• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.287-291
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• 2013

Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than $250{\mu}m$ was used. Amount of ECP added (0~3%) to the bread was found to affect the bread quality significantly (P<0.05). pH, bread height, and volume of the control was significantly higher than others (P<0.05) and decreased significantly (P<0.05) with the addition of ECP. Moisture content showed no significant differences (P>0.05). There were distinctive color changes with the addition of the powder: $L^*$- and $a^*$-values decreased but $b^*$-value increased significantly (P<0.05). The hardness of bread was found to increase but both cohesiveness and springiness showed a reverse trend with the addition of the powder. Consumer acceptance test indicated that ECP content 1% on wheat flour could be the recommended supplementation level for the consumers without sacrificing sensory quality.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.47-53
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• 2004

The characteristics of dough and the quality of white pan bread with 0∼1.5％ $\pi$-water were investigated. The fermentation volume and weight of the white pan bread with $\pi$-water (0.1％, 0.5％, 1.0％, 1.5％) was higher than that of the control. The volume of white pan bread with $\pi$-water (0.1％, 1.0％, 1.5％) was higher than that of the control. Color L value of crust with $\pi$-water increased from 34.98 to 36.38∼41.36 and increased from 34.32 to 34.90∼43.33 after 3 days. Color a value increased from 14.78 to 14.99∼16.75. The hardness of the white pan bread increased from 29011.0 g/㎤ to 18681.7∼43551.2 g/㎤ as the added amount of $\pi$-water increased. The overall acceptability score of white pan bread was the highest with 0.1％ $\pi$-water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.76-82
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• 2013

This study was carried out to evaluate the effect of wheat gluten on quality characteristics of white pan bread with 10% resistant starch. White pan bread was fortified with wheat gluten at levels of 2%, 4% and 6% w/w. The pH of dough and white pan bread, specific loaf volume, water activity, baking loss rate, crumb color, hardness, and sensory evaluation were analyzed for quality characteristics. The pH of processed dough and white pan bread with additional vital wheat gluten was lower than that of control, and pH increased with increasing wheat gluten content. Water activity was lower in white pan bread with added vital wheat gluten than in the control, however there were no significant differences. Specific loaf volume revealed a higher value in tests than in the control, and the products revealed a higher specific loaf volume with higher amounts of vital wheat gluten. However, the baking loss rate decreased with increasing wheat gluten content. In terms of crumb color analysis, L, a, and b values lowered with increasing wheat gluten. Hardness appeared to be lower in tests than in the control, and the test with 6% wheat gluten showed the lowest value among the products. In a sensory evaluation, the product with 4% wheat gluten revealed the highest score. As a result of this study, 4% wheat gluten is considered to be the reasonable level in preparing white pan bread with 10% resistant starch.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.53-63
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• 2012

This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and overall quality (p<0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.585-590
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• 2001

The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1283-1289
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• 2013

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.333-339
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• 2015

This study was conducted to investigate the effect of baking on the physicochemical and sensory properties of white pan bread with red wine (RW). RW was substituted for water at four levels (0, 19, 38 and 63%). For bread crumb color, lightness decreased with increasing levels of RW, whereas redness and yellowness increased (p<0.05), in proportion to RW levels. Compared to control bread, specific volume of breads added with RW was decreased. The degree of dough raising power decreased significantly depending on the amounts of RW. The hardness of control bread was $87.35g/cm^2$ while the hardness of breads with RW ranged from 85.37 to $94.19g/cm^2$. Hardness, cohesiveness, springiness and gumminess of breads added with RW showed higher scores than the control group. In the sensory evaluation, the highest flavor and taste preference scores were observed in bread containing 38% RW, whereas the lowest score was observed in bread with 63% RW. Accordingly, the quality of bread can be improved by addition of 38% RW substituted for water.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.109-114
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• 2005

A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the $10\%$ whey broth with $0.5\%$ yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were $2.4\ties10^9$ cfu/mL after 36hr and $9.42\times10^8$ cfu/mL after 96 hr. Consumption rate of lactose during fermentation was $87.5\%$. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with $10\%$ whey fermented product elongated 2 day compared to control.