• 한국식품영양과학회지
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• 제45권10호
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• pp.1467-1475
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• 2016

부드럽고 노화를 지연하는 빵을 제조하기 위해 호화밀가루반죽을 다양한 농도로 첨가하여 제빵 하면서 제빵특성 및 저장성을 분석하였다. 호화밀가루반죽을 첨가하여 반죽특성을 분석하였을 때 견도는 호화밀가루반죽 함량이 증가할수록 높은 경향을 나타내었으며, 반죽형성시간은 호화밀가루반죽의 양이 증가할수록 증가하는 경향을 나타내었고, 반죽의 안정도는 호화밀가루반죽의 양이 증가할수록 짧아지는 경향을 나타내어 호화밀가루반죽의 양이 증가할수록 gluten 형성 능력은 약화되는 것을 알 수 있었다. 가장 발효 팽창력이 높은 것은 10% 호화밀가루반죽을 이용하여 반죽하였을 경우였으며 호화밀가루반죽 첨가량이 많을수록 낮은 발효 팽창력을 나타내었다. 식빵의 부피는 대조구가 가장 큰 것을 알 수 있었고 10%와 20%의 호화밀가루반죽을 첨가하여 제조한 식빵의 부피는 통계적으로 유의차가 없었으며, 30% 호화밀가루반죽을 첨가하여 제조한 식빵의 부피는 가장 작은 것을 알 수 있었다. 호화밀가루전분 함량을 달리하여 제조한 식빵의 수분 함량은 제조 당일에는 호화밀가루반죽을 이용하여 제조한 식빵보다 높은 경향을 나타내었다. 저장기간 중 수분 함량의 변화는 호화밀가루반죽을 첨가하여 제조한 식빵은 호화밀가루반죽 첨가량이 많을수록 수분 함량은 더 높아지는 경향을 나타내었으며, 저장기간 동안 수분 함량의 감소율은 낮았다. 색도는 각 저장기간에 따라 통계적 유의차가 없음을 알 수 있었다. 제빵 직후 씹힘성, 깨짐성과 경도는 대조구와 10% 호화밀가루반죽을 첨가하여 제조한 빵이 낮은 값을 나타내었다. 저장기간 동안 씹힘성, 깨짐성과 경도는 저장기간에 따라 증가하는 경향을 보였으며 2일 저장 시까지는 10% 호화밀가루반죽을 첨가하여 제조한 빵의 증가폭이 가장 적었다. 관능특성 강도 평가 결과 호화밀가루반죽을 이용하여 제빵 하였을 때 쫄깃한 조직감이 증가하는 것을 알 수 있었으며, 소비자 기호도 조사결과 호화밀가루반죽을 첨가하여 제조한 식빵이 조직감 및 전반적인 기호도가 더 높게 평가되었으며 전반적인 기호도에서 10% 호화밀가루반죽을 첨가하여 제조한 빵을 가장 선호하는 것을 알 수 있었다. 결론적으로 너무 많은 호화밀가루반죽의 첨가는 제빵 적성을 향상시키는 데 큰 영향을 미치지는 못했지만 10% 호화밀가루반죽의 첨가는 좋은 물성과 기호성을 나타내며 노화속도를 줄이는 데 영향을 줄 수 있는 제빵 방법임을 알 수 있었다.

• 한국식품조리과학회지
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• 제30권3호
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

• 대한지역사회영양학회지
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• 제12권2호
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• pp.189-197
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• 2007

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

• 한국농림기상학회지
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• 제4권1호
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• pp.18-22
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• 2002

야간조명이 주요 밀ㆍ보리 품종의 생육 및 수량에 미치는 영향을 알아보고자 작물시험장 포장에서 나트륨 등을 이용하여 1.2∼20 Lux가 되게 야간조도를 조절하여 일몰 후부터 일출 전까지 전 생육기간 동안 매일 점등을 실시하였고, 2 Lux이하, 2.1∼5.0 Lux, 5.1∼10 Lux, 10∼20 Lux로 구분하여 조사하였다. 대맥 3품종 (강보리, 서둔찰보리, 올보리)과 소맥 4품종(금강밀, 그루밀, 조광, 장광)을 공시하여 실험하였다. 야간조도에 따른 대ㆍ소맥의 성숙기 간장은 조도가 높아질수록 모든 품종에서 단간화되는 경향을 보였고, 파성 I인 강보리의 변이가 가장 심하였으며, 소맥보다 대맥의 간장변이가 더 심하였다. 절수, 망장, 간직경은 전반적으로 야간조도의 증가에 따라 다소 감소되는 경향을 보였으나, 처리간ㆍ품종간 차이는 크지 않았다. 야간조도 증가에 따른 대맥의 절간장 감소는 상위 4ㆍ5절 이상에서 심하였으며, 수장의 감소 정도는 대ㆍ소맥이 비슷하였으나. 소맥품종 간에는 숙기가 늦은 품종일수록 영향을 크게 받았다. 출수소요일수는 야간조도 증가에 따라 단축되는 경향을 보였으며, 단축정도는 10∼20 Lux에서 2∼10일로 대ㆍ소맥이 비슷하였고, 출수기와 수전일수도 강보리를 제외하고는 품종간ㆍ맥종간 차이가 크지 않았다. 야간조도 증가에 따른 수량 감소는 2∼5 Lux 조건에서 대맥 12.5%, 소맥 11.0%였으며, 10∼20 Lux에서는 대맥 34.6%, 소맥 29.3% 의 감소를 보여, 조도의 증가에 따라 수량이 감소되었으며, 소맥보다 대맥의 감소정도가 더 심하였다. 품종간에는 대맥은 파성이 낮은 강보리(I)가, 소맥은 숙기가 늦은 조광, 장광이 조도 증가에 따른 수량감소가 심하였다. 천립중은 야간 조도 증가에 따라 다소 증가 되는 경향을 보였으나 그 차이가 크지 않았다. 야간조도 증가에 따른 수량감소의 주 원인은 수수와 일수립수의 감소에 의한 것으로 보이며, 수수보다는 일수립수의 감소가 직접적인 영향을 준 것으로 사료되었다.

• 한국작물학회지
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• 제40권3호
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• pp.278-284
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• 1995

본 연구는 토성별 지하수위가 밀, 보리의 생산물 종실의 품질 및 발아와 효소활성에 미치는 영향 등을 추구함으로서 적정지하수위와 지하수위에 따른 피해 정도를 구명 평가하고자 실시하였다. 올보리와 그루밀을 공시하여 1992년 10월 ~ 1993년 6월에 걸쳐 대형포트(550 liter) 시험을 수행하였다. 토성을 식양토와 사양토로 조성하여 전 생육기에 걸쳐 지하수위가 20, 30, 40, 50, 70cm가 되도록 조절하고 비가림 재배를 실시하였는데 그 결과를 요약하면 다음과 같다. 1. 정립비율과 종보비중은 토성과 지하수위에 따른 영향이 일정하지 않았으며 1,000립중은 보리와 밀 모두 지하수위가 낮아짐에 따라 증가하였고 토성에 따른 차이는 미미하였다. 2. 조단백 함량은 보리와 밀 모두 지하수위가 높아질수록 많아졌으며 특히 밀에서 뚜렷하게 나타났다. 토성에 따른 조단백 함량의 변화는 지하수위에 따른 영향보다 적었으며 사양토에서의 것이 식양토의 것보다 높은 경향이었으나 그 차이는 적었다. 3. 조지방 함량은 보리와 밀 모두 지하수위가 높아질수록 낮아졌으며 사양토에서의 조지방 함량이 높은 경향으로 나타났다. 4. 회분 함량은 보리와 밀 모두 지하수위가 높아질수록 낮아졌으며 특히 사양토에서 그 경향이 뚜렷하였다. 5. 밀의 제분율은 토성에 따른 차이는 없었으며 지하수위 20cm에서 종실 제분율이 65% 정도로 나타났고 지하수위 40cm 이하에서 제분율이 67% 이상으로 나타났다. 6. 2$0^{\circ}C$에서 3일 이내의 발아율에서 보면 보리와 밀 모두 모든 처리에서 95% 이상의 발아율을 보였으며 토성에 관계없이 지하수위 20cm에서 가장 낮은 발아율을 보였고 지하수위가 낮아질수록 발아율도 높아졌다. 7. 보리에서 24시간 이내의 발아율에서는 일정한 경향을 나타내지 않았으나 48시간 이내의 발아율에서는 사양토의 지하수위 20cm 처리를 제외하고는 89% 이상의 발아율로 나타나 48시간 이내에 대부분이 발아하는 발아세를 보였다. 8. 보리 맥아에서의 당화력(diastic power)은 지하수위 20cm 처리구에서 가장 낮게 나타났고 지하수위 30cm 이하 처리에서의 당화력의 차이는 현저하지 않았으며 토성에 따른 맥아 당화력의 차이는 나타나지 않았다.

• Fisheries and Aquatic Sciences
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• 제5권3호
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• pp.172-177
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• 2002

This study was conducted to investigate the utilization of Sargassum meal in the diet on juvenile ayu (Plecoglossus altivelis) reared in seawater. White fish meal and wheat flour were used as the dietary protein and carbohydrate sources in the control diet. Wheat flour in the control diet was replaced with $5\%$ and $10\%$ Sargassum meal. Three replicate groups of fish average weighing 4.0 g were fed one of three isonitrogenous$(45\%)$ and isocaloric (14.5 MJ /kg diet) diets for 7 weeks. Survival of all groups were above $80\%$. Weight gain, feed efficiency and protein efficiency ratio were not significantly affected by dietary Sargassum meal levels (P>0.05). There were no significant differences (P>0.05) in moisture, crude protein, crude lipid, crude ash and fatty acid compositions of whole-body fish among groups. It is concluded that Sargassum meal could be used as a dietary additive or alternative low-cost dietary ingredient up to $10\%$ for juvenile ayu reared in seawater.

• BMB Reports
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• 제46권8호
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• pp.391-397
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• 2013

The ATP-inhibited Plant Mitochondrial $K^+$ Channel ($PmitoK_{ATP}$) was discovered about fifteen years ago in Durum Wheat Mitochondria (DWM). $PmitoK_{ATP}$ catalyses the electrophoretic $K^+$ uniport through the inner mitochondrial membrane; moreover, the co-operation between $PmitoK_{ATP}$ and $K^+/H^+$ antiporter allows such a great operation of a $K^+$ cycle to collapse mitochondrial membrane potential (${\Delta}{\Psi}$) and ${\Delta}pH$, thus impairing protonmotive force (${\Delta}p$). A possible physiological role of such ${\Delta}{\Psi}$ control is the restriction of harmful reactive oxygen species (ROS) production under environmental/oxidative stress conditions. Interestingly, DWM lacking ${\Delta}p$ were found to be nevertheless fully coupled and able to regularly accomplish ATP synthesis; this unexpected behaviour makes necessary to recast in some way the classical chemiosmotic model. In the whole, $PmitoK_{ATP}$ may oppose to large scale ROS production by lowering ${\Delta}{\Psi}$ under environmental/oxidative stress, but, when stress is moderate, this occurs without impairing ATP synthesis in a crucial moment for cell and mitochondrial bioenergetics.

• 미생물학회지
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• 제13권3호
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• pp.116-122
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• 1975

Calcium and magnesium in polished rice, polished barley, what flour, and corn which were used for Yakju fermentation were determined by atomic absorption spectrophotometry and their quantitative changes in the filtrates of mashes were checked at 24 hours intervals dueing the whole brewing period. The results obtained were as follows. 1) Mineral contens of raw materials(mg% of each anhydrous materials). Ca : polished rice 8.21, polished barley 26.11, wheat flour 66.10, corn 86.63 2) Mineral contents of kojies made from raw materials (mg %of each anhydrous materials). Ca : rice koji 26.36, barley koji 97.61, what flour koji 87.69, corn koji 16.13, seeding koji 28.76 Mg: rice koji 29.29, barley koji 39.84, what flour koji 244.50, corn koji 102.64, seeding koji 143.79 3) Quantitative changes of minerals in the fitrates of mashes. Calcium contents in the filtrates of mashes were increased gradually after mashing in the first stage but unchanged till the mashes were ripened after mashing in the second stage. On the other hand, magnesium cotents were decreased gradually after increase in the the other hand, magnesium contens were decreased gradually after increase in the first stage but showed a tendency to increase gradually in the second stage. 4)Mineral contents of Yakjues produced, marketing Yakju, and natural water for brewing (g/ml). Ca : rice Yakju 72.38, barley Yakju 84.08, what flour Yakju 105.32, corn Yakju 71.26, marketing Yakju 71.50, natural water for brewing 51.25 Mg :rice Yakju 93.67, barley Yakju 62.39, wheat flour Yakju 273.34, corn Yakju 321,60, marketing Yakju 90.00, natrual water for brewing 20.00 5) Mineral contents of Yakju residues (mg% of each anhydrous matrials). Ca : rice Yakju residues 209.70, barley Yakju residues 62.83, what flour Yakju residues 133.92, corn Yakju residues 60.64 Mg : rice Yakju residues 15.62, barley Yakju residuet 13.22, wheat flour Yakju residues 59.10, corn Yakju residues 67.38

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.491-496
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• 2004

Forty-five Najdi ram lambs were equally and randomly allotted to five dietary groups with three replications per diet to evaluate the effect of feeding olive cake in complete diet on nutrient digestibility, growth performance and carcass characteristics. The diets were: a whole-mixed control diet (C) containing 12% wheat straw and four diets; namely O, ON, OU and OUE, where crude olive cake, 3% NaOH-treated olive cake, 5% urea-treated olive cake (U) and ensiled U, respectively were incorporated to replace the wheat straw of C diet. The results showed that the digestibility of DM, CP, EE and NFE and TDN were higher (p<0.05) in OUE diet as compared to the control diet; there were no changes (p>0.05) in the corresponding values between O, ON and OU diets. The nutrient digestibilities, body weight gain, feed efficiency and Longissimus area were significantly (p<0.05) lower in ON diet as compared to other experimental diets. Average daily DM intake and weight gain were higher (p<0.05) in lambs fed O, OU and OUE diets than those fed C diet. The moisture and protein contents in the soft tissue from ON treatment were lower (p<0.05) than those tissues from C, O, OU and OUE treatments. In conclusion, these results indicated that crude olive cake is a better substitute of wheat straw when fed to growing lambs.

• 한국작물학회지
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• 제47권2호
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• pp.102-107
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• 2002

Cereal grains are rich in phenolic compounds that give beneficial effect in human health. Although several research works have been reported on the effects of phytochemicals of plant origin, such as fruits, vegetables, few studies have examined the antioxidative effects of whole cereal grains. The objective of this study was to determine total antioxidant capacity of 80% ethanolic extracts of cereal grains by testing the ability of the extracts to inhibit UV -induced lipid peroxidation in vitro using linoleic acid in comparison to well-known antioxidant such as ascorbic acid and tannic acid. The total phenolic content of the cereal grain (80% ethanolic extracts) investigated in this study varied from 2.1 mg/g (wheat cv. Olgeurumil) to 10.4 mg/g (barely cv. Seodunchalbori). Highly positive relationship between total phenol compounds and antioxidant activity was found. When the antioxidant activities of all investigated extracts were measured with application of same quantity of phenol compounds, oat grain extracts showed similar antioxidant activity of barely cultivars. However, barely extract appeared as the most potent antioxidant activity of inhibition of UV -induced lipid peroxidation. This indicated that factors such as phenolic compound composition and their individual antioxidant activity could playa crucial role in the total antioxidant activity of cereal grains.