• 한국지역사회생활과학회지
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• 제12권1호
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• 한국식품영양과학회지
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• 제30권1호
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.221-227
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• 2002

민들레 잎분말 첨가에 따른 기능성 식빵의 품질특성을 분석하기 위하여 반죽수율, 반죽의 미세구조, 빵부피 및 비부피, 식빵 단면의 air cell 분포상태, 제빵수율, 기계적 및 관능적 품질특성을 분석하였다. 그 결과, 민들레의 잎분말 첨가는 글루텐 형성이나 효모의 발효 등에 크게 영향을 미치지 않아 빵 용적의 부피감소를 초래하지 않고 비교적 고른air cell을 형성하여 제빵적성이 우수한 것으로 판단된다. 특히 관능적 품질특성에서 전체적인 기호도면에 부합되는 기능성 식빵을 제조한다면 민들레 잎분말을 0.5% 첨가한 제품을 상용식품으로 개발하는 것이 적당할 것으로 생각된다.

• 한국농촌생활과학회지
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• 제6권2호
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• pp.91-97
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• 1995

The sensory quality and the baking property of blonds containing 10-50% of rice flour with wheat flour were analysed by QDA. As sensory characteristics, color, air cell size, air cell distribution, flavor, softness, chewiness and overall quality were evaluated. Bread could be made successfully even using up to 50% rice flour. The color, flavor, softness and chewiness were increased in rice-wheat bread especially using 10∼30% of rice flour, but in case of using 40∼50% of rice flour those characteristics were not significantly different from those of wheat bread. The size of air cell in 10∼30% rice-wheat bread was not significantly different but in 40∼50% rice-wheat bread it was increased. The distribution of air cell was more even in 10∼30% rice-wheat bread than in wheat bread, but not in 40∼50% rice-wheat bread. The overall quality of rice-wheat bread was shown to be better in 10∼30% rice-wheat bread than in wheat bread.

• 농업생명과학연구
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• 제46권1호
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• pp.153-161
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• 2012

Wheat is a very popular crop in all over the world due to the various use of wheat flour as staple foods, such as bread. As many food products are made from wheat, the property of wheat can be a determinant of the quality of final food products. Staled bread is not harmful to health but is normally rejected by consumers due to the absence of desirable sensory attributes. The phenomena of staling can be increased hardness of bread, the migration of moisture from center of bread to the crust of bread, loss of flavor and etc. The exact mechanism of staling has not been established completely. To delay or prevent staling, either addition of anti-staling agent, such as surfactant and enzyme or modification of wheat component, such as wheat starch has been adapted. The development of waxy wheat made it possible to reconstitute the starch component in bread. When the content of amylopect in was increased in bread, the loss of moisture was decreased and the reduction in softness of bread was decreased during storage. Increased retrogradation of starch did not always accompany the staling of bread indicating that the retrogradation of starch may not be a single indicator of bread staling. To find out the exact relationship between bread staling and starch retrogradation, further research is necessary.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• 한국조리학회지
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• 제4권
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• pp.249-269
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• 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.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• 한국식품조리과학회지
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• 제13권1호
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• pp.64-69
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• 1997

벼 8품종의 현미와 백미로 쌀빵을 제조하여 쌀빵가공성에 대한 벼 품종간 및 현 백미간 비교를 실시하고 관련특성간 상관관계를 살펴 보았다. 벼 품종간에는 제빵성의 차이가 있으나 현미와 백미간에는 유의한 차이가 없었다. 그러나 품종에 따라서는 현미와 백미간에 쌀빵특성의 현저한 차이를 나타내었다. 찰벼 품종인 한강찰벼는 백미로는 쌀빵의 제조가 불가능하였으나 현미로는 다른 어떤 품종 보다도 제빵성이 우수한 결과를 얻었다. 메벼 품종들 중에서는 AC 27, IR 44, 수원조가 백미의 제빵성이 우수하였고, 이 세 품종을 제외하고는 모두 백미보다 현미로 쌀빵을 만들 경우 가공특성이 좋은 경향이 있었다. 쌀의 일반성분 및 쌀빵의 제 특성 간의 상관성을 현미와 백미에 대해 별도로 살펴보면, 현미의 경우에는 부피 증가율이 큰 쌀빵 반죽일수록 푹신한 감이 있는 쌀빵 제조가 가능하였고, 촉촉한 쌀빵일수록 부드럽고 응집성이 높은 경향이었다. 백미의 경우에는 단백질 함량이 낮을수록 촉촉한 느낌의 쌀빵이 되는 경향이었으며, 지질함량이 높을수록 기공의 크기가 작고 균일하며 탄력성이 적은 쌀빵이 제조되는 경향이 있었다 또한 쌀빵 성형이 양호할수록 경도 및 씹힘성이 낮은 부드러운 빵이되는 경향이었으며, 기공의 크기가 균일할수록 기공의 크기가 작으면서 푹신한 감이나 탄력성이 낮은 빵이 되는 경향이었다.

• 한국식품조리과학회지
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• 제30권4호
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• pp.385-393
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• 2014

This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, these texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.