• 베이커리
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• no.12 s.353
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• pp.160-160
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• 1997

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.72-72
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• 2003

효모와 젖산균에 의해 발효된 소위 sourdough빵은 천연의 고유 향미와 그리고 건강식품이라는 인식과 더불어 계속 소비가 증가되고 있는데, 이것은 젖산균에 의해 생성된 젖산과 아세트산에 의해 약간의 신맛과 독특한 풍미가 제공되고 저장성이 향상되기 때문이다. 이에 본 연구에서는 냉동 빵의 품질 향상을 목적으로 sourdough의 냉동반죽 특성을 조사하였다. soudough용 wheat brew 제조에는 L.plantarum과 Lbrevis혼합균주(0.1%)의 발효상태가 양호하였으며 wheat brew를 첨가한 경우 farinouam 특성중 반죽의 stability가 감소되어 반죽의 발효시간이 단축된 short time법을 반죽제법에 적용하였다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1566-1572
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• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.

• 베이커리
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• no.10 s.411
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• pp.166-169
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• 2002

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.217-225
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• 2004

This study was carried out to reduce the loss of frozen dough quality during frozen storage. Using response surface method, ascorbic acid 160.4 ppm, L-cysteine 63.1 ppm, and SSL 0.6% were found to be optimum, with xanthan gum 0.3% (formula A) and Ultra tex-3 5% (formula B) added as cryoprotectants. During frozen storage at $-20^{\circ}C$, control rapidly deteriorated after 4 weeks, while formulas A and B showed slight deterioration with immutable quality after 10 weeks.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.92-96
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• 2003

Effects of vitamin C on the properties of bread including number of yeast cells, volume of bread, specific loaf volume, and hardness and sensory characteristics were evaluated. Vitamin C was added at various amounts to frozen doughs made through sponge &dough method using sweet dough formula and quickly frozen at $-40^{\circ}C$. Doughs were stored for 4 weeks at $-20^{\circ}C$. Evaluations were done after frozen dough was thawed, fermented, and baked every week. The bread with 150 ppm vitamin C revealed higher yeast cell survival rate during freezing storage, and higher specific and bread volumes than other doughs. Hardness of bread increased with increasing amount of vitamin C added. Bread with 100 ppm vitamin C revealed the highest sensory score. Consequently, addition of 100 ppm vitamin C to bread dough resulted in the highest overall evaluation.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.138-145
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• 2007

The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.20-30
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• 1987

Kyongdan is a kind of Korean rice cake made from glutinous rice powder. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects on sensory characteristics and texture of Kyongdan in various soaking time, temperature and volume of adding water in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The degree of gelatinization in various storage time and temperature were evaluated by $\beta$-amylase digestibility. The results were summarized as follows. 1. In preparation, the significant factors were the temperature and volume of water, number of kneading, condition of powder, and the relationships between soaking time and temperature of water and between volume and temperature of water and between volume of water and number of kneading and between volume of water and salt. 2. In sensory evaluation on the various soaking time and temperature and volume of water, the most favorite tendency on the overall quality was at the addition level of hot water of 25% with glutinous rice powder made by soaking for 12 hours. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparision with Instron measurement. 3. The degree of gelatinization were decreased rapidly during two days of storage. In storage temperature, Kyongdan which was stored at $0^{\circ}C$, showed the most low level of the degree of gelatinization at the same storage time.