• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.311-316
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• 2001

This study was designed to investigate the effective ratio of healthy bread wish green tea powder. The weight. volume, and colon difference of bread with various contents of green tea powder were measured. And the picture of bread and the panel test were taken. To avoid the decrease of volume, the experiment was taken with active gluten. The weight to bread was increased and the volume was decreased significantly according to increase of green tea powder ratio. But, the volume of the group with active gluten(3%+ and 4%+) was higher than that of the group with green tea powder 2%. That is which the correction of the volute was taken by active gluten in green tea powder bread. In the result of panel test and volume measurement. addition of 3% green tea powder was appropriate, and the addition of active gluten corrected the decrease of volume. Therefore. using the green tea powder, the diversity of bread by functionality, nutritional composition. taste, color. flavor of green tea powder can be developed. This result will support the background the development of green tea bread of good quality.

• Food Engineering Progress
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• v.13 no.1
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• pp.50-55
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• 2009

The effect of active gluten supplementation on the quality properties of rice bagel was investigated. Water hydration capacity of rice flour increased as the amount of gluten increased, whereas alkaline water retention capacity decreased. Pelshenke value and sedimentation value were incerased as the amount of gluten increased, but these values are lower than those of strong wheat flour. Peak viscosity, setback, peak height, and peak width decreased as the amount of gluten increased. When the active gluten of 23% was added to the rice flour, the specific loaf volume of bagel increased more that two times compared with the active gluten of 11%. Hardness, gumminess, and chewiness were decreased as the amount of gluten increased. Specific loaf volume of bagel showed highly positive correlation in water hydration capacity, Pelshenke value, and sedimentation value of which values were r=0.962, r =0.964, and r =0.966, respectively.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.106-113
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• 2010

In this study, we compared corn gluten hydrolyzates, BCAAs, and leucine for their effects on body weight reduction in high fat-induced obese rats in order to determine the major active components in the corn gluten hydrolyzates. After obesity was induced for 13 weeks with high fat diet, the overweight-induced SD rats (n = 64) were stratified according to body weight, randomly blocked into eight treatments, and raised for 8 weeks. Four groups were changed to a normal diet and the other groups remained on the high fat diet. Each of the groups within both diets was fed either casein, corn gluten hydrolyzates, leucine, or branched chain amino acids, respectively. Daily food intake, body weight gain, and food efficiency ratio were significantly lower in the corn gluten hydrolyzate groups compared to the other groups, regardless of the high fat diet or normal fat diet. The rats fed the corn gluten hydrolyzates diet had the lowest perirenal fat pad weights whereas muscle weight was significantly increased in the corn gluten hydrolyzates groups. Plasma triglyceride, hepatic total lipid, and total cholesterol contents were significantly reduced in the corn gluten hydrolyzates groups. Other lipid profile measurements were not significantly changed. Plasma triglyceride and hepatic total lipid were also significantly reduced in the BCAA and leucine groups. Leptin levels were significantly lower and adiponectin was significantly higher in the corn gluten hydrolyzates groups. Fasting blood glucose, insulin, C-peptide, and HOMA-IR levels were also significantly reduced in the corn gluten hydrozylates groups, regardless of fat level.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.41-46
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• 2004

This study was designed to investigate the effective ratio of healthy bread with jasmin tea powder. The weight, volume, and color difference of bread with various jasmin tea powder was measured and the picture of bread was taken and the panel test was taken. The weight of bread was increased and the volume was decreased significantly according to increase of jasmin tea powder. To avoid the decrease of volume, the active gluten was added, but there was not shown the increse of bread volume by active gluten. In the result of panel test and volume measurement, addition of 3% jasmin tea powder was appropriate. Therefore, using the jasmin tea powder, the diversity of bread by functionality, nutritional composition, taste, color, flavor of jasmin tea powder can be developed. This result will support the background the development of jasmin tea bread of good quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.2
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• pp.187-192
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• 2015

The dietary fiber alginic acid has no nutritional value; however, it decreases the utilization of nutrients by the body and can prevent obesity, hyperlipidemia, arteriosclerosis, constipation, and colon cancer. The low-molecular-weight alginic acid polymannuronate improves serum and liver lipid metabolism by decreasing cholesterol levels in high-cholesterol groups and may be used to control high blood pressure. Previously, we showed that polymannuronate, a physiologically active agent from seaweed, has a lipid-lowering effect and preventative role in colon cancer. In addition, the differentiation of polymannuronate-treated adipocytes was inhibited, triggering decreased leptin expression. This study examined ways to increase dietary satisfaction with and improve the nutritional quality of polymannuronate using hamburger buns supplemented with polymannuronate. Twenty male Sprague-Dawley rats were divided into two groups: the control group was fed hamburger buns containing 6% gluten, while the experimental group was fed hamburger buns containing 6% gluten and 10% polymannuronate. The serum triglyceride, phospholipid, and total and free cholesterol levels of the rats in the experimental group were decreased compared with those of the controls. The serum aspartate aminotransferase activity levels did not differ between the two groups. This study demonstrates that polymannuronate has beneficial effects on lipid metabolism and may be commercially useful.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.57-72
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• 2004

This study is carried out to investigate the effect of any periods in the freezer and the product of value, moisture content, baking loss, specific volume loaf in manufncturing process thereof. The moisture content of the croissant slightly decreased as the periods passed in the freezer. And as passed periods frozen croissant dough dried naturally by the freezer fan. 1. As frozen periods passed croissant dough decreased moisture content and loaf volume. The volume is relation to the molsture content and croissant dough' gluten. Yeast is active but croissant dough is dried so pastry margarine's moisture vaporized little by little. 2. 1 day frozen bench time provided maximum specific loaf volume while croissant shape was unsettled, moisture content was highest. At the same dough croissant hardness had very sofi crust. 3. 1week and 2weets frozen dough had specific loaf volume and hardness with proper crust color. As the proper bench time provided best shape of croissant, color. 4. 4weeks and 8weeks frozen dough had over-al] value of croissant accelerating older product. As the same result, over Sweets frozen periods product were not available for sale and serving to customers. 5. By the sensory evaluation tests, over-all croissant as 1 week, 2weeks were significantly higher quality those than 6. 1day, 4weeks and 8weeks. Textural properties of croissant over 4weeks frozen periods so hard for every panel. According to the study, not croissant dough but also any other frozen dough(ex.Danish, brioche etc.)have to need proper bench time and 1week or 2weeks circulation making method have to given encouragement to practical pastry industry. Add to this study using only for frozen dough yeast instead of using fresh and instant