• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.736-740
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• 2005

As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.95-95
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• 2003

시루에 찌는 찐떡의 일종인 증편(蒸片)은 막걸리 등의 술, 누룩, 엿기름 등을 넣어 발효시켜 빵과 유사한 해면상(海綿狀)의 조직 특성을 갖는데 발효시간이 8-12시간으로 긴 것이 단점이다. 따라서 발효원으로 막걸리와 생이스트를 사용하여 전통적인 증편의 시큼한 술맛은 유지하면서 발효시간을 단축시키기 위해 생이스트 첨가량을 멥쌀가루의 0％, 0.25％, 0.50％, 0.75％, 1.00％로 달리하여 증편의 기계적, 관능적 품질특성을 저장기간 동안 평가하여 적합한 표준조리법을 제시하고자 한다. (중략)

• 베이커리
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• no.7 s.444
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• pp.86-88
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• 2005

식이섬유는 매일매일 빼놓지 말고 섭취해야할 현대인의 6대 영양소 가운데 하나다. 이제 야채에만 들어있는 줄 알았던 식이섬유를 빵과 케이크에서 섭취할 수 있는 길이 열렸다. 한국동아제분(주)가 품질 좋은 식이섬유로 알려진 '저항선분'을 배합해 개발한 건강 기능성 밀가루 '파이버-선(Fiber sun)'에서 그 해답을 찾을 수 있다.

• Bulletin of Food Technology
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• v.11 no.3
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• pp.44-75
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• 1998

식품산업의 발전에 따라 제과제빵 기술도 급속하게 발전하여 제과제빵에 쓰이는 재료도 그 종류가 아주 다양해졌다. 좋은 품질의 빵 과 과자를 만들기 위해서는 무엇보다도 좋은 재료의 선택이 중요한데 좋은 재료를 선택하기 위해서는 재료에 관한 정확한 지식이 필수적이다. 따라서 이번 호에서는 제과제빵 재료중 제빵에 사용되는 밀가루, 물, 이스트, 식염과 같은 주재료와 제빵의 가공적성 및 기호성을 높여주는 유지, 감미료, 유가공제품등의 부재료에 관하여 기술하고자 한다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.203-203
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• 2020

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.581-585
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• 2003

Utilities of kiwi fruit powder prepared from post-mature kiwi fruit in bakery products such as bread and cookie were investigated. The characteristics of bread and cookie with different amounts of kiwi fruit powder were examined through physical measurement (color specific volume, crumb firmness, spread ratio, and extensibility) and seneory evaluation. In baking performance of frozen dough with kiwi fruit powder, $L^{*}$, $a^{*}$, and $b^{*}$ values of crust and specific volume gradually decreased as the concentration of kiwi fruit powder increased. Crumb firmness had significant difference compared to bread without kiwi fruit powder, and sensory characteristics of breads with kiwi fruit powder were more poor than bread without kiwi fruit powder. In a cookie with kiwi fruit powder although specific volume was not significantly different, the spread ratio of cookie and cookie toughness significantly decreased; furthermore, cookie extensibility significantly increased as an amount of kiwi fruit powder increased. Hardness and moistureness of cookies in sensory evaluation had a similar tendency as toughness and extensibility of cookies. Therefore, post-mature kiwi fruit could be utilized to improve the cookie qualities.ies.s.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• Food Science and Preservation
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• v.10 no.3
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• pp.326-332
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• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.