• 한국식품영양학회지
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• 제15권4호
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• pp.314-320
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• 2002

비지가루의 제빵 적성을 알아보기 위해 밀가루에 5%, 10%, 15%혼합한 빵을 만들고 비지빵의 제빵성을 향상시키기 위해 10% 비지가루 혼합분에 글루텐을 3%, 6%, 9% 첨가한 빵을 만들어 제빵 적성을 조사하고 관능검사를 실시하였다. 비지가루는 단백질 22.0%, 지방 13.2%, 탄수화물 54.3%그리고 식이섬유 27.2%를 함유하고 있었다. 영양성분이 풍부한 비지가루를 밀가루에 혼합하여 식빵을 만들었을 때 비지가루의 혼합비율이 증가함에 따라 수분흡수율, 반죽시간, 빵의 무게는 증가하였고 dough의 팽창력과 빵의 부피는 감소하였으며 10%비지가루 혼합분에 글루텐을 첨가함으로서 제빵 적성이 향상되었다. 빵의 crumb의 색도는 비지가루의 함량이 증가할수록 어두워졌으나 활성글루텐의 첨가로 밝아졌다 빵의 texture도 비지가루의 혼합비율이 높을수록 씹힘성, 경도는 증가하였으나 응집성은 차이가 없었고 활성글루텐의 첨가로 탄력성, 씹힘성, 경도는 증가하는 경 향을 보였다. 관능검사 결과 5%비지가루를 혼합하여 만든 빵은 종합적인 기호도에서 밀가루빵과 차이가 없었으며 10%비지가구 혼합분에 6% 글루텐을 첨 가하여 만든 빵은 글루텐을 첨가하지 않은 10% 비지가루 혼합분 빵보다 종합적인 기호도에서 좋은 평가를 받았다.

• Food Science and Biotechnology
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• 제15권5호
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• pp.805-813
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• 2006

The quality of frozen bread dough made with the milk proteins casein (C), whey (W), and the gums sodium alginate (A) and ${\kappa}$-carrageenan (K), was investigated to develop methods to suppress the deterioration of the frozen dough quality. The control had a lower dough volume than dough with additives during freeze-thaw cycles. In bread stored at $5^{\circ}C$, the moisture content of bread prepared with whey plus sodium alginate (WA) decreased less than that of the control. The control also had a lower specific loaf volume than breads made with added milk proteins and gums. The hardness of the control bread and bread made with casein plus sodium alginate (CA) and whey plus ${\kappa}$-carrageenan (WK) increased during freeze-thaw cycles, although that of the control increased more than the others. There was no significant difference in sensory preference among breads with and without milk proteins and gums. Addition of CA and WA improved the baking quality by reducing the deterioration of frozen dough and retarding the staling of bread.

• 한국식생활문화학회지
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• 제34권3호
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• 한국식품조리과학회지
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• 제22권2호
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• pp.204-212
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• 2006

$\beta$-glucan 첨가 우유식합의 이화학적 관능적 특성을 분석한 결과는 다음과 같다. 완성된 우유식빵의 무게는 $\beta$-glucan 첨가군이 대조군에 비해 차이가 없었다. 그러나 높이와 부피는 $\beta$-glucan 20% 첨가시까지 증가하다가 $\beta$-glucan 30% 첨가군에서 유의적으로 감소하였다. 수분함량은 $\beta$-glucan 첨가군이 높았으며, $\beta$-glucan 20 및 30% 첨가군은 저장 전 기간동안 유의적으로 높은 수치를 유지하였다. 기계적 조직감을 TPA로 측정한 결과, 식빵의 경도는 대조군과 $\beta$-glucan 첨가군 사이에 차이가 없었고 씹힘성과 응집성은 $\beta$-glucan 30% 첨가군이 유의적으로 높았다. 빵의 색상은 $\beta$-glucan 30% 첨가군을 제외하고 명도, 적색도 및 황색도에 있어 차이가 없었다. 전반적인 수용도는 대조군과 $\beta$-glucan 10 및 20% 첨가군이 6.8-6.9점, $\beta$-glucan 30% 첨가군은 3.4점을 받았다. 이상의 결과로부터 식빵 제조 시 $\beta$-glucan 첨가량은 20%까지는 긍정적인 효과를 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권8호
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• pp.1132-1137
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• 2012

Objective of this experiment was to evaluate the effect of partial substitution of barley grain with bread by-product (BB) on performance of Awassi ewes and their lambs. Forty Awassi ewes rearing single lambs were randomly allotted into four experimental diets containing various levels of BB. The experimental diets contained 0 (BB0), 10 (BB10), 15 (BB15), and 20% (BB20) of BB on dietary dry matter (DM). The study lasted for eight weeks, in which the first week was used as an adaptation period and seven weeks of data collection. Ewes and their lambs were penned individually where they were fed their lactating diets ad libitum. Ewes and lambs body weights were measured at the beginning and at the end of the experiment. However, milk production and composition were evaluated biweekly. Feeding BB had no effect (p>0.05) on dry matter (DM), organic matter (OM), and crude protein (CP) intakes. However, neutral detergent fiber (NDF) intake was the lowest (p<0.05) for the BB20 and BB15 diets followed to BB10 diet (i.e., 640, 677, 772 g/d, respectively) while the highest NDF intake was for the BB0 diet (i.e., 825 g/d). Similarly, NDF intake decreased linearly (p<0.001) as the BB content increased. Acid detergent fiber (ADF) intake was highest (p<0.05) for the BB0 and BB10 diets (425 and 416 g/d, respectively) followed by the BB15 and BB20 diets (359 and 342 g/d, respectively). Moreover, a linear (p<0.001), quadratic (p = 0.04), and cubic (p = 0.04) effects were observed in ADF intake among diets. Nutrient digestibility was similar among different diets. Bread by-product had no effect (p>0.05) on ewes body weight change and on lamb performance (i.e., weaning body weight and average daily gain). Similarly, no differences (p>0.05) were observed either in milk production or composition by the BB substitution. Inclusion of BB reduced feed cost by 9, 14, and 18% for the BB10, BB15, and BB20 diets, respectively. No differences were observed in milk efficiency (DM intake: milk production; p>0.05) among diets. However, cost of milk production ($US/kg milk) was the lowest (p<0.05) in the diet containing BB20. Results of the present study indicate that feeding bread by-product up to 20% of the diet DM had no effect on performance of Awassi ewes and their lambs and reduced feed cost.

• 한국식품영양과학회지
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• 제35권5호
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• pp.613-621
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• 2006

기능성 식품소재인 $\beta$-glucan을 우유식빵에 첨가하여 제조한 우유식빵을 항온배양기 (온도 $20^{\circ}C$, 습도 40%)에 저장하면서 이화학적, 관능적 특성을 분석하였다. 우유식빵의 수분함량은 저장하면서 감소하는 경향을 나타내었는데 $\beta$-glucan 첨가량이 증가할수록 높은 값을 나타내었다. 기계적 조직감을 TPA로 측정한 결과, 저장 전 우유식빵의 경도는 대조군과 차이가 없었으나 저장기간이 경과됨에 따라 $\beta$-glucan 첨가량이 많을수록 경도증가가 적어 유의적으로 낮은 수치를 나타내었다. 저장전 빵의 색상은 crumb와 crust 모두 명도(L), 적색도(a) 및 황색도(b)가 $\beta$-glucan 30% 첨가군을 제외하고 유의적인 차이가 없었으나, 저장기간이 증가함에 따라 명도가 증가하는 경향을 나타내었다. 노화도는 TPA와 DSC를 통해 알아보았는데, $\beta$-glucan 20 및 30% 첨가군에서 유의적으로 낮았다. 관능검사(9점 척도법) 결과, 저장기간이 증가함에 따라 부피, 향, 담백함, 우유맛, 껍질경도가 감소하고 색상, 이취, 경도 및 씹힘성이 증가하였다. 또한, 저장 4일째 전반적인 기호도는 대조군과 $\beta$-glucan 10% 첨가군이 6.6, 6.4점인데 반해 $\beta$-glucan 20% 첨가군이 7.6점으로 높게 나타났으며 $\beta$-glucan 30% 첨가군은 부피, 빵의 안팍의 색상 및 질감에 있어 품질이 저하되어 전반적인 수용도에서 가장 낮은 점수(1.8점)를 받았다. 이상의 결과로 부터 $\beta$-glucan 20%을 우유식빵에 첨가할 때 저장 중 식빵내 수분을 유지시켜주고, 조직감이 단단해지는 것을 막아주는 효과가 있어 우유식빵의 저장기간을 연장시켜줌을 알 수 있었다.

• 한국식품영양학회지
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• 제30권2호
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• 한국식품저장유통학회지
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• 제13권1호
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• pp.30-36
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• 2006

우유단백질과 검류 복합체의 첨가가 제조한 빵의 노화에 미치는 영향을 조사하기 위하여 amylography, farinography, extensography를 통해 반죽의 물성 변화를 측정하고 냉동-해동을 3번 반복한 반죽으로 제조한 식빵의 수분함량과 경도를 만든 당일과 $5^{\circ}C$에서 4일간 저장 후 측정하여 저장기간에 따른 변화를 비교함으로써 우유단백질과 검류 복합체가 식빵의 노화정도를 분석하였다. 우유단백질과 검류를 첨가할 경우 밀가루의 호화 개시온도가 증가하였고 밀가루의 수분흡수율과 반죽 형성시간이 증가하는 것을 관찰할 수 있었다. 빵의 수분함량의 경우 4일간의 저장기간 동안 그 함량이 감소하는데 우유단백질과 검류의 첨가가 이 수분 감소 현상을 어느 정도 늦추는 현상을 보였다. 또한 노화의 척도가 되는 빵의 경도에 있어서도 이 복합체가 빵의 경도 증가현상을 늦추는 효과를 보여 빵의 노화 억제제로서 우유 단백질과 검류 복합체가 사용될 수 있을 것으로 기대된다.

• 한국식품과학회지
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• 제38권1호
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• pp.42-46
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• 2006

우유단백질과 검류의 혼합 첨가가 빵의 노화를 억제시키는데 사용될 수 있는지를 조사하기 위하여 이들 첨가한 밀가루의 amylogram, farinogram 그리고 extensogram을 측정하였다. 또한 우유단백질과 검류를 첨가한 반죽을 8주 동안 냉동 저장한 후 이 냉동반죽으로 식빵을 제조하고, 만든 당일과 $5^{\circ}C$에서 4일간 저장한 식빵의 수분함량 변화와 경도 변화를 측정하여 노화정도를 비교하였다. Amylogram 특성 중 우유단백질과 검류를 첨가한 밀가루의 호화 개시온도가 증가하였고 CA와 WA 첨가한 밀가루의 최고 점도가 대조구보다 낮았다. Farinogram 특성을 통해 우유단백질과 검류가 밀가루의 수분 흡수율을 증가시키는 것과 CA와 WA를 첨가할 경우 반죽 형성시간이 길어짐을 확인할 수 있었다. Extensogram 특성에서 밀가루의 신장도는 우유단백질과 검류를 첨가함으로써 낮아지는 현상을 보였다. 빵의 수분함량 변화를 살펴보면, 4일 저장기간 동안 모든 빵의 수분이 감소되는 것을 알 수 있었으며, 냉동저장 6주후부터는 대조구 빵의 수분함량이 우유단백질과 검류를 첨가한 빵보다 감소정도가 큰 것을 확인할 수 있었다. 빵의 경도 변화의 경우 또한 저장기간 동안 대조구 빵이 우유단백질과 검류를 첨가한 빵, 특히 CA와 WA를 첨가한 빵보다 높은 경도를 나타냈다. 이를 통해서 우유단백질과 검류를 첨가할 경우 반죽의 제빵 적성을 향상시켜주며 CA와 WA의 첨가는 빵의 노화를 지연시켜주는데 효과가 있는 것으로 생각된다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1009-1017
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• 2009

This study was performed to analyze the preferences and actual use patterns of university students (96 males and 187 females) for bakeries in the Gyeongju area of Korea. A total of 283 questionnaires were used for the examination and statistical analyses were completed using SPSS Win (14.0) by descriptive analysis and $x^2$-tests. The most favored bakery products were prepared items such as sandwiches and toast. Most of the respondents (92.9%) typically used bread for snacks, and the main places of purchase were well-known bakery shops (38.5%) in which females preferred well-known shops more than males. In addition, the respondents liked milk (79.9%) and jam (39.7%) as the beverage and food, respectively, to eat with bread. When choosing bread, the main selection point was taste (80.2%) and the cost per person per visit was usually 1,000~5,000 won (63.3%). The consumption frequency rate revealed that 49.1% of the students consumed bread as a snack, while 24.8% consumed bread with other foods 1~2 times a week. In the case of purchasing bread as a snack, females had more purchases than males (p<0.05). Students who lived in their own home (p<0.001) with a commute time to school greater than 30 minutes (p<0.001) had the highest number of bread purchases as a snack. The most important point for bread purchase was hygiene (4.60). Overall, for the development of bakeries in the Gyeongju area it seems imperative to address the bakery shop environment, including such aspects as hygiene, price, and new bread product development for students.