In order to economically utilize dough with B. longum, B. infantis and B. brevis as a bread improver, aerotolerance, α-galactosidase activity, organic acids, farinograph and extensograph of dough were investigated. In aerotolerance of Bifidobacterium sp., B. longum was highest among tested starters, followed by B. infantis. The α-galactosidase activity was highest in the B. longum among tested starters. In organic acids, the contents of lactic acid and acetic acid were the highest in the among tested starters, followed by B. infantis. In farinograms of dough, water absorption and peak time were highest in the B. brevis among tested dough. Extensogram showed that the area increased remarkably in B. longum and B. infantis at 135min of fermentation. Extensibility and resistance to extension of dough were highest in the B. infantis among the dough, followed B. longum.

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at 1℃ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at 4℃. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

무기 flour로서 방사능물질과 반응하여 섬광을 일으키는 cerium activated ytrium silicate를 폴리설폰 고분자 구조내에 함침시킨 측정막을 제조하고, 이를 이용하여 방사성핵종인 3H-cortisol 으로 오염된 실험실 바닥의 방사능 오염도를 측정하였다. 제조된 측정막을 이용하여 오염지역을 문지르고, 막에 함침된 flour와 오염지역으로부터 막으로 옮겨진 방사능 물질과의 직접 반응에 의해 나타난 섬광을 측정하여 방사성핵종의 양을 결정하였다. 유기 flour 가 용해되어 있는 섬광보조액(scintillation cocktail)의 도움을 필요로 하는 기존의 방사성핵종 측정방법에 비해, 측정막을 이용할 경우 오염도의 측정 효율을 유지하면서 전체적인 방사능 폐기물의 양산을 제어할 수 있는 효과를 거두었다. 한편, 탐지효과의 증대들 위해 시도된 디메틸포름아마이드를 이용한 측정막의 용매 처리는, 막 표면의 형상변화를 유도할 수있었으나, 방사성핵종에 대한 측정효율의 증대로는 귀결되지 않았다.

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour bread. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

알파미분이 흰떡의 품질특성에 미치는 영향을 살펴보기 위하여 각 첨가량별(0, 25, 35, 45%) 이화학적 특성을 살펴보았다. 흰떡의 호화도는 조리 전의 무첨가구의 경우 5.75%에서 첨가 후 12% 이상으로 증가하였고, 조리 후의 경우에도 무첨가구 52%에서 첨가구 85% 이상으로 크게 증가하였으며, 색도의 경우는 알파미분을 첨가함으로써 명암도가 증가하였으나 함량에 따른 시료간 유의차는 보이지 않았다. 알파미분을 첨가하여 제조한 흰떡의 조리 전 경도는 무첨가구에 비하여 첨가하였을 경우 전반적으로 높은 값을 나타내었으며 조리 후의 경우에도 비슷한 경향을 나타내었다. 냉동저장 후 조리한 경우에는 알파미분 첨가에 따른 효과는 나타나지 않았다. 조리특성 실험에 있어서는 알파미분 첨가구의 경우 냉장, 냉동저장구 모두 무첨가구보다 조리중 수분흡수율이 높았다. 알파미분을 첨가하여 제조한 흰떡의 미세구조를 주사전자현미경으로 관찰한 결과 알파미분을 첨가한 경우 무첨가구에 비하여 내부 구조가 속성 복원력을 갖도록 변화되었음을 알 수 있었다.

본 연구는 새우젓(5%, 10%) 및 찹쌀풀(2.5%)의 첨가가 김치발효중 저급 질소화합물들의 함량변화에 미치는 영향을 살펴 본 것이다. 김치를 10℃에서 14일간 저장하면서 pH와 총산도, 유리당을 측정하여 김치의 발효정도를 조사하고, nitrite, dimethylamine(DMA)과 Volatile Basic Nitrogen(VBN) 함량을 정량하였다. 김치 발효초기의 아질산염 함량은 0.16-0.31 mg/kg의 수준을 보였으며, 그 중에서도 10% 새우젓 첨가시료들 (S2, GS2)이 비교적 높은 것으로 나타났다. 그러나 적숙기인 숙성 6일 이후에는 모든 시료들이 검출한계미만으로 흔적정도를 나타냈다. 발효가 진행되면서 시료중의 DMA 함량은 점차적으로 증가하였으며, 젓갈첨가량이 높을 수록 많이 검출되었다. 새우젓+찹쌀죽 첨가구(GS1, GS2)는 새우젓만 첨가한 시료들(S1, S2)보다 더 많이 검출되었다. 새우젓을 첨가한 시료들의 DMA 함량은 발효초기에 0.03-1.2 mg/kg이었으며, 발효말기에는 1.6-2.26 mg/kg이었다. VBN 함량은 발효가 진행되면서 점점 증가하여 새우젓 첨가구들(S1, S2) 또는 새우젓과 찹쌀풀을 첨가한 시료들(GS1, GS2)이 새우젓을 첨가하지 않은 시료들(C, G)보다 분명하게 높았으며, 새우젓 첨가구와 새우젓+찹쌀풀 첨가구는 유사한 양상을 보였으므로, 찹쌀풀을 첨가하는 것이 VBN 함량에 영향을 주지 않는 것으로 보인다.

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were 5.9~6.8% for moisture, 3.43~4.09% for crude protein, 22.35~27.65% for crude fat, 0.27~0.31% for ash, 15.6~18.4% for fructose, 10.6~13.7% for glucose, 0.34~1.0% for sucrose, and 0.79~2.37% for maltose, respectively. Fatty acid contents of Yackwa were 10.54~10.73% for palmitic acid, 4.12~4.18% for stearic acid, 25.8~26.9% for oleic acid, 51.6~52.1% for linoleic acid, and 0.27~0.34% for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p〈0.001).

대두(大豆)를 이용(利用)한 요구르트 및 유산균(乳酸菌) 음료(飮料)의 제조(製造)를 위(爲)하여 두유(豆乳) 요구르트에 대한 유산균(乳酸菌) 생육(生育)과 산생성(酸生成) 및 여러가지 첨가물(添加物)에 대한 영향(影響)을 조사(調査)하였다. 시비조건(施肥條件)에 차이(差異)를 두어 재배(栽培)한 대두(大豆)를 이용(利用)한 두유(豆乳)에서의 유산균(乳酸菌) 생육(生育) 및 산생성(酸生成)은 큰 차이(差異)가 없었으나 개발복비(開發複肥)를 사용(使用)한 Soybean D가 다소(多少) 양호(良好)한 것으로 나타났으며, 두유(豆乳), 탈지두유 및 분리대두단백(分離大豆蛋白)에서의 산생성(酸生成)은 두유(豆乳)가 탈지두유보다 양호(良好)했으며 분리(分離) 대두단백(大豆蛋白)으로 조제(調製)한 두유(豆乳)에서는 현저(顯著)히 낮았다. 두유(豆乳) 요구르트의 제조(製造)에 사용(使用)한 균주별(菌株別) 산생성능력(酸生成能力)은 L. bulagricus와 L. acidophilus가 우수(優秀)하였다. 당(糖)과 각종(各種) 발육촉진물질(發育促進物質)의 첨가(添加)에 의해 균증식(菌增殖) 및 산생성(酸生成)이 촉진(促進)되었으며 특(特)히 Glucose와 Yeast Extract의 첨가(添加)는 현저(顯著)한 효과(效果)를 나타내었다.

우리나라의 밀가루 소비 실태를 1986년과 1987년도를 대상으로 조사하였다. 아울러 제분공업의 현황도 간단히 서술하였다. 밀가루 소비 실태는 연도간에 큰 차이를 보이지 않았으므로 1986년도를 중심으로 분석하였다. 제분회사에서의 밀가루 총판매량은 1,556,891톤이었고 이 중 51.1%는 대리점으로, 나머지는 대량생산업체로 판매되었다. 밀가루의 주용도는 제면, 제과, 제빵, 막걸리, 일반(가정용, 수퍼마켓, 소매점)이었다. 다목적 밀가루의 1등급과 2등급은 제면과 막걸리용으로 이용되었고, 제빵에는 강력밀가루 1등급이 주로 사용되었다. 제과용 밀가루로는 다목적 밀가루 1등급이 주로 사용되었다.

Isomaltooligosaccharides were prepared from puffed rice flour by a One-step processing method under different conditions, and their physicochemical properties were evaluated. Sample was prepared by allowing puffed rice flour to pass through a 50 mesh standard sieve and segregated into experimental groups (PR15-60, PR20-60, PR15-65, and PR20-65) according to the substrate concentrations (15%, 20% w/v) and reaction temperatures (60 , 65 ). Enzyme reaction of puffed rice flour and water mixture was performed for 0, 1, 6, 24, and 48 h using commercial enzymes (Maltogenic amylase, Promozyme D2 and Transglucosidase; amount: 0.5% (w/v) to obtain the corresponding isomaltooligosaccharides. The reducing sugar content, dextrose equivalent, and total soluble solids of the reactants increased with increasing reaction time. The carbohydrate composition and amount of isomaltooligosaccharides with degree of polymerization (DP) 2 to DP 7 in the rice flour were examined by HPLC with an evaporative light scattering detector. Because of the high carbohydrate composition, the PR20-65 group showed the highest isomaltooligosaccharide content after 6 h of reation (138.47 mg/mL). After 24 h of reaction, the amount of isomaltooligosaccharides (DP2-DP7) and the isomaltooligosaccharides/total carbohydrate ratio in this group were 135.00 mg/mL and 68.04%, respectively.

This study was conducted to investigate the removal characteristics of heavy metals and sulfate ion from acid mine drainage by porous zeolite-slag ceramics (ZS ceramics) that was prepared by adding wood flour as pore-foaming agent while calcining the mixtures of natural zeolite and converter slag. The batch test showed that the removal efficiency of heavy metals by pellet-type porous ZS ceramics increased as the particle size of wood flour was decreased and as the weight mixing ratio of wood flour to ZS ceramics was increased. The optimal particle size and weight mixing ratio of wood flour were measured to be 75 ㎛ and 7∼10%, respectively. The removal test with the porous ZS ceramics prepared in these optimal condition showed very high removal efficiencies: more than 98.4% for all heavy metals and 73.9% for sulfate ion. Relative to nonporous ZS ceramics, the increment of removal efficiency of heavy metals by porous ZS ceramics with 75 ㎛ and 10% wood flour was 5.8%, 60.5%, 36.9%, 87.7%, 10.3%, and 57.4% for Al, Cd, Cu, Mn, Pb, and Zn, respectively. The mechanism analysis of removal by the porous ZS ceramics suggested that the heavy metals and sulfate ion from acid mine drainage are eliminated by multiple reactions such as adsorption and/or ion exchange as well as precipitation and/or co-precipitation.

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

Subsidies are an instrumental policy making tool for many governments, but their importance depends on the market situation of the national economy. Efficient subsidy implementation would allow the government to correct market failure thereby aligning social and private costs and benefit. The general objective of this study is to justify the need to rationalise subsidies for food items such as flour. This study assessed the structure and conducts of the general purpose flour market in Malaysia; and analysed the impact of subsidies on market performance to recommend policies to increase market efficiency under the subsidy rationalisation program. To accomplish these objectives, the study adopted a microeconomics market analysis as well as the standard structure and performance analysis method. These two approaches showed the characteristics of an industry’s consumer behaviour, competition, as well as the efficiency associated with government regulatory policies on the flour industry. One of the biggest influences on the domestic market is related to the food consumption behaviour of the general population. Food consumption behaviour reflects global trends. As income rises, food trends tend to be consumed in processed form or in such a way that adds value in another manner such as the preparation of food products.