• 베이커리
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• no.4 s.321
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• pp.139-143
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• 1995

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.490-496
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• 2008

The purpose of this study was to examine the qualities of breads added with 0.01%, 0.1% and 1% of Sargassum siliquastrum extracts (SSE). The result of total microbial count showed that breads with SSE were reduced with increasing storing time, especially bread with 1% SSE was reduced about 2 log cycle as compared to that of control. The moisture content of the bread added SSE and non-added bread were not significantly different during the early storage period, but after 9 days of storage, the moisture content of control was 13% decreased while that of the SSE added bread was decreased by only $5{\sim}6%$. In the color, lightness and yellowness of bread diminished with increasing amounts of SSE in bread while conversely, redness increased. In sensory evaluation, bread containing 0.01% and 0.1% SSE were preferred than the control over total preference, while bread containing 1% SSE showed the lowest preference. These results suggest that the addition of 0.1% SSE in bread had a good effect on improving the preservation and development of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.723-728
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• 2011

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.50-55
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• 2010

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.