Moo‐Yeol Baik

ABSTRACT Standard white breads were stored with or without crust at 25°C in hermetic pouches. During two weeks of storage, the crumb moisture content and water activity ( a w ) decreased significantly when stored with crust. When stored without crust, moisture content and a w remained relatively unchanged. The causes of the initial firming of both breads over zero to seven days were not conclusive. But when stored beyond seven days, bread stored with crust was significantly firmer in texture and

Abstract The effects of various antioxidants and RH on the oxidative stability of microencapsulated fish oil powder were investigated using PV and thiobarbituric acid tests. The micorencapsulation process provided high encapsulation efficiency (≥88% of extractable fish oil). Without antioxidants, the encapsulated fat was 10 times more stable against oxidation than the surface fat, as determined by PV. α‐Tocopherol, which is a lipophilic antioxidant, showed a greater antioxidative effect in both

The effect of storage temperature on recrystallization and glass transition temperature (Tg) of nonwaxy and waxy rice starch gel systems containing 60% moisture content was investigated by differential scanning calorimetry to understand the relationship between them. The nucleation and propagation for the recrystallization process were determined by recrystallization degree obtained from crystallite melting enthalpy changes during storage. The recrystallization rate for both rice starch gels wit

The thermomechanical properties of breadcrumb were investigated using dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC). The main transition (T(1), near 0 degrees C) shifted to lower temperature with added glycerol due to freezing point depression. The low-temperature transition (T(3), approximately -50 degrees C), found only in high-glycerol (8.8%) bread, suggested that of excess or phase-separated glycerol. The high-temperature transition (T(2), 60-85 degrees C) app

The effects of storage methods and glycerol on the aging of breadcrumbs were studied using solid-state (13)C CP/MAS NMR. After baking, a shift in C(1) peaks from triplet (A-type) to singlet (V-type) was observed. Addition of glycerol reduced the carbon peak intensities of fresh and aged breads, which correlated well with the DSC amylopectin "melting" enthalpy (r(2) = 0.91). Upon storage of bread with crust in hermetically sealed containers (when moisture migrated from the crumbs to the crust), t

Chemical structure and physical properties of starches isolated from 5 domestic mung bean cultivars (Gyungsun, Geumsung, Sunhwa, Eohul, and Jangan) were examined. The granules were jelly bean like in shape and smooth on surface, and the size was within 10 to 30 microm. Mung bean starches displayed a C(A)-type crystalline structure when judged by the X-ray diffraction patterns. Branch chain-length distribution patterns of amylopectin (AP) revealed that peak chain length of APs was at either DP (d

Abstract Corn starch (20%, w/w) was non‐thermally and conventionally cross‐linked with phosphorus oxychloride (POCl 3 ; 0.01, 0.05, or 0.1%, based on dry weight of starch) at 400 MPa for 5, 15 and 30 min and at 45°C for 2 h, respectively. Swelling power and solubility of both non‐thermally and conventionally cross‐linked corn starches were relatively lower than those of native corn starch. The pressure holding time did not affect the solubility and swelling power of non‐thermally cross‐linked co