• Korean journal of food and cookery science
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• v.15 no.4
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• pp.377-381
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• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.47-52
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• 2013

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.321-330
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• 2021

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.1-14
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• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.231-238
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• 2022

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.633-638
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• 2010

The objective of this study was to assess the physicochemical characteristics of morning rolls containing various levels (0, 2, and 4%) of Makgeolli lees extract powder, which has nutritional and health effects. The results demonstrated that pH, moisture content, volume, weight, and baking loss rate of morning rolls were not significantly different among the groups. In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not L (lightness) or b (yellowness), was significantly higher than that in the other two groups. After estimating the texture quality of morning rolls, hardness, chewiness, and gumminess decreased significantly with added Makgeolli lees extract powder, but springiness was not significantly different. The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract powder was added, and that the overall acceptability score and air cell uniformity score for 2% and 4% Makgeolli lees extract powder morning rolls were significantly higher than those of controls. These results indicate that the texture and sensitivity of morning rolls can be increased by adding Makgeolli lees extract powder without affecting the overall quality.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.367-377
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• 2018

In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.905-913
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• 2006

The properties of water soluble powder of propolis(WSP), made with different levels(0, 20, 40, 60, 80%) of ethanol extract of propolis(EEP) and hydrocolloid were investigated, along with the quality changes of its bread after 7 days' of storage at $30^{\circ}C$ The yield of WSP containing 40% EEP treated at $160^{\circ}C$ was the highest at 59.3% and the brown color of all the powders tended to be darkened with increasing EEP content. The turbidity of WSP treated at higher temperature was decreased in its aqueous solution (10%, w/w), and this was considered to be due to the presence of minute nonsoluble particles. Antioxidative activities determined by DPPH(1,1-diphenyl-2-picrylhydrazyl) were the lowest in WSP treated at $140^{\circ}C$, while those of the WSP samples prepared at 160 and $180^{\circ}C$ were as high as that of WSP containing more than 40% EEP, regardless of EEP concentration. The propolis breads with added WSP made at $160^{\circ}C$ were selected as the most desirable powder for subsequent study. Bread with WSP40 was the heaviest while the volume loss of WSP80 was the greast after baking. The moisture contents of the propolis bread were drastically decreased until 3 days' of storage, but it was thought that WSP might be ineffective for the prevention of moisture loss. The pH of breads without EEP was decreased after 3 days' of storage, while that of the WSP breads remained almost unchanged until 5 days' of storage. Total bacterial counts also exhibited decay levels during the storage. In conclusion, water soluble powder of propolis is useful as a natural antioxidative and antibacterial material in various types of food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.