• 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.

• 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.

• 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%.

• 한국식품영양학회지
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• 제32권2호
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• pp.98-105
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• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• 한국식품조리과학회지
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• 제32권4호
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• 한국조리학회지
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• 제23권8호
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• pp.1-10
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• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• 동아시아식생활학회지
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• 제20권2호
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• pp.299-306
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• 2010

선식의 농도를 달리하여 제조한 식빵의 일반 성분 분석결과, 수분 함량은 대조구가 가장 높게 나타났고, 선식을 첨가한 식빵은 대조구에 비해 낮게 나타났다. 조회분의 경우, 대조구가 1.34%로 가장 낮게 나타났고, 선식의 첨가량이 증가할수록 증가하였다. 조단백칠 함량은 대조구가 가장 높게 나타났고, 선식을 첨가한 식빵이 낮게 나타났으나 유의적인 차이는 없었다. 조지방의 경우, 선식의 첨가량에 따라 증가하였다. 식빵의 무게는 대조군이 가장 낮았다. 높이는 선식의 첨가량이 증가할수록 낮아졌다. 반죽의 발효 시간은 대조구가 가장 짧았고 선식을 첨가한 식빵의 발효 시간이 길게 나타났다. 굽기 손실률은 대조구가 가장 높게 나타났고, 선식의 첨가량이 증가할수록 감소하였다. 견고성은 선식을 15% 첨가한 식빵이 가장 높았고, 대조구가 가장 낮게 나타났다. 응집성은 선식 5% 첨가 식빵이 가장 높게 나타났고, 선식 15% 첨가 식빵이 가장 낮게 나타났다. 검성과 씹힘성은 선식 15% 첨가 식빵이 가장 높게 나타났고, 대조구가 가장 낮게 나타났다. 부착성은 선식 5% 첨가 식빵이 가장 높게 나타났으나, 선식 15% 첨가 식빵과 유의적인 차이는 없었다. 탄력성 측정 결과, 모든 시료간의 유의적인 차이는 나타나지 않았다. 관능 검사 결과, 색은 대조구와 선식 5%, 10% 첨가 식빵이 높게 나타났고, 선식 15% 첨가 식빵의 기호도가 가장 낮게 나타났다. 향미는 선식 5% 첨가 식빵이 가장 높게 나타냈고, 선식 15% 첨가 식빵이 가장 낮게 나타났다. 부드러움은 선식 5%와 10% 첨가 식빵이 가장 높게 나타났고, 전체적인 기호도의 결과는 선식 10% 첨가구가 가장 높게 나타났다. 맛과 조직감은 모든 시료에서 유의적인 차이가 없었다. 이상의 결과에서 선삭 5%와 10% 첨가구가 품질 특성이 높은 것으로 나타났다.

• International Journal of Korean Welding Society
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• 제4권1호
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• pp.15-22
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• 2004

Metal transfer behavior of three shielded metal arc welding electrodes, AWS El1018, E6013 and E6010, were investigated through the characterization of size distribution of droplets and measurement of arc voltage signals. Of the three electrodes, Ell018 electrode showed the largest droplet size with the smallest amount of spatter, while E6010 electrode showed the smallest droplet size with the largest amount of spatter. Even though Ell0l8 electrode showed a good agreement between the frequencies of voltage drop in FFT processed voltage signals and the transfer rate of droplets, E6013 and E6010 electrodes showed weaker correlation because of their dominant explosive transfer behavior. The type of cathode used and electrode baking time also influenced the metal transfer behavior. Compared to bead-on-plate welding using steel plate as a cathode, welding on a water-cooled copper pipe showed less short-circuiting and higher melting rate in all electrodes because of higher arc potential and/or anode drop. When baked for a long time, E6010 electrode showed much more stable arc with less short-circuiting and explosion due to the loss of gas formation ingredients.