• Culinary science and hospitality research
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• v.18 no.3
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• pp.227-238
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• 2012

This study was carried out to evaluate the effect of ${\beta}$-glucan on rheological properties of flour dough and quality characteristics of white pan bread. Flour dough and white pan bread fortified with ${\beta}$-glucans at levels of 0%, 3%, 6% and 9% w/w. Farinograph and amylograph were analysed for the rheological properties. Loaf volume and specific loaf volume, moisture content, texture and sensory evaluation were also analysed for the quality characteristics. In the farinograph test, water absorption and dough development time of doughs increased with increasing ${\beta}$-glucan content. Especially, water absorption of dough fortified with 9% of ${\beta}$-glucan showed 13% higher than the control. However, the addition of ${\beta}$-glucan to the dough decreased stability. There were no significant differences on gelatinization temperature and maximum viscosity temperature regardless of ${\beta}$-glucan contents, but maximum viscosity increased with increasing ${\beta}$-glucan contents. Loaf volume and specific loaf volume of white pan bread decreased slightly with increasing ${\beta}$-glucan contents. Moisture content showed higher value in tests than that of the control, and the one added with 6% revealed highest moisture content. In terms of texture analysis, the one added with 6% of ${\beta}$-glucan revealed softer than the others. There were no differences between the groups added with 3% and with 6% on sensory evaluation, but the one added with 9% obtained lowest scores. As a result of this study, 6% of ${\beta}$-glucan is considered the resonable level to prepare healthy white pan bread. ${\beta}$-glucan can also be used when making cake and cookies.

• Journal of the Korean Ceramic Society
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• v.27 no.3
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• pp.437-443
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• 1990

The resistivity of cement paste and mortar for freezing and thawing was investigated for densifying the structure of cement paste and mortor, slag, diatomaceous earth and fly ash as blending materials and superplasticizer were used, and air entraining agent was added to absorb the volume expansion by freezing and thawing reaction. And then the specimens were subjected to freeze-thaw in water. When both of air entraining agent and superplasticizer as additives were mixed to specimens, their freeze-thaw resistance was enhanced by the air entraining effect and the water reduction effect. When 4% of slag were added to cement, freeze-thaw resistance was especially excellent. In addition, it was found that the specimens with blending materials were more influenced by curing periods than those without admixture. It is assumed that the curing periods contribute to exibit the potential hydraulicity and pozzolanic reactivity of blending materials and to densify their texture.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Magazine of the Korea Concrete Institute
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• v.9 no.2
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• pp.137-144
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• 1997

The effcct of specific g~avity cont~olled In the .range fiom O.4 to 0.7 by particle size and added amount of A1 powder in the presence or absence of water repellent agent on the physical properties of ALC was examined to evaluate frost resistance and durability. The compressive sttcngth and the tensile strength are increased and independency with water repellent agent when the specific gravity is increased in the range from 0.4 to 0.7. According as the added amount of water repellent agent was increased. frost resistance was improved and absorption ratio was decreased. ALC produced from fine Al powder has a low volume reduction by scaling and a sound apperance after freezing/thawing test and top surface freezing test.

• Analytical Science and Technology
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• v.7 no.2
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• pp.233-236
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• 1994

To evaluate the emulsion stability indices of W/O emulsion system, we developed the simple and sensitive "VOLUMETRIC METHOD". This technique involved the first step of homogenizing the milk fat-water system with Ultra-turrax T25, then the volume of the added water phase was measured immediately. After quiescent incubation in test tubes at room temperature for a desired storage time, the bottom volume of the separated water layer was measured. And then "emulsion stability index(ESI)" was calculated by the following equation : $ESI=(1-V_s/V_a){\times}100$, where $V_a$ means the volume of the added water in the W/O emulsion and $V_s$ represents the volume of the separated water in the W/O emulsion for a desired storage time. The emulsion stability indices of W/O emulsion system at sorbitan trioleate, span 60, and tween 20 were $95.4{\pm}1.8$, $56.1{\pm}2.8$, and $41.6{\pm}2.2$ respectively. Furthermore, the differences between "VOLUMETRIC METHOD" and "Titus et al method" were less than 5.0 of ESI Value.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.6
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• pp.398-404
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• 2000

We examined the effect of soil:water ratio on the equivalent concentration of individual electrolyte species and the electrical conductivities (EC) of the diluted extracts of 24 soil samples (loam or silt loam) collected from rose-cultivated plastic houses to estimate the EC of saturated soil-paste extracts (ECe) from diluted soil extracts. With increasing volume ratio of water (higher dilution), the equivalent concentrations of each electrolyte species and their sum increased. The relative contribution to the EC, however, was highest for $NO_3{^-}$, irrespective of soil:water ratio. The measured ECe was 6.36 for loam and $8.09dS\;m^{-1}$ for silt loam soils and the corresponding soil:water ratio was 0.38 and 0.50, respectively. The EC_e estimated from the EC of diluted extracts at 1:1, 1:2, or 1:5 soil:water ratios using their corresponding uniform diluted factors was lower than the measured EC_e and this difference was greater with higher dilution and EC values. Therefore, the alternative diluted factors (y) for each soil: water ratio were obtained following the definition of diluted factor and were correlated significantly with volume ratios of added water (x): y=1.55x+0.5 for loam and y=1.21x+0.48 for silt loam soils. On the other hand, correlation analyses of the EC of soil extracts (y) to the volume ratio of added water (x) on log-log scale yielded linear models: logy = -0.805logx + logb, SD of slope=0.05, b=sample specific constant, n=24). With known saturation percentage of a sample representing a group and and the EC of diluted extract of a given soil, the EC_e could be predicted using the proposed logarithmic equation.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.394-399
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• 2011

This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group's salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.

• Computers and Concrete
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• v.15 no.4
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• pp.503-514
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• 2015

Fibre-added concretes are frequently used in large site applications such as slab and airports as well as in bearing system elements or prefabricated elements. It is very difficult to determine the mechanical properties of the fibre-added concretes by experimental methods in situ. The purpose of this study is to develop an artificial neural network (ANN) model in order to predict the compressive and bending strengths of hybrid fibre-added and non-added concretes. The strengths have been predicted by means of the data that has been obtained from destructive (DT) and non-destructive tests (NDT) on the samples. NDTs are ultrasonic pulse velocity (UPV) and Rebound Hammer Tests (RH). 105 pieces of cylinder samples with a dimension of $150{\times}300mm$, 105 pieces of bending samples with a dimension of $100{\times}100{\times}400mm$ have been manufactured. The first set has been manufactured without fibre addition, the second set with the addition of %0.5 polypropylene and %0.5 steel fibre in terms of volume, and the third set with the addition of %0.5 polypropylene, %1 steel fibre. The water/cement (w/c) ratio of samples parametrically varies between 0.3-0.9. The experimentally measured compressive and bending strengths have been compared with predicted results by use of ANN method.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.