• 한국식품조리과학회지
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• 제26권4호
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• 한국식품영양과학회지
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• 제34권9호
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• pp.1434-1442
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• 2005

수입산 밀가루(ASW+AH)와 쌀가루(오대)를 첨가한 혼합된에 transglutaminase를 첨가하여 반죽 물성 및 가공적 싶을 조사한 결과는 다음과 같다. Mixograph의 결과에서, 수입산 밀가루(ASW+AH)에 transglutaminase를 첨가한 mixograph 특성은 transglutaminase를 첨가할수록 각각 stability가 증가하다가 5,000 ppm 이상에서 감소하는 것으로 나타났다. 수입산 밀가루에 쌀가루(오대)를 첨가할수록 mixograph 패턴은 매우 불규칙하고 불안정한 패턴을 보여주고 있으며, stability, midline peak time, midline peak height, width at peak등의 파라메터 측정치와 특정한 관련성을 보이지 않았다. 그러나 수입산 밀가루(ASW+AH)와 쌀가루(오대)의 혼합분에 transglutaminase를 첨가함에 따라 이러한 불규칙성이 감소하였다. Farinograph의 결과에서, 수입산 밀가루(ASW+AH)에 첨가한 쌀가루(오대) 함량이 증가할수록 stability와 valormeter value는 급격히 감소하고 weakness는 크게 증가하여 매우 약하고 안정성이 낮은 반죽을 형성하였다. 그러나 transglutaminase를 첨가함에 따라 수입산 밀가루(ASW+AH)에 쌀가루(오대)를 첨가한 복합분의 stability와 valormeter value는 증가하였고, weakness는 감소하였다. 수분 흡수량은 대조군인 수입산 밀가루(ASW+AH)의 반죽에 비하여 쌀가루(오대) 혼합비율이 커질수록 증가하였으며, transglutaminase를 첨가함에 따라 수분 흡수량이 감소하는 경향을 가졌다. Peak time은 수입산 밀가루(ASW+AH)와 쌀가루(오대)를 첨가할수록 짧은 경 향을 나타내었으며, 두 반죽 모두 ttansglutaminase 를 첨가할수록 길어지는 경향을 나타내었다 조리면의 기계적 조직감을 Texture profile analysis(TPA)로 측정한 결과, 쌀가루(오대)를 첨가하여 제조한 혼합분(10, 30, $50\%$)에 transglutaminase(3000, 1000, 7000 ppm)를 첨가함에 따라 검성, 씹힘성, 견고성 등 TPA 파라메터 값이 증가하였고, 10,000 ppm 첨가시에는 비슷한 수치를 나타내거나 감소하였다. 관능평가 결과에서는 쌀가루를 $30\%$ 첨가한 혼합분으로 제조한 조리면의 조직감(씹힘성, 견고성)은 수입산 밀가루에 비해서 낮게 평가되었으나, transglutaminase를 7,000 ppm 첨가한 쌀 혼합분 조리면의 씹힘성이 향상되었다.

• 한국식품영양학회지
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• 제32권2호
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• pp.98-105
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• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• Applied Biological Chemistry
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• 제46권1호
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• pp.39-45
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• 2003

냉동 생지 제조시 같은 밀을 이용해 회분 함량을 달리하여 제분한 밀가루로 만든 냉동 생지의 물성에 미치는 영향인 farinogram, amylogram. extensogram을 비교 조사하였고, 냉동 생지의 품질을 결정하는 2차 발효 시간, 빵 제품의 수분 함량,굽기 손실, 부피 및 경도에 미치는 영향을 $-20^{\circ}C$ 냉동고에서 제조직후부터 12주까지 저장하면서 비교 조사하였다. 회분 함량이 높은 밀가루의 경우 farinogram에서 흡수율과 약화도는 증가하였고, 반죽 전체의 강력도는 감소하였으며, 회분 함량이 낮은 밀가루의 경우 amylogram에서 반죽의 최고 점도시 온도와 최고 점도가 높게 나타났고, extensogram에서 면적과 저항도가 높게 나타났으며 발효 시간이 증가할수록 신장도는 감소하였고 2차 발효 시간도 가장 짧게 나타났다. 회분 함량이 높은 밀가루로 제조한 빵 제품의 수분 함량이 높게 나타났고 굽기 손실은 낮게 나타났으며 저장 기간에 따른 빵 제품의 경도 변화는 서서히 증가한 반면 회분 함량이 낮은 밀가루로 제조한 빵 제품의 부피가 가장 크게 나타났으며 경도는 낮게 나타났다. 냉동 저장 기간은 짧을수록 제품에 좋은 영향을 미치며 4주 이하가 가장 양호한 것으로 나타났다.

• 한국식품과학회지
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• 제49권1호
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• pp.63-71
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• 2017

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.

• 한국생활과학회지
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• 제22권6호
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• pp.723-736
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• 2013

To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.

• 한국초지조사료학회지
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• 제16권3호
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• pp.219-224
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• 1996

Silage comkv, suwwn 19). sorghum $\times$ sudangrass(p. 988) and winter ryeNaton) were cultivated on imperfectly drained paddy field under two different draining methods, subsurface darinage by PVC pipes and open ditsched surface drainage. The crops were harvested at the stage of hard dough for corn and soft dough for wrghum and rye. The soil physical properties. soil colors. soil structure and soil wetness were improved in the subsurface drainage. Gravitational water table occured depth in 110 cm(dry season)~75cm(rain season). In soil profile description, yellowish brown with yellowish red mottles and well developed granular structure were found in the surface A horizon. The portion of solid phase in subsoils(B horizon) was reduced from 48.6%(undrained) to 43.7 %. A blocky structure with dark gray to gray were described in the open ditsched surface drainage. Severe wet depression of the crops was observed due to it's higher moisture contents, where the gravitational water occured depth in 25~37cm during the rainy season. The chemical properties of paddy soils were less affected by drainage methods. The concentration of available phosphate. organic matter and exchangeable K, Ca and Mg were decreased in the subsurface drained soils. The annual dry matter yields of com-rye cropping were 17.8 ton in the undrained, 21.6 ton in the open ditsch drainage and 35.9 ton/ha in the subsurface drainage.

• 동아시아식생활학회지
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• 제18권1호
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

• 한국식생활문화학회지
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• 제31권6호
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• 한국조리학회지
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• 제23권3호
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.