• Korean journal of food and cookery science
• /
• v.22 no.2 s.92
• /
• pp.173-180
• /
• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.2
• /
• pp.158-164
• /
• 2003

This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance.

• The Korean Journal of Food And Nutrition
• /
• v.6 no.2
• /
• pp.89-95
• /
• 1993

A Nuluk, a Korean traditional Koji for brewing, was made with wheat flour and Aspergillus oryzae L2 which had a good aroma and strong abilities In producing saccharogenic and dextrogenic enzymes. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivity of dextrogenic enzyme was improved when Nuluk was made with unsteamed wheat flour as compared with steamed one, but that of proteolytic enzyme was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of those two enzymes. The optimum ratio of water added to wheat flour for the production of those two enzymes was 28$^{\circ}C$ on the basis of wheat flour, The productivity of saccharogenic enzyme was enhanced when the Nuluk was molded after 20 hours of precultivation, but that of proteolytic enzyme was reduced as compared with no molding. The optimum temperatures for the production of saccharogenic enzyme and proteolytic enzyme were 36$^{\circ}C$ and 28$^{\circ}C$, respectively.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.3
• /
• pp.371-377
• /
• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.64 no.4
• /
• pp.366-372
• /
• 2019

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.

• Korean Journal of Human Ecology
• /
• v.15 no.4
• /
• pp.669-674
• /
• 2006

In this study the properties of Yackwa partially replaced wheat flour with black rice flour were examined in the three factors: the physicochemical, the textural and the sensory. When the amount of black rice flour increased, dehydration and oil absorption of Yackwa decreased while frying it. The color of black rice flour Yackwa was darker yellowish than that of wheat flour Yackwa. When black rice flour was added more in making Yackwa, the results are as follows: first, its hardness increased, second, the external and internal color of Yackwa got significantly darker, finally, its greasiness decreased. As a result, up to 20% of wheat flour may be replaced with black rice flour without diminishing acceptability.

• Korean journal of food and cookery science
• /
• v.25 no.4
• /
• pp.427-434
• /
• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

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

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.63-63
• /
• 2022

Wheat flour can be categorized into bread, all-purpose, cake flour according to its protein content. Since optimal wheat flour protein content is different for each end use, it is necessary to diversify the nitrogen fertilizer methods depending on the end use and cultivar. Optimal wheat flour protein content of soft wheat (for cake flour) is lowest (<=10%) among all end use, it is necessary to develop nitrogen fertilizer methods for high yield and low protein content. In order to analyze the yield and quality changes of soft wheat as nitrogen fertilizer amount and splitting timing, soft wheat cultivar 'goso' was sown on paddy soil in jeunju, Republic of Korea ('21.10). the amount of nitrogen fertilizer was divided into 4 levels by adjusting 2kg/10a increments from 5.1 to ll.lkg/lOa, and in the N 7.1 and 9.1 kg/1 Oa(standard) treatment, N amount divided into sowing date:regrowing stage=3:7,4:6(standard), 5:5. In regrowing stage, Tiller number and N fertilizer amount at sowing date showed a correlation; y=-121.14x²+792.66x-525.41 (R²=0.77^*, y: Tiller number/m², x: N amount at sowing date(kg/10a)). Tiller number in regrowing stage was the highest when the nitrogen fertilizer amount at sowing date was 3.23kg/10a. spike number per m² was the highest when N fertilizer was divided into sowing date:regrowing stage=3:7(N amount: 9.1kg/10a). If N fertilizer amount was fixed, grain yield was also the highest when N fertilizer was divided into sowing date :regrowing stage=3:7. Also, N amount at sowing date and grain yield showed no correlation, but N amount at regrowing stage and grain yield showed significant correlation. As N amount increased, protein content also showed a tendency to increase.

• Korean Journal of Food Science and Technology
• /
• v.15 no.2
• /
• pp.112-117
• /
• 1983

The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.