• 동아시아식생활학회지
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• 제24권6호
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• pp.802-810
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• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

• 한국식품과학회지
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• 제8권2호
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• pp.80-84
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• 1976

Lasoda와 Sebago 두 종류의 감자를 사용하여, 조리 조건을 달리 하여 conventional oven에 $218^{\circ}C$에서와 microwave oven에서 구어내어 껍질을 베끼고 cortex 부분만 취하여 전체 phenol을 분석하였다. 또한 chlorogenic acid와 caffeic acid를 표준으로 하여 thin-layer chromatography로 감자의 phenol화합물을 분석 하였다. Phenol양은 구운 감자보다 생 감자에 더 많았고, Sebago 보다 Lasoda에 많았다. 수분손실은 conventional oven에서 구운 감자에 컸고, microwave oven에서 구운 Lasoda에는 phenol양이 많았다. 또한 phenol양이 많은 Lasoda가 chlorogenic acid도 많았다.

• 한국조리학회지
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• 제23권4호
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• 동아시아식생활학회지
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• 제11권6호
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• 한국식생활문화학회지
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• 제31권3호
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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.

• 동아시아식생활학회지
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• 제22권2호
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• pp.239-245
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• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

• 한국식품영양학회지
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• 제34권4호
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• pp.415-422
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• 2021

This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly different among the test groups. The baking loss rate of the groups with TCP was slightly lower, whereas the moisture content was higher than the control group. The spread factor of the cookies decreased significantly with increasing TCP. The hardness of the cookies increased as TCP increased. In Hunter's color value, the L and a value of the cookies decreased with increasing TCP, while the b value increased. The DPPH radical scavenging activity of the cookies significantly increased with increasing TCP. Based on the above results, this study suggested that TCP can be a good ingredient to increase the functionality of cookies.

• 한국식생활문화학회지
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• 제28권4호
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• Applied Biological Chemistry
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• 제46권4호
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• pp.311-316
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• 2003

Puff pastry의 제조 공정에서 pastry 마가린 함량과 적층 수의 변화가 제품의 수분 함량, 굽기 손실, 부피, vapor action 등에 미치는 영향을 조사하였다. Pastry 마가린 함량이 90%로 동일하고 적층 수가 27결일 경우 $10.8{\pm}0.6%$의 수분 함량을 나타냈으며, 1024결일 경우 $16.7{\pm}0.3%$로 적층 수가 증가할수록 제품의 수분 함량은 증가하는 경향을 보였다. 적층 수를 256결로 동일하게 하고 pastry마가린 함량이 50%일 경우는 $17.3{\pm}0.5%4로 나타났으며, 130%에서는 $7.5{\pm}0.2%$로 pastry 마가린 함량이 증가할수록 제품의 수분 함량은 감소하였다. Pastry 마가린 함량을 70%로 동일하게 했을 때 굽기 손실의 변화는 27결일 경우 $25.0{\pm}0.7%$로 나타났으며, 1024결일 경우엔 $18.8{\pm}0.6%$로 나타나 적층 수가 증가할수록 제품의 굽기 손실은 감소하는 경향을 보였다. 적층 수를 27결로 동일하게 한 경우에서는 pastry 마가린 함량이 90%일 때 $25.4{\pm}0.4%4의 굽기 손실이 발생하였으며, 110%에서 $26.9{\pm}0.4%$로 굽기 손실이 가장 높게 나타났다. Pastry 마가린 함량이 130%이고 적층 수가 81결일 때에 $21.87{\pm}0.79\;ml/g$로 최대의 부피를 나타내었다. 또한 vapor action의 크기는 9-15 mm가 pastry 마가린 함량 110%, 적층 수 256결에서 $8.25{\pm}0.50$개로 가장 많이 나타났다.

• 한국식품영양과학회지
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• 제37권7호
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• pp.908-913
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• 2008

함초의 식품에서 활용도를 높이기 위한 기초 연구로서, 함초의 제빵 적성에 대해 검토하였다. 함초 분말의 수분함량은 9.39%, 조회분은 25.60%, 조섬유는 73.02%이었으며, 철분과 칼슘의 함량은 각각 17.6 mg%, 117.5 mg%였다. 반죽의 pH는 함초 분말 첨가에 의해 뚜렷한 값의 차이는 나타나지 않았다. 함초 분말 6.0% 첨가구의 발효능은 대조구보다 다소 낮게 나타났으며, 그 외 함초 첨가구는 대조구보다 높게 나타났다. 굽기 손실률은 함초 분말 0.6% 첨가구를 제외한 나머지 첨가구는 대조구보다 굽기 손실률이 낮게 나타났다. 함초 분말 첨가량이 증가할수록 빵의 무게도 증가하였으나 대조구와 유의적인 차이는 관찰되지 않았다. 반면에 식빵의 부피는 함초 첨가 농도가 증가할수록 감소하였다. 빵 반죽의 색도는 함초 분말의 첨가량이 증가할수록, L값(백색도)과 b값(황색도)은 감소하였고, a값(적색도)은 증가하였다. 함초 분말 첨가 식빵의 기호성은 맛과 풍미, 색의 경우 함초 분말 1.2% 첨가구가 대조구보다 증가하였다. 종합적 기호도는 대조구와 큰 차이를 나타내지 않았다.