• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.27-39
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• 2012

This study was conducted to examine the characteristics of bread quality as per addition rate of citrus mandarin peel powder since interests and concerns about healthy functional food have been increased in contemporary society. The result of mixogram from Mixograph showed that dough added with 3% citrus mandarin peel powder was suitable for baking quality. Stickiness of dough was decreased with addition of citrus mandarin peel powder. Compared with the controlled group, fermentation rate was decreased as the level of citrus mandarin peel powder increased while pH levels of dough and bread were significantly decreased. The TPA analysis showed that the hardness and adhesiveness levels increased as the level of citrus mandarin peel powder increased whereas springiness, cohesiveness and chewiness became decreased. Crumb fineness and elongation became higher as seen from the result of crumbScan. Volume and specific volume was decreased. The result of preference test presented that crumb color, texture, flavor and taste were the highest in the M3, which showed highest point in overall preference. In conclusion, M3 was the best in preference, taste and texture, thus determined as the optimal rate in association with the addition of citrus mandarin peel powder.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.510-515
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• 2020

In recent years, there has been an increasing interest in research on gluten-free bread. Most studies have focused on substituting or imitating the gluten network. However, less attention has been paid to technological approaches to improve the quality of gluten-free rice bread (GFRB). This study analyzed the influence of the temperature of water used for kneading and fermentation time on the quality of GFRB. Water at various amounts and different temperatures was added for kneading, and fermentation was performed for 0, 2, and 4 h. GFRB produced by kneading using water at 95℃ showed the highest specific volume and the lowest hardness among test groups, regardless of other factors. In conclusion, mixing equal volumes of water at 95℃ and rice flour, followed by a 2 h fermentation process, produced the best-quality GFRB in terms of cross-sectional area, hardness, and appearance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.91-99
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• 2016

Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.151-162
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• 2016

This study examined the factors that affect the relationship between radish liquid naturally fermented bread selection motive, consumer attitude and purchase intention. A total of 300 questionnaires were distributed to the consumers, of which 279 were deemed suitable for analysis after the removal of 21 unusable responses. In order to perform statistical analyses required in the study, SPSS 18.0 statistical program was employed for frequency analysis, factor analysis, and reliability analysis, correlations, regression analysis. The results of exploratory factor analysis showed that four factors regarding naturally fermented bread selection motive were extracted from all measurements with a KMO of 0.735 and a total cumulative variance of 65.759 %, with regard to consumer attitude, one factor was extracted with a total cumulative variance of 72.421% and a KMO score of 0.684. One factor for purchase intention was extracted that accounted for a total cumulative variance of 67.139% and a KMO score of 0.683. All factors were significant at 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships selection motive between consumer attitudes and purchase intetion was adopted.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• Food Science and Preservation
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• v.13 no.4
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• pp.450-456
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• 2006

The favorable effect of ascorbic acid and cysteine on the improvement of rice bread quality was investigated by creating and comparing 6 experimental rice breads(RB-1 to RB-6). The RB-3 showed a relatively higher loaf volume, specific loaf volume and bread yield than the other breads. Crust and crumb color of breads were measured using a Hunter celery meter. The RB 5 and RB 6 showed the higher cut L-value than the other broads. As the proportion of the rice in the experimental breads increased, both the crust L-value and the crumb L-value showed higher values. According to the texture profile analysis, the hardness of the RB-1 to RB-3 were lower than those of the other breads. The springness of the experimental broads increased as the percentage of the rice in the breads increases. However, less proportions of rice to breads provided significantly lower level of the chewiness. The cohesiveness did not show any specific pattern by the proportion of rice to breads. The degree of retrogradation of the breads was accelerated when the breads contained more rice or when the breads had neither ascorbic acid nor cysteine. Therefore, RB 3, which contained ascorbic acid and cysteine and less rice, showed the highest retardation in the degree of retrogradation. In addition, the RB 3 showed the highest overall acceptance scores by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.829-835
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• 2014

This study investigated the neuroprotective effects of bread containing extract from Cirsium setidens (CS) or Aster scaber (AS) against $H_2O_2$-induced death of human brain neuroblastoma SK-N-SH cells. Treatment with bread containing extract from CS (CSB) or AS (ASB) reduced $H_2O_2$ cytotoxicity in SK-N-SH cells, the intracellular ROS level, and the phospho-p38 mitogen-activated protein kinase (MAPK) level. In the sensory evaluation, wild vegetable flavor scores of CSB were higher than those of ASB and bread containing 0% CS or AS (NB). In terms of appearance, color, flavor, softness, and overall acceptability, CSB and ASB showed higher scores than NB, but no differences were observed between CSB and ASB. These results indicate that CSB and ASB have potent health benefits in terms of neuroprotection against oxidative stress mediated through antioxidant activity and inhibition of p38 phosphorylation in brain neural cells. Thus, CS and AS could be considered as a health functional material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1826-1831
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• 2015

The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.