In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.

압착 추출방법에 의한 동백, 들깨, 비자, 피마자 및 참깨 종자유의 이화학적 특성을 분석한 결과는 다음과 같다. 각종 종자유의 물리적 특성으로 비중은 0.913~0.965, 점도는 37.08~719.60cP, 명도는 30.62~32.26, 적색도는 –0.06~0.67, 황색도는 1.56~5.57 범위였다. 화학적 특성 중 산가는 비자유가 13.60±0.08mg/g으로 많은 함량이었다. 과산화물가는 들기름이 상대적으로 높은 53.03±0.56meq/kg로 측정되었다. TBA가는 피마자 종자유가 24.88±0.45mg/kg로 가장 낮았고, 참기름이 119.23±0.94mg/kg으로 가장 높은 값을 나타내었다. 요오드가는 들기름이 207.09±0.11g으로 피마자유 보다 3배나 많은 양이었다. 검화가는 181.29~236.38g의 범위로서 비슷한 결과를 확인하였다. 지방산은 포화지방산 9종과 불포화지방산 14종을 포함하여 총 23종이 검출되었다. 지방산 총량에 대한 포화지방산의 비율은 9.37~19.94%였으며, 피마자유는 약 20%로서 가장 높은 비율이었다. 그 중 palmitic acid와 stearic acid가 다른 포화지방산에 비해 많았다. 종자유의 불포화지방산은 oleic acid와 linoleic acid가 약 72~87% 함량을 나타내었는데, 들기름은 예외적으로 ω-3 지방산에 해당하는 linolenic acid 53.44%와 oleic acid 22.38%의 구성을 나타내었다.