• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.316-323
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• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.8-14
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• 1993

To investigate selection efficiency for protein content and hardness in a wheat breeding program, two crosses were made between soft wheat (SW) ‘Chokwang’ and hard wheat (HW) ‘Lancota’, and between HW ‘Suwon 210’ and SW ‘Atlas 66’. F2 progeny lines from the crosses were separated into 4 groups as HW + high protein (HP), HW + low protein (LP), SW + HP and SW + LP by measuring protein content and sedimentation value in F4 generation. The subsequent populations were tested for protein content, sedimentation value, mixogram pattern and bread quality. HP group selected from F4 again had a higher protein content in F5 generation than LP group, but there was no significant difference between two groups in F6 generation. In sedimentation value, the significant difference was recognizable only between the groups of HW + HP and. SW + LP. Plant based investigation in F6 revealed that the distribution pattern for protein content and sedimentation value shifted from the low to high by the four groups with the order of SW + LP, HW + LP, SW + HP, HW + HP. Such a trend was most noticeable in the progenies of the cross between ‘Suwon 210’ and ‘Atlas 66’. Mixogram pattern that shows flour characteristics differed greatly among the groups, indicating a high selection efficiency for the traits. Bread volume in F6 of HW + HP was found to be higher than that of SW + LP, only from the cross between ‘Suwon 210’ and ‘Atlas 66’.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.107-123
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• 2007

There were fifty two kinds of fermented soybean sauce before 17th century thirteen recorded in ${\ulcorner}$Sangayorock${\lrcorner}$, two in ${\ulcorner}$Sasichanyo${\lrcorner}$, one in ${\ulcorner}$Yongjechongwha${\lrcorner}$, nine in ${\ulcorner}$Soowonjabbang${\lrcorner}$, one in ${\ulcorner}$Domoondaejak${\lrcorner}$, six in ${\ulcorner}$Dongyoebogam${\lrcorner}$, four in ${\ulcorner}$Gushangchalyo${\lrcorner}$, five in ${\ulcorner}$Guhwangboyubang${\lrcorner}$, two in ${\ulcorner}$Yorock${\lrcorner}$, four in ${\ulcorner}$Chisengyoram${\lrcorner}$ and five in ${\ulcorner}$Joobangmoon${\lrcorner}$. These books had thing to know when making fermented soybean sauce like kinds of soybean sauce, how to make it, its ingredients and quantities to be used, how to make fermented soybean sauce in haste, and how to remake wrong made fermented soybean sauce, etc. Before 17th century, fermented soybean malt was divided into two kinds the only soybean malt and the mixed soybean malt that had bean, wheat, wheat flour and wheat bran. The bean only soybean malt was further divided into mashed soybean malt (Beans were steamed and mashed into past.) and unmashed soybean malt (Beans maintained their shape without being mashed.) while mashed soybean malts were made in Winger, in January of February, unmashed and mixed soybean malts were made in Summer, in July. When made fermented soybean sauce, mashed and unmashed soybean malts were used as they were and mixed soybean malt was dried and powdered for use. Fermented soybean sauce before 17th century could be classified by the features of soybean malts being used, Normal fermented soybean sauce was made from bean only soybean malts and other ingredients. Shi(시) was made from unmashed soybean malts, in which beans maintained their shape, and Gowhajang and Jeupjang were made from mixed soybean and wheat bran. Fermented soybean sauce was also made from old fermented soybean sauce, yeast. water leftover after boiling bean leaves, and soybean chaff without soybean malt. There were also side dish type soybean sauce like Kongjaban today and fish and meat sauce made from flesh ingredients. To make fermented soybean sauce in haste, the soybean sauce was heated. Beside there were how to maintain fermented soybean sauce and how to remake wrong made fermented soybean sauce.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.128-136
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• 2009

In this study, Korean wheat wet noodles were prepared with 1, 3, 5, and 7% pomegranate cortex powder(PGCP). The samples and a control were compared in terms of quality characteristics, including cooking properties, colors, textural characteristics, and sensory evaluation in order to determine the optimal ratio of PGCP in the formulation. With regard to the cooking properties, weight, volume, and water absorption decreased with PGCP content increased. As for colors, the PGCP content L, a, b value increased. For the textural characteristics, springiness and cohesiveness were not significantly different among the samples. The PGCP samples had significantly higher hardness, chewiness, brittleness, and gumminess than the control group. However, strength showed the reverse effect. In the sensory evaluation, the control group had significantly higher scores in colors, texture, and chewiness as compared to the PGCP samples. Overall acceptability decreased with PGCP content increased while bitterness, astringency, and off-flavor increased. Furthermore, saltiness and gumminess were not significantly different among the samples. In conclusion, the results show that 1% of PGCP was proved very useful as a substitute for Korean wheat flour in the production of wet noodles, providing good nutritional and functional properties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.1
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• pp.15-19
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• 2013

This study was carried out to establish the optimum organic fertilization and microbial compost on wheat cultivation in order to reduce the use of chemical fertilizers and improve the quality of wheat. The tests resulted in a yield of organic fertilization of 2~6% lower than the yield of standard 4.16 Ton/ha (a yield more than that of microbial compost). The recession was not statistically significant. The trial which involved organic fertilizer that had a yield of 800 kg/ha and microbial compost which had a yield of 2,000 kg/ha resulted in 96% yield of standard trial. The quality of flour in the manure was 50% less during the trial and was not making a good result. In protein content and SDS-sedimentation volume, standard trial had the highest yield in test trial (standard > miccompost > organic fertilization). However, Ash content was not statistically significant.

• Food Science and Preservation
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• v.22 no.2
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• pp.190-196
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• 2015

This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at $95^{\circ}C$ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.371-378
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• 1992

This experiment was carried out in order to investigate effect of rice varieties, milling methods and particle sizes of rice flours on characters of songe cake. The expansion height of batters peaked from in 14 to 18 minutes during baking for 34 minutes at $150^{\circ}C$, and then was gradually decreased. The decrease in the height ranged from 6 to 50% compared to the expansion peak of batters at one day after baking. The inner temperature of the batters showed a tendency to increase slowly and was greatly increased for 8 to 10 minutes. The highest temperature was 94 to $96^{\circ}C$ in 24 to 26 minutes during baking. The volume of the rice cake was not affected by the particle sizes of the rice flours and milling treatment, and ranged from 89 to 95% compared the volume of wheat cake. Therefore, this result indicated the great possibility baking sponge cake used with rice flours. The baked sponge cake by the hydrated flours showed lower stregth than that by the non-hydrated rice flours without correlation with kinds and particle sizes of rice flours, and there were not significant differences in the cohesiveneness of the cakes. The sponge cake of the hydrated rice flour of Taebaek variety was generally superior in texture and taste to the cake of wheat flour as the result of sensory evaluation.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.276-280
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• 2007

Buckwheat often causes severe allergic reactions in sensitive people. One of the major allergenic proteins in common buckwheat (Fagopyrum esculentum) has been found to be a BW10KD protein. In this study, we developed a PCR method to detect buckwheat ingredients in food using primers corresponding to the allergenic BW10KD gene. Five pairs of oligonucleotide primers successfully enabled PCR amplification of the specific regions of the genomic BW10KD DNA from buckwheat, but no amplification from seven other cereals and beans (barley, wheat, German millet, African millet, soybean, red bean, and black bean). The proposed PCR method was applied to analyze 12 processed foods (buckwheat flour, buckwheat noodle, buckwheat jelly, wheat noodle, instant noodle, black sesame gruels, sunsik, cookie, misutkaru, and three kinds of cereal); among them, only three samples including buckwheat flour, buckwheat noodle and buckwheat jelly showed a positive reaction to the detection. This PCR method was able to detect as little as 1 ng of common buckwheat DNA. This rapid and specific PCR method would be applicable to detect allergenic buckwheat ingredients in food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1805-1812
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• 2013

The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by ${\alpha}$-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.