• Culinary science and hospitality research
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• v.15 no.1
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• pp.149-156
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• 2009

This study was carried out to evaluate the effect of whey brew cultured by the mixed Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on the rheological properties of flour dough. 10 and 15% of whey brews were added to the dough based on flour. Farinograph, alveograph, Rapid Visco Analyzer, and fermenting power of dough were analyzed. In the farinograph analysis, as the amount of whey brews increased on dough samples, water absorption, dough development time, stability, and breakdown increased. In the alveograph analysis, as the amount of whey brews increased on dough samples, P and W value increased while L and G value decreased. In the Rapid Visco Analyzer analysis, as the amount of whey brews increased on dough samples, initial pasting temperature and peak viscosity increased while final viscosity and setback decreased. Decrease of setback showed the delay of starch retrogradation. As the amount of whey brews increased on dough samples, fermenting power of dough got reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Food Science and Preservation
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• v.15 no.3
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• pp.405-410
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• 2008

The rheological properties of dough made with 0%, 1%, 2% or 3% pine needle powder were investigated The approximate composition of the pine needle powder was moisture content 58.1% crude protein 4.1% crude fat 3.9% crude ash 0.9%, and crude fiber 9.3%. Rapid Visco Analyzer (RVA) analysis showed that the initial posting temperature increased with increasing pine needle powder content, while the peak viscosity decreased The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing content of pine needle powder, while weakness increased. The extensibility, fermented volume and consistency of the dough decreased gradually with increasing pine needle powder content. These results indicate that addition of pine needle powder affects the rheological properties of bread.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.803-809
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• 2012

This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test, $P_{max}$ value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of $T_p$ and ${\Delta}H$ between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.492-499
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• 1997

The effect of oxidants, gluten and gums on breadmaking quality of wheat-purple sweet potato(Ipomoea batatas) composite flour were studied. Alveograph tests of doughs showed that all additives increased the P, L and W values. Of these additives, L-Ascorbic acid, gluten, carboxy methyl cellulose have a significant effect on alveogram indexes. SEM showed that the dough added with additives changed some what in appearance when compared with the control. When oxidants was added, the doughs discontinuous gluten film were observed. No significant differences ,were evident in bread crumb color among the additives. And textural characteristics of bread crumb were influened by adding additives. Breads containing additives showed an increase in max weight, strength and hardness and a decrease in springness and cohesiveness. Average enthalpy values for all bread crumb after 7days increased with storage time. However, addition of additives decrease the rate of staling slightly more than that of the control. Addition of L-Ascorbic acid, L-Cystine, carboxy methyl cellulose and hydroxy propyl methyl cellulose increased the loaf volume significantly, and with except potassium bromate bread scores were acceptable.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.977-983
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• 1999

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.158-165
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• 2007

This study was carried out to evaluate the rheological properties of cake flour with 3% of commercial multi-emulsifiers(P company, W company, O company) based on flour. Rheological properties were analyzed by Falling number, RVA, Alveograph and Farinograph. In Falling number, viscosity of cake flour with multi-emulsifiers was increased. In RVA, initial pasting temperature was increased by adding multi-emulsifier except for W company. and peak viscosity, final viscosity and setback were increased but breakdown was decreased. In Alveogram, P and P/L value were decreased but L and G value were increased. In Farinogram, water absorption was decreased but dough development time was increased and stability was increased except for P company.

• Food Science and Preservation
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• v.15 no.3
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• pp.390-395
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• 2008

The rheological properties of dough made with 0% 1 % 2% or 3% Corni fructus flour were investigated Rapid Visco Analyzer (RVA) analysis showed that the initial pasting temperature increased with increasing Corni fructusflour content, while the peak viscosity decreased. The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing amounts of Corni fructusflour, while weakness increased. The extensibility, fermented volume and consistency of the dough increased gradually with increasing Corni fructus flour content. These results indicate that the addition of Corni fructus flour affects the rheological properties of bread.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Food Science and Preservation
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• v.15 no.2
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• pp.197-202
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• 2008

The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.