• 한국조리학회지
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• 제5권2호
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• pp.165-190
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• 1999

There are no reliable data about the effect on the baking industry in Korea yet. The damage caused by the product's aging is so much in the confectionary and baking industries. Therefore, the aging of bread is an economical problem which determines its commercial lifespan. In order to solve out this aging problem, this article dealt with the factors which give rise to the effect of starch on the aging and its inhibitory methods. 1. Control of the moisture content : Because the aging of starch occurs at 30~60% of moisture most frequently, controlling the moisture content above or below the above percentage can help restrain the aging to a certain degree. 2. Addition of sugars : The sugars become hydrated through hydrogenation with the moisture in the food. Thus, the sugars suppress the phenomenon of crumbling inside the food acting as a kind of dehydrator. 3. Use of an emulsifying agent : The emulsifying agent increases the stability of starch colloid liquid and suppresses the precipitation of starch molecules and the formation of crystallized range to prevent aging. 4. Method by freezing : The aging of starch does hardly occur reaching -2$0^{\circ}C$~-3$0^{\circ}C$ below zero. 5. Maintenance of warm condition : The freshness of bread is maintained at the 80% of humidity at 5$0^{\circ}C$.

• 한국식품영양학회지
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• 제23권2호
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• 한국식품조리과학회지
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• 제26권4호
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• 식품과학과 산업
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• 제45권4호
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• pp.21-28
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• 2012

Bread making is based on several simple unit operations, basically kneading, fermentation and baking; however, it is still a quite complex process and bread quality can be strongly affected by minor details. The market of bread production is roughly shared at 50-50 between the industry market and the artisanal market, even though the frontier between these two players is not very easy. Different strategies have been developped by the industry to extend the shelf life of bread or to interrupt the bread making process. Freezing for example has been used form the 50s to extend the shelf life of bakery products. It was first applied to fully baked products and then to frozen dough which appeared as an interesting strategy to interrupt the bread making protocol. This paper presents a review on key issues of the frozen dough technology.

• 수산해양교육연구
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• 제27권2호
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• pp.467-475
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• 2015

김을 첨가한 빵의 제빵성을 개선하기 위하여 페이스트 상의 김 가수분해물의 첨가가 반죽 및 제빵 특성에 미치는 영향을 조사하였다. 김 가수분해물 제조 조건 설정을 위해 김 분말에 5배량의 물을 넣고 0.5% Flavouzyme 단백질 가수분해 효소를 첨가하여 $50^{\circ}C$에서 가수분해 시간을 달리하면서 가수분해물을 제조한 후 제빵성을 측정하였다. 효소 가수분해 시간이 증가함에 따라 제빵성이 증가하였으며 가장 제빵성이 우수한 9시간 가수분해한 김 가수분해물은 수분 86.0 %, 단백질 6.5%, 회분 2.6%, 총 식이섬유 3.9%, 아미노산성 질소 0.8%, pH 5.72, 명도 37.88, 점성은 Pas 388.5로서 유동성 반 액체 상태였다. 김 가수분해물 첨가량에 따른 반죽의 발효 특성을 조사한 결과 8% 구운 김 분말 첨가에 상당하는 김 가수분해물을 첨가한 시료의 가스 발생율, 가스 보유율및 반죽 물성이 분말 김 첨가와 대조구보다 우수하였고 제빵 품질이 개선되었다. 또한 반죽의 반죽형성시간은 대조구나 구운 김 첨가 반죽보다 발효시간이 짧아 short time dough 공정이 유효하였으며 glucose oxidase 효소를 첨가하거나 HPMC와 CMC 친수성 검류를 첨가할 경우 제빵성이 더욱 개선되었고 이들을 복합적으로 활용할 경우 더욱 상승효과가 있었다.

• 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.

• 동아시아식생활학회지
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• 제20권5호
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• pp.706-712
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• 2010

The purpose of this study was to analyze the quality characteristics of bread with added saltwort powder in the amounts of 0%, 3% 5% and 7% based on the wheat flour weight The results were as follows. The 7% group had the lowest water content and the highest content of ash and protein. There were no significant differences in fat content between any samples. There were also no significant differences in dough weight between samples, but after baking, the control showed the lowest weight. Baking loss increased with increasing amounts of saltwort powder. The bread volume was the highest with the control group, and its specific volume decreased as the ratio of saltwort increased. By the color difference meter, the L value became lower as the ratio of saltwort powder increased, and the saltwort powder groups had higher a and b values than the control group did. Hardness was at a minimum in the control group, and it increased with increasing amounts saltwort powder. There were no differences in springness between samples. Cohesiveness tended to decrease, and chewiness an brittleness increased. with increasing amounts of saltwort powder. In sensory tests, the 3% group showed the highest color, flavor, and taste. Aircell sizes were greatest with the control group. The higher the ratio of saltwort powder, the higher the aircell size became. Softness was the highest within the 3% group, as was the overall preference.

• 한국잠사학회:학술대회논문집
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• 한국잠사학회 2001년도 제44회 춘계 학술연구 발표자료
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• pp.13-14
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• 2001

No Abstract. See Full-text

• 동아시아식생활학회지
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• 제26권2호
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• pp.99-108
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• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• 한국식품영양학회지
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• 제21권3호
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• pp.306-311
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• 2008

The principal objective of this study was to assess the effects of bread supplemented with silkworm powder and cholesterol on the lipid metabolism in rats. When the rats were fed on bread supplemented with silkworm powder and cholesterol, their net weight tended to decrease as compared with the controls. Although the rats' food intake was increased, it did not increase significantly, but the feed efficiency ratio was substantially reduced. The levels of total and LDL-cholesterols were reduced, but the levels of HDL-cholesterol were increased. The HDL-cholesterol to total cholesterol ratio and level of triglyceride level were increased substantially. The atherogenic index was reduced when rats were fed on bread supplemented with silkworm powder, and thus we concluded that the bread caused an improvement in symptoms associated with high-cholesterol.