• Journal of Microbiology and Biotechnology
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• 제33권12호
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• pp.1671-1680
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• 2023

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

• 한국조리학회지
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• 제23권3호
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• pp.100-110
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• 2017

The purpose of this study is to investigate the sensory characteristics and preference of Spelt white bread and to examine its market potential. For this purpose, the sensory characteristics of Spelt flour dough was analyzed and a questionnaire survey was conducted on the general public to grasp the preference and repurchase intention of Spelt bread. As a result of this study, the sensory characteristics of Spelt wheat dough showed that the fermentation rate was slightly higher than that of general wheat flour and the Spelt flour dough was more slightly acidic than that of general wheat flour. The result of this survey showed that Spelt flour bread had a comparative advantage in terms of digestibility, flavor and overall favorability compared to general wheat flour. For the repurchase intentions for Spelt flour bread, it was found that the intentions to buy it for health and as gifts was high. Based on this research, I expect that the studies about marketing strategy with Spelt flour bread will be done along with the development of various products.

• 한국작물학회지
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• 제56권2호
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• 한국식품영양과학회지
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• 제30권1호
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• 한국조리학회지
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• 제14권4호
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• pp.385-397
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• 2008

The effects of defatted soy flour on the physicochemical characteristics of dough and bread-making properties were studied with sodium stearyl lactylate(SSL) as an emulsifier. Defatted soy flour was added to the wheat flour at the level of 0$\sim$12%. The emulsifier was added to the wheat flour-defatted soy flour blends at the level of 0.5 and 2%. Set-back and consistency in amylogram were significantly decreased as the level of soy flour was increased. On comparison with control, the bread made from defatted soy flour especially had less specific loaf volume. The specific loaf volume of wheat flour-defatted soy flour bread prepared with 0.5$\sim$2% SSL was better than that without SSL. Decrease of L value (lightness) of crust color and decrease of L value of crumb color were shown with the increase of defatted soy flour. From the result of sensory evaluation, wheat flour-defatted soy flour bread containing up to 6% defatted soy flour with 1.0% SSL were rated as high quality. Most of texture parameters of bread increased with the increase of defatted soy flour and decreased with increase of SSL. Considering the volume and sensory characteristics of bread, bread prepared with 6% defatted soy flour and 1% SSL was regarded as highly acceptable.

• Applied Biological Chemistry
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• 제46권4호
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• pp.323-328
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• 2003

국산밀의 제분시 생성되는 밀기울(총 식이섬유 42%)을 밀가루에 $0{\sim}30%4 첨가함에 따라 반죽과 yeast 발효빵의 품질에 미치는 영향을 조사하여 고식이섬유빵의 소재로 활용하였다. 밀가루에 첨가하는 국내산 밀기울의 양이 증가함에 따라 amylograph 최고점도와 set back은 감소하였으며, mixograph에 의한 반죽의 리을로지 특성에서 peak height는 증가한 반면에 mixing time은 감소하는 경향이었다. 밀기울의 첨가는 빵의 부피를 현저히 낮추고 crumb grain, 텍스쳐 등 관능특성에서 빵의 품질을 떨어뜨리는 것으로 나타났다. 밀기울의 첨가에 의해 빵은 L 값이 감소하여 어두워졌으며, crumb의 a 와 b값은 증가하여 적색과 황색의 색조를 부여하였다. 빵의 부피와 관능검사 측정 결과에 따라 국내산 밀기울의 적정 첨가수준은 약 15%까지인 것으로 판단되었다. 15% 밀기울 첨가빵은 대조구 빵에 비해 경도가 2배 이상 높았으며 $5^{\circ}C$와 $25^{\circ}C$에 5일간 저장실험에서 저장 $2{\sim}3$일에 급격한 경도의 증가를 보여주었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.61-61
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• 2022

For high quality bread wheat production in Korea, it is necessary to develop optimal nitrogen (N) fertilizer methods. For optimal N fertilizer, we evaluated the alteration of growth, yield, yield components and end-use qualities according to the treatment of N fertilizer amounts and timings at heading stages. Growth, yield, yield components, and end-use quality weren't altered by various timings of N fertilizer treatment conditions whereas, 1,000 grain weight and lodging degree was increased by increasing amounts of N fertilizer treatment conditions at 7 days after heading (7 DAH). Especially, lodging degree was significantly increased by 6kg/10a of N fertilizer treatment conditions at 7 DAH. The flour protein contents increased by various amounts of N fertilizer treatment conditions. However, SDS-sedimentation and bread loaf volumes were decreased by exceeding 6kg/10a of N fertilizer treatment conditions at 7 DAH. When considering the quality of bread, 6kg/10a N fertilizer treatment is best, but 3kg/10a N fertilizer treatment is more suitable for both quality and lodging at 7 DAH. Therefore, it is preferable to fertilize 3kg/10a of nitrogen at 7 DAH in addition to standard fertilizer when cultivate bread wheat.

• 한국식품과학회지
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• 제15권3호
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• pp.215-219
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• 1983

본(本) 연구(硏究)에서는 제분(製紛)된 밀을 입도별(別), 즉 wheat shorts, grits, 및 flour(粉) 등(等)으로 분리(分離)하여, 그들의 물리적(物理的) 성질(性質)을 조사(調査)하였으며, 더불어 입도의 크기가 전밀빵(whole wheat bread)의 부피에 미치는 영향(影響)을 검토(檢討)하였다. 시료(試料)로는 한국산(韓國産) 밀품종(品種)인 ${\ulcorner}$조광${\lrcorner}$을 사용(使用)하였다. 제분(製粉)된 밀의 조회분 및 조단백질의 함량(含量)은 각각 2.3% 및 13.7%이었다. wheat shorts, wheat grits 및 wheat flour의 믹소그라프 높이(mixograph peak-height)는 각각 4.8, 5.6 및 7.3이었으며 Fraction 1(직경 : 0.2mm이하)의 반죽의 안정도(dough stability)는 100mesh이하의 밀가루에 크게 뒤떨어지지 않았다. 제빵 실험(實驗) 결과(結果)로 보아 제분(製粉)된 밀 가운데 직경 $0.2{\sim}0.5mm$ 크기의 wheat grits가 전밀빵을 제조(製造)하는 데 한계(限界) 입도된 듯 하며, 최적(最適)의 전밀빵의 부피 및 빵의 내부(內部)상태는 80% wheat grits/20% wheat flour의 시료구(試料區)에서 얻었다.

• Nutritional Sciences
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• 제2권2호
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• pp.76-81
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• 1999

Sodium restricted diets are known to lower blood pressure in salt sensitive, hypertensive patients. Thare is increasing evidence that potassium plays an important role as a protective factor in the regulation of blood pressure. The objective of the current study was to measure parameters of sodium, potassium, and chloride utilization as affected by feeding of substantial quantities of bread made from whole ground white torn meal, whole ground yellow corn meal, and whole ground wheat flour. The breads provided 40 percent of a caloric content of the constant, measured laboratory diet. The 28-day study was divided into an introductory period of 7-days and three experimental periods of 7-days each. Order of assignment to specific treatments for 12 healthy subjects were according to a complete randomized block design. Yellow corn bread diets resulted in the highest potassium retention (243 mg/day) and the lowest urinary sodium and potassium ratio (1.53 $\pm$ 0.26) numerically in comparison to the other test breads. The excretions of sodium and chloride were higher during controlled feeding periods than during the self-selected diet period(p < 0.05). This indicates a response to the higher intake of these electrolytes from the experimental diets than from self-selected diets. There was no significant difference in the effect of white corn bread, yellow corn bread, or whole wheat bread diet on electrolyte status in humans. However, the yellow corn bread diet resulted in a somewhat more favorable urina교 sodium to potassium ratio than that from white corn bread or whole wheat bread diet.

• 한국식품영양과학회지
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• 제25권5호
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• pp.779-785
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• 1996

전립분 입도를 달리하여 거친전립분, 고운전립분을 각각 첨가했을 경우 첨가량에 따른 제빵과정 중 phytic acid 함량 변화와 전립분 첨가빵의 품질을 조사하였다. 회분 함량은 밀가루가 0.413%, 전립분이 1.569%로 전립분이 밀가루 보다 무기성분이 현저히 많았으며, 섬유소도 같은 경향이었다. Amino acid 중에서 glutamic acid 의 함량이 밀가루 및 전립분에서 32~36g/100g protein으로 다른 amino acid 함량 보다 많았다. Lysine, glycine, arginine, aspartic acid는 전립 분에 많았으며, proline, glutamic acid, phenylalanine은 밀가루에 많았다. Phytic acid 함량은 밀가루에서 0.312%, 전립분에서 0.734% 로 나타났다. 제빵 과정 중 phytic acid 함량은 yeast 첨가량 3%첨가구 보다 5% 첨가구에서 더 크게 감소하였다. Phytic acid 함량은 yeast food 무첨가, 0.1, 0.3 및 0.5% 첨가 중 0.1% 첨가구에서 감소되는 효과가 가장 컸다. 전립분 첨가빵 품질에 있어서 거친전립분 30%, 고운전립분 50% 첨가까지는 빵의 부피에 현저한 감소는 없었다. 전립분 첨가량이 증가함에 따라 빵의 부피는 감소하고 색택이 검어졌으며, 관능검사는 거친 전립분 20% 첨가, 고운전립분 30% 첨가한 것이 선호도가 높았다.