• Title, Summary, Keyword: composite flour

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Effect of Soybean Protein Isolate on the Properties of Noodle (분리대두단백질의 첨가가 제면적성에 미치는 영향)

  • Bae, Song-Hwan;Rhee, Chul
    • Korean Journal of Food Science and Technology
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    • v.30 no.6
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    • pp.1301-1306
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    • 1998
  • This study was conducted to investigate the effect of soybean protein isolate (SPI) on the properties of noodle which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. L-value of dry and cooked-moodle which were made of composite flour was lower than that of 100% wheat flour, but a and b-value wete higher than those of 100% wheat flour, Optimal cooking time of dry-noodle which was made of composite flour was longer than that of 100% wheat flour, but the weight, volume and water absorption of the cooked-noodle were lower than those of cooked-noodle of 100% wheat flour. Breaking force of dry-noodle which was made of composite flour blended with $SPI-2,\;SPI_3,\;SPI_{7}$, and $SPI-{10}$ was lower than that of 100% wheat flour, but the breaking force of dry-noodle which was made of composite flour blended with $SPI-{12}$ at level of 5% and 10% was same as that of 100% wheat flour. Springiness and cohesiveness of the cooked-noodle which was made of composite flour were same as those of 100% wheat flour, but chewiness and hardness were higher than those of 100% wheat flour.

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Preparation and Evaluation of Dried Noodle Products Made from Composite Flours Utilizing Rice and Wheat Flours (쌀가루와 밀가루 복합분(複合粉)의 제면성(製麵性)시험)

  • Lee, Kyung-Hea;Kim, Hyong-Soo
    • Korean Journal of Food Science and Technology
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    • v.13 no.1
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    • pp.6-14
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    • 1981
  • In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of $1.5{\sim}2.0%$ xanthan gum and $40{\sim}50%$ wheat flour to rice and popped rice flour mixture helped to improve the noodle making properties and the cooking quality, and the noodle making properties and the cooking quality of the mixed flour were almost the same as those of wheat flour alone. 3. The composite flour (rice+popped rice+wheat flour) with xanthan gum showed a higher score in sensory evaluation than that without xanthan gum. The general acceptability scores obtained with the noodle products made of the composite flours with 30% popped rice flour was not significantly different from that of noodle products made of wheat flour alone. However, the noodle products made of the composite flours showed rather higher scores in odor and palatability than the products made of wheat flour alone.

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Thermogravimetric Analysis of Rice Husk Flour for a New Raw Material of Lignocellulosic Fiber-Thermoplastic Polymer Composites

  • Kim, Hyun-Joong;Eom, Young-Guen
    • Journal of the Korean Wood Science and Technology
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    • v.29 no.3
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    • pp.59-67
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    • 2001
  • Rice husk flours were analyzed by chemical composition and thermogravimetric methods in nitrogen atmosphere to discuss its feasibility as a raw material for manufacturing agricultural lignocellulosic fiber-thermoplastic polymer composite. It was revealed in the chemical composition analysis that rice husk flour was composed of moisture, 5.0%; lignin, 21.6%; holocellulose, 60.8%; ash, 12.6%. In the thermogravimetric analysis (TGA), thermal decomposition behavior of rice husk flour from room temperature to $350^{\circ}C$ was similar to that of wood flour, but rice husk flour was more thermally stable from 350 to $800^{\circ}C$ than wood flour because of higher silica content in the rice husk flour and smaller particle size of rice husk flour. The activation energy of thermal decomposition was evaluated using Flynn & Wall expression. As the thermal decomposition proceeded in rice husk flour, the activation energy of thermal decomposition appeared almost constant up to ${\alpha}=0.25$, but thereafter increased. Activation energy of thermal decomposition in wood flour, however, decreased steeply up to ${\alpha}=0.3$, but thereafter remained almost constant. From the results, rice husk flour was thought be a substitute for wood flour in manufacturing agricultural lignocellulosic fiber-thermoplastic polymer composite in the aspect of thermal decomposition.

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Effect of Soybean Milk Residues Powder on the Quality of Dough (두유박 분말 첨가가 식빵 반죽에 미치는 영향)

  • Shin, Doo-Ho;Lee, Yeon-Wha
    • The Korean Journal of Food And Nutrition
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    • v.19 no.4
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    • pp.381-391
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    • 2006
  • The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

Effect of Synnemata of Beauveria bassiana on the Properties of Noodle (백강균 자실체의 첨가가 제면적성에 미치는 영향)

  • Bae, Song-Hwan;Lee, Chan;Lee, Seok-Won;Yoon, Chul-Sik;Jung, Soo-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.158-164
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    • 2003
  • This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance.

Noodle making characteristics of goami rice composite flours (고아미(아밀로스 쌀) 복합분을 이용한 제면 특성)

  • Kim Jin-Sook;Kim Sang-Bum;Kim Tae-Young
    • The Korean Journal of Community Living Science
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    • v.17 no.2
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    • pp.61-68
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    • 2006
  • This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

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Effects of Wood Flour Size on the Physical Properties of Polypropylene/Wood Flour Composites (목분의 크기가 폴리프로필렌/목분 복합재료의 물성에 미치는 영향)

  • Seo, Yong Won;Kim, Dae Su
    • Polymer Korea
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    • v.38 no.3
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    • pp.327-332
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    • 2014
  • Polymer/wood flour composites are recently attracting a lot of interest because they are economic and ecofriendly. In this study, the effects of wood flour size on the thermal and mechanical properties of a polypropylene/wood flour composite were investigated. Mechanical properties of the composite samples prepared by melt-mixing and compression molding were tested by UTM and an izod impact tester, and thermal properties of them were measured by TGA, DMA, DSC and TMA. The best coupling agent was selected by testing three kinds of maleic anhydride modified polypropylene coupling agents, and under the same condition, the effects of wood flour size on the physical properties of the composite were investigated. According to the test results for four different wood flour sizes of 600, 250, 180 and $150{\mu}m$, flexural strength, flexural modulus, crystallinity and water-resistivity of the composite increased with decreasing wood flour size.

Studies on the Processing of Raw Material for Noodles -I. Preparation and Characteristic of Dried Noodle Using Mungbean-Wheat Composite Flour- (면류(麵類) 가공원료(加工原料)에 관(關)한 연구(硏究) -제 1 보 : 녹두-밀가루 복합분(複合粉)의 제면성(製麵性) 및 제품특성(製品特性)에 관(關)한 연구(硏究)-)

  • Yang, Han-Chul;Suk, Kyung-Sook;Lim, Moo-Hyun
    • Korean Journal of Food Science and Technology
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    • v.14 no.2
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    • pp.146-150
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    • 1982
  • In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.

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Studies on the Preparation and Utilization of Filefish Protein Concentrate (FPC) -III. The Preparation and Characteristics of Dried Noodle using FPC - Wheat Composite Flour- (말쥐치 농축(濃縮) 단백질(蛋白質)의 제조(製造) 및 이용(利用)에 관한 연구(硏究) -제 3 보 : FPC-밀가루 복합분(複合粉)의 제면성(製麵性)-)

  • Yang, Han-Chul;Yang, Ban-Ho;Lim, Moo-Hyun
    • Korean Journal of Food Science and Technology
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    • v.15 no.3
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    • pp.262-268
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    • 1983
  • Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.

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Noodle Making Characteristics of Buckwheat Composite Flours (메밀복합분을 이용한 제면 특성)

  • 김복란;최용순;김종대;이상영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.383-389
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    • 1999
  • To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

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