• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.124-124
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• 2022

Wheat (Triticum aestivum L.) is the major staple foods and is in increasing demand in the world. The elevated temperature due to changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15~25℃, it is necessary to study the physiological characteristic of wheat according to the elevated temperature. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in a temperature gradient tunnel (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions, i.e. TO control (near ambient temperature), T1 control+1℃, T2 control+2℃, T3 control+3℃. The period from sowing to heading stage has accelerated, while the growth properties including culm length, spike length and number of spike, have not changed by elevated temperature. On the contrary, the number of grains per spike and grain yield was reduced under T3 condition compared with that of control condition. In addition, the. The grain filling rate and grain maturity also accelerated by elevated temperature (T3). The elevating temperature has led to increasing protein and gluten contents, whereas causing reduction of total starch contents. These results are consistent with reduced expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during late grain filling period. Taken together, our results suggest that the elevated temperature (T3) leads to reduction in grain yield regulating number of grains/spike, whereas increasing the gluten content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. Our results should be provide a useful physiological information for the heat stress response of wheat.

• Food Science and Biotechnology
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• 제15권1호
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• pp.133-137
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• 2006

Wheat gluten-chitosan composite film (WGCCF) can prevent moisture migration and enhance the antimicrobial properties of gluten in intermediate-moisture foods like sandwiches. To mimic the structure of actual sandwich-type products we developed multi-layer food models, where moisture content and water activity differ. Water activity gradients direct moisture migration and therefore determine product characteristics and product stability. A 10% wheat gluten film-forming solution was mixed with chitosan film-forming solution (0-3%, w/w) and evaporated to generate WGCCF. Addition of 3% chitosan enhanced the mechanical properties of the film composite, lowered its water vapor permeability, and improved its ability to protect against both, Streptococcus faecalis and Escherichia coli, in a 24 hr sandwich test (reduction of 1.3 and 2.7 log cycles, respectively, compared to controls). Best barrier and antimicrobial performance was found for 3% chitosan WGCCF at pH 5.1. Film of this type may find application as barrier film for intermediate-moisture foods.

• 한국식품영양과학회지
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• 제29권2호
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• pp.241-247
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• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.

• 한국식품영양과학회지
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• 제33권5호
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• pp.880-887
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• 2004

된장분말 첨가가 밀가루 반죽과 글루텐 물성에 미치는 효과를 알아보고자 Micro-extensigraph를 이용하여 신장저항도와 신장성을 측정하였고 된장 및 반죽 특성 요소와 빵품질 특성에 대한 상관관계를 조사하였다 시판 된장의 조단백질, 조지방, 염도, 효소 활성 및 유리아미노산 함량은 된장간에 큰 차이를 보였다. 반죽에 된장분말 첨가는 gluten 형성에 필요한 반죽시간의 증가가 요구되며 5.0% 이하의 된장분말첨가로 dry gluten 함량은 유의적으로 증가하였다. 된장분말첨가비율이 증가할수록 밀가루 반죽의 신장저항도는 지속적으로 감소하고 신장성은 일정수준까지는 증가하다가 다시 감소하면서 반죽이 연화되었다. 이러한 현상은 밀가루 반죽에서보다 전분을 제거한 wet gluten에서 뚜렷이 나타났으며, 이는 된장의 protease활성, cystein의 환원작용 등과 관련한다. 특히, protease활성과 cystein 함량이 가장 높은 시판된장 첨가구는 gluten의 신장도와 연화정도가 가장 크게 나타나면서 2.5%첨가수준에서 모든 된장첨가빵 중에서 최대 빵 부피와 가장 부드러운 조직감을 나타내었다. 된장 첨가에 의한 글루텐 함량 증가, 밀가루 반죽 및 wet gluten의 신장성 증가는 최종 방의 부피와 각각 높은 양의 상관성(r=0.76, 0.91, 0.93)을, 빵의 경도와는 음의 상관성을 나타내었다. 그러므로 시판된장 첨가로 인한 빵품질 향상은 gluten 증가와 반죽 신장성 증가에 기인됨을 알 수 있었다.

• 한국작물학회지
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• 제64권4호
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• pp.366-372
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• 2019

본 연구에서는 알러지 반응 저감의 특성을 가지고 있는 오프리 밀가루를 이용하여 적절한 물리적 방법을 통해 제과적성을 개선시키고자 하였다. 오프리 밀가루는 높은 단백질 및 글루텐 함량을 가지고 있어 쿠키를 제조하였을 때 가공적성이 낮은 특징을 가지고 있다. 밀가루에 대한 마이크로웨이브 조사는 글루텐의 형성에 영향을 미친다는 보고에 따라, 본 연구에서는 오프리 밀가루에 마이크로웨이브 조사를 통해 제과 가공적성을 개선하고자 하였다. 그 결과, 마이크로웨이브조사는 오프리 밀가루의 단백질의 함량 및 글루텐 함량에는 영향을 미치지 않았지만 이를 이용하여 쿠키를 만들었을 때 퍼짐성과 균열정도가 개선되는 것을 확인 할 수 있었다. 이는 마이크로웨이브조사가 글루텐 형성에 영향을 미쳐 반죽점도를 감소시켜 쿠키의 가공적성이 개선되는 것을 확인 할 수 있었다. 하지만 과도한 열처리는 단백질의 변성을 유도하여 오히려 가공적성을 감소시켰고, 이에 따라 사용목적에 따른 적절한 처리조건을 규명하는 것이 필요하다. 따라서 이러한 연구결과를 통해 높은 단백질 및 글루텐함량을 가지고 있는 밀가루를 대상으로 적절한 마이크로웨이브와 같은 물리적 처리를 통해 가공적성을 개선하여 활용도를 높일 수 있을 것으로 예상된다.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2007년도 춘계학술대회논문집
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• pp.710-714
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• 2007

The wheat-gluten vendor's Shears Sound which was ever able to hear barely at the conventional market place or some specific gala period is a familiar sound to us, also a delightful sound even without any reason. The blunt Shears Sound spreading faraway attracts the mind of hearer and it makes neighbors gathering. Nevertheless, it becomes to be left as being a forgotten sound little by little to our society that rapidly growing with high degree. In this Study, as for an acoustic analysis of the wheat-gluten Shears Sound, as being a forgotten our own sound, in order to examine the difference according to the character of various shears, after making 26 pieces of various Shears and we had ever measured, appraised on the sound pressure level by each wave-form and frequency of respective Shears Sounds at the semi-anechoic chamber, W University. At the study result, the acoustic character of wheat-gluten vendor's Shears Sound was able to be grasped, and we could find out 4 pieces of Shears which were judged as more superior in acoustic capability than the existing wheat-gluten Shears among the 26 pieces of various Shears.

• 동아시아식생활학회지
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• 제18권3호
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• pp.384-390
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• 2008

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, it was shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents ($1.20{\sim}1.28$), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

• 한국식품조리과학회지
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• 제14권2호
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• pp.140-147
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• 1998

메밀빵 개발에 사용된 강력분 70%와 외피함량이 적은 메밀가루 A와 외피함량이 많은 메밀가루 B 30%의 혼합분에 활성 글루텐과 gum물질(guar gum, xanthan gum)을 첨가했을 경우 첨가물에 따른 반죽의 물리적 성질을 조사하였다. Farinogram 특성치에서 메밀가루 A복합분은 수분 흡수율, 반죽 형성 시간, 안정도가 모두 감소하였고 약화도는 증가한 반면, 메밀가루 B 복합분은 수분흡수율과 약화도는 증가하고, 반죽형성시간과 안정도는 감소하였지만 메밀가루 A 복합분보다는 안정도와 약화도가 모두 크게 나타났다. 활성 글루텐 첨가로 수분 흡수율이 증가하였고 반죽형성시간은 길어지고 약화되는 정도는 감소하였다. 또한 안정도는 xanthan gum첨가로 다소 증가하여 활성 글루텐 첨가시보다 오히려 높았다. Extensogram특성치에서 메밀가루 대체시에 신장성과 반죽의 강도는 감소하였고 특히 메밀가루 B 복합분이 신장성이 낮게 나타났다. 신장에 대한 저항도는 메밀의 외피함량에 따라 차이를 나타내어 메밀가루 A 복합분에서는 감소하였으나 메밀가루 B 복합분은 반대로 현저한 증가가 나타나 반죽이 경직되는 경향을 보였다. 그러나 활성 글루텐의 첨가로 신장성은 증가하였고 신장에 대한 저항도는 감소하여 메밀을 함유한 반죽 물성이 개선되었다. Gum물질 첨가만으로는 메밀빵 반죽 물성을 개선할 수 있는 신장성에 대한 효과는 나타나지 않았다.

• 한국식품조리과학회지
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• 제14권2호
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• pp.168-176
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• 1998

메밀분 30%와 강력분 70%의 복합분으로 강력분만을 사용한 이스트 발효빵과 유사하도록 메밀빵을 만들기 위하여 활성 글루텐과 gum 물질을 첨가하였으며 복합분의 제빵 적성에 미치는 그들의 효과를 알아보기 위하여 첨가물별 메밀빵의 물리적, 관능적 검사를 통하여 메밀빵의 품질 특성을 비교하였다. 메밀에 결여된 글루텐의 기능성을 보완하기 위하여 활성 글루텐과 gum물질을 첨가한 결과 메밀빵의 부피와 무게가 모두 증가하였으며 그 효과는 xanthan gum>활성 글루텐>guar gum 순 이었고, 단독 사용시보다는 활성 글루텐과 gum물질을 같이 사용하였을 때 효과가 더욱 증대되어 대조구 밀빵과 유사한 부피를 나타내었다. 빵 껍질색은 guar gum의 첨가로 L, a값이 증가하여 밝아졌고 xanthan gum을 첨가한 경우에는 L, b값이 감소하여 상대적으로 어두운 색을 나타내었다. 빵 내부색은 활성 글루텐과 xanthan gum 첨가로 L, b값이 감소하여 어두워졌다. 관능검사 QDA 결과 메밀빵에 활성 글루텐이나 gum 물질을 첨가함으로써 빵 속의 부서짐성이 유의적으로 감소되었고 그 밖의 탄력성, 촉촉함, 깔깔함 등의 조직감이 개선되었다. Amylograph에서 호화는 밀가루보다 메밀가루가 낮은 온도에서 일찍 시작되었고 최고 점도는 밀가루보다 메밀가루가 현저히 높았다. 메밀가루 30%와 강력분 70%의 복합분에 활성 글루텐과 gum물질을 간이 첨가함으로써 호화 점도가 감소되고 제빵 적성이 개선되었다. 또한 100% 강력분의 호화 점도쪽으로 낮아질수록 관능검사에서 메밀랑은 부드럽고 촉촉하게 나타났으며 부서지는 정도도 감소하였다. 이러한 관점에서 첨가물에 따른 메밀빵의 저장기간 중 노화변화에 대한 연구가 수행되어져야 할 것으로 사려된다.

• 한국식품조리과학회지
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• 제33권2호
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• pp.127-136
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• 2017

Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.