• KSBB Journal
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• v.31 no.3
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.28-42
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• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.903-908
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• 2010

Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at $25^{\circ}C$. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.339-345
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• 2001

Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.778-788
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• 2013

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1310-1318
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• 2017

This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1319-1331
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• 2017

The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread with 1% Lentinula edodes powder. It was confirmed that the volume of bread with Lentinula edodes powder decreased as the amount of the Lentinula edodes powder increased. The brightness was the highest in the control and was inversely proportional to the added amount of Lentinula edodes powder. The yellowness and redness of the dough were proportional to the added amount of Lentinula edodes powder. Total amino acids and free amino acids were found. The dough with 3% Lentinula edodes powder contained the highest amounts of both, followed by 2%, and 1%. When evaluating the length of storage, the bread's springiness and cohesiveness decreased. Regarding the taste, preference was given to the bread with 2% Lentinula edodes powder, which had the lowest value of bad odors and odd texture in the sensory test.