Browse > Article
http://dx.doi.org/10.17495/easdl.2016.4.26.2.99

Quality Characteristics of Bread added with Gochujang  

Kim, Do-Yeon (Dept. of Culinary & Food Service Management, Sejong University)
Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.2, 2016 , pp. 99-108 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.
Keywords
Gochujang; bread; fermentation;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Bae JH (2000) Development of health bread with persimmon leaf powder. Industry-university Cooperation Casebook 2: 85-103.
2 Bae JH (2002) Development of health bread with onion powder. Industry-university Cooperation Casebook 4: 9-27.
3 Bing DJ, Jeon SS (2013) Quality consumer perception of white bread baked with Hallabong powder. J Korean Soc Food Sci Nutr 42: 306-312.   DOI
4 Choi JY, Kim MS, Lee SY, Yeo IH (1994) Relationships between the content and sensory evaluation of pungent principles in red pepper. Analytical Sci & Tech 7: 541-545.
5 Choi SE (2014) Quality characteristics of bread with calcium added. MS Thesis Dankuk University. Kyeonggido. pp 28-29.
6 Chosun media (2014) Making Seasonal Food of Bread.
7 Han MS (2008) Condiments Official. Landomhouse. p.45.
8 Hoseney RC (1992) Effect of quantity of wheat flour protein on bread loaf volume. Cereal Chem 69: 17-19.
9 Hwang TJ, Lee WJ, Shin JC, Kim YJ, Kim SS (2010) Texture, pasting and thermal properties of lodged rice. Korean J Food Sci Technol 43: 292-297.
10 Jang DH (2011) Study on the effects of fermented liquid dough in the bread. MS Thesis Hankyong University. Kyeonggido. pp 21-23.
11 Jung HC, Lee JT, Gwon OJ (2004) Bread properties utilizing extracts of Ganoderma lucidum (GL). Korean J Food Sci Technol 33: 1201-1205.
12 Jung SI, Shin EJ, Choi SW (2010) Properties and preservation of the plain bread changed by the addition of chrysanthemum powder. J Life Sci 20: 197-201.   DOI
13 Kim DG (2011) Quality characteristics of dough and white pan bread prepared with various sugars. MS Thesis Bukyung University. Busan. pp 57-62.
14 Kim HY, Lee MK, Jang KA, Kim KO (1995) Development of definition of parameters and reference scales for texture profiling of Frankfurter sausages. Korean J Food Sci Technol 27: 1-5.
15 Kim JH (2010) The effect of black garlic flour content on bread making characteristics of pan bread. MS Thesis Hansung University. Seoul. pp 48-52.
16 Kim JS, Kang KJ (1998) Effect of laminaria addition on the shelf-life and texture of bread. Korean J Food Nutr 11: 556-560.
17 Kim JW (2009) Bread-making quality and properties of rice bread added soybean water extract. MS Thesis Sejong University. Seoul. pp 62-63.
18 Kim MA, Lee EJ, Jin SY (2014) Quality characteristics and antioxidant activities of bread added with Cedrela sinensis powder. Korean J Food Culture 29: 111-118.   DOI
19 Kim MR, Jeong JS, Lee MH, Lee GD (2003) Effects of deep seawater and salt on the quality characteristics of breads. Korean J Food Preserv 10: 326-332.
20 Kim RY, Jeon SS, Seo JS (2000) Effects of wheat germ on quality characteristics of pan bread. J Nutr Health 4.
21 Kim SI (2012) Making gochujang cheese. Korea patent. Registration Number. 1011809710000.
22 Kim SY (2012) A study on the quality characteristics of pan bread added with GABA rice bran sourdough. MS Thesis Yeungnam University. Taegu. pp 35-40.
23 Kim WM, Kim MK, Byun MW, Lee KH (2012) Physical and sensory characteristics of bread prepared by substituting sugar with yacon concentrate. J Korean Soc Food Sci Nutr 41: 1288-1293.   DOI
24 Korea Bakery Association (2001) Bread of history and classification. Bakery 11: 172-174.
25 Kim YJ, Lee JH, Jung GC, Lee SG (2014) Effects of trehalose on quality characteristics of white pan bread. J Korean Soc Food 43: 712-719.
26 Kim YS, Jeon SS, Jung ST, Kim LY (2002) Effects of lotus root powder on the quality of dough. Korean J Soc Food Cook Sci 18: 573-578.
27 Kim YS, Jung ST (2001) Estimating and forecasting the consumption demand for bread and cakes. A Study on Local Development 6: 117-135.
28 Korea Flour Mills Industrial Assoication (2012) Flour Consumption Statistics Data.
29 Kwon SY (2014) Analysis of taste components on the traditional glutinous rice Gochujang in small businesses. MS Thesis Sejong University. Seoul. pp 28-29.
30 Lee GY, Kim HS, Lee HG, Han Y, Jang YJ (1997) Studies on the prediction of the shelf-life of kochujang through the physicochemical and sensory analyses during storage. J Korean Soc Food Sci Nutr 26: 588-594.
31 Lee HT (2014) (A) study on the quality characteristics of pan bread using sourdough starter added with yacon. Doctorate Thesis Hoseo University.
32 Lee KH (2014) Trend and outlook of bakery industry. Food Industry and Nutrition 19: 38-46.
33 Lee S, Yoo SM, Park BR, Han HM, Kim HY (2014) Analysis of quality state for Gochujang produced by regional rural families. J Korean Soc Food Sci Nutr 43: 1088-1094.   DOI
34 Park SH (2006) The Enneagram in Leadership. Gosu. p 198.
35 Kim YH (2015) Effect of hydrocolloids on rheology of bread flour and quality characteristics of bread containing rice flour. MS Thesis Konkuk University. Seoul. pp 33-48.
36 Lee YR (2008) Investigation on the types of healthy bread and customer's desires thereof. MS Thesis Sungshin women's University. Seoul. pp 1-2.
37 Oh HJ (2002) Studies on development of yeast leavened pan bread using commercial soybean paste(Doenjang). MS Thesis Changwon University. Changwon. pp 46-49.
38 Oh HJ, Kim CS, Kim HI (2003) Doenjang bread sensory characteristics and sensory properties. The Korean Nutrition Society. p 6-30.
39 Park NH (2007) A study on shop selection property and repurchase intention of rice bakery shop. MS Thesis Youngsan University. Yangsan. pp 1-2.
40 Park TH, Kang IS, Kim TJ, Park SH, Song YC (2005) Understanding of the Korea Economic. Kyobobook. p 197.
41 Shin DH (2010) Globalization rends and prospect of Korean traditional fermented foods. Food Sci & Industry 43: 69-82.
42 Shin EJ (2009) Properties of bread added by chrysanthemum. MS Thesis Kyungnam University. Changwon. pp 20-25.
43 So OR (2007) A study on the perception and utilization of functional bread among housewives in Jeonju area. A Master's Thesis Kunsan University.
44 Song CS (2013) Characteristics of dinner roll added with lyophilized sweet potato and its functional property. MS Thesis Hansung University. Seoul. pp 28-30.
45 Yoon SI et al (2012) Manufacturing method of tomato ketchup comprising Kochujang. Korea Patent. Registration Number. 101216982.
46 Statistics Korea (2013) Grain Consumption Survey. Agriculture and Fisheries Department.
47 Takeya K (2003) New bakery knowledge. BnC. National Technical Qualification. Pan Bread.
48 Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ (2014) Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43: 273-280.   DOI
49 AOAC (1995) Official Methods of Analysis of AOAC Intl. 16th ed Method 943.02 Association of Official Analytical Chemists, Arlinton, VA. USA.
50 American Association of Cereal Chemists (2000) Approved Method of American Association of Cereal Chem. 10th., Association. St. Paul. MN. USA.
51 Bae JH, Woo HS, Choi EJ, Choi J, 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.