• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.375-382
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• 2014

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.225-231
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• 2010

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.60-60
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• 2022

As various wheat variety for bread, all-purpose, and cake flour have been developed, suitable cultivation method for the end-use of the new variety need to be revised. This study was conducted to suggest an optimal nitrogen(N) fertilizer method for wheat Variety 'Saekeumgang' and 'Hojoong' with good noodle quality. In order to analyze the yield and quality changes of 'Saekeumgang' and 'Hojoong' as nitrogen fertilizer amount and timing, these varieties were sown on paddy soil in jeunju, Republic of Korea. The amount of N fertilizer was divided into 4 levels (7.1, 9.1 11.1,13.1kg/10a). In each levels, N amount in sowing date fixed as 3.6kg/10a, N amount in 10 days after heading(DAH) were treated 0 or 2kg/10a, and the other N amount was treated in regrowing stage. As N amount in regrowing stage increased, culm length of 'Saekkeumgang' was increased, but culm length of 'Hojoong' was not affected. Spike number/m² was increased when N fertilizer amount in regrowing stage increased as 3.5 to 7.5kg/10a. But, spike number/m² wasn't increased compared N amount 7.1kg/10a conditions when N fertilizer amount 9.1kg/10a. When the N fertilization amount in regrowing stage was increased by 1kg/10a, grain yield increased by 45.7 kg/10a in 'Saegeumgang' and 21.4kg/10a in 'Hojoong', so the fertilizer effect of 'Saegeumgang' was higher, when N fertilizer amount was increased to 2kg/10a at 10DAH, 1000-grain weight increased, but spike number/m2 and grain yield were not affected by N fertilizer at 10 DAH. Protein content and SDS-sedimentation value were increased as increasing N fertilizer amount in regrowing stage and 10 DAH. Among them, N fertilizer amount in 10 DAH had higher impact on protein content and SDS-sedimentation value. As N fertilize in 10 DAH, hardness of noodle was increased and chewiness of noodle was decreased

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.2
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• pp.111-120
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• 2022

Improving flour quality is one of the major targets of wheat breeding programs. This study determined the optimum high-molecular-weight glutenin subunits (HMW-GS) to improve flour quality, and analyzed the correlation between agronomic and quality traits in Korea. A total of 180 wheat varieties, including 55 Korean and 125 foreign cultivars, carrying various Glu-1 alleles, were evaluated for their quality and agronomic traits. Results indicated that Glu-A1b, Glu-B1b, and Glu-D1f were the most prevailing alleles for each Glu-1 locus for Korean wheat cultivars. Korean wheat cultivars recorded shorter days to heading (DTH) and longer days to maturity (DTM) compared to foreign cultivars. In addition, an interaction effect was found between Glu-A1 and Glu-B1 alleles on several quality parameters. The combination of Glu-A1c and Glu-B1i showed a higher protein content, dry gluten content, and higher sodium dodecyl sulfate (SDS) sedimentation value than other Glu-A1×Glu-B1 combinations. Cultivars carrying Glu-A1a or Glu-A1b, Glu-B1i or Glu-B1al, and Glu-D1d for each Glu-1 locus exhibited a longer mixing time and stronger mixing tolerance. The DTM positively correlated with the protein content, gluten index and SDS sedimentation value. However, a negative correlation was observed between DTH and quality traits. Owing to the above results, this study suggests that an increase in the frequency of Glu-B1i or Glu-B1al, Glu-D1d coupled with a short DTH and long DTM could significantly improve wheat quality properties.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.751-756
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• 2005

Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.