• Culinary science and hospitality research
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• v.16 no.3
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• pp.307-316
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• 2010

The principal objective of this study is to develop the optimal recipe for muffins prepared with replacement of sucrose with xylitol. The effect of xylitol on properties of muffins was evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbScan, colorimeter, sensory evaluation, and staling of muffins during storage days(0, 1, 3, 5 days) was measured by texture analyzer. Hardness of muffins was increased by adding xylitol, significantly during storage. Lightness(L value) of crust was increased significantly as the contents of xylitol increased. According to sensory evaluation, the muffins(control group) without xylitol had highest score in appearance and texture. In flavor, taste and overall acceptance, muffins with 25% of xylitol showed the best result but were not significant between the muffins(control group).

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Korean journal of applied entomology
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• v.2
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• pp.16-21
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• 1963

The present study was undertaken to investigate the effects of different nitrogen source and rate on the growth of Fusarium oxysporum f. vasinfectum which is known to be a noticeable fungus causing the wilt disease of both sesame and cotton in Korea. From the results of this study, It was known that different N source and rate markedly affect the growth of Fusarium oxyspsrum f. vasinfectum Among four N sourses were used in this study, nitrate-N and urea-N were appropriate N source for the growth of fungus. Above all, nitrate N was the best N source because it is utilized in more extensive range of concentration in comparison with the other N source by the fungus, On the other hand, ammonia-N is of little avail for the growth of the fungus because of the formation of unusual colonies with wavy margin and bead-like mycelial cells in addition to marked reduction of mycelial growth and B sporulation of the fungus irrespective of concentration. Judging from the formation of such an abnormal colony and bead-like mycelial cell which is known to be a characteristic of 'staling-type' growth of fungi, the effect of ammonia-N on the growth of Fusarium oxysporum f. vasinfectum is similar to that of phenoxy componnds on some other fungi previously investigated by some workers. Ammonium and nitrate also was not considered to be an appropriate source for the growth of the fungus because of the formation of colonies with slight wavy margin and appreciable reduction of mycelial growth and sporulation in higher concentration than 50meq. , although much or less masking of the irregularity of colony occurs. Therefore, ammonia N alone or any other N combined with ammonia N is of little avail for the growth of Fusarium oxysporum f. vasinfectum.

• Journal of the Korean Society for Nondestructive Testing
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• v.18 no.1
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• pp.46-49
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• 1998

Being latecomers to the industrialization, Pacific rim countries except the U.S.A. are doing very little in developing the universal certification system. One should note that Asian Pacific region enjoys the highest economic growth rate, and there is a good possibility that it will be the center of economic activities of the world in the next century. It appears that ISO and CEN share similar specifications in numerous areas. ASNT is being changed to cope with the trend with the introduction of ACCP. Although we may have to adopt the new system someday, we should pay attention and make concerted effort to include our own practice in the global standards. We are the countries in the Far East Region with similar culture and tradition, which are quite different from those of western countries. We hope that Japan should play an important role in this matter, who has been chaired the ISO TC135 since 1993. In the beginning of this decade, there has been a trivial but troublesome matter that who is representing the NDT Society or member countries in Asia-Pacific Conference on NDT. The problem appears to be solved since the establishment of FENDT For the next decade, actually next centry, FENDT will have to accomplish another important role for countries in the Far East Region to form a strong coalition for its survival in the western dominant world. Immediate issue is to establish Far East Working Group for Harmonization and Mutual Recognition of Qualification and Certification of NDT Personnel. To realize this Japan must play a leading role with the cooperation of expanded FENDT member countries including China and Russia. As the continued prosperity expected in this region, FENDT should continue its role for the next centry. We, the FENDT countries, must move forward for internationalization(國際化). However' we must realize that it all start from SELF IDENTI-FICATION. We can identify ourselves by actively participating in FENDT. I would like remind you the concluding remark that I have made in the congratulatory speech at JSNDI 40th Anniversary Conference and FENDT'92. JSNDI is too precious to be Japan's sole possession Staling from the Far East, JSNDI shall become one of the loaders of the world. I sincerely hope that JSNDI take initiatives and leaderships in the future activities. of FENDT countries. I would like to close my talk with "We must hang together, or We shall be hang seperately." Garn Sa Ham Ni Da.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.