• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.63-73
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• 1985

This study was conducted to investigate the effects of fermentation time and the proportion of wheat flour to rice flour on Jeung-Pyun's texture. Textural characteristics were examined through sensory Evaluation and Instron Universal testing machine. The properties examined through sensory evaluation were grain, softness, sourness, chewiness and overall quality. Wigh Instron, hardness, cohesivenessm elasticity, gumminess and chewiness were measured. RESULTS : 1. Sensory evaluation data indicated that Jeung-Pyun containing 25% wheat flour and fermented 2 hrs were obtained higher scores than any other Jeug-Pyuns in the grain, softness and overall quality. 2. pHs of Jeung-pyundough and Jeung-Pyun containing 100% rice flour were lower than pHs of those with wheat flour added. 3. Volume of Jeung-Pyun increased as the proportion of wheat flour to rice flour and the length of fermentation time increased. 4. Instron measurement indicated that the hardness of Jeung-Pyun with 50% wheat flour added and 2hrs fermentation time was higher than of others.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.296-302
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• 2002

Quality characteristics of mash of takju prepared by wheat flour nuruks (conventional and improved style) were investigated during fermentation. Those were cultured with wild microorganism on whole and crushed wheat (wheat nuruk), wheat flour and mixture of rice and wheat flour, and nuruk cultured with Aspergillus oryzae on wheat flour. Ethanol content reached maximum of 10.6-17.4% after 14 days of fermentation. And the ethanol contents of takju were high in order of wheat nuruk, wheat flour nuruk, Aspergillus oryzae nuruk and mixture of wheat flour and rice nuruk. No difference of pH was among the treatments while the wheat flour nuruk cultured with wild microorganisms contained higher amounts of acids than the others. The amount of total sugars ranged from 16.22-17.74% on the starting day of fermentation, and decreased to 4.28-6.10% after 14 days. The amount of total sugars in mashes brewed with wheat flour nuruk cultured with Aspergillus oryzae was measured to be highest at the beginning stage of fermentation. Afterwards no difference was found among the types of nuruks. Glucose was in the range of 2,735-7,842 mg% at initial period of fermentation, afterwards it was rapidly decreased. The total amounts of free sugar for control and the wheat flour nuruk was higher than other treatments. The total amounts of organic acids were the highest in wheat nuruk to 690-2,241 mg% and the contents of lactic acid and succinic acid were high in mixed rice nuruk to 183-1,293 mg%. The contents of lactic acid and succinic acid were higher than those of the other kinds of organic acids in takju.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.387-389
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• 1997

Effect of concentrations of wheat flour and glucose on the sponge fermentation of soda cracker by the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum was investigated. When glucose was added to the wheat flour solution, pH was higher and TTA (total titrable acid) was lower as compared with the medium without glucose. This results suggested that glucose in the solution stimulate cell growth but inhibit the production of organic acids. With increasing of wheat flour concentration, pH decreased and TTA increased during the sponge fermentation of soda cracker.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.385-393
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• 2014

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

• Korean Journal of Microbiology
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• v.7 no.4
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• pp.153-158
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• 1969

It is the most important thing to substitute sweet potato for wheat flour as the brewing material of Maggerley(Korean wine) in order to save precious wheat flour which is now consumed as the sole material in it. In this study, the fermenting mash material has been prepared with combination of wheat (KIorean wine) as a first step of sabing wheat flour consuming. The combination ratio of wheat flour and sweet potato starch in mashing, in this experiment, are such as mashing plot of 100% wheat flour (No.3 plot), 50% wheat flour plus 50 % of sweet potato starch (No.2plot), 30% wheat flour plus 70% starch syrup of sweet potato (No. 4 plot), and 60% wheat flour plus sweet potato starch (No. 1 plot). The results of fermentation and chemical components of each mash in experimental plot are as following : 1. Alocholic fermentation was most vigorous in No.4 plost among them, the next are in order to hydrolyze and break down the protein sourece to glucose and amino acid, the new enzymic source were added in experimantal amsh before putting yeasts, those enzymic sources have been developed and prepared in this laboratory No.4 and No.2 plot at same degree. Generally, the activities of alcholic fermentation of all plots are vigorous and fair. The acidity of each fermented mash is in the rangw of 3.7-4.8. 2. Amounts of amino acids in fermented mash are in the range of 145 mg per 100 ml and 158 mg for all experiments, and these amounts are much more than those of present commerical Maggerley. However, the amount of it in the No.4 plots is much less among the m, this is due to the lack of protein source in starch syrup. 3. Amounts of organic acids in fermented mash are in the range of 0.44g per 100ml and 0.62g, these amounts are generally much more than those of the present commercial Maggerley. 4. The result of sensory test for the experimental Maggerley shows good taste and flavour in comparison with those of commercial Maggerely. 5. It is proved that these experimental fermentation of Maggerley is succesful in the partial substitution of sweet potato starch potato starch for wheat flour, and it is also be able to make a good Maggerley in all aspects of quality.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.4
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• pp.52-64
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• 2013

This study was carried out to investigate the characteristics of starch paste which was used for the conservation of paper properties. Three kinds of commercial corn starch and five kinds of fermented wheat starch were examined on the contents of amylose and amylopectin, shapes of particles, and viscosity and pH of paste. And adhesive strength on the drying, accelerated aging, and wetting treatments were measured. The contents of amylopectin of oxidized corn starch were higher those of cationic corn starch, unmodified corn starch, and fermented wheat flour. In case of fermented wheat flour, increasing of a fermentation period was resulted in increasing of amylopectin contents. The particle shapes of commercial corn starch showed with a uniform polygon, but fermented wheat flour showed with a mixture of small and large oval types. The viscosity of oxidized corn starch were very lower those of cationic corn starch and unmodified corn starch. And increasing of a fermentation period of wheat flour was resulted in increasing of viscosity. The pH of commercial corn starch were 3.6-7.5 and fermented wheat flour were 3.6-5.2. Through the examination on the nature and adhesive strength of starch paste, the oxidized corn starch 60 cps which is the name of products and wheat flour which had fermented for 5 years were considered that most suitable for conservation of paper properties.

• Culinary science and hospitality research
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• v.23 no.3
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.586-596
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• 2013

This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.343-347
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• 1997

Effect of culture conditions on the fermentation of wheat flour solution by mixed lactic acid bacteria of Lactobacillus brevis, L. fermentum and L. plantarum was investigated. The optimum temperature for the fermentation of wheat flour solution was $35^{\circ}C$ because pH decreased the lowest value and TTA (total titrable acidity) increased the highest value at this temperature. In aerobic condition, fermentor was purged with air at 1.0 vvm and was purged with nitrogen gas at 1.0 vvm in anaerobic condition. The decrease of pH and the increase of TTA in aerobic condition were higher than those in anaerobic condition. In aerobic condition, the optimum condition of oxygen supply was found to be oxygen transfer rate coefficient of $60\;hr^{-1}$ which corresponded to agitation speed of 250 rpm in a 5 L fermentor. Repeated fed-batch cultures were performed using pH-stat in order to increase the productivity of fermented wheat flour. With increasing the repeated fraction of culture volume, mean cycle time increased but maximum operation time decreased. However, the volume of produced broth per culture volume per time and total volume of produced broth per culture volume were maximum at the repeated fraction of culture volume of 20%. In a repeated fed-batch fermentation of wheat flour solution using mixed lactic acid bacteria, the culture condition was optimum at temerature of $35^{\circ}C$, aeration rate of 1.0 vvm, oxygen transfer rate coefficient of $60\;hr^{-1}$, and repeated fraction of culture volume of 20%.