• 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.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.54-64
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• 2017

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.419-427
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• 2014

This study was carried out to evaluate the effects of stevia leaf powder on bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.433-437
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• 2005

The characteristic properties of rice breads produced from several conditions were investigated. The rice bread made in control condition (wheat flour), RF 3 (rice and wheat flour mixing) condition and RF 1 (rice, gluten and modified starch mixing) showed relatively higher volumethan others. The crust and crumb color were measured by Humter colory meter. The rice breads making on RF 5 and RF 6 condition showed higher crust L-value and the crumb L-value of the bread from RF 1 condition was higher than that from other condition. On the texture measuring by texture analyzer, hardness of the bread made from RF 1 and RF 2 conditions and cohesiveness of that from RF 3 condition were lower than control. However the significant higher level of the springiness and chewiness were showed in the bread from RF 1, RF 2 and RF 3 condition. The bread containing 85% of rice, 5% of rice, 5% of gluten and 10% of modified starch which was made in RF 1 condition obtained significant high overall acceptance score by sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.387-395
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• 2000

The rheological properties of wheat flour dough and qualities of bread prepared with 0, 10, and 20% of dietary fiber slurry extracted and purified from ascidian (Halocynthia roretzi) tunic were investigated. Water absorption of the dough increased with the increase of dietary fiber slurry. Both arrival and development time of the dough with 10 and 20% dietary fiber slurry added were shorter than those of the control. An increase in the added amount of the dietary fiber slurry resulted in an increase of weakness. The dough's extensibility and resistance to extension were decreased, and the ratio of resistance to extensibility (R/E) decreased with the increase in the dietary fiber slurry. The maximum viscosity gradually decreased with the increase in the amount of dietary fiber slurry, while the temperature of gelatinization was not changed. Both loaf and specific volume of bread were slightly decreased with an increase in the amount of dietary fiber slurry. Overall preference scores by sensory evaluation and the quality characteristics of the bread with up to 20% dietary fiber slurry added was not significantly different from those of the control(p<0.05). The results indicated that the addition of the dietary fiber from ascidian tunic retarded staling and improved the shelf-life of the bread by enhancing the water holding capacity.

• 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%).

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.371-378
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• 2007

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.11-15
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• 1978

Barley (variety, Bangsa No. 6) was milled on a stone mill with 60% flour extraction. Rheological and baking properties of composites containing 5 and 10% of the barley flour with wheat flour (11.4% protein) were investigated. As the barley flour level was increased, amylograph paste viscosities increased at all reference points and farinograph stability decreased. However, no significant differences were noted in the proportional number measured with extensigraph with the various flours. Loaf volume and the staling rate of bread decreased and increased respectively as the barley flour level was increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.