bulletin of the Korean Chemical Society
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• v.24 no.8
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• pp.1163-1168
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• 2003

The structures of molecular species of galactolipids, such as monogalactosyl diacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG), isolated from wheat flour have been investigated using negative-ion electrospray ionization (ESI) mass spectrometry interfaced with high performance liquid chromatography (HPLC). According to the result of HPLC analysis, MGDG and DGDG were found to consist of mixtures of five and four molecular species, respectively. The galactolipids have been also analyzed to determine their fatty acid compositions, using HPLC/ESI-MS combined with in-source (or cone voltage) fragmentation. HPLC/ ESI-MS is very useful for one-step analysis of mixtures of galactolipids with a small sample quantity. Especially, the carboxylate anions produced in in-source fragmentations of the negative-ion of each component separated by HPLC provide valuable information on the composition of its fatty acyl chains.

• Journal of the Korean Applied Science and Technology
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• v.26 no.1
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• pp.18-23
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• 2009

Curing behavior and structural property of an inorganic compound added urea-formaldehyde(UF) and urea-melamine-formaldehyde(UMF) were studied. In addition, tensile strength and formaldehyde emission of plywoods made of those resin binders were studied. Curing temperature and structure were not changed, but tensile strengths of plywoods manufactured both with a UF resin and a UMF resin were decreased slightly as increased amount of inorganic compound. Formaldehyde emissions from plywoods were reduced as increased amount of inorganic compound. Wheat flour as an extender was helped to reduce of formaldehyde emission. From the result of this study it might be estimated that using appropriate amount of inorganic compound and proper resin system can be strengthened bond strength and reduced formaldehyde emission.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.305-310
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• 2001

In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• International Journal of Industrial Entomology and Biomaterials
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• v.6 no.2
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• pp.203-205
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• 2003

Black sooty mould fungus was observed on the upper side of the mulberry leaves caused by the Capnodium sp. This fungus develops with the utilization of the honeydew dropped by the whiteflies. Few selected insecticides like Monocrotophos, Chloropyriphos and Nuvan were tried to control the whitefly incidence and followed by the application of Maida (wheat flour paste) and Starch solution separately to control the incidence of the Capnodium on mulberry. It is found that a significant control of the whitefly incidence with the application of Nuvan (2 $m\ell$/L) and followed by Chloropyriphos (2 $m\ell$/L) and Monocrotophos (1.6 $m\ell$/L) and also a significant control of sooty mould infection were recorded with Starch and Maida application.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.165-170
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• 2002

In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, ${\alpha}-galactosidase$ activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The ${\alpha}-galactosidase$ activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among tested starters, followed by B. infantis. In farinograms of dough, water absorption and peak time were highest in the B. brevis among tested dough. Extensogram showed that the area increased remarkably in B. longum and B. infantis at 135min of fermentation. Extensibility and resistance to extension of dough were highest in the B. infantis among the dough, followed B. longum.

• Journal of Biosystems Engineering
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• v.18 no.3
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• pp.252-261
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• 1993

Nuclear magnetic resonance(NMR) was used to study a feasibility test for the possibility to develop a moisture sensor applicable for agricultural products such as raw and powdered grain. Samples of wheat flour and brown rice were tested with a 200MHz hydrogen NMR. The samples were loaded into 5mm NMR glass tubes and $30^{\circ}$ pulses were supplied to get resonance signals. Hydrogen spectrum intensities of the samples were compared to moisture content measured by a drying oven method. High linear correlations were obtained between the hydrogen spectrum intensity and moisture content. Therefore, moisure contents of agricultural products could be measured nondestructively utilizing the NMR principle. A low-cost design concept of the moisture sensor with the NMR principle was proposed for a practical use.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.8-13
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• 2007

Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and the energy obtained from cooked rice was almost more than 80% of the daily intake of energy. However, as the economy of Korea improved, the major industry has been shifted from agriculture to various manufacturing industries and the export of those products has been increased thus increasing the national income but decreasing the farming population and thus rice consumption have been decreased. It has been said that the decreased rice consumption is caused solely by decreased farming population but it can also be said that the decreased farming population is caused by decreased rice consumption. As the national income increases, the type of foods people consume have become diversified. Various processed foods such as convenience food or ready-to-eat food have been widespread, which are mostly made of wheat flour rather than rice.

• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.404-409
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• 1999

The most favorable nitrogen source for the production of protease by Aspergillus oryzae PF was 2% soybean flour among sodium nitrate, ammonium sulfate, defatted soybean, skim milk, casein, peptone, and yeast extract. The production of protease from A. oryzae PF was higher at the concentration of 2% lactose than at variable concentration of glucose, sucrose, soluble starch, corn starch, potato starch, wheat starch, rice starch, cellulose, and gum arabic. Protease production was affected by the concentration of KH2PO4, Triton X-100, CaCo3, and MgSO4, and it was the highest at the highest at the concentration of 3% KH2PO4, 0.01% Triton X-100, 0.3% CaCO3, and 0.06% MGSO4.

• Journal of Industrial Technology
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• v.8
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• pp.13-21
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• 1988

For the improvement of productivity of Pleurotus ostreatus, the production of liquid spawn was studied. The highest liquid spawn production was obtained after shaking culture for 4 days in the culture medium containing 5%(W/V) wheat flour, 0.2%(W/V) yeast extract, 0.1%(W/V)$KNO_3$ 0.05% (W/V) $MgSO_4{\cdot}7H_2O$, 0.05%(W/V) $KH_2PO_4$. The optimum pH and temperature was 7.0 ana $30^{\circ}C$. The period required to complete the mycelial growth after spawning were 28, 22, 10 and 9 days, respectively, when the 2%(V/V) of solid spawn and 2%(V/V), 5% (V/V) and 10%(V/V) of liquid spawn were inoculated. The days required from spawning to fruiting bodies were 38, 34, 28 and 27 days.