• Journal of Korea Foresty Energy
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• v.24 no.2
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• pp.31-36
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• 2005

Cauliflower mushroom (Sparassis crispa) is an edible mushroom that shows remarkably high contents of $1,3-{\beta}-D-glucan$ compared to other edible mushrooms. The mushroom is known to give high antitumor and immunologic activities, thus the mushroom is recently cultivated in Japan and Korea. However, cultivation methods are being kept in secret or under patents by some companies with complicated procedures. This study was conducted to solve the problem by providing a simple method for the cultivation of cauliflower mushroom. We could produce the mushroom using sawdust-based media of Larix leptolepis, Pinus densiflora and P. koraiensis with addition of barley flours and sugar. The ratio of the sawdust : barley flours : sugar used for this study was 80:20:3 in dry-weight base, and the water content was adjusted as 65%. The productivity was somewhat different among the species of sawdust media and the strains of Sparassis crispa for the cultivation, and the mushroom production reached up to 177g from 650g base(productivity : 27%). Thus, this medium is strongly recommended as a practical cultivation method for cauliflower mushroom. By the way, further study for the determination of adequate concentration of barley flour and the selection of proper strain for each sawdust species is needed.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1078-1083
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• 1996

During the pearling process of hull-less barley, protein, lipid, ash and insoluble dietary fiber (IDF) contents decreased, while soluble dietary fiber (SDF) and ${\beta}-glucan$ contents slightly increased. Depending on milling methods and types of grinding mills used, there were differences in particle size distribution of barley flour. Flour particle size was smaller in the following order of Fitz mill, Ball mill, Pin mill, Cyclotec sample mill and Jet mill. Color (brightness) was closely related to the particle size of barley flour. Damaged starch (%) in pearled barley flour was the highest in Jet mill among different mills. Flours prepared with Cyclone mill and Pin mill had a reasonable amount of damaged starch. Flour produced by Fitz mill showed the lowest amount of damaged starch. Scanning electron microscopy (SEM) of the flour samples demonstrated different sizes and shapes of particles consisting of starch granules and cell wall materials. Damaged starch tended to increase water absorption index (WAI), water solubility index (WSI), and water retention capacity (WRC). Pasting viscosity determined by amylograph was relatively high in Pin-milled and Cyclone-milled flours. Viscosity was the lowest in coarsely ground flour by Fits mill.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.16-24
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• 1973

Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.106-115
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• 1977

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.264-279
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• 2015

The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at $30^{\circ}C$, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.720-730
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• 2007

This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.65-69
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• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.187-193
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• 1975

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.236-241
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• 1976

A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.222-231
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• 2006

Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.