• 베이커리
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• no.11 s.448
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• pp.46-59
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• 2005

• KOREAN POULTRY JOURNAL
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• v.54 no.2
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• pp.120-123
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• 2022

계란의 쓰임새는 일반 음식부터 제과, 제빵 등 다양하게 사용되고 있으며 소비자들의 계란 제품에 대한 관심도도 높아지고 있다. 이에 발맞춰 소비자들의 니즈를 충족하면서 안전성까지 확보해 신뢰를 얻고 있는 아산 계림농장의 홍성학 대표를 찾았다.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.179-191
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• 2001

The effects of whole wheat flour on the Rheological Properties of dough gassing power of yeast S.cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0, 25, 50, 75 and water absorption in the farinography increasedlinerly from 62.5%in 100% bread making flour and 77.5% in 100% whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.700-704
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• 1997

Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.209-214
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• 2002

This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. freeze dried aloe powder(0, 1%, 0.5%, 1%) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples(0.1%, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follows: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each. 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.188-194
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• 2000

Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

• Food Industry
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• s.180
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• pp.10-26
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• 2004

제과$\cdot$제빵분야는 대표적인 내수업종이고 보수적 업종성격이 강하다고 볼 수 있다. 연간 성장률이 $30\~40\%$대의 고성장을 구가하던 과거의 좋은 시기도 있었다. 현재 우리가 처한 $\$1$만 소득에서 $\$2$만 소득으로 가는 길목에서 이 분야는 기호식품으로 완전히 변해 있다고 볼 수 있다. 저성장 내지 마이너스 성장도 올 수 있는 시대에 이미 진입했다고 볼 수 있다. 소비자의 기호를 적극적으로 반영치 못한 제품은 시장에서 생존이 어려운 시대를 이미 맞고 있고, 이러한 현상은 차후 더 심하고 세차게 진행되어 질 것이다. 엄밀히 말해 기존의 제품운영계획 그대로 진행하면 그런 기업은 퇴보하게 되어있다고 생각된다. 또 다른 말로 표현하면 이제는 제과$\cdot$제빵 산업은 과감한 변신이 없다면 이미 사양산업화 되어지고 있다고도 볼 수 있다. 과감한 변신은 무엇일까? 소비자 욕구를 정확히 파악하고 이에 부응한 제품운영계획을 충실하게 세워 시행하는 것이다. 세부적으로는, (1) 제품내용물에 좋은 기능성을 도입시키는 것이다. 소위 건강에 좋다는 각종 원료성분들을 사용한 제품을 개발하여서 생산, 판매하는 전략이다. (2) 제품의 포장의 질을 좋게 하고 고급화 시킬 필요가 있다고 본다. BT를 응용한 첨단 포장기술 도입실행이 필요하다. 소비자에게 좋은 이미지를 줄 수 있고, 포장본래의 기능 제품보호가 완벽해야 하고 사용하기에 편리하여야 한다는 것이다. (3) 외국 제품들과의 경쟁은 필수적이다. 가공식품 분야는 이제 거의 $100\%$ 시장이 개방된 상태를 맞고 있다. 외국의 고기능성 내지 고급화제품들과의 경쟁은 피할수 없는 현실을 맞고 있다. 외국시장의 정보를 면밀히 분석하고 이에 대한 대응전략은 물론 더 나아가서 외국제품을 능가 할 경쟁력있는 제품개발이 필요하다고 판단된다. R&D 분야에 투자를 필연적으로 늘여야만 한다. 국내 식품사들의 Ramp;D 투자금액이 구미선진국이 1/10이하 수준에 머물고 있는 것이 오늘날 우리들의 실정이기 때문이다. 일본 등과 FTA 협정쳬결 논의가 국가적과제로 추진되고 있는 현재의 상황에서 이에 대한 우리업계의 대응전략을 지금부터 착수하여야 할 때라고 판단된다. 기본부터 철저히 우리의 장점을 살린 실질적 대응책 마련에 많은 지혜를 발휘할 때 우리 식품산업이 대내외적으로 경쟁력을 가질수 있다고 예상된다. 이러한 상황을 미루어 볼때에 고부가가치 제품을 창출 할 수 있는 여러가지 방안을 기업과 학계 그리고 정부가 종합적으로 강구하여야 할 때인 것이다. 필자는 이에 관한 몇 가지 방안들을 제안하였다.

• Food Science and Preservation
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• v.17 no.5
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• pp.667-673
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• 2010

Effects of substituting wheat flour with rice flour on bread-making properties were investigated. Rice(Oryza sativa L.) cultivars were 'Goami2(G2)', a functional rice containing higher non-digestible carbohydrates, and 'Chucheongbyeo (CC)', an ordinary Japonica rice. Rice flour was substituted at 10, 20 and 30% in wheat bread formulation, and the composite flour was used for yeast-leavened bread making. Peak and final viscosity of G2 rice flour was significantly lower than that of CC rice flour. Mixograph analysis indicated that replacement of G2 rice flour increased dough water absorption and mixing time compared to wheat flour. But, typical mixograph pattern was not found in the dough from composite flour with CC rice flour. As increasing the amount of rice flour, the G2 rice breads showed a significant decrease in loaf volume, but an increase in bread crumb firmness(g). For the CC rice breads, no significant difference(p<0.05) was observed in loaf volume and crumb firmness, ranging 1012~1050 cc and 433~482g, respectively. The results revealed that Chucheongbyeo is more suitable for bread-making with the composite flour of rice(10~30%) and wheat flour.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.371-378
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• 1992

This experiment was carried out in order to investigate effect of rice varieties, milling methods and particle sizes of rice flours on characters of songe cake. The expansion height of batters peaked from in 14 to 18 minutes during baking for 34 minutes at $150^{\circ}C$, and then was gradually decreased. The decrease in the height ranged from 6 to 50% compared to the expansion peak of batters at one day after baking. The inner temperature of the batters showed a tendency to increase slowly and was greatly increased for 8 to 10 minutes. The highest temperature was 94 to $96^{\circ}C$ in 24 to 26 minutes during baking. The volume of the rice cake was not affected by the particle sizes of the rice flours and milling treatment, and ranged from 89 to 95% compared the volume of wheat cake. Therefore, this result indicated the great possibility baking sponge cake used with rice flours. The baked sponge cake by the hydrated flours showed lower stregth than that by the non-hydrated rice flours without correlation with kinds and particle sizes of rice flours, and there were not significant differences in the cohesiveneness of the cakes. The sponge cake of the hydrated rice flour of Taebaek variety was generally superior in texture and taste to the cake of wheat flour as the result of sensory evaluation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.544-554
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• 2020

The purpose of this research was to determine the effect of baking and pastry activity programs on the cognitive function of the elderly with dementia. The study was carried out on 19 elderly with dementia who attended K city C daycare center and who provided consent. A total of 10 elderly were assigned to the experimental group, and the other nine were assigned to the control group. To test the effectiveness of the program, this research used the pretest-posttest control group design. The experimental group administered the program from January 2, 2017 to February 28, 2017. However, the control group did not undergo a separate program. Fisher's accuracy test was performed to identify the homogeneity of the experimental and control groups. Mann-Whitney U Test was conducted to identify the homogeneity of the cognitive functions of the experimental and control groups prior to the launch of the program. Wilcoxon Matched-Pairs Signed-Rank and Mann-Whitney U Test were conducted to determine the effects of the program on the cognitive function of the elderly with dementia. As a result, the program verified the effect on the cognitive function of the elderly with dementia. According to these findings, the important issues and limitations of the research are discussed.