• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.401-407
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• 2017

This study investigated the effect of roasted rice bran (RRB) on bread quality. Bread containing RRB showed small and specific loaf volumes. Baking and cooling loss rates of bread with RRB were lower than bread without RRB. The pH of bread decreased and total titratable acidity increased with increase in the amount of RRB. Water activity (Aw) and moisture contents of bread increased with RRB levels in bread. Bread containing RRB presented lower L value and higher redness (a) and yellowness (b) values. Crumb hardness, springiness, and gumminess increased, whereas cohesiveness decreased upon addition of RRB. Addition of 5% RRB resulted in higher scores in sensory evaluation than the control, however, bread with 15% RRB had the lowest score. Therefore, 5% RRB can be used in bread production.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.05a
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• pp.170-170
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• 2004

바쁜 생활 속에서 아침식사를 빵으로 해결하는 경우가 많아졌고, 청소년이나 젊은층사이에 빵은 점심이나 저력 등의 주식으로서도 큰 몫을 차지하고 있다. 그러나 그동안 자주 섭취해온 옥수수식빵, 우유식빵 및 호빵(고기)의 영양성분은 외국 식품성분표의 내용을 인용하여 왔다. 따라서 농촌자원개발연구소에서는 한국인이 좋아하는 식빵 및 호빵의 영양성분을 종류별로 분석하고, 이들 빵류에 대한 영양정보를 소비자에게 제공하여 균형 있는 식생활을 위한 기초 자료로 제공하고자 한다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.52-58
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• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.

• 베이커리
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• no.6 s.371
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• pp.106-107
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• 1999

• 베이커리
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• no.4 s.369
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• pp.110-111
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• 1999

• 베이커리
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• no.4 s.381
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• pp.96-97
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• 2000

• 베이커리
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• no.8 s.373
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• pp.102-103
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• 1999

• 베이커리
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• no.12 s.377
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• pp.116-117
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• 1999

• 베이커리
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• no.3 s.368
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• pp.110-111
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• 1999