• Applied Biological Chemistry
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• v.51 no.1
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• pp.6-10
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• 2008

This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.795-800
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• 2009

This study was carried out to investigate the rheological properties of bread dough containing whey ferment cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Instrumental analysis such as farinograph, amylograph, extensograph, fermentation power, total titratable acidity (TTA) of dough and pH of dough were tested. On farinograph, difference of water absorption between doughs with and without whey ferment was 0.4% and dough containing whey ferment showed long development time of 3.2 min compared to dough without whey ferment, but showed shorter stability of 16.2 min. On amylograph, there was no significant difference on gelatinization and maximum viscosity temperature; however, maximum viscosity of flour with whey ferment revealed low amylograph unit. On extensograph, value of resistance and R/E ratio of dough containing whey ferment were higher than those of dough without whey ferment. On analysis of dough fermentation power by yeast, dough without whey ferment showed higher volume than dough with whey ferment during fermentation of 240 min. However, TTA of dough was higher in dough with whey ferment than that of the control without whey ferment, even though pH value was low.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.371-378
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• 2007

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.334-339
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• 2005

This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.817-823
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• 1996

The rheological prouerties of dough were evaluated the dough added whole wheat flour during breadmaking. From the farinogram, water absorption of the dough was decreased as the amount of coarse whole wheat flour was increased. While water absorption of the dough was increased as the amount of fine whole wheat flour was increased. Arrival time and development time of the dough with coarse whole wheat flour were longer than those of fine whole wheat flour. As the amount of whole wheat flour was increased, the weakness was increased. Weakness of coarse whole wheat flour was higher than that of fine whole wheat flour. From the extensograph, extension and resistance to extension were decreased with increasing the amount of whole wheat flour. Resistance to extension of coarse whole wheat flour was higher than that of fine whole wheat flour. From the amylograph, as the amount of whole wheat flour increased, maximum viscosity was decreased gradually. Though the amount of coarse whole wheat flour and fine whole wheat flour was increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal. As the amount of whole wheat flour was increased, the value of whiteness was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.749-753
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• 2002

The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.192-199
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• 1991

The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.38-43
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• 2003

The rheological properties of wheat flour and black rice flour dough were investigated in dough added with 0, 10, 20, and 30% of black rice flour (BRF). Increase in BRF concentration resulted in: decreases in protein and gluten contents, whereas ash content increased; decreases in water absorption, stability, development time, elasticity, and valorimeter value of the dough, whereas increase in weakness of the dough, as revealed through farinogram; low initial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and at $94^{\circ}C$, as revealed through amylogram; decreases in extensibility, resistance to extension, and energy, whereas increase in R/E ratio, as revealed through extensogram.