• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.239-246
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• 2009

The principal object of this study was to assess the effects of garlic powder(2 % and 4 %) on the sponge cake made with medium and cake flour. After making sponge cakes with garlic powder, water activity, softness, color of crumb, and sensory test were tested. Water activity(Aw) of the sponge cakes with different quantity of garlic powder were increased during 7 days storage. These meant that garlic powder had absorption effect. The Max G and springiness of the sponge cakes with garlic powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased with the increment of percent of garlic powder. The micrographs of the sponge cakes with garlic powder evidenced slightly lower porosity than the control. And, the results of sensory test showed that the increment of the addition of garlic powder had low scores. But we know the possibility to make the sponge cakes using garlic powder. And the sponge cakes with medium flour using 2% of garlic powder had better evaluation than others using garlic powder.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.536-541
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• 2008

In order to determine the effects of strawberry powder on the baking quality of cakes, yellow layer cakes were prepared with four freeze-dried strawberry powders substitutes, at levels of 0%, 1%, 2%, 3%, 4% and 5%. Then, the physical properties, baking properties and sensory characteristics of the finished cakes were assessed. The cakes were stored for 6 days at $22^{\circ}C$ and the change in hardness during storage was evaluated. The Viscosity of the doughs, as well as the specific gravity, increased as the amount of strawberry powder in the flour increased. The volume indices of the strawberry powder cakes were less than that of control, but the other indices did not differ from those of the controls. The crust color of the strawberry cakes evidenced a reduction in L. a and b values. The crumb color also evidenced a reduction in the L and b values, but the a values increased. Sensory characteristics were evaluated by 60 students from the Dept. of Food and Biotechnology. Crust color, crumb color, moistness, softness, taste and overall acceptance were measured via a 5-scale acceptance test. The crust color of cakes containing more than 3% strawberry powders and the crumb color of all strawberry cakes evidenced lower scores than the controls. Cakes containing 5% strawberry powders were least acceptable in terms of overall characteristics. Although cakes prepared with flour containing up to 4% strawberry powder were less acceptable than the controls, general sensory scores ranged in an average${\sim}$like range. The incorporation of strawberry power into cakes was shown to increase the overall hardness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.711-716
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• 2016

The purpose of this study was to evaluate the quality of castella added with different concentrations (0%, 5%, 10%, and 15%) of Panax ginseng sprout powder. The specific gravity of castella made with 15% ginseng sprout powder was the highest (0.65), and baking loss rate was highest well. However, the height and weight of castella were highest in the control. The pH of castella decreased with increasing levels of Panax ginseng sprout powder, whereas sugar content of castella did not show significant differences. The Hunter L, a, and b values of crust decreased as the concentration of Panax ginseng sprout powder increased. The Hunter L and a values of crumb decreased as the concentration of ginseng sprout powder increased, whereas b values of crumb increased. The gumminess and chewiness of castella increased by addition of Panax ginseng sprout powder, whereas cohesiveness of castella decreased. The hardness and springiness of castella did not show significant differences. In the sensory evaluation, crust color, crumb color, aroma and moistness did not show significant differences among samples while sweet taste, and chewiness were highest in the control group. The overall acceptability of castella added with 5% Panax ginseng sprout powder was the highest. Therefore, the results suggest that castella added with 5% ginseng sprout powder could be helpful for improving physical quality and taste.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.433-437
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• 2005

The characteristic properties of rice breads produced from several conditions were investigated. The rice bread made in control condition (wheat flour), RF 3 (rice and wheat flour mixing) condition and RF 1 (rice, gluten and modified starch mixing) showed relatively higher volumethan others. The crust and crumb color were measured by Humter colory meter. The rice breads making on RF 5 and RF 6 condition showed higher crust L-value and the crumb L-value of the bread from RF 1 condition was higher than that from other condition. On the texture measuring by texture analyzer, hardness of the bread made from RF 1 and RF 2 conditions and cohesiveness of that from RF 3 condition were lower than control. However the significant higher level of the springiness and chewiness were showed in the bread from RF 1, RF 2 and RF 3 condition. The bread containing 85% of rice, 5% of rice, 5% of gluten and 10% of modified starch which was made in RF 1 condition obtained significant high overall acceptance score by sensory evaluation.

• 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.

• Asian Journal of Turfgrass Science
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• v.17 no.1
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• pp.19-33
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• 2003

The objective of this study was to evaluate the effects of crumb rubber recycled from used tires as a soil incorporation and topdressing materials on a trafficked Korean lawngrass‘Zenith’(Zoysia japonica). In Exp 1, incorporation treatments included three particle sizes (PS: coarse =4∼6.35 mm, medium =2∼4 mm, and One : less than 2 mm in diameter) and two incorporation rate (IR: 10 and 20%). Wear treatments were applied 30 passes per day by compactor weights being 60 kg with soccer shoes. Topdressing treatments included three PS and two topdressing depth (TD: 5 and 10 mm). Wear treatments were the same as described in Exp 1. In Exp 1, the treatment with medium PS+IR 20 resulted in the tendency to have high total clipping yield. There was no significant difference in clipping yield, turfgrass visual color, coverage, and root length among the treatments. Compared to control, tissue Zn levels increased about 6.5-fold by the treatments. The treatment with fine PS +IR 20 caused a less peak deceleration than coarse PS +IR 10. Total porosity, air-filled porosity, and capillary porosity increased with fine PS +IR 20. In Exp 2, compared to controls, however, there was a difference in turfgrass visual color after the termination of traffic treatment. There was no difference in root length. The treatment with fine PS + TD 10 resulted in the highest total clipping yield. As a result of soil physical analysis, soil penetration resistance was reduced by the treatments. The treatment with coarse PS resulted in a less peak deceleration than fine PS. In conclusion, turfgrass growth was increased by crumb rubber incorporation which enhanced soil physical properties. The crumb rubber topdressing was able to cushion the crown tissue area while still providing a smooth and uniform surface, improve overall turfgrass quality, and reduce compaction.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.311-316
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• 2007

This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.62-66
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• 2011

Functional foods play an important role in daily diet, human health and the food industry. Hemp was reported to have many advantages for nutritional and medicinal usage. In this study, extruded hemp-rice (EHR) flour, containing 30% hemp, was mixed with the wheat flour to create bread loaves at the concentrations of 5, 10 and 15%. Bread made from 100% wheat flour (with no added EHR flour) was used as a control. The physical parameters, including expansion ratio, specific volume and crust/crumb color were evaluated separately. In addition, changes in hardness of the bread during storage at ambient temperature for 3 days were also studied. The results showed that 10%-EHR bread exhibited the highest hardness value, while 15%-EHR bread presented the lowest. The bread containing EHR flour had lower specific volume and bigger air cells compared to the control. Moreover, the crust and crumb color of EHR-containing bread was significantly darker than those of the control. In this study, the 15%-EHR bread showed higher specific volume, lower hardness and bigger air cell structures.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.125-129
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• 2007

The effects of Crataegus pinnatifida bunge powder(CP) on dough characteristics and bread quality were evaluated. Breads were prepared with the addition of 0, 3, 6 and 9% CP to the basic formulation. The pH of dough added with CP ranged from 5.26 to 5.34, while control dough had a pH of 5.80. The loaf volume index of bread prepared with $3{\sim}9%$ CP decreased by $5.4{\sim}16.9%$ Hardness increased with the addition of CP, but the cohesiveness and springiness decreased with the addition of 3 and 6% CP and increased with the addition of 9% CP. Color L value of the bread crust and crumb decreased with CP and color a and b values of the bread crumb increased with CP. The sensory quality of bread with 6 or 9% Crataegus pinnatifida bunge powder, as estimated by shape, flavor and overall quality, was worse than that of control bread, while bread with 3% Crataegus pinnatifida bungs powder had the best quality.