• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.752-760
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• 2015

Effects of maltogenic amylase on textural properties of dough and quality characteristics of white pan bread were investigated. White pan bread was prepared with four different levels of maltogenic amylase contents (M-1: 0.048 U/g, M-2: 0.060 U/g, M-3: 0.072 U/g, M-4: 0.084 U/g). The setback by amylograph for the control was $480.0{\pm}12.25$ Brabender Unit (B.U.) while M-4 showed the a setback of $215.0{\pm}5.00B.U.$ The absorption, mixing tolerance index, and stability by farinogram were not significantly different (P>0.05) for across all treatments. The area under the curve (135 min) by extensogram was higher than all samples. The texture profile analysis results showed that there was significant decreasing in hardness for the maltogenic amylase infused bread (P<0.05). M-3 and M-4 showed higher springiness and cohesiveness but lower hardness than control over 1 to 3 days, indicating possibly extended shelf-life. Imaging scan showed that air cell size less than $0.4mm^2$ for the control and M-4 were at rates of 94.90% and 95.70%, respectively. For sensory evaluation, M-3 and M-4 showed higher intensities than the control for taste, flavor, texture, mouthfeel, and moistness quality. These results imply that the quality of white pan bread could be improved by adding maltogenic amylase without the use of chemical additives.

• Food Science and Preservation
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• v.15 no.6
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• pp.884-890
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• 2008

This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.509-515
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• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.172-180
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• 2011

This study explores the quality characteristics of white pan bread added with perilla leaf powder, and the results are as follows. The WRC(water retention capacity) of PLP (perilla leaf powder) added to the bread dough increased as the addition increased, and the initiation temperature during the rapid visco analysis (RVA) increased with more additions, showing significant differences. The highest and the lowest viscosity of the sample decreased as the powder added increased. The brightness(L value) of the bread without the powder was the highest, and the redness (a value) and the yellowness (b value) showed significant differences among the samples. Hardness increased showing significant differences among the samples as the powder added increased Chewiness was the highest but preference value was the lowest in the sample with 7% of the powder. The lowest score was shown in the color of the sample with the most PLP added. Flavor was the lowest of 4.93 in the comparison sample without the leaf powder added while bitter taste scored the highest of 5.21 in the sample of 3% powder added. It was also the highest in overall acceptance while the sample with the most powder showed the lowest of 4.03. From these results, it can be said that the preference of bread with PLP seems to decrease when more than 5% of PLP is added.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1310-1318
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• 2017

This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.299-306
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• 2010

This study was carried out to investigate the quality of white pan bread as affected by various amounts of Sunsik powder, in which the breads were prepared with 0, 5, 10 and 15% Sunsik powder. The samples compared quality characteristics, including proximate composition, weight and height, fermentation time, baking loss rate, texture, sensory evaluation in order to determine the optimal amount of Sunsik powder in the formulation. The moisture content of control bread was higher, in the breads made with Sunsik powder. The baking loss rate decreased with increasing Sunsik powder concentration. The fermentation time of the bread increased with increasing Sunsik powder content. In sensory quality, the bread containing 5% Sunsik powder was preferred over the control bread, by color, taste, flavor and softness, while the 15% Sunsik powder bread had the lowest preference scores. Textural properties by TPA(texture profile analysis) showed that hardness, gumminess, chewiness increased with increased Sunsik powder concentration.