• 한국생활과학회지
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• 제14권2호
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• pp.321-330
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• 2005

PHB/chitosan 필름의 항균성 실험에서는 chitosan 필름이 실험에 사용한 세균과 곰팡이 모두에 대해 가장 높은 항균력을 나타내었고 PHB(L)도 Fusarium solani KCTC 6636와 Penicillium citreonigrum KCTC 6927에 대해 높은 항균성을 나타내었다. 식빵포장 실험에서는 chitosan이 첨가된 필름으로 포장된 식빵이 저장기간 중 수분 보유율이 좋은 것으로 나타났으며, 식빵의 색도에 있어서는 포장 필름의 종류에 관계없이 $L^*$과 $b^*$는 저장기간 동안 증가하였고 $a^*$는 저장기간 동안 거의 변화하지 않았다. Chitosan 필름과 PHB(L) 필름으로 포장한 식빵의 TBA가는 저장기간 중 적게 증가하여 이들 식빵에서 지질의 산화가 크게 일어나지 않았음을 확인할 수 있었다. 식빵의 질감특성 분석에서는 PHB(M), PHB(L), chitosan 필름으로 포장한 식빵이 PHB, PHB(H)로 포장한 식빵보다 유의적으로 탄력성이 큰 것으로 나타났다. 식빵 저장 중 미생물 수의 변화에서는 chitosan의 항균력으로 chitosan이 함유된 필름으로 포장된 식빵에서 미생물 수가 적게 나타났다. 따라서 전체적으로 볼 때 식빵 포장용으로 PHB(M), PHB(L), chitosan 필름이 PHB(H), PHB 필름보다 더 적합한 것으로 판단되었다.

• 한국조리학회지
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• 제7권3호
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• pp.263-273
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• 2001

빵의 기능성 강화를 위하여 밀가루에 SBF 5~20%, 칼슘 0.5~5%까지 단독 또는 혼합 첨가하여 제빵적성에 미치는 영향을 평가한 결과는 다음과 같다. 1. SBF와 Ca를 첨가한 경우 반죽의 pH는 큰 변화가 없었으나 빵에서 pH가 증가하였으며 그 양이 증가할수록 pH 값은 높았다. 2. SBF 5, 10, 15% 첨가한 경우 대조구와 크거나 같은 부피를 나타냈으나 20%에서 현저히 감소하였고 Ca를 첨가한 경우에도 감소하는 것으로 나타났다. 3. SBF를 첨가한 제품에서 그 양이 증가할 수록 제품의 선호도는 낮았으며 특히 20% 대치하였을 때 아주 낮게 나타났다. 4. 색도 변화에서 SBF의 첨가량이 증가할수록 반죽과 빵의 L값은 낮아지고, a, b값은 증가하였으며, 칼슘 첨가구에서는 L, a, b값의 차이가 없었다. 5. SBF와 칼슘의 첨가량에 따른 빵의 DSC 분석은 저장시간이 증가함에 따라 endothermic peak가 증가하였고, 대조구, SBF 및 칼슘 단독구에서 노화가 빨리 진행되었다. 본 실험으로 빵의 기능성 향상을 위한 최적의 배합비율은 SBF 5~10%, 칼슘 0.5~l%를 첨가한 것이 가장 좋은 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• 동아시아식생활학회지
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• 제16권3호
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• pp.332-343
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• 2006

This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.

• 한국식품영양학회지
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• 제26권2호
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• pp.199-207
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• 2013

This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log $cfu/m{\ell}$, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.

• 한국식품영양과학회지
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• 제32권3호
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• pp.413-417
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• 2003

빵 부패미 생물에 대한 녹차추출물의 항균활성을 조사하고 녹차가루를 첨가한 찐빵의 저장 중 항균효과를 알아보고자 하였다. 사용된 세균 3종류인 Bacillus subtilis ARCC 6633, Bacillus pumilus KCTC 3348, Bacillus cereus IFO 12113과 곰팡이 Aspergillus niger KCCM l1239 모두 GTE 1% 이상에서 우수한 항균력을 가지고 있으며, 생육이 억제됨을 확인하였다. GTE의 열 안정성은 넓은 온도 범위(50~20$0^{\circ}C$)에서 열을 가하지 않았을 때와 동일하게 항균력이 유지되었고, pH 사용범위 (4~9)에 관계없이 동일한 환으로 항균력을 나타내었다. 녹차를 첨가한 찐빵을 $25^{\circ}C$에 저장하면서 총 곰팡이 수와 총 세균 수를 측정한 결과 대조군, GTP 1%, 3% 첨가군 모두 저장 3일째에 곰팡이가 나타났으나 GTP 5% 첨가군에서는 저장 3일째에 나타났다. 총 세균 수는 저장 3일 이후 $10^{7}$ CFU/g을 넘어 부패가 진행 중이었으나 GTP 3%는 5일째에, GTP 5% 첨가군은 7일째에 $10^{7}$ CFU/g을 나타났다. 그러므로 찐빵에서의 녹차의 항균 효과에 따른 저장기간 연장은 녹차가루 첨가량 5% 이상의 수준에서 가능하리라고 추측된다.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.545-555
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• 2009

School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

• 한국식생활문화학회지
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• 제29권1호
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• pp.111-118
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• 2014

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

• 한국식품과학회지
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• 제35권5호
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• pp.918-923
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• 2003

찰성 및 메성 쌀보리가루을 밀가루에 $10{\sim}30$ 대체한 복합분에 대하여 반죽의 물리적 특성 및 제빵 특성을 비교 분석하였다. Amylograph 호화특성에서 찰성 쌀보리가루를 첨가한 복합분은 호화개시온도와 최고점도가 메성에 비해 낮았으며 set back 역시 현저히 낮아 전분의 노화가 느리게 진행됨을 제시해 주었다, Mixograph에 의한 반죽의 리올로지 특성은 찰성 쌀보리가루 복합분의 peak height가 메성에 비해 높은 반면 mixing time은 약간 낮게 나타났다. 쌀보리가루의 첨가는 빵의 체적을 떨어뜨리고 주간적인 관능평가에서 대조구와 비교하여 찰성 및 메성 쌀보리가루 10% 첨가수준에서는 서로 유의적인 차이가 없었으나 20% 첨가수준부터는 대조구에 비해 큰 차이로 품질이 떨어졌으며 메성이 기호도에 있어 다소 높게 평가되었다. 20% 쌀보리가루를 첨가한 빵의 저장중 성도변화를 조사한 결과 찰성 쌀보리가루를 첨가한 빵의 경도가 메성에 비해 낮았으며 빵의 staling이 보다 완만히 진행됨을 나타내 주었다.