• 한국식품영양학회지
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• 제14권4호
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• pp.311-316
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• 2001

This study was designed to investigate the effective ratio of healthy bread wish green tea powder. The weight. volume, and colon difference of bread with various contents of green tea powder were measured. And the picture of bread and the panel test were taken. To avoid the decrease of volume, the experiment was taken with active gluten. The weight to bread was increased and the volume was decreased significantly according to increase of green tea powder ratio. But, the volume of the group with active gluten(3%+ and 4%+) was higher than that of the group with green tea powder 2%. That is which the correction of the volute was taken by active gluten in green tea powder bread. In the result of panel test and volume measurement. addition of 3% green tea powder was appropriate, and the addition of active gluten corrected the decrease of volume. Therefore. using the green tea powder, the diversity of bread by functionality, nutritional composition. taste, color. flavor of green tea powder can be developed. This result will support the background the development of green tea bread of good quality.

• 한국식품영양과학회지
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• 제34권6호
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• pp.869-874
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• 2005

녹차 및 발효정도에 따른 약발효차, 중발효차, 홍차 가루를 첨가하여 제조한 식빵의 일반성분, 수분결합력, 무게, 부피, 색도, texture 및 관능검사 측정한 결과는 다음과 같다. 차가루 첨가식빵의 수분함량은 $36.02\~36.44\%$로 대조구 $36.98\%$와 거의 차이가 없었다. 조단백질과 회분 함량은 대조구보다 차첨가구가 높게 나타났다 수분결합력은 녹차 첨가구가 가장 높았고, 발효차 첨가구, 대조구 순으로 높게 나타났다 식빵의 부피와 비용적은 대조구가 가장 높게 나타났고, 발효 차 첨가구, 녹차첨가구 순으로 높게 나타났다. 색도는 대조구에 비하여 발효가 많이 진행된 차가루를 첨가한 식빵일수록 L값은 낮고, a값과 b값은 높게 나타났다. 식빵의 견고성은 발효가 많이 진행된 차가루 첨가구일수록 높게 나타난 반면, 응집성은 발효가 많이 진행된 차가루를 첨가할수록 낮게 나타났다 접착성과 씹힘성은 홍차가루 첨가식빵이 가장 높았다. 관능검사 결과, 색깔, 외관, 질감은 대조구가 가장 높은 기호도를 보였고, 향미와 맛은 녹차 및 약발효차 가루 첨가구의 기호도가 높았으며, 전체적인 기호도는 약발효차 가루 첨가구의 선호도가 가장 높게 나타났다.

• 한국식품영양학회지
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• 제11권6호
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• pp.657-661
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• 1998

Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• 한국조리학회지
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• 제14권4호
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• pp.1-13
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• 2008

The antioxidant activity and quality characteristics of bread made from waxy black rice flour(WBRF) and green tea powder were investigated. The bread was manufactured with 1% of green tea powder and 10, 20, 30 or 40% of WBRF(w/w). The group of 40% of WBRF and green tea powder significantly showed the highest bread weight and volume. Lightness(L value) and yellowness(b value) decreased, but redness(a value) increased with increasing WBRF contents in mixture. Hardness, gumminess and chewiness were the lowest in the control group, but springiness was the lowest in the group of 40% of WBRF and 1% of green tea powder. The sensory scores of appearance, external and crumb color, grainy in the group of 40% of WBRF and 1% of green tea powder were the significantly lowest. Overall acceptabilities of the groups of 10% and 30% of WBRF with 1% of green tea powder were not significantly different from the control group. The group of 40% of WBRF and 1% of green tea powder showed the highest DPPH radical scavenging effect and TEAC content. Thus, if the mixture of green tea powder and WBRF would be used, it might be proper to use 1% of green tea powder and 10% of WBRF mixture considering the quality and antioxidant activity of bread.

• 한국식품조리과학회지
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• 제15권4호
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• pp.395-400
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• 1999

가루녹차의 식빵 적성을 검토하기 위하여 가루녹차를 0, 2.5, 5.0, 그리고 10%를 첨가한 식빵을 제조하여 품질의 특성을 조사하였다. 아밀로그램의 특성을 보면 가루녹차의 첨가량이 증가할수록 최고점도와 최종점도는 감소하였으나 호화개시온도는 증가하는 경향이었다. 식빵 외부의 L값, a값 및 b값은 가루녹차 함량이 증가할수록 감소하였고, 내부의 색도도 L값과 a값은 가루녹차 첨가량이 많을수록 감소되었고 b값 증가하였다. 식빵의 부피는 가루녹차 5.0%이상 첨가시에 감소하였다. 식빵의 물리적 특성을 보면 견고성 (hardnesss)은 대조군과 2.5% 첨가군에서는 차이가 없었으나 10% 첨가군에서는 유의적으로 높았고, 탄력성(springiness)과 응집성(cohesiveness)은 가루녹차 첨가에 의한 영향이 거의 없었고 전체적으로는 가루녹차 10% 첨가 군에서 높은 값을 나타내었다. 관능검사 결과, 외관, 색, 풍미, 맛, 조직감, 그리고 전반적인 기호도 모두 가루녹차 2.5% 첨가한 식빵이 좋다고 평가되었다. 이상의 결과를 종합해 보면 가루녹차 식빵은 기호도와 전반적인 특성을 볼 때 가루녹차 2.5% 첨가가 가장 우수하였으며 부피 등의 감소에 대하여는 앞으로 더 연구해야 할 과제라고 생각한다.

• 동아시아식생활학회지
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• 제11권4호
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.51-53
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• 2008

To utilize edible red algae paper for food packaging, red algae paper coated with green tea extract or catechin was prepared and microbial growth in bread wrapped with the paper was determined during storage. The paper coated with green tea extract or catechin had antimicrobial activity against Escherichia coli. Packaging of bread with the red algae paper coated with green tea extract or catechin decreased the populations of total aerobic bacteria and yeast and mold after 2 days of storage by 0.41 and 0.63 log CFU/g, respectively, compared to the control. These results suggest that bread can be packaged by edible red algae paper coated with green tea extract or catechin, resulting in inhibit microbial growth during storage.

• 한국식품영양과학회지
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• 제32권3호
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• pp.413-417
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• 2003

빵 부패미 생물에 대한 녹차추출물의 항균활성을 조사하고 녹차가루를 첨가한 찐빵의 저장 중 항균효과를 알아보고자 하였다. 사용된 세균 3종류인 Bacillus subtilis ARCC 6633, Bacillus pumilus KCTC 3348, Bacillus cereus IFO 12113과 곰팡이 Aspergillus niger KCCM l1239 모두 GTE 1% 이상에서 우수한 항균력을 가지고 있으며, 생육이 억제됨을 확인하였다. GTE의 열 안정성은 넓은 온도 범위(50~20$0^{\circ}C$)에서 열을 가하지 않았을 때와 동일하게 항균력이 유지되었고, pH 사용범위 (4~9)에 관계없이 동일한 환으로 항균력을 나타내었다. 녹차를 첨가한 찐빵을 $25^{\circ}C$에 저장하면서 총 곰팡이 수와 총 세균 수를 측정한 결과 대조군, GTP 1%, 3% 첨가군 모두 저장 3일째에 곰팡이가 나타났으나 GTP 5% 첨가군에서는 저장 3일째에 나타났다. 총 세균 수는 저장 3일 이후 $10^{7}$ CFU/g을 넘어 부패가 진행 중이었으나 GTP 3%는 5일째에, GTP 5% 첨가군은 7일째에 $10^{7}$ CFU/g을 나타났다. 그러므로 찐빵에서의 녹차의 항균 효과에 따른 저장기간 연장은 녹차가루 첨가량 5% 이상의 수준에서 가능하리라고 추측된다.

• 한국식품영양학회지
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• 제17권1호
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• pp.41-46
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• 2004

쟈스민차의 비율을 달리하여 제조한 쟈스민차 식빵의 무게, 부피, 색도를 비교하고 사진을 촬영하였으며, 관능평가를 실시하여 효과적인 배합비를 찾고자 하였으며, 식빵에 식이섬유가 다량 함유된 부재료를 첨가하는 경우 부피가 감소하여 제빵적성이 감소하므로 본 연구에서는 쟈스민차가루를 첨가하여 색과 향을 살리면서도 부피의 감소를 방지하기 위해 활성 글루텐을 첨가하여 비교 실험하였다. 쟈스민차가루 첨가량이 증가함에 따라 식빵의 무게는 점차 증가하였으며(p<0.05), 쟈스민차가루를 첨가한 식빵의 부피는 첨가비율이 증가함에 따라 유의적으로 감소하는 경향을 보였다. 활성 글루텐 첨가에 의해서는 유의적인 부피의 보정은 이루어지지 않았다. 쟈스민차가루를 첨가한 식빵 내부의 색도는 쟈스민차가루 첨가량이 증가함에 따라 명도(L)는 현저하게 낮아졌으며, 적색도(a)는 쟈스민차가루를 첨가함에 따라 높아지는 경향을 나타내었고, 황색도(b)도 쟈스민차가루 첨가에 따라 점차 높은 값을 나타내어 쟈스민차 첨가 시 내부 색은 어두워짐을 확인할 수 있었다. 관능검사 결과 맛과 풍미, 색, 조직감 모두 대조군을 제외하고는 2％, 3%군이 유사하게 높아, 전체적인 선호도는 쟈스민차 가루 2％, 3％, 3%+군이 유의한 차이 없이 대조군에 이어 높게 나왔다. 이상의 결과를 종합할 때 쟈스민차가루의 첨가량은 3%가 적절한 것으로 나타났다. 따라서 식빵 제조시 쟈스민차가루를 이용함으로써 쟈스민차가루의 기능성과 영양성분, 맛, 색, 향을 이용하여 제품의 다양성을 살릴 수 있다고 사료되며, 이 결과는 우수한 품질의 쟈스민차빵 개발의 기초자료가 될 것으로 생각된다.e correlation between self efficacy and controllability. Particularly, there was a significant negative relationship between self efficacy and external controllability. Based upon these results, it is recommended that the developing nursing interventions to change causal attribution and self-efficacy is necessary. A number of theoretical relationships and empirical finding are confirmed by this data, and future proposals in research is suggested. 따라서 교사들의 관심유형과 실행수준에 따라 수행평가에 대한 지원을 달리함으로써 교사들의 관심도와 실행수준을 향상시켜야 할 것이며 보다 효과적인 수행평가가 실시되도록 해야 할 것이다.. 결론적으로 현재 우리나라에서는 갈색 정도의 차이 문제이지 갈색란을 좋아함을 알 수 있었고, 교육에 의해 조금씩은 고정 관념을 바꿀 수 있는 가능성을 확인할 수 있었다.ique impact at 0.70 km/s and 0.91 km/s were compared with experimental results and Eulerian hydrocode CTH simulation results. The Lagrangian code NET3D is superior