• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.664-670
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• 2007

This study was carried out to evaluate the effects of buckwheat powder on bread quality. Different breads were prepared with additions of 0%, 15%, 30%, and 45% buckwheat powder in place of wheat flour. The weights of the breads with buckwheat powder were in the range of 430.3 - 441.5 g, and the control was 421.3g. The volumes of the breads prepared with 15%, 30%, and 45% buckwheat powder were 2432.3 mL, 2219.3 mL, and 2090.8 mL, respectively. The water absorption rates of the breads with added buckwheat powder increased with the addition of buckwheat powder. Hardness increased with the addition of buckwheat powder, and was highest for the bread made with 45% buckwheat powder. The overall sensory quality of the buckwheat powder bread, which was tested by color and taste, was better than that of the control; specifically, the quality of the 30% buckwheat powder bread was the best.

• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1729-1738
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• 2019

In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of Lactobacillus plantarum SPC-SNU 72-2 isolated from kimchi. This strain is safe to use in food fermentation as it does not carry genes for biogenic amine production (i.e., hdc, tdc, and ldc) and shows no β-hemolytic activity against red blood cells. The strain is also stable under simulated human gastrointestinal conditions, showing tolerance to gastric acid and bile salt, and adheres well to colonic epithelial cells. Additionally, this strain prevents pathogen growth and activates mouse peritoneal macrophages by inducing cytokines such as tumor necrosis factor-α, interleukin (IL)-6, and IL-12. Furthermore, the strain possesses good baking properties, providing rich aroma during dough fermentation and contributing to the enhancement of bread texture. Taken together, L. plantarum SPC-SNU 72-2 has the properties of a good starter strain based on the observation that it improves bread flavor and texture while also providing probiotic effects comparable with commercial strains.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.179-191
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• 2001

The effects of whole wheat flour on the Rheological Properties of dough gassing power of yeast S.cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0, 25, 50, 75 and water absorption in the farinography increasedlinerly from 62.5%in 100% bread making flour and 77.5% in 100% whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.377-383
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• 2013

Premature-green rice is typically obtained by early harvest when culms of rice still appear green in color, and the rice and its food products have been considered as wellbeing foods. This study was carried out to determine the quality characteristics of cookies made from flour added with 10, 20, and 30% whole green rice powde r(WGRP) of two kinds of Hopum and Shinsun waxy rice. The quality characteristics of cookies, including pH, spread factor, color, hardness, and sensory properties, were estimated. WGRP with different levels of 10, 20, and 30% was added into powder for preparing cookies, and their quality properties were evaluated. The pH and hardness of the cookies increased, while spread factor showed highest added with 20% Hopum and Shinsun waxy rice. The color (L) of cookies decreased 20% added with Hopum and Shinsun waxy rice. The sensory properties of cookies was highest added with 20% Hopum and 10% Shinsun waxy rice. The result of this study suggest that addition of 20% Hopum and 10% Shinsun waxy rice are available rice cookies. It was concluded that WGRP may have a potential in bakery industry as a new food material.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.193-196
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• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.479-489
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• 2011

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. One of the gluten group is glutenin, which is composed of high molecular weight (HMW) and low molecular weight (LMW) subunits. The HMW glutenin subunits (HMW-GS) have been shown to play a crucial role in determining the processing properties of the grain. They are encoded by the Glu-1 loci located on the long arms of homeologous group one chromosomes, with each locus comprising two genes encoding x- and y-type subunits. The presence of certain HMW subunits is positively correlated with good bread-making quality. The highly conserved N- and C- terminal contaning cystein residues which form interand intra-chain disulphide bonds. This inter chain disulphide bonds stabilize the glutenin polymers. In contrast, the repetitive domains that comprise the central part of the HMW-GS are responsible for the elastic properties due to extensive arrays of interchain hydrogen bonds. In this review, we discuss HMW-GS, HMW-GS structure and gluten elasticity, relationship between HMW-GS and bread wheat quality and genetic engineering of the HMW-GS.

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.51-51
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• 2023

Global warming has significant effects on the growth and development of wheat and can cause a reduction in grain yield and quality. Grain quality is a major factor determining the end-use quality of flour and a reduction in quality can result economic losses. Therefore, it is necessary to study the physiological characteristic of wheat to understand its response to temperature elevation, which can aid in the development of strategies to mitigate the negative effects of high temperature and sustain wheat production. This study investigated the effects of elevated temperature on grain characteristics and quality during the grain filling period of two Korean bread wheat cultivars Baekkang and Jokyoung. These two bread wheat cultivars were subjected to an increasing temperature conditions regime; T0 (control), T1 (T0+1℃), T2 (T0+2℃) and T3 (T0+3℃). The results showed that high temperature, particularly in T3 condition, caused a significant decrease in the number of grains per spike and grain yield compared to the T0 condition. The physical properties, such as grain weight and hardness, as well as chemical properties, such as starch, protein, gluten content and SDSS, which affect the quality of wheat, were changed by high temperature during the grain filling period. The grain weight and hardness increased, while the grain size not affected by high temperature. On the other hand, amylose content decreased, whereas protein, gluten content and SDSS increased in T3 condition. In this study, high temperature within 3℃ of the optimal growth temperature of wheat, quantity properties decreased while quality-related prosperities increased. To better understand the how this affects the grain's morphology and quality, further molecular and physiological studies are necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.743-748
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• 2002

Paecilomyces japonica and Cordyceps militaris were added to the materials for DongChungHaCho bread, and sensory and mechanical test were performed. Both control and 2% DongChungHaCho added group were acceptable in taste, mouthfeel and odor. Paecilomyces japonica added groups showed higher moisture and volume than control, and Cordyceps militaris stoups showed lower moisture and volume. DongChungHaCho added groups showed lower lightness than control.2% Paecilomyces japonim added group showed similar tendency to control, and it showed the best estimate especially in acceptance, moisture and volume. The optimal addition ratios of DongChungHaCho were evaluated by concentrations of 2% to 4% Paecilomyces japonim and of 2% Cordyceps militaris.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1566-1572
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• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.