• Title, Summary, Keyword: wheat flour

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Quality characteristics of muffins made with legume and wheat flour blends (두류와 밀 혼합 가루로 제조된 머핀의 품질 특성)

  • Li, Qian;Lee, Su-Jin;Chung, Hyun-Jung
    • Korean Journal of Food Science and Technology
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    • v.49 no.6
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    • pp.638-643
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    • 2017
  • In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.

Quality Characteristics of Pan Bread with the Addition of Korean Whole Wheat Flour (국내산 전립분을 첨가한 식빵의 품질 특성)

  • Song, Young-Kwang;Hwang, Yoon-Kyung;Lee, Hee-Tae;An, Hye-Lyung
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.5
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    • pp.586-596
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    • 2013
  • This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

Single-Kernel Characteristics of Soft Wheat in Relation to Milling and End-Use Properties

  • Park, Young-Seo;Chang, Hak-Gil
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.918-923
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    • 2007
  • To investigate the relationship of wheat single kernel characteristics with end-use properties, 183 soft wheat cultivars and lines were evaluated for milling quality characteristics (kernel hardness, kernel and flour protein, flour ash), and end-use properties (i.e., as ingredients in sugar-snap cookies, sponge cake). Significant positive correlations occurred among wheat hardness parameters including near-infrared reflectance (NIR) score and single kernel characterization system (SKCS). The SKCS characteristics were also significantly correlated with conventional wheat quality parameters such as kernel size, wheat protein content, and straight-grade flour yield. The cookie diameter and cake volume were negatively correlated with NIR and SKCS hardness, and there was an inverse relationship between flour protein contents and kernel weights or sizes. Sugar-snap cookie diameter was positively correlated with sponge cake volume.

Effect of particle size of rice flour on popping rice bread (쌀가루 입도가 쌀 식빵의 팽화에 미치는 영향)

  • Park, Mi-Kyung;Kang, Soon-Ah;Lee, Kyung-Hee
    • Korean journal of food and cookery science
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    • v.22 no.4
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    • pp.419-427
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    • 2006
  • The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

Effects of Dietary Wheat Flour Content on the Growth and Body Composition of the Snail, Semisulcospira gottschei (배합사료의 소맥분 함량이 곳체다슬기, Semisulcospira gottschei의 성장 및 체조성에 미치는 영향)

  • Kim, Kyoung-Duck;Kim, Dae-Hee;Kim, Kang-Woong;Son, Maeng-Hyun;Kang, Yong-Jin;Baek, Jae-Min;Lee, Sang-Min
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.6
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    • pp.747-750
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    • 2010
  • This study investigated the effect of wheat flour content in the diet on the growth of the snail Semisulcospira gottschei. Six diets were prepared containing wheat flour contents of 35, 40, 45, 50, 55, and 60%. Three replicate groups of snails (average weight 0.61 g) were fed each experimental diet for 8 weeks. The survival was above 85% in all groups, and did not differ significantly among treatments. The weight gain of snails fed the diets containing 35 and 40% wheat flour was significantly higher than that of snails fed the other diets (P<0.05), and the weight gain decreased when the dietary wheat flour content increased beyond 45%. The crude protein and ash contents in snails were significantly affected by the dietary wheat flour content (P<0.05). Therefore, a diet containing 35~40% wheat flour produces the optimal growth of snails. The results of this study will be used to develop cost-effective diets for commercial snail production.

Rheological Properties of the Wheat Flour Dough with Olive Oil (올리브유를 첨가한 빵 반죽의 리올로지 특성)

  • Lim, Sun-Heui;Kim, Seok-Young;Lee, No-Woon;Lee, Chi-Ho;Lee, Si-Kyung
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.749-753
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    • 2004
  • Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.

Rheological and Baking Studies of Rice-Wheat Flour Blends (쌀 및 밀 복합분의 물리적 성질 및 제빵시험)

  • Lee, Chun-Yung;Kim, Sung-Kon;Marston, P.E.
    • Korean Journal of Food Science and Technology
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    • v.11 no.2
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    • pp.99-104
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    • 1979
  • Rheolegical and baking properties of blends containing 10, 20 and 30 % of rice flours (Milyang 23, non-waxy and Tongil waxy) with wheat flour were investigated. Milyang-wheat blends showed higher amylograph paste viscosities at all reference points than waxy-wheat blends. Rice-wheat four blends had shorter farinograph stability than f·heat flour; however, the dough development time was similar between two blends. Breads produced from either Milyang-wheat or waxy-wheat flour blends at 10% rice level were acceptable compared with breads produced from wheat flour.

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Enhancement of Cookie Quality by Microwave Treatment of Allergy Reaction-reduced "Ofree" Wheat Flour (마이크로웨이브 조사를 통한 알러지 저감 밀 오프리의 제과 가공적성 개선)

  • Park, JinHee;Yoon, Young-Mi;Son, Jae-Han;Choi, Chang-Hyun;Kim, Kyeong-Hoon;Kim, Kyeong-Min;Cheong, Young-Keun;Kang, Chon-Sick;Yang, Jinwoo
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.64 no.4
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    • pp.366-372
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    • 2019
  • The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.

Quality Characteristics of Dried Noodle Made with Dioscorea japonica Flour (마가루를 첨가한 국수의 품질 특성)

  • Park Bock-Hee;Cho Hee-Sook
    • Korean journal of food and cookery science
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    • v.22 no.2
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    • pp.173-180
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    • 2006
  • This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

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.