• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.880-887
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• 2004

This study was carried out to examine the effect of added Doenjang on wheat flour dough and gluten rheological properties using Micro-extensigraph method and correlation between factors relating with Doenjang or dough rheology and bread Quality. There were big differences in pretense activity and free amino acid contents among seven commercial Doenjangs. The addition of Doenjang to wheat flour dough required increased mixing time for gluten development. Dry gluten content increased significantly with addition of less than 5.0% of Doenjang powder. As the amount of Doenjang powder increased, dough peak force decreased and extensibility increased up to a certain level an then decreased, producing the weak dough. This phenomena was seen more obviously in wet gluten than wheat flour dough. Especially, the Doeniang having high pretense activity and high cystein content, caused highly extensible weak dough resulting in bread with high loaf volume and tender texture at the levels of 2.5% added Doenjang. Increase of dry gluten content and extensibility of wheat flour dough or wet gluten positively correlated (r=0.76, 0.91, 0.93), with loaf volume and negatively with hardness values, respectively. Therefore, it was concluded that improvement of bread quality with Doenjang resulted from increase of gluten content and dough extensibility.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.4
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• pp.234-241
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• 2022

Wheat (Triticum aestivum L.) is a major staple foods and is in increasing demand in the world. The elevated temperature caused by changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15 and 25℃, and it is necessary to study the physiological characteristic of wheat according to elevated temperatures. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in temperature gradient tunnels (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions: T0 (control, near ambient temperature), T1 (T0+1℃), T2 (T0+2℃), (T0+2℃), T3 (T0+3℃). The period from sowing to heading stage accelerated and the number of grains per spike and grain yield reduced under T3 condition compared with those under T0 condition. Grain filling rate and grain maturity also accelerated with elevated temperature (T3). The increase in temperature led to the increase in protein contents, whereas decreased the total starch contents. These results are consistent with the decreased expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during the late grain filling stage. Taken together, our results suggest that the increase in temperature (T3) led to the decrease in grain yield by regulating the number of grains/spike, whereas increased the protein content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. In addition, our results provide a useful physiological information on the response of wheat to heat stress.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• 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

• Analytical Science and Technology
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• v.35 no.4
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• pp.161-168
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• 2022

Wheat is rich in sources of fiber, oligosaccharides, and resistant starch, simple carbohydrates which may have a protective role against carcinoma. Additionally, Whole wheat/bran as well includes contains phytochemicals such as flavonoids, lignans, folate, phytosterols, phenolic acids, and tocols. The above phytochemicals suitable forms antioxidant and cholesterol-reducing activities. Phytoestrogens are regarded as especially essential in the preventative measures of hormonally dependent malignancies such as breast cancer (BC). In this study lowered BC risk has been associated with whole grain/bran consumption with an odds ratio (OR=0.24 and 95 %CI=0.10-0.56). Wheat/bran appears to have a reliable protective impact against BC. While intake of white bread has been associated with a high risk of BC (OR=2.63 and CI 95 %=1.07-6.48). Also, the E-Selectin (SELE) Single nucleotide polymorphisms (SNPs) rs5353 A/G and rs932307 C/T were investigated using the sanger sequences approach. There was a positive association between genotypes (rs5353 GG+AG) and (rs932307 TT+CT) with rate consumption of wheat-white/bread and these genotypes were more frequent in patients had BC in comparison with a significant difference (P=0.03) (P=0.01), respectively. The genotypes (GG+AG) frequency of the rs5353 polymorphism and (TT+CT) genotypes of the rs932307 polymorphism in the present study had a high risk of cancer with (OR=3.05), (OR=4.17) respectively. While these genotypes showed no significant association with the rate of whole grain consumption in patients and control. Therefore, the type of wheat may associate with increased incidence of disease-related with type of Polymorphism because some present genotypes of SNPs showed high (OR) which may refer to their positive associated with disease, the white wheat consumption may active the risky association between SNPs and BC.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.188-194
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• 2000

Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.619-624
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• 2002

To enhance the nutritional quality of the Soboru bread, a dietary fibers extracted from Kombu was added into wheat flour in the amounts of 0, 1, 3, and 5% and the quality of the baked products was characterized. The inherent water holding capacity of the added dietary fibers raised weight of the bread while specific volume and density values were decreased at the same time. Increasing the amount of dietary fiber resulted in the decreased setback time of the raw materials in amylogram. The lower textural hardness of the dietary fiber-enriched bread after one-day storage at room temperature could be attributed to the retarded retrogradation of the starch. Darkened surface of the bread as indicated by the Hunter colorimetric values and the accompanied change in flavor did not significantly influence the sensory evaluation of the products. Judging from texture, taste and overall acceptability of the product, recommended substitution level for the dietary fiber in Soboru bread was 3% or less. Increased intake of the dietary fibers, accompained with more use of seaweed, was expected through the suggested functional bread.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.55-61
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• 2018

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.