• Korean Journal of Food Science and Technology
• /
• v.49 no.4
• /
• pp.401-407
• /
• 2017

This study investigated the effect of roasted rice bran (RRB) on bread quality. Bread containing RRB showed small and specific loaf volumes. Baking and cooling loss rates of bread with RRB were lower than bread without RRB. The pH of bread decreased and total titratable acidity increased with increase in the amount of RRB. Water activity (Aw) and moisture contents of bread increased with RRB levels in bread. Bread containing RRB presented lower L value and higher redness (a) and yellowness (b) values. Crumb hardness, springiness, and gumminess increased, whereas cohesiveness decreased upon addition of RRB. Addition of 5% RRB resulted in higher scores in sensory evaluation than the control, however, bread with 15% RRB had the lowest score. Therefore, 5% RRB can be used in bread production.

• Culinary science and hospitality research
• /
• v.18 no.1
• /
• pp.1-14
• /
• 2012

This study examines the physiochemical and quality properties of the bread added with soy fiber powder to promote the intake of soy fiber. For this study, the powder for making bread was mixed with soy fiber, wheat flour and SF-1450 and SF-1260 at the ratio of 0~12% each. The ratios of the edible fiber contained in the soy fiber power samples were 72.0% in the SF-1450 sample and 67.8% in the SF-1260 sample. The mixograph characteristics tended to be conspicuons in proportion to the amount of the soy fiber added at midline peak height, width at peak and, width at 8.00. The specific volume of the bread tended to decrease significantly as the amount of the soy fiber increased from 2 to 12%. In terms of crust chromaticity change, L-value increased more significantly in the samples added with 4 to 12% than the control. For a-value, SF-1450 in the samples with 6 to 12% and SF-1260 in the samples with 8 to 12% more significantly decreased than the control. For such characteristics of texture as hardness, SF-1450 in the samples with 10 to 12% and SF-1260 in the samples with 6 to 12% increased more than the control. As discussed above, the sensual characteristics of the white pan bread with soy fiber added tended to be worse as the amount of the additive increased, compared with the control samples. Summing up the results of the physico-chemical analysis and the overall acceptability, those samples with 2~4% of SF-1450 and 2% of SF-1260 were found excellent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1813-1822
• /
• 2012

The purpose of this study was to determine the optimal mixing conditions of two different amounts of purple barley flour ($X_1$), and olive oil ($X_2$) in baking white pan bread. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points including 2 replicates. The more purple barley flour added, the more weight, yellowness (b-value), hardness, gumminess, and chewiness increased; but the more volume, specific loaf volume, lightness (L-value), and springiness decreased. The greater the amount of olive oil added, the more hardness, cohesiveness, gumminess, and chewiness increased; but the more yellowness (b-value) and springiness decreased. The physical and mechanical properties were affected more by the amount of purple barley flour than by the amount of olive oil. Sensory properties except flavor were more affected by the amount of purple barley flour than by the amount of olive oil.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.180-190
• /
• 2013

The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.485-491
• /
• 2008

This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.

• Korean journal of food and cookery science
• /
• v.22 no.3 s.93
• /
• pp.270-281
• /
• 2006

The study investigated the effect of prefermentation of Bifidobacteria longum and Lactobacillus plantarum on baking quality. Firstly, two kinds of prefermentation were cultured using two lactic acid bacteria, Bifidobacteria longum and Lactobacillus plantarum. White pan bread baked with dough that had undergone these two prefermentation methods was compared with that baked with a non-prefermented control. The physicochemical properties of the three breads were analyzed, and then the physicochemical and sensory properties of the dough and baked bread were cross-analyzed. The pH prefermentation of Bifidobacteria longum was lower than that of Lactobacillus plantarum, whereas the titratable acidity was higher. Compared to the results from analyzing the prefermentation of Lactobacillus plantarum, the prefermentation of Bifidobacteria longum was expected to give positive effects on enriching the bread flavor by creating acetic acid at a level three- to eight-fold higher than that of Lactobacillus plantarum. According to the mixogram data, the optimum ending time for both Bifidobacteria longum prefermentation and Lactobacillus plantarum was around 4.5 to 5 minutes. The speed of dough materialization decreased with increasing prefermentation culture time. The baked bread with added Bifidobacteria longum had a higher water content. However, the other contents were not influenced by prefermentation, but were by culture time. The specific loaf volume, oven spring and baking lass rate all peaked at 20 hours after culture for both prefermentation cultures. The sensory test results indicated the highest prefermentation for the bread baked with prefermented Bifidobacteria longum doughwith a culture time ranging from 20 to 26 hours. In addition, the bread baked with prefermented Lactobacillus plantarum dough gave the highest preference when cultured for 20 hours.

• Food Engineering Progress
• /
• v.15 no.1
• /
• pp.15-21
• /
• 2011

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.3
• /
• pp.371-378
• /
• 2007

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.206-210
• /
• 2002

The bread qualities were analyzed objectively by using CrumbScan software. Samples were prepared at the same conditions of mixing, fermentation, and baking time except the amount of Korean wheat flour (KWF). The bread volume was increased with increasing KWF, and the maximum volume was attained in the product of 20% KWF. Although the products of 20% and 30% KWF showed the same thickness of the crust, the crust was thinner than control when KWF was added. The size (fineness) and shape (elongation) of crumb cells were larger and rounder than control due to the low degree of elasticity of the KWF-added dough. Among the samples, the product with 20% KWF showed the most even distribution of crumb cells around the sliced area. The precise determination of external and internal characteristics of the bread was possible with Crumbscan, suggesting the possibility of developing industrial standards for bread.

• Preventive Nutrition and Food Science
• /
• v.11 no.3
• /
• pp.243-252
• /
• 2006

White salted noodles and pan bread were prepared from Korean wheats with 1Dx2.2+1Dy12 subunits in high molecular weight glutenin subunits (HMW-GS) to evaluate the suitability for end-use products through the comparison with US wheats with various classes and commercial wheat flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed higher SDS sedimentation volume than US wheat flours with similar protein content. Compared to wheat flours with similar protein content and SDS sedimentation volume, water absorption percent of Korean wheat flours using a mixograph was higher than that of US wheat flours, but similar to commercial wheat flours. Mixograph mixing time was similar to hard wheat flours and commercial noodle flours. Optimum water absorption percent of noodle dough from Korean wheat flours was higher than that of US wheat flours. Noodle sheets from Korean wheat flours with 1Dx2.2+ 1Dy12 subunits showed lower L values, higher a values and similar b values compared to commercial noodle flours. Hardness of cooked noodles from Korean wheat flours 1Dx2.2+1Dy12 subunits correlated positively with protein content, NIRS hardness, mixograph water absorption and gluten yield of flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed lower loaf volume and harder crumb firmness than hard wheat flours and commercial bread wheat flours in spite of similar protein quantity and quality to hard wheat flours.