• 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 Human Ecology
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• v.7 no.2
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• Korean Journal of Microbiology
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• v.29 no.2
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• pp.136-142
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• 1991

The selection of ethanol-tolerant strains was applied to enrichment culture of YPD broth medium containing various concentrations of ethanol. Isolates were identified to be Saccharomyces cerevisiae, the others as S. dairensis, S. exiguus, S. telluris, Saccharomycodes ludwigii, Schwanniomyces occidentalis var. occidentalis and Zygosaccharomyces florentinus. Among isolates S. cerevisiae YO-1 was screened as having the highest ethanol tolerance and produced 18% (v/v) ethanol after 4 days fermentation. The change of fatty-acyl residues represents that a progressive decrease in fatty-acyl unsaturation and a proportional increase in saturation in phospholipids of yeast cells during fermentation affected the yeast viability. Supplementation ethanol to the cultures led to an increase of unsaturated fatty-acyl residues, especially $C_{16}$ or $C_{18}$ residues, along with a decrease in the proportion of saturated residues in cellular phospholipids. Increasing the amount of soy flour led to an increase in the maximum number of viable yeast cells and ethanol production. It was possible in 4 days to reach 21% (v/v) ethanol by adding 4% soy flour as source of unsaturated fatty-acyl residues to the fermentation medium. Soy flour not only increased yeast population but also enhanced the physiological properties of yeast cells to be ethanol tolerant in the anaerobic culture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.724-730
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• 1998

Effects of raw soy flour(RSY) and black(RSB) feeding on protein concentration of liver and serum, and GOT, GPT and alkaline phosphatase activities of serum in diabetic and nondiabetic rats were studied. Male rats(Sprague-Dawley), mean weight of (338.4$\pm$19.2g) were assigned to six dietary groups and fed with the assigned diet for 28 days. For each experimental, some rats were injected with streptozotocin intraperitoneally(L.P.) to induce diabets, and other rats were injected with buffer L.P. as a control group. The liver, kidney and spleen weights relative to bo요 weigth were higher in raw yellow soy flour diet diabetes(D-RSY) and black soy flour diet diabetes(D-RSB) groups than control, but the body weights were lower than control. The protein and albumin concentrations of liver and serum were lower in D-RSY and D-RSB groups than control. The albumin concentration of serum in D-RSB group was lower than control. The GOT activities of serum in RSY and RSB groups were increased compared with control, but the GPT activities were lower in diabetic control, D-RSY and D-RSB groups than control. The alkaline phosphatase activities of serum in RSY and RSB groups were higher than control, but those in D-RSY and D-RSB groups were lower than diabetic control.

• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.28-39
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• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.305-310
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• 1987

Whole soybean and soy flour were stored under two humidifies (65% and 85% RH) at $25^{\circ}C$ for 90 days to investigate the oxidation of total lipids. It was found that acid value and peroxide value of total lipids extracted from whole soybean and soy flour increased in proportion with the storage period. The change was more pronounced for soy flour stored at 85% RH. The increase of acid value and peroxide value was retarded by using the OPP/Al/PE film as packing material and the change of fatty acid was also reduced for whole soybean and soy flour. As for the change of fatty acid composition, polyunsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased in proportion with the storage period.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.51-56
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• 1985

This study was to compare the effects of soy hot water extract, soy slurry, defatted soy flour, soy protein concentration and soy protein isolate on the quality of Busuge Base. In Busuge Base preparation the addition of soy products, in general, showed the improvable effect in the quality of Busuge Base. Among them the soy slurry was especially effective in volume increasing, hardness and panel score, and the soy protein isolate was effective in the protein fortification of Busuge Base. In addition, the qualify of Busuge Base was best when soy slurry and soy protein isolate were jointly used. In this case, the adequate amount of soy protein isolate was about 10%.