• 한국식품영양학회지
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• 제30권6호
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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.

• 한국식품영양학회지
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• 제30권6호
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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.

• 한국식품과학회지
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• 제29권1호
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• pp.96-100
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• 1997

식빵을 직접반죽법에 따라 제조하면서 원료의 혼합공정에 carboxymethyl chitosan (CMC)를 처리하여 제품의 품질수명을 연장시키는데 미치는 영향요인 중 노화도, 항균성 및 관능적 특성, 수분활성도를 조사한 결과는 다음과 같았다. CMC로 처리한 처리구 C-I과 C-II는 대조구 C-0에 비하여 노화가 지연되었으며, 특히 빵의 저장 중 부패의 원인이 되는 Aspergillus, Penicillium 등과 같은 곰팡이의 생육을 억제시켰다. 또한 평점법에 따라 관능검사를 실시한 결과 향, 이취, 전체적인 기호도는 저장기간동안 유의적인 차이를 나타내지 않았으나, 조직감은 C-0와 C-II 처리구 간에는 5%수준에서 유의적인 차이를 보였다.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• 한국식품영양학회지
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• 제17권3호
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• pp.272-277
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• 2004

복분자즙을 밀가루에 0%, 5%, 10%, 15%, 20% 첨가하여 제조한 반죽의 리올로지와 식빵의 품질 특성을 조사하였다. RVA상의 최고 점도 및 최종 점도는 대조구에 비해 복분자즙의 첨가량이 증가함에 따라 증가하였다. 파리노그래프상의 수분 흡수율 및 반죽의 저항도는 복분자즙 첨가량이 증가함에 따라 증가하였으나 반죽의 형성시간과 안정성은 반대로 복분자즙의 첨가량에 따라 감소하는 경향을 나타내었다. 복분자즙을 첨가하여 제조한 식빵의 텍스쳐를 측정한 결과 경도, 검성,씹힘성 등은 복분자즙의 첨가량이 증가할수록 유의적으로 증가하였으나 응집성은 유의적인 큰차이를 보이지 않았다. 복분자즙을 첨가하여 제조한 식빵의 관능검사 결과 20% 첨가구가 모든 항목에서 가장 양호한 것으로 나타났다.

• 한국지역사회생활과학회지
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• 제14권2호
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• pp.119-124
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• 2003

To increase the utilization of the Allium fistulosum L., the main crop of Jindo-kun, Jennam, Korea, the study about the way of process utilization is carried. The condition of swelling volume of mixing wheat flour and Allium fistulosum L flour is similar to 7.5% of the drying Allium fistulosum L. flour, and 25% of the raw Allium fistulosum L flour is similar to the bread made with just wheat flour. In the texture of mixing wheat flour and Allium fistulosum L., the hardness, adhesion, gumminess and tough chewiness is higher, as the rate of mixing drying Allium fistulosum L. is higher. There is no wide difference in 7.5% to 25% but it is higher in more than 20%. The color of bread mixed with Allium fistulosum L. is green-yellow. The more the mixing quantity is, the darker as we con see. The taste of bread mixed with Allium fistulosum L. is evaluated to 7.5% better than normal one in color, taste and smell and that of the bread mixed with raw Allium fistulosum L. is to 25% betterthan normal one in color, taste and smell. Mixed wheat flour and dryed Allium fistulosum L. flour is 5%, and raw Allium fistulosum L. is 15%. As a result, the bread mixed with Allium fistulosum L. is evaluated as the best.

• 한국식품조리과학회지
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• 제31권1호
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• pp.18-25
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• 2015

This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.

• 한국식생활문화학회지
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• 제16권4호
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• pp.361-370
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• 2001

To investigate the effect of sourdough on the characteristics of quality of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus sp. were added to baking after 48 hours incubation at $37^{\circ}C$. 1. The pH of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In bread, moisture contents of control were 38%. It was decreased during 6 days. The moisture contents of bread using Lactobacillus sanfrancisco starter were the highest among tested starters, followed by Enterococcus sp.. 3. Oneset temperature$(T_o)$, peak temperature$(T_p)$ and enthalphy $({\Delta}H)$ were increased during storage of 6 days. The enthalphy of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters, followed by Enterococcus sp..

• 동아시아식생활학회지
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• 제12권5호
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• pp.397-406
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• 2002

감귤과피 분말을 l~5% 함유하는 물 균질액을 첨가한 빵의 품질특성을 조사하였다. 반죽의 pH는 첨가량이 증가할수록 낮아졌으며 산도는 반대로 높아졌다. 반죽의 부피와 빵의 loaf volume은 첨가량이 높아질수록 감소하였다. 3% 첨가빵의 total carotenoids, hesperidin 및 naringin 함량은 각각 0.14 mg%, 38.4 mg% 및 25.3 mg%이었다. 빵의 hardness는 감귤과피 분말의 첨가량이 증가할수록 높았다. 1%를 첨가한 경우의 strength는 대조군과 차이가 없었으며 그 이상으로 첨가할수록 높아졌다. Cohesiveness는 1% 첨가는 대조구와 차이가 보이지 않았으나 3~5% 첨가구는 크게 감소하였다. Springiness는 0, 1 및 3% 첨가는 유의적 차이를 보이지 않았으나 5% 첨가군에서는 현저히 낮았다. 색상, 맛, 향, 씹힘성 및 종합적인 기호도로 평가한 결과 3% 첨가구가 가장 양호하였다.