This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at 13~18oC temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water 22.1±3.64%, protein 8.6±0.13%, fat 1.3±0.10%, ash 0.7±0.02%, carbohydrates 67.3±0.10%. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

This study were analyzed based on the core competencies that Small Giant enterprises to foster the goals of growth of SMEs mid-sized businesses rather than Global Small Giant enterprises of the business model for a causal relationship. As the result, the average age, sales and number of employees of Korean small giants were 20.6 years, 148.8 billion won and 312.1. This research investigated that Korean small giants were realizing the sustainable growth with the firm shares in the target markets, based on added values in groups and technical powers, although their average age is one third younger than global small giants. The further research needs to develop and select small giants more precisely and strictly. It is expected that small giants will be new growth engines to improve global competitiveness of Korea

This study was carried out to find a useful mushroom at Chungnam Agricultural Research And Extention Service. Twenty materials used were collected from domestic and exotic area. These races were compared bontanical characteristics to leading varieties by PCR-RAPD methods. Mycelial growth temperature of Chongpung and Myongwol were at 20 to 25 ℃ and 25 to 30 ℃ at PDA medium, respectively mycelial growth of these varieties were similiar at pH 6.5 to 7.5. In case of mushroom cultivation temperature ranges, Chongpung was at 5 to 26℃ and Myongwol was at 7 to 28℃, but the optimum temperature range of these were appeared at 15 to 19℃. Culture temperature of these was 23℃ and period of mycelial culture was needed 23 to 24 days under 850cc/pp, while was needed 11 to 12 days at waste cotton medium. Cap color of these at first inducing mushroom was all dark blue, but at late growing stages Chongpung was shown as grey, and Myongwol was shown as dark grey. Yield of Chongpung was appeared as 46kg/3.3m2 and that of Myongwol was 41kg /3.3m2, while Chunchu No2 as check was 40kg/3.3m2. Results from PDA medium and PCR-RAPD analysis two of these were different from others.