• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.265-271
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• 2009

The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.183-198
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• 2012

The purpose of this study is to determine potential effectiveness of sourdough starter powder (made of Korean wheat flour) in the quality characteristics of bread and in the substitution effect of a dough improver in bread baking. The bread containing sourdough starter powder was considered to be most suitable for making sourdough bread. As a result, SP 10 showed the best fermentation rate and the highest volume and specific volume. In sensory testing, SP 10 was most preferable among others. According to experimental comparison between optimal addition ratio of SP 10 and other sourdough starter powder products available in Korean domestic market, SI had the highest fermentation rate, highest volume and specific volume. Analysis of texture showed that SI was soft with the lowest hardness and the highest elasticity. Sensory test showed that SI was most preferable of all, and SP 10 was more preferable than BP. It was concluded that SP 10 was not less preferable in the aspect of preference at sensory test than other products. Hence, it is expected that sourdough starter powder made of Korean wheat flour will be possibly more popular and effective in replacing some portion of dough improver of baking.

• Food Science and Preservation
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• v.19 no.2
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• pp.223-228
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• 2012

The effects of soybean powder and $chungkukjang$ powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, $chungkukjang$ powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and $chungkukjang$ powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and $chungkukjang$ powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and $chungkukjang$ powder were added to white wheat flour. As long as the mixture rate of soybean powder and $chungkukjang$ powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and $chungkukjang$ powder. The white wheat flour to which 10% soybean powder and 5% $chungkukjang$ powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.445-450
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• 2002

This study was performed to evaluate the effect of chitosan addition on shelf life of bread. Four different molecular weights (MW) of chitosan, 1 kDa, 5 kDa, 30 kDa, and 120 kDa were used. The growth of spoilage bacteria was inhibited depending on MW and concentration of chitosan, and most inhibited conditions were 0.1% of 30 kDa and 120 kDa of chitosans. But the growth of yeast and mold showed very weak inhibition. This showed that yeast would grow normaly in the fermentation process of bread. Shelf-life of bread was improved depending on concentration of chitosans at WM 30 kDa and 120 kDa. Antioxidative effect of chitosan was increased with the larger molecular weight and the higher concentration during storage. The preservation of bread by adding chitosan was improved.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.880-887
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• 2004

This study was carried out to examine the effect of added Doenjang on wheat flour dough and gluten rheological properties using Micro-extensigraph method and correlation between factors relating with Doenjang or dough rheology and bread Quality. There were big differences in pretense activity and free amino acid contents among seven commercial Doenjangs. The addition of Doenjang to wheat flour dough required increased mixing time for gluten development. Dry gluten content increased significantly with addition of less than 5.0% of Doenjang powder. As the amount of Doenjang powder increased, dough peak force decreased and extensibility increased up to a certain level an then decreased, producing the weak dough. This phenomena was seen more obviously in wet gluten than wheat flour dough. Especially, the Doeniang having high pretense activity and high cystein content, caused highly extensible weak dough resulting in bread with high loaf volume and tender texture at the levels of 2.5% added Doenjang. Increase of dry gluten content and extensibility of wheat flour dough or wet gluten positively correlated (r=0.76, 0.91, 0.93), with loaf volume and negatively with hardness values, respectively. Therefore, it was concluded that improvement of bread quality with Doenjang resulted from increase of gluten content and dough extensibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1260-1266
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• 2006

Bread was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%) and the quality characteristics were investigated. Moisture content decreased, while protein, fat and ash content increased with increasing germinated soybean powder content. Addition of germinated soybean powder increased the weight, but decreased the height, volume and specific loaf volume of bread. The incorporation of germinated soybean powder lowered the lightness and yellowness of bread crust. Textural profile analysis showed that hardness, springiness, gumminess and brittleness increased with the increase of germinated soybean powder level, but no significant differences were observed in cohesiveness. Total isoflavone contents of bread increased after baking, and the increase of aglycones was particularly noted. From the results of sensory evaluation, recommended addition level for germinated soybean powder was considered to be 8% or less.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.