The Effects on the Rheological Properties of the Bread Flour containing Doenjang and Chunggukjang

Kang, Kun-Og; Hwang, Seong-Yun

doi:10.17495/easdl.2015.6.25.3.440

easdl

2015

DOI: 10.17495/easdl.2015.6.25.3.440

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The Effects on the Rheological Properties of the Bread Flour containing Doenjang and Chunggukjang

Kun-Og Kang¹,

Seong-Yun Hwang²

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2021

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Cited by 2 publications

References 6 publications

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Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

Nam¹,

Kim²

2021

Korean J. Food Preserv.

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The purpose of this study was to evaluate the amino acid score and quality characteristics of commercial (CCT, 'C' Co., Ltd.; CDT, 'D' Co., Ltd.; and CKT, 'K' Co., Ltd.) and traditional (CJS, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Nan-chungjang; and GCJ, Gihwa-chungjang) 'Doenjang' samples, and to compare the correlation between the manufacturing methods and quality characteristics. Variations in pH, titratable acidity, salinity, and reducing sugar (RS) content were observed among the samples. The total essential amino acid (TEAA) contents were 254.93-1,777.79 mg/100 g, while glutamic acid was most abundant in the CKT sample as 2,423.41 mg/100 g. The protein-digestibilitycorrected amino acid score was 0.49 for CSJ. Some commercial and traditional 'Doenjang' samples showed high total polyphenol content (GCJ, 2.59%), 2,2-dipenyl-1-picrylhydrazyl radical scavenging capacity (CDT, 19.84 mg AA eq/g; GCJ, 19.63 mg AA eq/g), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacity (NCJ, 64.55 mg AA eq/g). The manufacturing method of 'Doenjang', pH, acidity, and salinity were positively correlated (p<0.05; p<0.01), whereas the manufacturing method of 'Doenjang', RS, and TEAA were negatively correlated (p<0.01). These results provide information regarding the quality characteristics for the selection of suitable traditional methods to produce high-quality 'Doenjang'.

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Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

Nam¹,

Kim²

2021

Korean J. Food Preserv.

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Effects of Chungkukjang Diet on the Eyebrows of Middle-aged Women in Their 40s and 60s

Cho¹,

Kang²

2021

J Korean Soc Cosmetol

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This study was conducted to see the effect on the eyebrows of middle-aged women when taking Cheonggukjang. Middle-aged women in their 40s and 60s were divided into 10 test groups and 10 control groups. And the test group consumed 50g of cheonggukjang every day for 3 months before breakfast. In addition, each group measured the length, thickness, number, density, and absorbance of eyebrows before and 3 months after the start of diet. As a result, after 3 months of diet, unlike the control group, the eyebrow length of the test group increased by 9.13% (p<.001), the eyebrow thickness increased by 41.97% (p<.01), and the degree of damage seen by absorbance decreased by 42.82% (p<.05). In the case of eyebrow thickening, which has the greatest effect on the actual image, the test group increased by 8.28% (p<.01). And the number of eyebrows did not change. As a result, the cheonggukjang diet had a positive effect on the eyebrow development and growth of middle-aged women.

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The Effects on the Rheological Properties of the Bread Flour containing Doenjang and Chunggukjang

Cited by 2 publications

References 6 publications

Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents

Effects of Chungkukjang Diet on the Eyebrows of Middle-aged Women in Their 40s and 60s

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