• Korean Journal of Food Science and Technology
• /
• v.6 no.3
• /
• pp.133-137
• /
• 1974

In and attempt to investigate the milling method of barley, four kinds of barley were used for this study. The results are summerized as follow: 1) The optimum tempering and priority of milling quality of barley is shown as following table. Barley is Tempering moisture 15%, Tempering time 24hr. Naked barley is Tempering moisture 14%, Tempering time 48hr. Barley and Naked barley are Tempering moisture 13%, Tempering time 48hr. 2) Economic value of pearled materials milling is disadvantageous, because of the milling expenses are burdensome and flour extractions are fallen down 12.5% in barley and 13.6% in naked barley as compared with unpearled materials milling. 3) Wheat flour milling process may be used without any adjustment when mixed with 90% of wheat and 10% of barley. 4) Unpearled naked barley is the most suitable for flour milling when mixed with wheat.

• Journal of the Korean Wood Science and Technology
• /
• v.11 no.1
• /
• pp.12-17
• /
• 1983

The shear strength of plywoods using Douglus-fir bark powder and particlebard sander dust(PSD), abandoned materials in plywood and particleboard industries, as extender to UF resin, was compared with that of plywoods using wheat flour. Extenders were mixed at the rate of 0%, 5%, 10%, 20%, and 30% of UF resin weight. In obtained results, the dry shear strength of all extended plywoods was highest at extending ratio 5% and the wet shear strength was highest at no extending and 5%. Douglas-fir bark powder-and PSD-extended plywoods had as high dry and wet shear strength as wheat flour-extended plywoods up to extending ratio 10% and 20% respectively. But at 300%, wheat flour-extended plywoods had higher shear strength. Douglas-fir bark powder and PSD size should have been reduced (enough to pass through 325 mesh screen) in order to develop the satisfactory mixing, spreading and plywood bond quality. But in this study the powders to pass through 100 mesh screen were used.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1043-1048
• /
• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.6
• /
• pp.541-547
• /
• 2000

The effects of charcoal powder on fermentation of dough and quality of bread were investigated. Charcoal powder was added to wheat flour at concentrations of 0, 0.05, 0.10 and 0.20% The fermentation time of dough with charcoal was reduced by 4 ~12 min compared with that of dough without charcoal. The loaf volume index of bread with 0.05% charcoal powder slightly increased. Bread with charcoal powder showed higher textural properties ( strength, hardness, springness, gumminess, and brittleness) except for cohesiveness than bread without charcoal powder. Color $L^{\ast}$ and $b^{\ast}$ values and hue angle of the top crust decreased while $a^{\ast}$ value increased with increasing charcoal concentrations. $L^{\ast}$ and $a^{\ast}$ values of the inside of bread decreased while hue angle increased with increasing charcoal concentrations. No significant difference in Pleasant taste between bread with and without charcoal powder was observed. However, bread with 0.1% charcoal powder showed the highest scores for pleasant odor, color, and overall acceptability.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.239-245
• /
• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.4
• /
• pp.415-422
• /
• 2021

This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly different among the test groups. The baking loss rate of the groups with TCP was slightly lower, whereas the moisture content was higher than the control group. The spread factor of the cookies decreased significantly with increasing TCP. The hardness of the cookies increased as TCP increased. In Hunter's color value, the L and a value of the cookies decreased with increasing TCP, while the b value increased. The DPPH radical scavenging activity of the cookies significantly increased with increasing TCP. Based on the above results, this study suggested that TCP can be a good ingredient to increase the functionality of cookies.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.4
• /
• pp.321-326
• /
• 2023

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.598-603
• /
• 2003

This study was accomplished to investigate the effect of dietary fiber purified from Cassia Tora on the quality characteristics of the bread compared to hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG). The bread-making flour was prepared with wheat flour/rice flour (75/25) and added with 3% various dietary fibers. Dietary fiber of Cassia Tora (CT fiber) showed the highest volume expansion and the volume of bread with XG was the lowest. The values of lightness in both the crust and crumb color were the highest in the bread with XG. There was no significant difference in the score of sensory evaluation about color. As a result of texture measuring by Texture Analyzer, springiness and cohesiveness were not affected by the addition of CT fiber. However the significant decrease of gumminess, hardness and chewiness were observed from the bread containing CT fiber. Overall acceptance scores by sensory evaluation of baked bread with CT fiber were not significantly different from those of control.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.546-560
• /
• 2013

In this study, a natural fermentation starter formulation was developed for manufacturing Korean bread products by substituting baker's yeast with naturally fermented blueberry starters. As the incubation time of the blueberry extracts increased, the pH and total titratable acidity increased. The sweetness (brix%) of blueberry extracts containing various amounts of sugar were higher than the other sample. The result of alcoholicity for naturally fermented blueberry extracts, the fermented blueberry extract containing 20% sugar was highest. Lactic acid bacteria counts increased until the 4th day; however, it decreased from the 5th day, and viable yeast counts increased consistently until the 5th day. The volume for naturally fermented blueberry extracts increased as the incubation time increased. As the fermentation time of blueberry starters increased, the pH of bread dough decreased. The RVA analysis conveyed that wheat flour retrogradation was retarded by increasing the blueberry starter content. The weight of pan breads containing blueberry starters were higher than that of the control, while the volume, specific volume and baking loss rate were lower than those of the control. The moisture content of pan breads containing blueberry starter decreased as storage time increased. In analyzing the visible mold colony during 7 days of storage at $28^{\circ}C$, mold growth in pan breads containing the blueberry starter was retarded. The hardness of breads containing blueberry starters were significantly increased as storage time increased. The breads containing 50% naturally fermented blueberry starter have acceptable sensory properties. In conclusion, these results indicated that 50% of natural fermentation blueberry starter could be very useful as a substitute for yeast when making naturally fermented bread.

• Korean Journal of Food Science and Technology
• /
• v.16 no.2
• /
• pp.223-227
• /
• 1984

Quality of flours of 166 different wheat varieties and breeding lines from the 1980-1982 year crop was evaluated with Mixograph. Protein content had a correlation coefficient of 0.68 with sedimentation value and of 0.67 with bread volume. Sedimentation value showed highly significant correlation (r = 0.74) with bread volume. Positive significant correlations were found between protein content and sedimentation value vs. Mixography water-absorption, however the protein content and sedimentation value were not consistently related with mixing time or height to peak. Mixograph curve of the flour in a cultivar showed the specific pattern regardless the environmental conditions.