• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.344-351
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• 1997

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(T$_{o}$ ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower T$_{o}$ was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(T$_{c}$) and the following higher T$_{c}$ was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of T$_{o}$ and T$_{c}$ was 50.0~72.5$^{\circ}C$ and 70.2~87.4$^{\circ}C$, respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.85-95
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• 1996

This study was conducted to obtain basic data about the effect of Lactobacillus delbruckii on the quality and preservability of the bread during bread making. The parameters measured to investigate the bread quality were water content, water activity, pH, hardness, shelf life and sensory evaluation. The results obtained were as follows : 1. During the storage period, moisture evaporated faster in normal bread than the sourdough bread(10, 30, 50%). 2. Normal bread showed 0.94 and sourdough bread resulted from 0.94 to 0.96 in water activity, 3. The concentration rate of sourdough and different dough method resulted in significantly difference value of pH in bread. As the sourdough concentration rate increased the pH changed from 5.5 to 4.5 in sponge dough method. However, the sourdough concentration rate increased, the pH dropped from 5.4 to 4.8 in the bread which made by straight dough method. 4. The normal bread showed tough texture than the sourdough bread as the storage period is extended. 5. As the ratio of sourdough increased, the pH became lower and the production of the off fiavor, the growth of mold delayed for one or two days when stored at 30$^{\circ}$C. 6. The bread with sourdough resulted in higher score than the normal bread by sensory evaluation. 7, The bread with 30% sourdough by straight dough method showed the highest score and the bread with 10% sour dough by sponge dough method resulted in the highest score by sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.397-404
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• 2008

The purpose of this study was to help promote the consumption of rice by substituting rice powder for wheat flour in bread preparation and examining the effect of rice powder particle size in baked rice bread samples. Several experiments were carried to analyze and compare the quality characteristics of prepared samples of wheat flour and rice powder breads. The loaf volume index of the wheat flour bread was 6.34, and the indices of the rice powder bread samples, which were made from powder milled through 20, 35, and 45 mesh (S1, S2 and S3), were 5.37, 5.56, and 5.85, respectively. These data indicated that the loaf volume index of the rice powder bread was lower than that of the wheat flour bread, but the volume of the rice powder bread increased as the particle size of the rice powder became finer. According to texture analysis results using a rheometer, the hardness value of the wheat flour bread was $1.34{\times}10^3\;g/cm^2$, and values of S1, S2, and S3 were $1.74{\times}10^3\;g/cm^2$, $1.57{\times}10^3\;g/cm^2$, and $1.47{\times}10^3\;g/cm^2$, respectively. Therefore, S3, which was made from the finest powder among the rice powder samples, showed the lowest level of hardness. No significant differences were observed for springiness, cohesiveness, and gumminess among the bread samples. However, the wheat flour and rice powder breads had significant differences for bread crumb color. The L-value of S3(76.20) was similar to that of the wheat flour bread(77.22). but the L-values of S1(70.30) and S2(71.21) were lower than that of the wheat flour bread. In terms of redness and yellowness, the values of the rice powder breads were significantly different from those of the wheat flour bread. In terms of overall preference, the sensory evaluation results indicated that S3 was significantly the more preferred and the wheat flour bread was the least preferred among the bread samples. This study also investigated texture changes and mold occurrence in bread samples stored at $25^{\circ}C$ for 5 days. From the 3rd day of storage, bread texture became harder in all samples however, S3 showed the least level of change among the rice powder breads. The occurrence of mold began to increase abruptly from the 4th day of storage, and S2 and S3 showed mold numbers that were 2-fold greater than those of S1 and the wheat flour bread.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.171-176
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• 2004

The purpose of this study was to examine physical properties of the bread flour added two different commercial sour dough powder. Addition of sour dough powder didn't show different water absorption, but reduce stability and increase breakdown on farinogram. Initial pasting temperatures of bread flour were increased by 0.7-1.3$^{\circ}C$ when sour dough powder was added. Peak viscosity were increased by 3-6 RVA with addition of Phil IM 1, but addition of Phil XN 290 didn't show much difference with unadded bread flour Hardness of bread added Phil XN 290 and Phil IM 1 were lower than control after 2 days of making bread, but after 4 days they showed rapid increment. Sensory test showed that addition of Phil XN 290 2％ and Phil IM 1％ had better general evaluation than the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1275-1282
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• 1999

To investigate the effect of flour brew with bifidobacteria on bread characteristics, flour brew with bifidobacteria was added to baking after 16 hour incubation at 37oC. The more addition of flour brew, the higher gassing power, the better machinality of dough were obtained, resulting in the larger specific volume of bread. Flavor profile analyzed by Electronic Nose System showed that flavor components of 30% flour brew were decreased comparing with those of control and there was shown definite difference in sensory characteristics between them. Staling studies of bread containing flour brew indicated had a definite effect in retarding the staling rate of bread, with time constant calculated in 30% treatment being 3.09 days and in control being 2.08 days. The enthalphy of gelatinization was decreased from 2.51J/g to 0.61J/g with increment of flour brew, suggesting that starch crystallization is delayed. conclusion, Flour brew fermented by bifidobacteria can be used as a natural bread improver with so many benefits as better machinality, one more day storage period, slower staling rate, better bread volume and more appealing bread flavor.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.1-8
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• 2000

Six Domestic Wheat Tapdong, Eunpa, Kobun, Olgru, Uri, Kumgang cultivars and one standard wheat Dark Northern Spring (DNS) were milled and determined bread-making properties of dough and bread made the wheats. The ash contents of DNS showed 0.54%, on the other hand, domestic wheat flours showed lower contents than DNS, and Kumgang was the lowest. The Protein contents which suggest the flour gluten content showed 11.68% in DNS cultivars, however 13.85% in Kumgang, 12.35% in Eunpa, 12.32% in Kobun. Valorimeter value in Farinograph data for Kumgang, Kobun, Eunpa cultivars which evaluate the dough formation time and stability showed better result than DNS. Resistance rate in Extensograph for Tapdong and Kobun showed higher rate than DNS. Gelatinization temperature in Amylograph for DNS, Tapdong, Eunpa, Kobun, Kumgang revealed 59$\^{C}$, 59$\^{C}$, 58$\^{C}$, 58$\^{C}$, 59$\^{C}$ respectively, but Uri, Olgru cultivars showed upper temperature which suggest the two cultivars was not suitable for bread making. W(gluten strength) in Alveograph data for DNS showed 297, however, 386 for Tapdong, 327 for Kumgang which indicated that the upper domestic wheat cultivars satisfactory the bread-making properties. In the CO$_2$production of straight bread doughs measured with Meissle fermenter for 5hr, Kumgang cultivar showed the highest CO$_2$ as 333 mg per 30 g of dough. The breads prepared with the above domestic wheat flours showed acceptable quality in sensory test for parameters such as volume, color of crust, symmetry of form, crust, evenness, grain, color, texture, aroma, taste, but the bread made DNS seemed to be superior in organoleptic property to the breads made with domestic wheat flours. The sponge dough bread made with Kumgang cultivars showed the best organoleptic quality among the wheat flours tested. These results indicate that the Kumgang seemed to be practical wheat variety for bread-making.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.236-241
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• 1996

Starter cultures were developed for the extension of the shelf life of bread. Lactobacillus plantarum and Bifidoacterium longum were selected as the mixed culture with Propionibacterium freudenreichii. P. fredenreichii with B. longum and L. plantarum produced 2.261% and 1.715% total acid, and pH value of cultured solutions was near 3.95. Propionic acid was produced 14 ~16 mg/ml by P. freudenreichii with L. plantarum and B. longum during 17 days, which was more than that of L. brevis. The pH values of the bread were 4.83 and 4.89 in respect to B. longum and L. plantarum when the fermented products were used to make the bread. Mold was not found for 10 days of storage of the bread at room temperature when the fermented products of B. longum were used for making bread. 37$^{\circ}C$, pH 6.0 and the lowest agitation were optimum conditions for the production of propionic acid in the scaled up fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1042-1049
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• 2009

It has been reported that trans fat (tFA) may have adverse or beneficial effect depending upon the position and number of double bonds. The presence of tFA in human tissues and fluids is related to dietary intake, intestinal absorption, metabolism and storage, exchanges among compartments. This study investigated the effect of breads containing tFA, soybean or rice on postprandial plasma fatty acid and lipid composition. 33 healthy volunteers were divided into 3 groups and fed soybean bread, rice bread or wheat bread groups containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Postprandial lipid profiles at 0, 1, 2, 3 and 4 hours after a respective meal were studied. Plasma fatty acid was extracted by the method of Folch and methyl ester of fatty and prepared by acid transmethylation and analyzed by Gas Chromatography. Peaks were identified using pure reference compounds and quantified. Postprandial data indicated that consumption of soybean and rice breads with 3.75 g tFA retarded the appearance of C18:1 and C18:2 tFA in plasma lipid compared to that of wheat bread. Futhermore, soybean and rice bread groups showed lower plasma saturated fatty acid levels than wheat bread group. Postprandial TG level was significantly lowered in soybean bread group compared to that of rice and wheat bread groups. These results imply that soybean bread with high dietary fiber content and biologically active substances may inhibit or delay lipid absorption.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.165-190
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• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.