• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1196-1201
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. powder (SHP) on white bread quality. Crude fiber, crude ash, Fe and Ca contents of bread with SHP were higher than those of control and increased with increasing SHP concentration. The pH of bread with SHP was higher than that of without SHP. Salinity of bread prepared with SHP (0.6, 1.2, 1.8, and 2.4%) did not show any significant difference compared with control. L and b value of the bread were decreased by the addition of SHP. The inside color of SHP (1.8%) added bread did not show significant difference compared with control. The texture (hardness, chewiness, cohesivness, and springiness) of bread prepared with SHP was higher than that of without SHP. DPPH-radical scavenging activity of SHP added bread (0, 0.6, 1.2, 1.8, 2.4, and 6.0%) was 27.95, 30.42, 33.91, 39.51, 41.17 and 63.82%, respectively. DPPH-radical scavenging activity was increased significantly by the addition of SHP. Inhibition of lipid rancidity and total polyphenol contents of the breads were increased by the addition of SHP.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.568-577
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• 2018

This study was conducted to evaluate the quality characteristics. Trehalose was used to manufacture rice bread in two ways: one was to substitute trehalose for sugar by (0, 25, 50, and 75%) trehalose in each sample and the other was to analyze the temporal changes in rice bread on Day 0, on Day 2, and on Day 4. The results concerning the characteristics of specific volumes, water content, water activity, variation in weight and height, physical property test, and sensory test and measurements of the temporal changes are as follows: First, as for variation in specific volumes, rice bread containing trehalose had the content and temporal changes decrease significantly (p<0.001). Second, as for texture, a higher trehalose content led to a slightly lower level of hardness. As for the temporal changes, addition of trehalose is generally effective in decreasing hardness of rice bread. the sample containing trehalose showed an almost similar value. The control group not containing trehalose showed the significantly lowest level of cohesiveness, springiness, Chewiness. Finally, the sensory evaluations revealed that the taste, Flavor, and Sweetness was at a significantly higher level in the group with trehalose substituted for sugar than in the control group. An increase in the trehalose content led to an increase in overall eating quality.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.180-186
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• 2004

Evidence shows there are flavonoid and polyphenol compounds in Ulmus cortex which has excellent antioxidant, anticancer and antimicrobial properties. This study summarizes our findings on effects of Ulmus cortex extracts(UDE) on quality characteristics of bread and the changes of microbial counts during storage. Dough yield and specific loaf volume of bread decreased significantly because the amount of UDE increased. Lightness of bread surface, redness of crumb and yellowness of crust were significantly increased. Texture evaluation showed that hardness was the highest in the bread prepared with 30% UDE. Sensory evaluation showed that odor, taste, texture, and overall acceptability were the best in bread which was made with 10% UDE. At the beginning of the period of storage, there were not significant differences of microbial cell count as increasing UDE, but significant decreasing was observed after passing 6 days. A negative correlation was generally observed between the sensory and mechanical properties. The results of total microbial count show that adding UDE in processing bread extend bread's storage time.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1007-1013
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• 2008

This study was conducted to investigate change in the quality of white pan bread as affected by various concentrations of Corni fructus powder. Breads were prepared by addition of 0, 1, 2 and 3% of Corni fructus to wheat flour of basic formulation. The moisture content of white pan bread was approximately $37.5{\sim}41.1%$ and decreased with increasing Corni fructus powder concentration. The pH of white pan bread also decreased with increasing Corni fructus powder concentration. In color values, with increase of Corni fructus powder concentration, L, a value decreased and a value increased in the crumb. The weights of bread cooled for 0, 1 hour and 3 hour after baking decreased with increasing Corni fructus powder concentration. The volume and height of dough increased with increasing Corni fructus powder concentration. However, no significant differences in the specific volume and yield of dough were found. The baking loss rate was higher in the breads with Corni fructus powder than in the control. In the texture characteristics, hardness, gumminess and chewiness of bread significantly decreased with increasing Corni fructus powder concentration and adhesiveness, cohesiveness increased. In the sensory evaluation, when compared to the control, the bread added to 1% of Corni fructus powder was superior texture and taste and flavor, while was similar to color.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.604-609
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• 2002

The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol, ${\beta}-damascenone$, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.336-341
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• 2000

Quality characteristics of the bread added four different concnetrations(0.5%, 1%, 1.5%, 2%) of persimmon leaves were measured. The moisture content and water activity of the bread with the persimmon leaves powder of 0.5%, 1%, 1.5%, 2% were 45% and 0.97 respectively, and had no difference according to the content of the powder. This study also showed that the bread made by the wheat flour added the persimmon leaves powder of 1% was better in specific volume, color, sensory evalution, mechanical propertis(hardness, fracturability, adhesiveness, springiness. cohesiveness. gumminess, chewiness, elasticity) than the bread added the powder differently.

• Food Science and Preservation
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• v.10 no.3
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• pp.326-332
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• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.199-211
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• 1981

본 연구는 각각 다른 비율의 보리가루가 (0,20,30,40%) 섞여진 Home Made Yeast Breads의 질과 기호에 대한 조사로 Penetrometer과 Volumeter를 사용한 객관적 평가와, korean과 Caucasian의 Panelists에 의한 주관적 평가가 이루어졌다. 결과로 보리가루의 양이 증가함에 따라 Objective와 Subjective Score의 평균치가 감소하였지만 20% 이상의 보리가루가 혼합된 식빵이라도 문화적 배경에 관계없이 받아들여 질수 있고 전반적으로 Korean이 Caucasian 보다 보리가루 섞인 식빵을 더 좋아 하는 것으로 나타났다.

• 베이커리
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• no.7 s.444
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• pp.134-135
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• 2005

웰빙(Well-being)열풍을 타고 천연효모로 만든 빵이 인기를 얻고 있다. 천연효모를 만들어 빵을 만드는 과정은 많은 시간과 노력이 필요하고 만드는 방법도 꽤나 까다롭지만 독특한 풍미와 식감이 빵에 살아있어 관심이 높다. 이번 호에서는 건포도 원종을 이용한 천연효모 식빵 만들기를 해본다.