The present study examined optimal level of mulberry leave powder, and the method of bread-making were proposed to utilize mulbery leave powder by investigating rhelogical properties of dough and sensory evaluation of bread. The difference of amino acids compositions in flour brew were also investigated by fermentation of S. cerevisiae or bifidobacteria. As the % of mulberry leave powder increases absorption rate of dough was steadily increased, but stability and R!E ratio if dough were dramatically decreased more than 1% leave respectively. R!E ratio value, which indicates gas retnetion property of dough, was not obtained at the level 5%. Gelatinization temperature and maximum viscosity temperature showed a tentency of decrease, resulting in easier cooking of dough. The delay of temperature cauesd by addition of mulberry leave powder was overcome by two step bread making, that is, modified straight dough method adding flour brew fermented 16hrs by bifidobacteria. The firmness of bread was progressively dreased as the amount of mulbery leave powder increased. The addition of 2% level of mulberry powder to bread showed no significant difference comparing with control in sensery evaluation. Amino acids compositions of Flour brew fermented by bifidobacteria was superior th that by S. cerevisae nutritionally.onally.

The purpose of this study was to investigate the intake of micromonerals which play an importment role in lipid metabolism and the realtionships of micromine-rals with serum lipids in college women living Choong-Nam area. The nutritional status of subjects was evaluated based on anthropometric mea-surements, 24-hr dietary recali(collected for microminerals intakes analyses), and blood analyses. The results were as follows: The mean age, height, weight, and BMI were 2Oyears, 158cm, 55kg and $22.42kg/m^2$, respectively.(omitted)mitted)