• The Korean Journal of Food And Nutrition
• /
• v.23 no.2
• /
• pp.178-185
• /
• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Proceedings of the Korea Hospitality Industry Research Society Conference
• /
• 2005.11a
• /
• pp.134-146
• /
• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat flour, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SP fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

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

• Culinary science and hospitality research
• /
• v.8 no.1
• /
• pp.43-54
• /
• 2002

In order to enhance the functional characteristics of the white pan bread, chitosan had been added into a wheat flour at the level of 1, 3, and 5%. The effect of the chitosan had been analyzed by experimenting the changes of volume Our ing dough fermentation, comparing the loaf volume and the specific volume, sensory evaluating the quality of the bread, and checking the retrogradations process. The results were as follows; 1. When the chitosan was added at the level of 1%, the result of the fermentation showed the highest. However, as the level of the chitosan increased, fermentation had been delayed. 2. The volume of the bread also showed the highest result when the chitosan was added at the concentrate of 1%. Similarly, as the level of the chitosan increased, the volume became smaller than others The specific volume also revealed the same consequent. 3. The sensory evaluation of white breads also showed the best result when the chitosan was added by 1%. 4. The retrogradations process of white pan breads could also be further delayed when the chitosan was added by 1%. Consequently, when the chitosan was added at the level of 1% into the wheat flour dough based on baker's%, not only the product quality of the white pan bread became the best, but also we could see the possibility of producing a functional bread using the chitosan.

• Culinary science and hospitality research
• /
• v.5 no.2
• /
• pp.165-190
• /
• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• Journal of Food Hygiene and Safety
• /
• v.38 no.4
• /
• pp.236-245
• /
• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.1-15
• /
• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.5
• /
• pp.379-385
• /
• 2001

The effects of lactic acid bacteria from kimchi fermentation, specifically Lactobacillus plantarum(LP) and Leuconostoc mesenteroides (LM) on the quality of the bread product was investigated. The two types of bacteria were cultivated in the sterilized radish juice used for kimchi fermentation. The concentration of bacteria was measured at 3.0$\times$10$^{9}$ ~3.3$\times$10$^{9}$ /mL. The bacteria were added at the ratios of 5% and 10% to a mixture with wheat flour before subsequent dough fermentation. An LM+LP treatment to the mixture was also made at 5% of LP and 5% of LM. The measured pH in the dough with LM+LP was the lowest among all of treatments. The products of 5% LM treatment showed the shortest fermentation time. Loaf production by volume was the highest from the 10% LM treatment. The % of moisture loss of the bread during the shelf-storage was less when treated with lactic acid bacteria than when left untreated. The least moisture loss was observed when the bread was treated with the LM+LP mixture. Hardness of the bread also decreased with the presence of lactic acid bacteria. The order of hardness was: control > 5% LP > LM+LP > 5% LM > 17% LM > 10% LP. Staling degree of the bread when treated with lactic acid bacteria was lower than that of the control. The least staling occurred when treated with LM 10% and LP 10%.

• Culinary science and hospitality research
• /
• v.4
• /
• pp.249-269
• /
• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.10
• /
• pp.1353-1361
• /
• 2009

This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high $\beta$-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.