Fig. 1. Photographs of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations.
Table 1. Formula of white bread with different Seomcho (Spinacia oleracea L.) powder addition amounts
Table 2. HPLC condition for the analysis of amino acids
Table 3. pH and total titratable acidity (TTA) of dough with blanched Seomcho (Spinacia oleracea L.) powder concentrations
Table 4. Fermentation power of dough expansion of white bread with blanched Seomcho (Spinacia oleracea L.) powder concentrations
Table 5. Moisture contents and water activity of white bread with blanched Seomcho (Spinacia oleracea L.) powder concentrations
Table 6. Specific volume and baking loss of white bread with blanched Seomcho (Spinacia oleracea L.) powder concentrations
Table 7. Hunter’s color value of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations
Table 8. The total amino acids content of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations
Table 8. Continued
Table 9. The free amino acids content of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations
Table 10. Textural characteristics of white bread with different blanched Seomcho (Spinacia oleracea L.) powder concentrations
참고문헌
- Ahn JH. 2012. Study on preference and quality characteristics of sulgidduk with spinach juice and powder. MS Thesis, Sejong Univ. Seoul. Korea
- AOAC. 2000. Official Methods of Analysis. 17thed. Association of Official Analytical Chemists
- Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30:882-887
- Bae JH, Woo HS, Choi HJ, Choi C. 2003a. Quality characteristics of the white bread added with onion powder. Korean J Food Sci Technol 35:1124-1128
- Bae JH, Woo HS, Choi HJ, Choi C. 2003b. Physicochemical properties of onion powder added wheat flour dough. Korean J Food Sci Technol 35:436-441
- Campbell AM, Penfield MP, Griswold RM. 1979. The Experimental Study of Food Houngton Miffine
- Cha WS, Lee MY, Cho BS, Park SY. 2004. A study on the composition of seasoning using Lentinus edodes. Korean J Life Sci 14:829-833 https://doi.org/10.5352/JLS.2004.14.5.829
- Choi SN, Kim HJ, Chung NY. 2012. Quality characteristics of bread added with paprika powder. Korean J Food Cook Sci 28:839-846 https://doi.org/10.9724/kfcs.2012.28.6.839
- Choi UK. 2005. Effect of barley bran flour addition on the quality of bread. Korean J Food Sci Technol 37:746-750
- Chun SS, Park JR, Cho YS, Kim MY, Kim RY, Kim KO. 2001. Effect of onion powder addition on the quality of white bread. Korean J Food Nutr 14:346-354
- Cohen SA, Michaud DP. 1993. Synthesis of a fluorescent derivatizing reagent, 6-aminoquinoly-N-hydroxysuccinimidyl carbarmate, and its application for the analysis of hydrolysate amino acid via high-performance liquid chromatography. Anal Biochem 211:279-287 https://doi.org/10.1006/abio.1993.1270
- Finny KF. 1984. An optimized straight dough bread making method after 44 years. Cereal Chem 61:20-26
- Hong SY, Shin GM. 2008. Quality characteristics of white pan bread with garlic powder. Korean J Food Nutr 21:485-491
- Jeong CH, Cho HJ, Shim KH. 2006. Quality characteristics of the white bread added with chlorella powder. Korean J Food Preserv 13:465-471
- Jiang SN. 2014. Antioxidant activities and quality characteristics of muffin made with different levels of spinach juice. MS Thesis, Hanyang Univ. Seoul. Korea
- Jung KT. 2016. Physicochemical prorerties of sourdough bread using Ficus carica L. MS Thesis, Hansung Univ. Seoul. Korea
- Kang EA. 2009. Comparative study on food components of spinach growing in inland and island. MS Thesis, Chonnam National Univ. Gwangju. Korea
- Kang GH, Kim SH, Kim JH, Kang HK, Kim DW, Na JC, Suh OS, Cho SH, Seong PN, Park BY, Jang AR, Kang SM, Kim DH. 2012. Effect of dietary supplementation levels of spinach powder and extract on lutein content in egg yolk. Korean J Poult Sci 39:39-43 https://doi.org/10.5536/KJPS.2012.39.1.039
- Kim NY, Yoon SJ, Jang MS. 1993. Effect of blanching on the chemical properties of different kind of spinach. Korean J Food Cook Sci 9:204-209
- Kim YJ, Jeong JS, Kim EH, Son BG, Go GB. 2016. Quality of white bread containing Aster yomena powder. J Korean Soc Food Sci Nutr 45:91-99 https://doi.org/10.3746/jkfn.2016.45.1.091
- Kim YJ, Lee JH, Chung KC, Lee SK. 2014. Effect of trehalose on rheological properties of bread flour dough. Korean J Food Sci Technol 46:341-346 https://doi.org/10.9721/KJFST.2014.46.3.341
- Kim YM. 2017. Quality characteristics of white bread with hot air-dried Tenebrio molitor larvae linne power. Korean J Food Cook Sci 33:513-522 https://doi.org/10.9724/kfcs.2017.33.5.513
- Kim YM. 2018a. Proximate composition and quality characteristics of bread with black rice flour. Korean J Food Nutr 31:94-103
- Kim YM. 2018b. Quality characteristics of sourdough bread with apple whole wheat flour sour starter. J Korean Soc Food Sci Nutr 47:468-475 https://doi.org/10.3746/jkfn.2018.47.4.468
- Kim YS, Chun SS, Tae JS, Kim RY. 2002. Effects of lotus root powder on the quality of dough. Korean J Food Cook Sci 18:573-578
- Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30:1373-1380
- Ko SH, Bing DJ, Chun SS. 2013. Quality characteristics of white bread manufactured with Shinan Seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42:766-773 https://doi.org/10.3746/jkfn.2013.42.5.766
- Ko SH, Choi KS, Park JR, Bing DJ, Chun SS. 2014. Quality characteristics of Sulgidduk added with Shinan Seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 43:1075-1080 https://doi.org/10.3746/jkfn.2014.43.7.1075
- Kwon JH, Byun MW, Cho HO, Choi JU. 1994. Quality stability of spinach powder as influenced by microbial decontamination treatment. Korean J Food Sci Technol 26:167-171
- Lee AR. 1992. Changes in color of spinach leaves by blanching. Korean J Food Cook Sci 8:15-20
- Lee HJ, Joo NM. 2010. Optimization of germinated brown rice cookie with added spinach powder. Korean J Food Cook Sci 26:707-716
- Lee HN, Shin SA, Choo GS, Kim HJ, Park YS, Kim SK, Jung JY. 2016. Inhibitory effects of spinach, cabbage, and onion extracts on growth of cancer cells. J Korean Soc Food Sci Nutr 45:671-679 https://doi.org/10.3746/jkfn.2016.45.5.671
- Lee JY, Lee KA, Kwak EJ. 2009. Fermentation characteristics of bread added with Pleurotus eryngii power. J Korean Soc Food Sci Nutr 38:757-765 https://doi.org/10.3746/jkfn.2009.38.6.757
- Lee MH, Han JS, Kozukue N, Minamide T. 2005. Physicochemical characteristics of commercial spinach produced in autumn. J East Asian Soc Diet Life 15:306-314
- Lee SH. 2010. Effect of cabbage powder on baking properties of white breads. Korean J Food Preserv 17:674-680
- Lee SH. 2015. Quality and antioxidant properties of white breads enhanced with broccoli (Brassica oleracea L.) powder. Korean J Food Cook Sci 31:614-622 https://doi.org/10.9724/kfcs.2015.31.5.614
- Lee YA, Kim HY, Cho EJ. 2005. Comparison of methanol extracts from vegetables onantioxidative effect under in vitro and cell system. J Korean Soc Food Sci Nutr 34:1151-1156 https://doi.org/10.3746/jkfn.2005.34.8.1151
- Na HS, Kim JY, Mun H, Choi GC, Jeong SH, Cho JY, Ma SJ. 2010. Physicochemical properties of Shinan Seomcho (Spinacia olerecea L.). Korean J Food Preserv 17:652-658
- Ohara I, Ariyoshi S. 1979. Comparison of protein precipitants for the determination of free amino acid in plasma. Agric Biol Chem 43:1473-1478
-
Park KE, Chung HS. 1994. Inhibitory effect of
$Cd^{2+}$ on photosynthetic electron transport activity in isolated spinach chloroplasts. J Plant Biol 37:231-236 - Rubenthaler G, Pomeranz Y, Finney KF. 1963. Effects of sugars and certain free amino acids on bread characteristics. Cereal Chem 40:658-665
- The Korean Society of Food and Nutrition. 2014. Dictionary of Food and Nutrition. Korean Dictionary Research Publishing
- Tseng YH, Lee YL, Li RC, Mau JL. 2005. Non-volatile flavour components of Ganoderma tsugae. Food Chem 90:409-415 https://doi.org/10.1016/j.foodchem.2004.03.054