• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1826-1831
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• 2015

The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.997-1001
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• 2003

Addition of synnemata of Beauveria bassiana on the baking qualities of bread was studied. There were no differences in the loaf volume of bread made of composite flour blended with the synnemata powder at level of 1%, 3% from that of control, but that of 5% was lower than the control. The addition of synnemata powder caused a decrease in the lightness of bread crumb and an increase in the redness and yellowness. The hardness of bread made of composite flour blended with synnemata powder at level of 1% and 3% was similar to that of control, while 5% addition was higher than the control. There were no differences in the springiness, gumminess and chewiness of bread made with synnemata powder at level of 1%, 3% from those of control. In sensory evaluation, the addition of the synnemata powder at level of 1% and 3% did not affect appearance, flavor, taste, texture and overall acceptability, while 5% addition significantly decreased those values.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.509-515
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• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.209-214
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• 2002

This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. freeze dried aloe powder(0, 1%, 0.5%, 1%) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples(0.1%, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follows: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each. 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.436-441
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• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2000.06a
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• pp.26-86
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• 2000

마늘을 MAE(microwave-assisted extractiona)방법에 의하여 물, 30% 에탄올 및 50% 에탄올로 추출하고 그 특성을 비교하였다. 마늘과 각 용매의 비율은 1:2.5로 하여 마이크로웨이브 60W로 각각 5분 및 20분 동안 추출하였다. 마늘 올레오레진 수율은 50% 에탄올로 20분동안 추출한 추출물이 14.1%로 가장 높았으며 polyphenol함량도 물로 20분동안 추출한 경우가 579.0mg%로 가장 많은 함량을 나타내었다. 전자공여작용 효과 및 피르브산 함량도 물로 20분 동안 추출한 추출물이 각각 32.7% 및 마늘 1g당 13.4$\mu$molus로 가장 높게 나타났다. 각 용매에 대해 20분동안 추출한 추출물들을 37$^{\circ}C$에서 8일동안 저장하면서 피르브산 함량과 전자공여작용의 변화를 조사한 결과, 피르브산 함량은 물 추출물이 에탄올 추출물보다 높은 함량을 나타내었고 저장 시간이 증가할수록 그 함량은 감소하는 경향을 나타내었다. 전자공여작용도 물 추출물이 가장 높은 효과를 나타내었으며 추출시간에 비례하여 증가하다가 저장 6일째부터 감소하는 경향을 나타내었다. 각 용매에 대한 추출물의 색깔을 조사한 결과 물 추출물이 가장 밝고 옅은 갈색을 나타내었으며 30% 에탄올 추출물이 가장 어둡고 푸르스름한 노란색을 나타내었다. 또한 각 추출물들을 37$^{\circ}C$에서 10일간 저장하면서 갈색화 정도를 측정해 본 결과 물 추출물이 에탄올 추출물이 에탄올 추출물보다 갈색화가 많이 진행되었으며 0.1% cysteine을 첨가한 추출물과 에탄올 추출물의 갈색화는 비슷한 경향을 나타내었다. 마늘 추출물을 추출한 후에 0.1% cysteine을 첨가하여 저장한 것 보다 추출하기 전에 첨가하는 경우가 갈색화 억제 효과가 뚜렷하였다.문에 밀가루에 일부를 대용한 wheat flour dough를 사용하고 가정용 제빵기로 구워 최종 단계에까지의 제빵성 결과를 산출했다. amarans folur 5%의 대체에는 빵의 비용적이 비교적 증대했지만 그 이상 amarans flour을 대처하면 확연히 비용적은 감소했다. amarans flour 10% 대체에 hemicellulase 1250U 이상을 첨가하면 비용적은 눈에 띄게 증대했다. farinograph에 있어서 반죽의 안정성은 amarans flour 10% 대용에 현저히 감소했다. 반죽의 점탄성(아축응력, 탄성률, 점성계수)는 amarans flour 10%를 대용한 것이 무첨가한 것보다 많이 단단해졌음을 알 수 있었다. 혼합중의 반죽의 조사형 전자현미경 관찰로 amarans flour로 대체한 gluten이 단단해졌음을 알수 있었다. 유화제 stearly 칼슘, 혹은 hemicellulase를 amarans 10% 대체한 밀가루에 첨가하면 확연히 비용적을 증대시킬 수 있다는 사실을 알 수 있었다. quinoa는 명아주과 Chenopodium에 속하고 페루, 볼리비아 등의 고산지에서 재배 되어지는 것을 시료로 사용하였다. quinoa 분말은 중량의 5-20%을 quinoa를 대체하고 더욱이 분말중량에 대하여 0-200ppm의 lipase를 lipid(밀가루의 2-3배)에 대하여 품질개량제로서 이용했다. 그 결과 quinoa 대량 7.5%에서 비용적, gas cell이 가장 긍정적 결과를 산출했고 반죽의 조직구조가 강화되었다. 또 quinoa 대체에 의해 전분-지질 복합제의 흡열량이 증대된 것으로부터 전분-지질복합제의 형성 촉진이 시사되었다.이것으로 인하여 호화억제에 의한 노화 방지효과가 기대되었지만 실제로 빵의 노화는 현저히 진행되었다. 이것은 quinua 대체량 증가에 따른 반죽의 안정성이 저하되어 버린 것으로 생

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

• 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.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.