• Korean journal of food and cookery science
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• v.13 no.4
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• pp.492-499
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• 1997

The effect of oxidants, gluten and gums on breadmaking quality of wheat-purple sweet potato(Ipomoea batatas) composite flour were studied. Alveograph tests of doughs showed that all additives increased the P, L and W values. Of these additives, L-Ascorbic acid, gluten, carboxy methyl cellulose have a significant effect on alveogram indexes. SEM showed that the dough added with additives changed some what in appearance when compared with the control. When oxidants was added, the doughs discontinuous gluten film were observed. No significant differences ,were evident in bread crumb color among the additives. And textural characteristics of bread crumb were influened by adding additives. Breads containing additives showed an increase in max weight, strength and hardness and a decrease in springness and cohesiveness. Average enthalpy values for all bread crumb after 7days increased with storage time. However, addition of additives decrease the rate of staling slightly more than that of the control. Addition of L-Ascorbic acid, L-Cystine, carboxy methyl cellulose and hydroxy propyl methyl cellulose increased the loaf volume significantly, and with except potassium bromate bread scores were acceptable.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.702-706
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• 1996

Husked barley contained 17.2% dietary fiber and naked barley contained 14.9% dietary fiber. The barley was ground in a Udy cyclotec mill having a 0.5 mm screen and sieved with a 400-mesh screen (38 m openings). Coarse material of naked barley retained by the screen, with a weight yield of 54.1%, contained 7.0% soluble dietary fiber, 13.9% insoluble dietary filer and 20.9% total dietray fiber. As the naked barley flour level increased in bread baking, the water absorption, mixing time, and loaf weight increased, but the loaf volume decreased. Barley flour was added to wheat flour at a replacement level of 10% without a large adverse effect on bread quality, and the dietary fiber content of bread was increased from 3.0% to 5.0%. The soluble dietary fiber content was not changed, but the insoluble dietary fiber content was increased during the baking process.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.370-374
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• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.16-24
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• 1973

Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.178-178
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• 2003

다품종 소량 생산에 적합하고 소비자들에게 신선한 제품을 제공할 수 있을 뿐 아니라 노동력을 절감할 수 있는 등 여러 가지 이점으로 인해 냉동 반죽의 사용이 증가되고 있다. 하지만 냉동 중에 효모와 글루텐이 손상되어 냉동 반죽으로 제조한 빵은 부피가 작고 노화가 빠르게 진행되는 단점을 보인다. 따라서 이러한 단점을 보완하기 위한 다양한 방법이 요구되며 그 중 하나로 보수성과 빙결정 생성 억제능력을 가지는 다당류와 단백질을 첨가하여 그 효과를 살펴보고자 한다. 사용된 첨가물은 다당류로 carrageenan(C)과 sodium alginate(A), 단백질로 whey(W)와 casein(C)이었는데 다당류와 단백질을 각각 1:1로 혼합해서 첨가하였다. 정해진 배합비 대로 반죽을 하고 급속 동결시킨 후 일주일 동안 저장하면서 5차례 냉동-해동을 반복한 반죽을 시료로 사용하였다. 냉동 반죽을 해동시킨 후 발효정도를 측정하기 위해 발효팽창력을 측정하였다. 냉동 반죽으로 식빵을 제조하고 빵의 비용적, 색도를 측정하였고 관능적 특성으로 crumb부분의 색, 대칭성, 균일성, crust의 색, 터짐성을 측정하고 맛, 향, 조직감, 전반적 기호도를 측정하여 냉동 반죽의 제빵 특성을 조사하였다. 또한 3일간 냉장저장하면서 texture와 수분함량을 측정하여 시료에 따른 노화도를 측정하였다. 냉동생지의 발효팽창력에서 WK 첨가구가 23.5, WA 첨가구가 24.75로 CK, CA 첨가구에 비해 3∼4정도 큰 값을 보였으며, 모든 첨가구가 대조구 18.5보다 큰 발효력을 보였다. 식빵의 비용적은 WK 첨가구 3.539, WA 첨가구 3.506, CA 첨가구 3.377, CK 첨가구 3.247, 대조구 3.064 순으로 큰 값을 보였는데 비용적은 발효력과 정의 관계를 보임을 알 수 있었다. 제조당일과 냉장고에 3일간 저장한 빵의 수분함량, 경도를 비교해 보면 수분함량 의 경우, 대조구가 43.63%에서 42.31%로 1.32% 줄어 가장 큰 감소율을 보였으면 CK 첨가구가 45.12% 에서 44.30%로 0.815% 줄어 가장 작은 감소율을 보였다. 그 외 첨가구의 경우 변화율은 1.26∼l.3%로 유의적인 차이를 보이지 않았다. 대체적으로 수분함량의 감소가 대조구보다 첨가구에서 작은 것은 첨가제의 보수성에 기인하는 것으로 사료된다. 경도의 경우, CK 첨가구가 0.244kg에서 0.558kg로 0.334 kg증가하였으며 대조구는 0.212kg에서 0.530kg으로 0.318kg증가하여 다른 첨가구에 비해 높은 경도를 나타내었다. CK 첨가구의 경우, 저장 중 수분함량의 감소율이 가장 작은 것과 달리 경도에 있어서 가장 큰 값과 증가 경향을 나타냈는데 이는 CK 첨가구의 빵이 다른 첨가구의 빵의 비용적보다 작은 것과 관련이 있다고 판단된다. 빵 내부의 색도를 측정했을 때 명도 L값은 CA 첨가구가 76.162로 가장 컸고 WA 첨가구가 12.822로 가장 작은 값을 나타냈으며 다른 첨가구와 대조구의 L값은 73∼74의 범위로 유의적인 차이가 없었다. 적색도 a값과 황색도 b값에서 모든 첨가구가 대조구에 비해 낮은 값을 보였다. 색도의 결과와 관능적 특성 중 내부 색의 선호도를 비교해 보면 큰 차이는 없지만 대조구보다 높은 명도값과 낮은 적·황색도값을 가지는 첨가구의 선호도가조금 높음이 확인되었다. 그 외 관능적 특성들에서도 대조구와 첨가구의 빵의 선호도 차이는 크게 군별되지 않았다. 결론적으로 실험에 사용된 첨가제는 냉동변성을 억제시켜 반죽의 발효력과 빵의 비용적을 높이고 또한 노화도를 늦추는등 냉동반죽의 제빵성을 높이는데 기여할 수 있을 것으로 생각된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1120-1128
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• 2001

This study was to investigate the flour quality and bread making condition required for Korean-style steamed bread, using 5 commercial wheat flours (protein content from 8.2 to 12.5%), They were compared in making steamed bread (SB) and baked roll bread (BRB). Straight dough method was used and the temperatures of dough and fermentation were controlled at 26$^{\circ}C$ and 32$^{\circ}C$, respectively. The first fermentation was conducted at various times (0, 20, 40 and 60 min) and then forty min of proofing (2nd fermentation) was used for all bread dough. As the 1st fermentation time increased, volumes of both SB and BRB increased 4.3 ~8.7% and 27~40%, respectively, but the SB flattened and the total bread scores of SB decreased due to the lack of smoothness and shininess of the bread surface and poor grain. Contrary to that, the total bread scores of BRB increased. SB made from the flour containing 10.5% of protein, was of its highest quality: relatively high volume, smooth, semiglossy and white surface, good texture, followed by SB made from flours containing 10.9%, 9.5%, 12.5%, and 8.2% of protein content, respectively These results suggest that the 1st fermentation process was not needed for SB making. Total bread scores of SB were better correlated with farinograph dough stability than protein contents and volumes of SB were correlated with farinograph development time. Therefore, in steamed bread making, flour dough rheology is important as well as protein content.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Journal of Korea Entertainment Industry Association
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• v.14 no.5
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• pp.15-26
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• 2020

Local product is the key driver of regional economic growth. Despite abundant attention - there remains to examine about sustainable growth of local products. While previous studies have focused on local product brand and tourism effects, we need to know more about other way or mind-set that upgrade local product quality in local circumstances. This research topic's goal is to provide an academic implication to discuss sustainable growth and local product developments in Gyeongju bread and waxy barley bread from succession and entrepreneurship view with practical lesson for fostering local products. In-depth case study conducted within ancient capital Gyeongju bread and waxy barley bread provided combined evidence that craftsmanship and entrepreneurship is vital to the sustainable growth of local bread. Our study suggests that how succession is deployed serves as a key engine for the craftsmanship and entrepreneurial mind of local product business ownership.

• 건강소식
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• v.35 no.8
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• pp.10-11
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• 2011

서울 이태원 한 편에 자리한 베이커리. 자그마한 가게라 무심코 지나치기 십상이지만, 드나드는 사람들이 끊이지 않아 내내 분주한 곳이기도 했다. 고소하고 달콤한 빵 냄새는 물론이고 정겨운 웃음소리까지 문틈 사이로 넘쳐흘렀다. 이곳 대표인 정웅(42세) 베이커는 자칭 천연효모 예찬론자다. 천연효모를 만들고 색다른 풍미가 있는 빵을 만드는 과정 하나하나가 즐겁다는 그를 만났다.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.07a
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• pp.85-122
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• 2006

This Research was developed bread, food and fast food through history that recognize meaning and develop process also research trend to future of food.