• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.585-590
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• 2001

The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.341-348
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• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.87-94
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• 2008

In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30$^{\circ}C$, smelled of alcohol and produced $CO_2$. Yeast were also found in the extract after separation. As the incubation time of the raisin extract and sourdough increased, pH decreased, while total titratable acidity increased. The brix of the raisin extract increased until the $2^{nd}$ day of fermentation, and viable yeast counts increased until the $5^{th}$ day however, these gradually decreased by the $7^{th}$ day. The fermenting power on dough expansion increased in the bread with increasing incubation time. The bread samples containing 7.5% and 10% raisin extract had significantly higher specific volumes than the other samples. Baking loss was minimal with the 2.5% extract substitution. In analyzing the crumb, water activity, redness, and yellowness were highest in the 10.0% raisin extract bread samples, and lightness was maximal in the 5.0% group. In terms of textural characteristics, hardness was lowest with the 2.5% extract substitution. Gumminess, springiness, and chewiness were not significantly different among the bread samples. Cohesiveness was highest at the 7.5% extract substitution level, and resilience was lowest at the 10% level. In conclusion, based on the results, a natural fermentation starter formulated with 2.5% naturally fermented raisin extract (1 part raisins and 1.5 parts water) and 70% sourdough (1 part rye flour and 1 part water) has high potential as a baker's yeast substitute for making naturally fermented bread.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.467-475
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• 2015

The effects of replacement of wheat flour with laver, Pyropia yezoensis, on the bread making properties and quality characteristics of bread were evaluated. The poor baking performance which arose from dried laver addition could be compensated by using exogenous enzymes (Flavouzyme) and baking aids. Laver hydrolysate was prepared by hydrolyzing laver using Flavouzyme for 9 hrs at $50^{\circ}C$. Doughs made by addition of laver hydrolysate (8% dried laver substitution level) showed excellent baking properties. Moreover, with the addition of glucose oxidase and hydro colloidal HPMC, loaf volume and crumb grain were improved for doughs containing laver hydrolysate. Both of intermediate fermentation and final proof time for doughs containing laver hydrolysate was shorter than that for conventional dough.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1032-1038
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• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.55-60
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• 2005

Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.994-998
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• 1999

To evaluate the effects of sucrose-fatty acid ester (SE) on bread-making characteristics, the dough mixing, gelatinization, baking properties with the addition of SE alone and together with other surfactants were investigated. SE increased the peak time and the peak height in mixogram, indicating that it contributed the elasticity of dough. In farinogram, SE increased the peak time and mechanical tolerance index, but reduced the dough stability. SE increased the peak viscosity and reduced the gelatinization temperature and maximum consistency temperature in amylogram. SE increased the specific volume of bread loaf and retarded the increase in hardness of bread during storage, showing its anti-staling effects. The maximum anti-staling effect of SE was observed at 0.5% level. The addition of SE (0.2%), SSL (0.15%) and ES-95 (0.15%) blend showed the maximum specific loaf volume, and that of SE (0.25%) and SSL (0.25%) did the maximum anti-staling effect.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.83-89
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• 2002

We examined the association between eating frequency of rice vs. bread at breakfast and nutrient and food-group intake among 1771 female college students aged 18-20 years. The frequency of main staples at breakfast and the nutrient and food group intake for the previous month were assessed with a validated self-administered diet history questionnaire. We divided main staples into rice, bread, and noodles. As the eating frequency for noodles was almost negligible, we computed the difference of eating frequency of rice minus that of bread(mean = 0.7 times/week). Among 16 nutrients examined, the difference of eating frequency correlated significantly and negatively only with fat intake, especially saturated fatty acid (SFA) (r=-0.31, p<0.001), and significantly and positively with the intake of n-3 poly-unsaturated fatty acid, iron, sodium, protein, carotene, potassium, dietary fiber, and vitamin C (r=0.08-0.15, p<0.001) after adjusting for the energy intake, the residential area, the population size, and the living status with their families. In conclusion, the more frequent intake of rice compared to bread at breakfast correlated with the higher intake of the several vitamins and minerals, and the lower intake of fat, especially SFA. The only unfavorable aspect of the rice group was the higher sodium intake.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.358-362
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• 2000

To investigate the effect of sourdough on the quality characteristics of barley bread, sourdough starlet with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus mundtii was used for baking after 48 hours incubation at 37$\^{C}$. The specific volume of the bread containing sourdough starter was greater than that the control. Retarding of the firmness was observed in the bread with Lactobacillus sanfrancisco compared with the control and other breads. Above results suggest that sourdough starter fermented by Lactobacillus can be used as natural bread improver.