• 한국작물학회지
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• 제47권1호
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• pp.13-20
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• 2002

Bread baking parameters and relationships between bread baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Among the bread baking parameters, lightness of crumb grain showed differences between years. No significant differences were found in dough mixing time, bread loaf volume, crumb grain score or firmness. Keumkangmil, Suwon 278 and Tapdongmil showed higher bread loaf volume, good structure of crumb grain and softer crumb firmness. However, compared to commercial flours for baking, cultivar means averaged over years and locations of nineteen Korean winter wheats showed poor bread baking quality because of low protein content and unsuitable protein quality. Protein content and flour swelling volume showed better relationships with the bread baking parameters than other flour characteristics. Friabilin-absence lines showed softer crumb firmness than those of friabilin-presence lines.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• 한국식생활문화학회지
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• 제16권1호
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• pp.27-32
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• 2001

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at $1^{\circ}C$ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at $4^{\circ}C$. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

• Food Science and Biotechnology
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• 제15권2호
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• pp.173-176
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• 2006

The effect of enzymatically hydrolyzed vital wheat gluten (EHG) on dough mixing and the baking quality of wheat flour frozen dough was examined. Three different proteases, pepsin, trypsin, and chymotrypsin, were tested individually, sequentially paired, or in combination of all three enzymes. Addition of 1% EHG produced no observable effect on the mixing properties of wheat flour dough. However, addition of 2.5% pepsin-hydrolyzed gluten decreased the mixing tolerance of the wheat flour, and 1% trypsin-hydrolyzed gluten increased the loaf volume of both frozen and non-frozen dough. This finding suggests that trypsin-hydrolyzed vital wheat gluten may serve as a baking additive in replacement for $KBrO_3$ to improve frozen dough quality.

• 한국작물학회지
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• 제46권5호
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• pp.352-359
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• 2001

Cookie baking properties and relationships between cookie baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Cookie baking parameters, except for cookie diameter and top grain score, were influenced by locations and years. Chokwang, Suwon 274, Suwon 275, Suwon 277 and Urimil showed larger cookie diameter and excellent top grain score compared to the other Korean winter wheat cultivars and lines. Among the flour characteristics, protein content, damaged starch content, alkaline water retention capacity and flour swelling volume showed high positive correlation coefficients with cookie baking parameters. Friabilin-present lines showed larger cookie diameter, suitable surface structure of cookie and softer snapping force than the friabilin-absent lines.

• 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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• 제23권5호
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• pp.586-596
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• 2013

This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

• 한국식품과학회지
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• 제13권1호
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• pp.74-89
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• 1981

Breadmaking is a complex system in which many variables govern the production of acceptable bread. Lipids, a minor component of wheat flour, function importantly in bread-making. Shortening, or fat, is one of the essential ingredients in commercial baking. Beneficial shortening effect depends on type and quantity of lipids present in wheat flour and also on wheat flour quality. Surfactants have been used in baking industry during last decade because certrain surfactants can replace shortening and/or natural flour lipids. A proper combination of lipidshortening-surfactant is more useful in the production of specialty breads such as whole wheat breads, high protein breads, high fiber breads or even non-wheat composite breads rather than in the production of regular white breads. This presentation is a review of recent studies on the contribution of flour lipids, shortening, and surfactants, alone or in combination in the production of breads; illustrations are mainly from data obtained in the author's laboratory.

• 한국식품영양학회지
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• 제30권6호
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• pp.1252-1259
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• 2017

The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The quality characteristics of morning bread were determined by measuring the pH of the dough, dough raising power, moisture content, baking loss rate, specific volume, height, color value, texture analysis and sensory evaluations. The pH of the bread dough was highest on R1:BR2 and R0:BR3. The dough raising power and moisture content steadily and significantly decreased as the amount of added brown rice flour increased. The baking loss rate was highest on R3:BR0. The specific volume and height of morning bread were highest on R3:BR0 and R2:BR1. In color value, the L value decreased significantly as the amount of added brown rice flour increased, while a value and b value increased. The hardness, gumminess and chewiness of morning bread increased with an increase in brown rice flour. In consumer acceptability, R3:BR0, R2:BR1 and R1:BR2 showed the highest scores in all parameters. Characteristic intensity rating of roasted taste was lowest on R3:BR0. These results indicate that R2:BR1 showed similar quality characteristics as compared to morning bread without brown rice flour, with the optimal results appreciated with a 2:1 ratio of rice flour to brown rice flour.

• 한국식품조리과학회지
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• 제31권1호
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• pp.18-25
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• 2015

This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.