• Culinary science and hospitality research
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• v.15 no.4
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• pp.37-46
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• 2009

The purpose of this study is to investigate if Korean wheat flour(KWF) can be used a sourdough ingredient. Gluten contents, pH levels, TTA levels, fermentation rates, mixograph, crumbScan and sensory evaluation were analyzed. The pH levels of sourdough starters ranged from 4.0 to 4.5 throughout all kinds of KWF, and they proved to be available as a sourdough starter. KWF 5 and KWF 6 showed the higher fineness and elongation of crumb grain than any other kind of Korean wheat flour, which were considered appropriate for making bread. KWF 6 scored good mark in the sensory evaluation for texture of crumb and color of crust among all kinds of KWF. In conclusion, although the sourdough bread with sourdough starter SF of bread flour showed the best result in the evaluation, KWF 6 was considered as a good sourdough starter since the result was shown better than CON.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1180-1185
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• 2004

This study was conducted to investigate the optimum conditions for the medium composition after isolating and identifying yeast and lactic acid bacteria from sourdough. It was found that the best quality lactic acid bacterium with acid product and flavor was identified as Leuconostoc species among isolated 115 lactic acid bacteria, the best Quality yeast with good fermentation and flavor was identified as Saccharomyces species among isolated 8 yeast. While the microbial growth with glucose or sucrose as sugar source was good, it was, selected that sucrose which is using commercially is better than glucose. The growth of lactic acid bacterium ; was good with 1％ added sucrose whereas yeast needed more growth. Additionally, the medium for the optimum 1 growth of the yeast was composed of 0.5％ wheat flour, 0.5％ peptone and 3％ sucrose, whereas lactic acid bacterium was composed of 0.5％ wheat flour and 1％ sucrose without peptone.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.236-246
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• 2006

The different rheological properties of wheat flour and waxy black rice flour dough were investigated in dough with 10, 20, 30 and 40% of waxy black rice flour(WBRF). Water absorption and weakness of dough was increased, but stability of dough, high initial pasting temperature, viscosity at peak point and the volume were decreased after 2nd fermentation as the addition of WBRF was increased. In the 10% addition of WBRF, the dough showed similar rheological properties with those of control group.

• Journal of Microbiology and Biotechnology
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• v.19 no.5
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• pp.462-467
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• 2009

Cyclosporin A (CyA) produced by Tolypocladium inflatum is a promising drug owing to its immunosuppressive and antifungal activities. From an industrial point of view, the necessity to obtain a suitable and economic medium for higher production of CyA was the aim of this work. The present study evaluated the effect of different fermentation parameters in solid state fermentation, such as selection of solid substrate, hydrolysis of substrates, initial moisture content, supplementation of salts, additional carbon, and nitrogen sources, as well as the inoculum age and size, on production of CyA by Tolypocladium inflatum MTCC 557. The fermentation was carried out at $25{\pm}2^{\circ}C$ for 9 days. A combination of hydrolyzed wheat bran flour and coconut oil cake (1:1) at 70% initial moisture content supported a maximum production of $3,872{\pm}156\;mg$ CyA/kg substrate as compared with $792{\pm}33\;mg/kg$ substrate before optimization. Furthermore, supplementation of salts, glycerol (1% w/w), and ammonium sulfate (1% w/w) increased the production of CyA to $5,454{\pm}75\;mg/kg$ substrate. Inoculation of 5 g of solid substrate with 6 ml of 72-h-old seed culture resulted in a maximum production of $6,480{\pm}95\;mg$ CyA/kg substrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.832-841
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• 1998

In order to economically utilize flour brew with Bifidobacterium bifidum as a bread improver, the effect of flour brew on the rheological properties of dough, growth curve and acid production, and symbiosis with yeast were investigated. Growth of bifidobacteria was not increased more than initial seed volume but was consistent during 24 hours of incubation. pH was decreased and T.T.A was increased up to 12 hours of incubation. Symbiosis between bifidobacteria and yeast was little. Bifidobacteria produced more lactic acid than acetic acid in flour brew and the opposite in skim milk broth. This result was inferred from Lactobacillus sp. inherent in flour. On rheological properties of dough, farinograms of flour showed progressively decreasing baking absorption, mixing time and stability as the amount of flour brew increased. The validation of extensograms showed that R/E ratio linearly increased with increment of flour brew, and nearly doubled in all treatments comparing to that of control, which suggest the reduction of actual fermentation time. On visco/amylograms, malt index increased with addition of flour brew, accordingly showing the decrease in viscosity. Break down and set back value decreased with increment of flour brew, suggesting that staling rate of bread can be delayed.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.436-441
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• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.879-885
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• 2012

This study was carried out to investigate the quality characteristics of white bread made with flour of wheat cultured with Pleurotus ostreatus(POW). The property of the wheat used for the solid-state cultivation of the Pleurotus ostreatus was examined. The hydration time of wheat with cold water was 10 hours, with a final moisture content of 39%, which was much less than the optimum moisture content for mycelial growth. However, hot water soaking reduced the required hydration time of the wheat, and elevated the moisture content to 65% within 90~120 min. The POW was composed of 7.2% moisture, 15.4% protein, 1.1% fat, 1.7% ash and 2.9% fiber. The POW was substituted for wheat flour in white bread recipes at weight percentages of 0%, 2.5%, 5%, 7.5% and 10%. The weight, volume and fermentation of the dough tended to decrease with increasing POW content. The color of the bread crust and crumb darkened with increasing POW content. A sensory evaluation showed a high preference for the white bread made with 5% POW, indicating that the addition of 5% POW to flour for bread dough could improve the quality characteristics of white bread. These study results also provide useful information for using the flour of wheat cultured with Pleurotus ostreatus as an ingredient source for food processing.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.225-229
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• 1998

Formation of a L-Ascorbic Acid 2-O-$\alpha$-glucoside(AA-2G) is a chemically stable dervative of asocrbate that shows a vitamin C acitivity in vitro as well as in vivo. We studied whether ascorbic acid(AA) and AA-2G are formed in baechu kimchi during fermentation at 4 $^{\circ}C$ or 18$^{\circ}C$. To determine the formation of AA and AA-2G during fermentation of kimchi, wheat flour (as a carbhydrate source) added baechu kimchi (WBK) and control baechu kimchi(CBK) were prepared and fermented at 4 $^{\circ}C$ or 18 $^{\circ}C$. A substance like AA-2G was detected by HPLC from WBK fermented at 18 $^{\circ}C$ for 26 days in fall season and confirmed later to be the AA-2G showing distinctive characteristics of heat stability and resistance to ascrobate oxidase catalase. However, none of the kimchi formed AA-2G when the kimchi were fermented under a different temperature condition such as 4 $^{\circ}C$ instead of 18 $^{\circ}C$ or a different season such as summer instead of fall even if they were fermented at 18 $^{\circ}C$. The pH of kimchi was decreased rapidly during the first 3 days. and then decreased slowly after 4 days when the kimchi were fermented at 18 $^{\circ}C$. However, there were slight changes of pH in both CBK and WBK feremented at 4$^{\circ}C$ for 30 $^{\circ}C$ days. Therefore, the AA-2G -forming activity in kimchi seems to be correlated with the formentation temperature, the microorganisms involved in kimchi fermentation and a suitable glycosyl donor for AA as provided by wheat flour in this study.