• 한국식품저장유통학회지
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• 제17권5호
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• pp.674-680
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• 2010

양배추 분말을 첨가한 건강 기능성 식빵을 제조하기 위해 밀가루에 양배추 분말을 2.5%~10% 첨가하여 반죽에 대한 물성, 제빵적성 및 관능적 특성을 조사하였다. 첨가한 양배추 분말의 양이 증가할수록 식빵의 색도는 L값은 유의적으로 저하하였고, a값과 b값은 양배추의 첨가량에 따라 증가하는 경향을 나타내었다(p<0.05). 양배추 분말의 첨가에 의해 반죽의 pH값과 제조한 빵의 무게는 증가하였고, 빵의 부피와 비용적 및 굽기 손실률은 감소하였다. 양배추 분말을 첨가하는 양을 증가시킬수록 경도는 유의적으로 증가하였으며, 관능검사 결과 전체적인 기호도에서는 대조구와 2.5%, 5.0% 첨가구 간에는 유의적 차이는 없었으나 맛에서 대조구의 기호도가 다소 높은 것으로 나타났다(p<0.05) 이상의 결과에서 양배추 분말을 제빵공정에 첨가하는 것은 빵의 색, 부피 등 식빵의 물리화학적 특성의 변화를 가져오는 문제점이 있었다. 그러나 대조구와 비교했을 때 식빵 제조시 양배추를 5%까지 첨가하는 것은 관능적 특성에는 의미 있는 영향을 주지 않았다.

• 한국작물학회지
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• 제47권1호
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• pp.1-12
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• 2002

Flour characteristics of Korean winter wheat grown in Suwon in 1997 and 1998, and in Suwon and Deokso in 1998 were evaluated. Korean winter wheat cultivars were significantly influenced by years and locations in flour properties such as ash content, protein content, damaged starch content, starch swelling volume and power. Protein content was highly correlated with starch damage and alkaline water retention capacity. There were highly significant correlations between mixing time of mixograph and SDS sedimentation volume. Swelling properties of flour and starch were highly correlated with pasting properties of flour and starch, respectively. Compared to commercial flours for baking, Alchanmil, Gobunmil, Keumkangmil and Tapdongmil showed similar protein content, SOS sedimentation volume and mixograph mixing time. Eunpamil, Geurumil, Olgeurumil, Suwon 258, Suwon 261, Suwon 265, Suwon 275, Suwon 276, Suwon 277, Suwon 278 and Urimil had similar values to commercial noodle flours in SDS sedimentation volume. Alchanmil, Olgeurumil, Suwon 274, Suwon 275, Suwon 276 and Urimil showed higher swelling and pasting properties than the others. Chokwang, Olgeurumil, Suwon 277 and Urimil were similar to commercial cookie flours. Friabilin-absence lines showed higher protein content and starch damage than those of friabilin-presence lines. Absence lines of 1D$\times$2.2 + 1Dy12 subunit in high molecular weight glutenin subunits showed higher SDS sedimentation volume and mixing time of mixograph than those of presence lines.

• 한국식품과학회지
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• 제49권5호
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• pp.494-501
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• 2017

연구에서는 계피분말의 우수한 산화방지활성이 열처리 식품에 실질적으로 부가될 수 있는지를 확인하고자 하였다. 먼저 관능적 측면에서 계피와 잘 조화되는 와플에 밀가루의 일부(0, 1, 3, 6, 9, 12%)를 계피분말로 대체하여 6종 와플을 제조하였다. 와플을 굽는 동안 계피 첨가군은 무첨가군보다 굽기손실률이 낮았으며, 이는 계피분말에서 관찰된 높은 물 결합력에 의한 결과로 와플의 경도를 감소시키는데 기여한 것으로 나타났다. 계피 첨가량이 증가할수록 와플의 탄력성, 복원력, 응집성도 유의적으로 감소하였고, 이는 밀가루 함량이 비례적으로 감소함에 따라 글루텐 생성량이 감소한 결과로 해석되었다. 계피 첨가로 와플은 전반적으로 어두워지고 갈색을 띠었으며 이러한 색 변화는 계피분말이 부가한 황적색과 와플을 굽는 동안 일어난 갈변반응의 종합적 결과로 볼 수 있다. 한편 계피 첨가량에 비례하여 와플의 총 환원력과 DPPH 라디칼 소거활성이 증가하였다. 이 결과는 계피분말에서 확인된 높은 총 환원력과 DPPH 라디칼 소거활성이 열처리 이후에도 동일했던 현상과 일치하였으며, 계피에 상당량 존재하는 페놀성 물질들이 비교적 열에 안정함을 확인해주었다. 계피 고유의 향미와 신맛은 첨가량에 비례하여 와플에서 인지되었으며 특히 고농도 첨가군에서는 기호도에 부정적 영향을 준 것으로 나타났다. 그러나 6% 이하 첨가군들은 대부분의 관능 평가 항목에서 대조군과 유의적으로 다르지 않은 기호도를 나타내었다. 이 결과들은 계피의 산화방지활성이 열처리 식품의 이화학적 관능적 특성들에 부정적 영향없이 실질적으로 부가될 가능성을 보여주었다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.793-800
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• 2019

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

• 한국진공학회지
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• 제8권4B호
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• pp.497-506
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• 1999

Carbon has been widely used for the material of plasma facing components in fusion experiment devices like a tokamak, because carbon has good thermal and mechanical properties. However carbon gas a relatively high ougassing rate. Therefore the amount and the surface area of the carbon material used in the vessel will determine the background pressure of the vacuum vessel. In this experiment influences of carbon on the vacuum performance was investigated by measuring chamber pressure, ougassing rater and gas spectrum of carbon fiber composite (CFC) samples in various situations, pumping out, chamber baking, carbon heating (250~$500^{\circ}C$), exposure to atmosphere for maintenance of in-vessel components, etc., occurring routinely during tokamak operations.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1998년도 춘계학술대회논문집
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• pp.224-230
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• 1998

Non-heat-treated type material has been investigated for formability compared to heat-treated material. It is very important in automation of metal forming, since it has difficulties of controlling heat treating system by the computer and has bottle neck problem related with heat treatment. In this paper, we have concerned about mechanical properties of non-heat-treated material after the forging. To compare the characteristics between heat-treated material and non-heat-treated material, tensile, compression and fatigue test has been performed. Considering results of mechanical properites of non-heat-treated material, it can replace heat-treated material. Therefore non-heat-treated material may be applied to cold forging.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• 한국염색가공학회지
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• 제11권4호
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• pp.31-38
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• 1999

The purpose of this study is to develop multifunctional fabric that has improved antimicrobial activity and reduction rate of gas by treatment of mixture of chito colla and crosslinking material for polyester. The surface morphology of treated PET fabric was studied by scanning electron microscopy(SEM). The properties of the PET fabric, such as antimicrobial activity, whiteness, moisture regain, water absorption and static voltage, and handle were investigated. Antimicrobial activity of treated PET fabric was proved 99%. The surface of treated PET fabric showed harshness and irregularity. The whiteness of treated PET fabric on the baking condition was decreased as time and temperature was increased. The moisure regain of treated PET fabric equally was maintained. Water absorption and static voltage of treated PET fabric were improved. KOSHI of treated PET fabric was increased compared with the untreated PET fabric H/W of treated PET fabric was improved compared with the untreated PET fabric and 2HB/B of treated PET fabric were reduced.

• Food Science and Biotechnology
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• 제18권2호
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• pp.456-462
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• 2009

In comparison to processed wheat flour products, there is no established method for determining the water absorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determination of water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In the correlation analysis showed that WA had positive correlation with ash, beginning of gelatinization, $125-160{\mu}m$ particles, sedimentation values at 20 and 25 min, bread yield, pH, and total titratable acidity, but had negative correlation with initial viscosity, gelatinization maximum, viscosities on swelling at 25, 28, and $31^{\circ}C$. The WA determined by the Planetary mixer P 600 agreed well with the experimental baking tests.

• 한국식품조리과학회지
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• 제31권5호
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• pp.614-622
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• 2015

This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.