• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.492-498
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• 2018

The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 - 597.29 g for Seolgaeng and 776.78 - 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.221-226
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• 2019

This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter's color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1816-1822
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• 2016

This study investigated the quality characteristics and antioxidant activities of madeleine added with lentil powder (LP). Madeleine was prepared with flour levels of lentil powder (0, 20, 40, and 60%). The pH, moisture, and specific gravity of madeleine decreased with increasing amounts of LP, whereas loss rate increased. Hunter L and b values of crust decreased with increasing amounts of LP, whereas a value of crust increased (P<0.05). Hunter L and b values of crumb increased with increasing amounts of LP, whereas a value of crumb decreased (P<0.05). For texture of madeleine with increasing amounts of LP, hardness and adhesiveness increased, whereas springiness, cohesiveness, and chewiness were reduced. DPPH radical scavenging activity of LP madeleine significantly increased with increasing amounts of LP (P<0.05). In the sensory evaluation of appearance, color, flavor, texture, taste, and overall preference, madeleine with LP 20% showed the highest value. It is suggested that LP 20% madeleine could be substituted for wheat flour to improve madeleine quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1338-1343
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• 2016

The purpose of this study was to investigate the quality characteristics and antioxidant activities of noodles added with red lentil powder (RLP). Noodles were prepared by addition of 0, 15, 30, and 45% powder to flour of the basic formulation. RLP noodles were evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, sensory characteristics, and antioxidant activities. The weight, water absorption, and volume of cooked RLP noodles increased according to RLP content. The turbidity values of cooking water increased according to RLP content. The L value of RLP noodles decreased with increasing amounts of RLP, whereas a and b values increased with increasing amounts of RLP. The texture characteristics of RLP noodles decreased compared to those of control noodles except for adhesiveness. Antioxidative activities of RLP noodles significantly increased with increasing RLP content (P<0.05). The sensory preference test revealed that RLP 30% noodles showed the highest scores for smell, taste, chewiness, and overall preferences. It is suggested that RLP 30% noodles could be substituted for wheat flour to improve noodle quality.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.449-454
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• 2015

This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.211-219
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• 2007

The objective of this study was to investigate the influence of adding Gastrodiae rhizoma powder on quality attributes of sponge cake. The cake was made with various Gastrodiae rhizoma powder concentration(0.5%, 1%, and 1.5%) added, and it was stored for 5 days at three different temperatures(5, 15, and $25^{\circ}C$). By analyzing the mixogram data of wheat flour-Gastrodiae rhizoma powder composite flour, the ascending angle of the samples containing Gastrodiae rhizoma powder was increased and the descending angle had upper values compared with that of control as the Gastrodiae rhizoma powder addition concentration was increased. The loaf volume of 0.5% Gastrodiae rhizoma powder slightly increased by 5.1% but those of 1% and 1.5% were slightly decreased compared with that of the control. Crumb firmness of the control showed relatively high value compared with those($5{\sim}6\;N$) of other samples containing Gastrodiae rhizoma powder regardless of storage temperature and storage period, and the firmness after 5 day storage at $5^{\circ}C$ showed the highest value(about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant difference by Gastrodiae rhizoma powder addition up to concentration of 1.5%.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.17-23
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• 2018

The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.