• Culinary science and hospitality research
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• v.21 no.2
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• pp.230-242
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• 2015

The purpose of this study is to investigate the quality characteristics of bread added with different levels of Pu'er tea. The overall effects of Pu'er tea on white pan bread were examined through mixograph, fermentation rates, TPA, volumes, crumbScan, color value, moisture content, and sensory evaluation. The result of the mixogram showed that all samples were found to be adequate between 3 and 5 minutes of peak time and their peak values were at 60%. Among the samples, PRaw15 had the highest fermentation rate, and it showed the lowest hardness in TPA. In addition, PRaw15 had the highest specific volume and moisture content. The results of the crumbScan showed that there were significant differences in crumb fineness, volume, and thickness between the samples. Color value also exhibited significant differences between the samples. The acceptance test showed that PRipe15 had the best overall acceptance. In conclusion, Pu'er tea affects the quality of dough and bread. Therefore, Pu'er tea could be added when bread is baked for improved health and better quality of the bread.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.215-229
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• 2015

The purpose of this study was to identify the management situation and development plan targeting private bakery owners who are doing business in major cities. For research, the questionnaire survey was conducted targeting 69 owners who are operating bakery at the point of data collection, and the data were analyzed using frequency analysis and paired-sample t-test using SPSS. The results of the study were as follows. Owners' baking career and management career were mostly more than 10 years. They are currently managing bakeries with at least 4 competing bakeries and point out franchise-type bakeries as major competitors. Also, they responded that the most important factor for strengthening competitive edge of shop was employees and that the enhancement in technology and employees with adequate techniques are important for improving sales. Also, the result of paired sample t-test revealed that the communication had the biggest difference between importance and satisfaction perceptions among taste, sanitation, service, price, product, location, and communication. Limitations and future research directions are also discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1131-1138
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• 2009

In this study, the breads with medicinal herbs (MH) composites showing cognitive function were prepared and their characteristics were examined. Fifteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed cognitive function in terms of promoting muscarinic receptor, NMDA receptor and acetylcholinesterase inhibition. In the preparation of breads containing MH extracts of various contents (0, 10, 20, 30, and 50%), there were no significant difference among loaf weight of all groups, but loaf volume of all groups were significantly (p<0.05) decreased with increasing content of MH extracts compared to the control group. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. The most improvements in hardness, fracturability, cohesiveness, gumminess and chewiness of bread were noticed by the addition of 10$\sim$20% MH extracts, while adhesiveness and springiness of bread were the most by the 30% addition ones. Through the sensory evaluation, it was revealed that appearance, mouth feeling, taste, overall preference and crumb texture of bread were not significantly different (p<0.05) between control and those with the 10% addition ones. Therefore the 10% addition ones, which got similar scores to control, will make the most desirable product.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.05a
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• pp.5-7
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• 2000

국내에서의 식이섬유의 이용은 대부분 저분자량의 수용성 식이섬유를 이용한 음료형태가 주류를 이루고 있으며, 밀기울, 귀리, 옥수수 껍질 등으로 부터 얻는 불용성 식이섬유는 제과 및 제빵등에 이용되어 오고 있다. 수용성 식이섬유는 혈중 콜레스테롤을 저하시키며, 불용성 식이섬유는 변비예방과 장기능 증진효과가 탁월한 것으로 알려져 있다. 그러므로, 대장암과 변비같은 장질환 환자가 날로 증가하고 있는 상황에서 국내산 미이용 자원으로부터 불용성 식이섬유의 기능성 향상과 활용기술을 개발하는 것은 식품산업적 가치가 크다고 할 수 있다. 또한, 국내에서 소비되고 있는 폴리덱스트로스와 올리고당과 같은 기능성 당류의 대부분이 외국에서 수입하여 국내에 보급되고 있기 때문에 큰 외화지출이 되고 있다. 따라서 본고에서는 국내산 미곡 부산물인 밀기울 식이섬유 세포벽의 불용성 구조를 수용성으로 변화시킬 수 있는 변형기술과 얻어진 수용성 식이섬유 소재의 특성을 소개하고자 한다. 즉, 밀기울 세포벽의 수용화를 위한 가공처리는 압출성형 공정에 의하여 실시하였으며, 수용화가 수반되는 압출성형 조건에 따른 식이섬유 소재의 이화학적 특성과 수용화가 일어난 세포벽 성분의 분해기작에 대한 연구결과를 정리하였다. 그리고, 현행 올리고당과 식이섬유의 산업적 생산공정에서 문제점으로 대두되고 있는 효소처리, 산성하에서의 감압가열, 고점도 원료물질의 이송, 생물공학적 공정제어, 반응시간, 잔여 효소의 불활성화 및 재활용, 제조원가 상승 등과 같은 것을 해결하거나 개선할 수 있는 효율적인 압출반응공정의 조건과 생산된 소재 glucooligosaccharide, fructooligosaccharide, galactooligosaccharide 등의 특성에 대하여 논하여 보기로 한다.경우가 많지 않다. 또한 그 발생 경위나 원인요소에 대해서는 일반에게 공개되지 않고 있어, 우리가 실천하여 식중독을 예방할 수 있는 정보가 함께 제시되지 못하는 형편이다. 따라서 본 고에서는 최근 수년간 외국에서 학교급식을 비롯한 집단급식 등에서 발생한 식중독 사례를 중심으로 고찰, 분석하였다. 이로부터 식중독 발생에 기여한 주요 원인을 찾아내고 여기서 얻어지는 교훈을 토대로 식중독 발생을 예방 및 최소화할 수 있는 실천적 대처 방안을 모색해 보고자 한다.중의 E. coli O157:H7이 연관되어있다는 보고도 있다. 목장 방문시 원유를 마신 어린이에서 HUS가 유발하였고, 균분리 결과, 농장의 소와 어린이에서 유사한 E. coli O157:H7이 분리된 바 있다. 본 연자들은 베로톡신 유형, plasmid profiles, RFLP 분석, phage type을 기초로하여 소에서 분리된 E. coli O157:H7이 사람유래주와 매우 유사함을 확인하였다.mm 및 2-6mm 난포에서의 101개(67.8%) 및 47개(50.0%) 보다 매우 낮게 나타났다. 전체 회수 난포란수도 4등급이 59.1%(149/252)로써 1, 2, 3등급의 0.4% (1/252), 7.6%(19/252) 및 32.9%(83/252)보다 높게 나타났다. 1회 평균 회수 난포란은 $\leq$2mm 난포에서 4.8$\pm$3.7개로써 2-6mm(3.0$\pm$3.4개) 및 $\geq$6mm (0.3$\pm$0.6개)보다 높았으며, 1회당 평균 8.1$\pm$5.1개의 난포란을 회수하였다. investigation can be separated into sa

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.147-157
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• 2006

To improve the properties of non-waxy rice flours for baking, soaked-wet milled rice flour (SWRF) was adjusted moisture content (MC) to 30 and 50 % and heated at 50 and $70^{\circ}C$ in a shaking water bath for 6 and 18 hrs, respectively. Moisture-heat treated rice flours were investigated with regard to particle size distribution, and morphological, physicochemical and pasting properties for comparing dry and wet milled flours. The particle size of rice flour treated with 30% MC was distributed between $4-20{\mu}m\;and\;100-200{\mu}m$, like SWRF. The particles above $200{\mu}m$ in the flour were produced at higher heating temperature. By SEM, starch granules were found in the rice flours treated with 30% MC, who whereas aggregated starch granules were shown in the flours treated with 50% MC. Moisture-heat treatment using higher MC and heating temperature decreased the lightness and increased the yellowness of non-waxy rice flours. Water binding capacity of 30% moisture treated rice flour was similar to that of SWRF. In the same moisture treated rice flour, swelling power was higher, but solubility was lower at $50^{\circ}C$ than at $70^{\circ}C$. The initial pasting temperature by RVA increased after moisture-heat treatment. The peak viscosity of moisture-heat treated rice flour was higher for 30% moisture than that of the others. The rice flour treated with 30% MC and heated at $50^{\circ}C$ showed low setback and increased stability for retrogradation.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.222-228
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• 2006

The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding $33{\sim}100%$ olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding $33{\sim}100%$ olive oil increased by $3.19{\sim}3.70$ and that of the control was 2.88. The hardness and penetration resulting from the addition of $33{\sim}100%$ olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil content. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1290-1295
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• 2013

The aim of this study was to evaluate the quality characteristics of bread supplemented with extruded corn fiber. The extrusion was conducted as the moisture content of the corn fiber reached 30% and 40% (at $140^{\circ}C$ and 200 rpm). The bread baked with 5% extruded corn fiber at a 40% feed moisture exhibited the highest specific volume. The hardness of the bread supplemented with 10% corn fiber was the highest during storage compared to bread supplemented with extruded corn fiber and the control (100% wheat flour). However, the hardness of bread with corn fiber or extruded corn fiber (5%) was lower than the control. In the sensory evaluation, preferences decreased with the increased addition of untreated and extruded corn fiber. Quality characteristics, such as specific volume and texture, of bread baked with extruded corn fiber were better than bread baked with corn fiber. This improvement in quality is likely due to modification of corn fibers and starch gelatinization from the extrusion process. Supplement of extruded corn fiber had the potential for bread making compared to raw corn fiber.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.568-577
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• 2018

This study was conducted to evaluate the quality characteristics. Trehalose was used to manufacture rice bread in two ways: one was to substitute trehalose for sugar by (0, 25, 50, and 75%) trehalose in each sample and the other was to analyze the temporal changes in rice bread on Day 0, on Day 2, and on Day 4. The results concerning the characteristics of specific volumes, water content, water activity, variation in weight and height, physical property test, and sensory test and measurements of the temporal changes are as follows: First, as for variation in specific volumes, rice bread containing trehalose had the content and temporal changes decrease significantly (p<0.001). Second, as for texture, a higher trehalose content led to a slightly lower level of hardness. As for the temporal changes, addition of trehalose is generally effective in decreasing hardness of rice bread. the sample containing trehalose showed an almost similar value. The control group not containing trehalose showed the significantly lowest level of cohesiveness, springiness, Chewiness. Finally, the sensory evaluations revealed that the taste, Flavor, and Sweetness was at a significantly higher level in the group with trehalose substituted for sugar than in the control group. An increase in the trehalose content led to an increase in overall eating quality.