• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.434-441
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• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• Food Science and Preservation
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• v.16 no.1
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• pp.87-93
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• 2009

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.16 no.12
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• pp.1110-1114
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• 2003

We have investigated the generation of pretilt angle for a nematic liquid crystal (NLC) alignment with rubbing alignment method on polyimide surfaces using thin plastic substrates. It was found that monodomain alignment of NLC is obtained with rubbing alignment method on polyimide surfaces using thin plastic substrates. The NLC pretilt angles generated are about 3$^{\circ}$ by the rubbing alignment method on thin plastic substrates, However, the pretilt angle are at about 1.7$^{\circ}$ lower on the glass substrate than on thin plastic substrate. We obtain that AFM (atomic force microscope) image of rubbed PI surface with polymer film has formed the micro-groove structure at the low curring temperature (120$^{\circ}C$). However, no grooves are obtained on the glass substrate at the same temperature. It is considered that this alignment may be attributed to roughness of micro-groove substrate. The tilt angle increases with increasing baking temperature for making polyimide layer using glass substrate. It was concluded that the pretilt angle in the polyimide surface is attributable to the increasing of imidization rato.

• Proceedings of the Korean Nutrition Society Conference
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• 1999.05b
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• pp.60-61
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• 1999

The present study examined optimal level of mulberry leave powder, and the method of bread-making were proposed to utilize mulbery leave powder by investigating rhelogical properties of dough and sensory evaluation of bread. The difference of amino acids compositions in flour brew were also investigated by fermentation of S. cerevisiae or bifidobacteria. As the % of mulberry leave powder increases absorption rate of dough was steadily increased, but stability and R!E ratio if dough were dramatically decreased more than 1% leave respectively. R!E ratio value, which indicates gas retnetion property of dough, was not obtained at the level 5%. Gelatinization temperature and maximum viscosity temperature showed a tentency of decrease, resulting in easier cooking of dough. The delay of temperature cauesd by addition of mulberry leave powder was overcome by two step bread making, that is, modified straight dough method adding flour brew fermented 16hrs by bifidobacteria. The firmness of bread was progressively dreased as the amount of mulbery leave powder increased. The addition of 2% level of mulberry powder to bread showed no significant difference comparing with control in sensery evaluation. Amino acids compositions of Flour brew fermented by bifidobacteria was superior th that by S. cerevisae nutritionally.onally.

• Journal of the Korean Society for Heat Treatment
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• v.22 no.1
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• pp.23-26
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• 2009

Pt nanotubes with diameter of 200 nm were fabricated by simple and convenient method of Template-Wetting Process. Porous alumina membranes were prepared by 2 step anodic oxidation as the template. To improve wetting properties and lower surface energy, pt solution was mixed with polymer. Polymer was removed completely during annealing. Grain growth process of pt nanotubes during baking and furnace annealing was examined by FE-SEM and XRD.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.203-215
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• 2006

This study tried to develop an estimation model on the competitive power as a method to understand a practical index on the competitive power in order to improve the competitiveness of domestic bakery corporations and look into their internal structure. The results of the practical analysis are summarized below. First, eight critical success factors, which are considered important in competitive power in bakery corporations, were derived from preceding studies and an expert meeting. Second, this study performed a questionnaire with eight derived factors for bakery managers and employees. Seven critical success factors suitable for bakery corporations were chosen through validity and reliability tests. Third, this study performed an AHP(Analytic Hierarchy Process) analysis in order to establish preference according to each factor and weight. The importance of factor concerned with the competitive power of bakery corporations according to the result of weight analysis appeared in order of customer resources, personnel resources, corporate images, material resources and qualities, technical capability, financial factors and pliability(time).

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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• pp.314-317
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• 2006

Electroformed part is widely used in modem manufacturing industries, especially semi-conductor division. It is basically a specialized form of electroplating. So, it has very similar parameters with electroplating. The object of this study is development of the fine metal mask by electroforming process. In this paper considered two parameters. The first is relationship of UV exposure and soft baking time. The other one is thickness uniformity of electroformed parts by distance of between electrodes. This paper presents the fabrication method of fine metal mask by electroforming process.

• Proceedings of the KSME Conference
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• 2000.11b
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• pp.261-266
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• 2000

Temperature variation during silicon wafer baking is mainly due to natural convection caused by temperature difference between silicon wafer and upper plate. Several cases are tested and calculated numerically to improve temperature uniformity. The temperature difference and velocity magnitude in the flow cell is reduced for a small gap between the wafer and upper plate because the natural convection force is suppressed in the small space. The uniform temperature distribution can be obtained with controling the incoming flow distribution from the upper plate. An alternative method is the adiabatic wall condition on the upper plate to maintain the temperature uniformity within $0.3^{\circ}C$ on the water plate.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.20 no.5
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• pp.456-461
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• 2007

In this study, a surface treatment method using accelerated Ar ions was experimented for exposing the carbon nanotubes (CNT) from the screen-printed CNT paste. After making a cathode electrode on the glass substrate, photo sensitive CNT paste was screen-printed, and then back-side was exposed by UV light. Then, the exposed CNT paste was selectively remained by development. After post-baking, the remained CNT paste was bombarded by accelerated Ar ions for removing some binders and exposing only CNTs. As results, the field emission characteristics were strongly depended on the accelerating energy, bombardment time, and the power of RF plasma ion source. When Ar ions accelerated with 100 eV energy from the 100 W RF plasma source are bombarded on the CNT paste surface for 10 min, the emission level and the uniformity were best.