• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.246-254
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• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.766-773
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• 2013

In this study, white bread was prepared with Shinan seomcho powder (SSP). Different amounts of SSP were tested (2, 4, 6 and 8%) to determine the optimal amount. The samples and a control were compared for quality characteristics, including pH, total titratable acidity, specific volume, baking loss, moisture content, water activity, color, textural characteristics, external and internal surface appearances, and sensory qualities. As the SSP increased, the total titratable acidity of the dough decreased (pH increased), and a decreased specific volume and baking loss was observed as well. However, the total titratable acidity and pH of the bread did not show significant differences among the samples. The moisture content was highest at a substitution level of 8%, and increased with increasing SSP contents. The crumb L value, a value, and resilience decreased with increasing SSP, whereas the crumb b value and hardness increased. Color, flavor, softness and overall acceptability were highest for the control group and were lowest for the 8% group. This likely reflects the high value of a grassy flavor, green tea taste, bitterness, astringency, and off-flavor at addition level of 8%. As a results, the optimum amount of SSP to add for baking bread would be 2~4%.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.42-46
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• 2006

Rheological properties of the dough added with milk proteins and gums was studied to investigate the possibilities as anti-staling agents. Also, physical properties of the resultant bread baked from the frozen dough after 8 weeks of storage at $-20^{\circ}C$ were examined. The 4 sets of their combinations of milk proteins and gums, $casein-{\kappa}-carrageenan$ (CK), casein-sodium alginate (CA), $whey-{\kappa}-carrageenan$ (WK), and whey-sodium alginate (WA), were added to dough to examine their possible anti-staling effects. Rheological properties of dough were evaluated, and physical properties of resultant bread baked from frozen dough after 8 weeks storage at $-20^{\circ}C$ were examined. Addition of all treatments increased gelatinization temperature and water absorption, and lowered miximum viscosities and extension of doughs, compared to the control. Doughs added with CA and WA showed longer development times than that of the control. Addition of WK and WA resulted in lowest dough extensions. Treated bread showed lower moisture content decrease during storage at $5^{\circ}C$ for 4 days. Breads baked with frozen doughs after 6 weeks storage at $-20^{\circ}C$ showed similar results. Although textural hardness of breads increased with storage at $5^{\circ}C$, CA- and WA-added breads were less affected, showing they effectively retarded staling of breads.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Food Science and Preservation
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• v.15 no.5
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• pp.682-686
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• 2008

Different amounts of powder and concentrate (0.5%, 1.0% and 2.0%) of Prunus mume were added to bread and the quality characteristics were evaluated. Mixed flour with powder (PP) and concentrate (CP) of Prunus mume showed a lower gelatinization temperature and higher maximum viscosity than control. As the proportion of PP and CP in making bread were increased, lower specific loaf volume, and higher hardness were revealed. Sample with 0.5% CP and control showed the highest specific loaf volume, and was 5.4. Treatment with 2.0% PP was $1,060,617\;dyne/cm^2$ in hardness, and was about 5 times higher than control. The L (lightness) value of samples with PP and CP was lower than control. Sample with 0.5% CP showed the highest score in color and taste, and samples with 0.5% PP, 0.5% CP and control was not significantly different in sensory evaluation. Based on loaf volume, hardness, color value and the sensory evaluation, treatment above 1.0% PP and CP is undesirable in making bread.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.62-67
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• 2008

This study was conducted to evaluate characteristic of breadmaking for white bread with fermented rice bran (FRB) (5 to 20%). In proximate composition analysis of FRB which was contained 38.72% moisture, 11.06% crude protein, 17.38% crude fat, 12.74% crude fiber and 11.85% ash. The degree of dough fermentation and dough pH tended to decrease depending on the degree of FRB powder, but there were no significant differences between control group and 5% FRB adding group. In bread weight and volume analysis, bread weight was decreased but bread volume was increased with FRB powder adding degrees. The color of crumb became darker according to the addition of FRB powder, but redness and yellowness were increased. The hardness, gumminess and brittleness of white bread showed a tendency to increase while cohesiveness and springness was decreased. In sensory analysis, FRB group showed generally low scores in color, flavor, texture, taste, overall acceptability except for 5% FRB adding group which showed similar results with control group. Taken together, FRB could be used as a nutrition improvement for breadmaking and a suitable FRB adding volume for breadmaking is 5%.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.120-132
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• 2015

The purpose of this study was to provide preliminary information for the utilization extension of Chinese artichoke(Stachys sieboldii Miq) as a functional food material. The effects of the addition of Chinese artichoke powder(0, 3, 6, 9, and 12%) in white bread formulation on phenolics content and antioxidant properties, and sensory analysis(seven-point hedonic test) were examined. The contents of total polyphenols(TPC), flavonoids (TFC), and tannins(TTC) in Chinese artichoke powder were $139.09{\pm}1.97mg\;GAE/g\;dw$, $74.33{\pm}2.69mg\;QE/g\;dw$, and $40.41{\pm}2.54 mg\;TAE/g\;dw$, respectively. As the amount of Chinese artichoke powder increased, the phenolics contents also significantly increased(p<0.001, p<0.001, and p<0.001 on TPC, TFC, and TTC, respectively), the highest TPC($104.27{\pm}0.13mg\;GAE/g\;dw$), TFC($71.03{\pm}1.75mg\;QE/g\;dw$), and TTC($8.76{\pm}0.12mg\;TAE/g\;dw$) were achieved in the white bread having the highest percentage of Chinese artichoke powder(12%). The $IC_{50}$ values of Chinese artichoke extract for 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) radical scavenging activities were 1.42 mg/mL and 1.57 mg/mL, respectively. Scavenging activities of DPPH and ABTS radicals of white bread were significantly increased according to the levels of added Chinese artichoke powder(p<0.001 and p<0.001, respectively). In the acceptance test, the white bread containing 9% Chinese artichoke powder was ranked significantly higher than the other groups according to all sensory parameters such as appearance, flavor, taste, texture, and the overall acceptability. Overall, Chinese artichoke enhanced white bread could be developed as an antioxidant-enriched bread with good sensorial properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.253-258
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• 2011

To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 $cm^3$/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was $12.39{\pm}0.135$, $14.57{\pm}0.01$, and $19.57{\pm}0.44%$, respectively. Total phenolic contents of WB, FPB and WPB were $177.05{\pm}5.52$, $185.26{\pm}0.79$, and $216.24{\pm}5.47$ mg GAE/g. Hardness of WB were 175.33 Dyne/$cm^3$, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1353-1361
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• 2009

This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high $\beta$-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.437-443
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• 2001

Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.