Influence of Substituting Regular and Waxy Barley Flour in Wheat Based Bread Quality

Induck Choi,Na-Yong Lee,Mi-Ja Lee,Yang-Gil Kim,Sang-Kyun Cho,Jae-Sung Choi,Ki-Jong Kim 한국작물학회 2010 한국작물학회 학술발표대회 논문집 Vol.2010 No.04

Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.

Influence of whole wheat flour substitution on bread dough fermentation

Induck Choi,Chon-Sik Kang,Kyeong-Hoon Kim,Hag-Sin Kim,Young-Jin Kim,Kyong-Ho Kim,Young-Keun Chenog,Jong-Nae Hyun,Kee-Jong Kim 한국육종학회 2012 한국육종학회 심포지엄 Vol.2012 No.07

Whole grain wheat bread and bakery products is highly considered as a functional food due to the high amount of vitamins, minerals, and dietary fiber in whole wheat flour. However, as the lower end-use properties of whole wheat products limit consumer selection, it is required to measure the functionality of whole wheat flour. Thus, it is observed the fermentation properties of bread dough from the composite flour of whole grain and white wheat flour. Whole grain cv. Chokyeong developed in the NICS was ground using a hammer mill with 0.5 mm sieve. The composite flour was prepared by substituting wheat flour with whole grain flour at 15, 30, 45% levels. Breads were prepared using the 100 g composite flour according to a basic straight-dough mehtod (AACC 10-10A) with slight modification. A rheofermentometer was used to measure the maximum dough height (Hm) and the maximum gas formation (H’m) during fermentation. Also, total CO2 production was recorded. The Hm decreased from 38.8 to 27.5 (mm) with increasing whole wheat flour from 15 to 45%. Whereas, the H’m was increased from 61.7 to 60.8 (mm) with whole wheat flour increment. Total CO2 production was also decreased with increasing whole wheat flour ranging 1312∼1164 (ml). The fermentation results could be useful to partly predict the effect of substituting whole wheat flour on the end-use quality of pan-breads.

Effects of Hulless Barley (Hordeum Vulgare L.) Cultivar on the Quality of Pan-breads from Barley and Wheat Flour Blends

( Induck Choi ),( Mi Ja Lee ),( Kyung Ho Kim ),( Wook Han Kim ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4

Six hulless barley (Hordeum Vulgare L.) cultivar, including 3 normal, 2 waxy, and 1 colored-waxy, was used to substitute 20% of wheat flour for pan-bread making. Replacing 20% barley flour significantly increased β-glucan content, which ranged in 0.98-1.36% for normal, 1.65-1.67% for waxy, and 1.50% for colored-waxy barley, which are all higher than wheat flour (0.14%). Pasting viscosity of barley flour blends varied by barley type and cultivar, presenting that barley cv. Dapung (DP) had the highest peak viscosity of 170.1 RVU, whereas the lowest value was 80.2 RVU in “Jasujeongchal (JSJC)”. Substitution of barley flour decreased the Hm and H``m value during dough fermentation and estimated a reduction of bread qualities compared to wheat bread. Bread loaf volume varied by barley type and cultivar, showing a slight decrease in loaf volume, but increase in crumb firmness compared to wheat bread. Among barley cultivars, DP barley showed high bread loaf volume (691.7 cm 3 /g) with lower firmness (11.8 N). In contrast, bread made from JSJC barley flour had the lowest bread-making qualities probably due to bran layer inclusion. It appeared that barley type influenced more than barley cultivars although the mean values of all quality parameters slightly varied by barley cultivar. Results indicated that the inclusion of barley flour for bread-making could provide an elevated intake of β-glucan, which had health benefits by increasing dietary fiber content.

Mineral Compositions of Korean Wheat Cultivars

Choi, Induck,Kang, Chon-Sik,Hyun, Jong-Nae,Lee, Choon-Ki,Park, Kwang-Geun The Korean Society of Food Science and Nutrition 2013 Preventive Nutrition and Food Science Vol.18 No.3

Twenty-nine Korean wheat cultivars were analyzed for 8 important minerals (Cu, Fe, Mn, Zn, Ca, K, Mg and P) using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). A hierarchical cluster analysis (HCA) was applied to classify wheat cultivars, which has a similarity in mineral compositions. The concentration ranges of the micro-minerals Cu, Fe, Mn, and Zn: 0.12~0.71 mg/100 g, 2.89~5.89 mg/100 g, 1.65~4.48 mg/100 g, and 2.58~6.68 mg/100 g, respectively. The content ranges of the macro-minerals Ca, K, Mg and P: 31.3~46.3 mg/100 g, 288.2~383.3 mg/100 g, 113.6~168.6 mg/100 g, and 286.2~416.5 mg/100 g, respectively. The HCA grouped 6 clusters from all wheat samples and a significant variance was observed in the mineral composition of each group. Among the 6 clusters, the second group was high in Fe and Ca, whereas the fourth group had high Cu, Mn and K concentrations; the fifth cluster was high in Zn, Mg and P. The variation in mineral compositions in Korean wheat cultivars can be used in the wheat breeding program to develop a new wheat cultivar with high mineral content, thus to improve the nutritional profile of wheat grains.

Hydration and Pasting Properties of Oat (Avena sativa) Flour

Induck Choi,Ok-kyu Han,Jiyeon Chun,Chon-Sik Kang,Kyung-Hoon Kim,Yang-Kil Kim,Young-keun Cheong,Tae-il Park,Jae-Sung Choi,Kee-Jong Kim 한국식품영양과학회 2012 Preventive Nutrition and Food Science Vol.17 No.1

Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and β-glucan levels ranged 11.13~14.37, 56.37~64.86 and 3.44~4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher β-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83~3.35 (g/g), but a lower water solubility index (WSI) of 8.67 ~11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The β-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Induck Choi,Chun-Sik Kang,Young-Keun Cheong,Jong-Nae Hyun,Kee-Jong Kim 한국식품영양과학회 2012 Preventive Nutrition and Food Science Vol.17 No.3

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

Effects of Germination on Fatty Acid and Free Amino Acid Profiles of Brown Rice ‘Keunnun’

Induck Choi,Sae-Jung Suh,Jae-Hyun Kim,Sun-Lim Kim 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3

The effect of germination on hydration and germination properties, and on the changes of fatty acids and amino acids profiles of a brown rice ‘Keunnun’ (KN) with a large embryo was compared to ‘Ilpumbyeo’ (IP) with a normal embryo. A rapid germination up to 24 hr was observed in both brown rice cultivars, afterward decreased with germination time. At 60 hr, the KN (86.0±4.24%) showed slightly lower germination capability than the IP (97.0±1.41%). Lower water uptake during germination was also found in the KN (1.22±0.02 g) compared to the IP (1.59±0.05 g). Major fatty acids were palmitic acid, oleic acid, and linoleic acid accounting for more than 95% of total fatty acids. The most abundant amino acid in both types was oleic acid, which was decreased during germination, whereas palmitic and linoleic acids were increased. Eight amino acids were detected, and a remarkable increase in γ-amino butyric acid (GABA) during germination was observed. The KN was characterized with higher tasty amino acids of aspartic acid, glutamic acid, glycine, and alanine.

Effects of Moisture and Barrel Temperature of Extrusion Process on Physicochemical and Functional Properties of Specialty Rice Cultivars

Induck Choi,Jin Song,Choon-Ki Lee,Kee-Jong Kim,Sea-Jung Suh,Jong-Rok Son,Gi-Hyung Ryu,Jae-Hyun Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.2

Mutant rice cv. Goami2 (G2) and Baegjinjoo (BJJ) derived from a high-quality japonica rice cv. Ilpumbyeo (IP) were extruded under different feed moisture (20 and 30%) and barrel temperature (90, 110, and 130℃). Increasing feed moisture at fixed barrel temperature increased extrudate density (ED) in IP and BJJ. Whereas, G2 showed a varied ED depending on extrusion conditions; increasing barrel temperature decreased the ED of G2 extrudate with low feed moisture, but increased with high moisture. Results indicated a positive barrel temperature effect on volume expansion in IP and G2, but a negative effect on BJJ, probably due to shrinkage of expanded products containing low-amylose contents. A significant increase of water absorption was found in G2 and BJJ extruded flour, while an increase of water solubility in those from IP. Non-digestible carbohydrates measured by total dietary fiber (TDF) indicated that extrusion increased slightly TDF in IP and BJJ extrudates, but decreased in G2 products, which might be variety-dependent.

Mineral Compositions of Korean Wheat Cultivars

Induck Choi,Chon-Sik Kang,Jong-Nae Hyun,Choon-Ki Lee,Kwang-Geun Park 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.3

Twenty-nine Korean wheat cultivars were analyzed for 8 important minerals (Cu, Fe, Mn, Zn, Ca, K, Mg and P) using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). A hierarchical cluster analysis (HCA) was applied to classify wheat cultivars, which has a similarity in mineral compositions. The concentration ranges of the micro-minerals Cu, Fe, Mn, and Zn: 0.12∼0.71 mg/100 g, 2.89∼5.89 mg/100 g, 1.65∼4.48 mg/100 g, and 2.58∼6.68 mg/100 g, respectively. The content ranges of the macro-minerals Ca, K, Mg and P: 31.3∼46.3 mg/100 g, 288.2∼383.3mg/100 g, 113.6∼168.6 mg/100 g, and 286.2∼416.5 mg/100 g, respectively. The HCA grouped 6 clusters from all wheat samples and a significant variance was observed in the mineral composition of each group. Among the 6 clusters, the second group was high in Fe and Ca, whereas the fourth group had high Cu, Mn and K concentrations; the fifth cluster was high in Zn, Mg and P. The variation in mineral compositions in Korean wheat cultivars can be used in the wheat breeding program to develop a new wheat cultivar with high mineral content, thus to improve the nutritional profile of wheat grains.

Factors Affecting Rice-Based Cookie Flour Quality

Induck Choi,Areum Chun,Jieun Kwak,Yoon-Geun Oh,Mi-jung Kim,Bon-Cheol Koo 한국식품영양학회 2020 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2020 No.10