• Food Engineering Progress
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• v.15 no.1
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• pp.15-21
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• 2011

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.37-44
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• 1979

Korea has produced large quantities of Panax Ginseng roots which have a stimulating effect on the metabolisma of protein, lipid and nucleic acids in the body. Authors believe that the lear and trunk of Panax Ginseng might have some components possessing a similar activity to Panax Ginseng root although the quantity and quality of the functional components may be somewhat different. Therefore, this study was designed to observe the nutritional effects of diet supplemented with the leaves or trunks of Panax Ginseng. Weanling(body weight; $82{\pm}3g$) male albino rats were subjected to six different dietary groups as followings; A groups; dietary groups which were treated with steam for 30 min at $115^{\circ}C}$. B Groups; dietary groups which were not treated with steam. A-C (or B-C) dietary group; Control for A groups(or B groups) containing 99% wheat flour. A-1 (or B-1) dietary group; dietary group supplemented with 2% leaf of Panax Ginseng, which replaced 2% wheat flour of control diet. A-2 (or B-2) dietary group; dietary group supplemented with 2% trunk of Panax Ginseng, which replaced 2% wheat flour or control diet. Each group of rats was maintained with the corresponding diet for 40 days. And then they were sacrificed. The growth rate, protein efficiency ratio, and the contents of lipid and cholesterol in organs were determined. The results obtained are summarized as follows;1) The gained body weights of dietary group supplemented with 2% leaf(A-1 and B-1) or 2% trunk(A-2 and B-2) of panax Ginseng were more increased in comparison to the corresponding control group(A-C and B-C). 2) The gained body weight of each group in A-group(A-C, A-I and A-2) was higher than that or each corresponding dietary group in B-group(B-C, B-1 and B-2). 3) The protein efficiency ratios of A-1 and A-2 dietary group, and B-1 and B-2 dietary group were more improved in comparison to the corresponding control group(A-C and B­C). 4) The lipid contents in the liver of A-1 and B-1 dietary groups were lower than in that of A-C and. B-C dietary group, respectively. According to the above results, it could be suggested that the nutritional value of the wheat flour can be improved by supplement of 2% leaf or 2% trunk of Panax Ginseng.

• Food Science and Preservation
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• v.11 no.4
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• pp.503-507
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• 2004

The quality of bread made of sprouted brown rice ($20\%$), wheat flour and pumpkin powder was investigated. The bread was manufactured with 0, 1, 3 and $5\%$ pumpkin powder (W/W) with increasing and wheat flour. Volume of the breads were decreased from 4.68 mL/g to 3.60 mL/g as pumpkin powder contents increased from $0\%\;to\;5\%$. Lightness decreased with increasing pumpkin powder contents. Yellowness increased from 10.97 to 27.01 with increasing pumpkin powder contents. Textural characteristics of bread crumb were influenced by adding additives pumpkin powder. Hardness, adhesiveness and chewiness of bread decreased as the added level of pumpkin powder. In sensory evaluation, sensory scores for color, flavor and overall quality of bread increased with increasing pumpkin powder contents.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.37-41
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• 1999

Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.368-378
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• 2007

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.501-509
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• 2017

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ${\Delta}E$ value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at $3.37{\mu}g\;GAE/mg$ and the lowest in the control at $1.32{\mu}g\;GAE/mg$. The content of flavonoids was the highest in TF100 at $3.66{\mu}g\;QE/mg$ and the lowest in controls at $0.45{\mu}g\;QE/mg$. The value of DPPH $IC_{50}$ was the highest in the control at $3,723.00{\mu}g/mL$ and the lowest in TF 100 at $405.27{\mu}g/mL$. The value of ABTS $IC_{50}$ was the highest in the control at $1,822.32{\mu}g/mL$ and the lowest in TF100 at $529.30{\mu}g/mL$. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

• Food Science and Preservation
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• v.19 no.3
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• pp.344-353
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• 2012

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.60-70
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• 2012

This study was conducted to compare the protein characteristics, dough rheology and bread loaf volume of Korean wheat cultivars and CIMMYT lines produced in diverse environments and to determine the genetic and environmental effects on bread making quality. Protein characteristics, including protein content and SDS-sedimentation volume, mixing properties during dough development and bread loaf volume were primarily influenced by the environment. Wheat cultivated in Jinju exhibited higher SDS-sedimentation volume based on constant protein weight and bread loaf volume than those in Suwon and Iksan. SDS-sedimentation volume based on constant protein weight, mixing time of mixograph and mixing tolerance of mixograph were positively correlated with bread volume. Korean wheat cultivars showed different allelic variations of $Glu-1$ and $Glu-3$ compared to CIMMYT wheat lines. Alchanmil, Keumkangmil and Tapdongmil could be suitable for bread making because these cultivars exhibited a 10 point $Glu-1$ score. However, Korean wheat cultivars should be introduced specific alleles in $Glu-3$ loci, including $Glu-A3b$ or $d$ and $Glu-B3b$, $d$, $f$ or $g$, to improve gluten strength related to increase bread loaf volume.