• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1819-1825
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• 2015

This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.341-346
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• 2014

This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.33-36
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• 1985

Some properties of starches from three naked barley cultivars(Songhak, Youngsan and Jinan 56) were compared. No significant differences in water-binding capacity, amylose content, relative crystallinity, swelling power and gelatinization degree at various pasting temperatures among cultivars were observed. However, starches showed characteristic viscograph indices and viscosity development patterns in aqueous sodium hydroxide solution. Songhak starch exhibited the lowest pasting temperature and was the most resist to alkali gelatinization.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.209-214
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• 2002

This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. freeze dried aloe powder(0, 1%, 0.5%, 1%) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples(0.1%, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follows: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each. 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.919-926
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• 2005

The effects of the addition of germinated whole soy flour on dough and noodle characteristics were investigated in this study. The soybeans were germinated for 12 hours at $20^{\circ}C$ and ground to 60 mesh. With increasing soybean flour addition up to $16\%$, the RVA viscograph and mixograph properties were significantly decreased both with and without the addition of $3\%$ salt(p<0.05). The width and length extensibility were increased with increasing whole soy flour addition up to $8\%$ after which they decreased. The addition of the whole soy flour turned the color of the wet and cooked noodle a little darkish and greenish yellow. The hardness and gumminess of wet noodle increased with increasing whole soy flour amount, while those of cooked noodle gradually decreased. Sensory evaluation showed that addition of tile whole soy flour significantly increased the savory flavor and yellowish color of cooked noodle.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.419-427
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• 2005

For the purpose to verify the physico­chemical properties of Korean waxy wheat, comparative analyses between waxy wheat lines and their respective maternal parents were performed on mixing and pasting properties, and flour particle sizes. The particle sizes of waxy wheat flour were significantly larger than those of their parents when milled in a same condition. Although the protein contents of flour in waxy wheat lines tested were high as much as those of bread wheat, the quality parameters showed lower baking uses based on sedimentation volumes and mixing characteristics. Waxy flour required more water than non-waxy flour to obtain the proper mixogram. Waxy wheat flour showed more or less higher onset pasting temperatures and much higher breakdown viscosities than their respective parent flour in the Rapid Viscograph test. Moreover, peak viscosity temperatures and final viscosities were dramatically reduced in waxy wheat lines by showing $79.4 - 81.7^{\circ}C$ and 101 ­116.9 RVU, respectively, compared to their parents in that the temperatures above $95^{\circ}C$ and the viscosity ranges of 148 -171.8 RVU.