• 한국식품과학회지
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• 제27권4호
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• pp.525-531
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• 1995

제빵 공정 중의 굽기 공정을 대상으로 공정에 이용되는 오븐의 예측 제어를 위해 빵의 부피, 색깔, 빵의 온도 변화를 예측할 수 있는 모형을 개발하였다. 첫째, 모형 개발을 위해 필요한 데이터 획득을 위해 영상 처리 장치, K-type 열전쌍 온도 센서 등을 이용하여, 굽기 공정 중의 물리적 변화를 측정하였다. 빵의 상태 변화는 부피가 먼저 증가하고, 부피 증가가 멈춘 후에 색깔의 변화가 수반되었다. 표면 온도는 초기에 급격히 상승한 후에 완만한 상승으로 전환되었고, 내부 온도는 초기에 어느 정도 일정한 온도를 유지하다가, 중반에 급격한 상승을 나타내고, 이후에 다시 일정하게 유지되었다. 부피, 색과, 품온 간의 상호관계는 비선형적인 관계를 가진 것으로 판명되었다. 둘째, 빵의 부피, 색 변화를 예측하기 위해 MLP구조와 BP학습을 이용하여, 30초, 2분 이후의 부피 및 색 변화를 예측할 수 있는 모형과 부피, 색, 오븐 온도를 입력으로 품은 및 표면 온도를 예측할 수 있는 모형을 개발하였다. 개발된 모형의 예측 오차가 각각 4.62%, 7.38%, 1.09%로, 굽기 공정 중의 빵의 상태를 유의성 있게 예측할 수 있었다.

• 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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• 제23권1호
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• 한국조리학회지
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• 제10권4호
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• pp.165-177
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• 2004

This study was accomplished to examine possibilities to apply Korean medicine to breamaking. Extracts of Chungpesagan-tang prepared by the prescription of Korean medicine were used for baking, instead of water among ingredients of baking. Effects of addition of extracts of Chungpesagan-tang on various baking properties were analyzed during the process of baking. Changes in pH values and volumes of doughs during fermentation and pH values of bread showed no differences among samples. Loaf volumes and specific loaf volumes were increased somewhat on addition. The values of cohesiveness, springness, gumminess and brittleness of breads, which were measured by rheometer, were increased on addition while those of hardness were decreased a little. Lightness values of sections of loaves were decreased on addition, but their color differences were increased largely on color difference meter. There were nearly little differences among samples in all the values of parameters of external and internal characteristics and eating qualities of breads by sensory evaluation. Re-purchasing attitude of pullman bread added with Chungpesagan-tang had a high in the gender and age.

• 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.

• 식품과학과 산업
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• 제45권4호
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• pp.16-20
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• 2012

Although the technology of breadmaking simply goes through the process of mixing, fermentation, and baking, it is very hard to make a same product every day. The reason is that baking science begins with the very first process of breadmaking which is mixing, and every steps and working environments are so closely connected. The baking science has developed in short time since the theory of fermentation has released. If you check the development of baking technology synthetically, it is consisted of the discovery of nutritional and functional ingredients, the optimization process of new machines, and the maintenance of the quality as fulfilling social demands. Because the baking business is making and selling the product, baking itself is a business, and it has the form that manufacturing and service business coexist. In today's current domestic bakery market, the supply exceeds the demand. Moreover, the concept of bakery itself has been changing from the fixed image of bakery which is selling the bread to the differentiated bakery with others. As we look at the general bakery's trends, it is focused on going back to the basic or traditions, going to the functional, and working with automations. To conclude, the baking has a long history, but it actually has the short history in the technological development. Baking business can be viewed as the simple business, but many factors are related to the business. It has a few basic kinds of products in baking, but it has diverse kinds of products with the base of infinite creativity. Even though it is physically a hard working business, it is also a business that can face with fun. For managing a bakery, finally, the differentiated strategy with other bakery that maximizes the customers' value is needed.

• 한국식품과학회지
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• 제9권1호
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• pp.84-88
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• 1977

Cereal production and utilization in Australia are described briefly. Emphasis is on wheat which is the principal cereal crop for both 'home' use and for export. Some of the main fields of research on wheat quality and process technology are outlined. Reference is made to basic scientific studies in plant physiology, biochemistry and dough rheology, and a more detailed account is given of work at the Bread Research Institute on milling and baking technology.

• 한국식품영양학회지
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• 제30권6호
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• pp.1310-1318
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• 2017

This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

• 한국식품과학회지
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• 제28권4호
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• pp.702-706
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• 1996

겉보리는 17.2%의 식이섬유를 함유하였으며 도정후에는 7.3%를 함유하였다 도정하지 않은 쌀보리는 14.9%의 식이섬유를 함유하였다. 보리를 Udy cyclone mill로 분쇄한 후 sieve (400 mesh)를 사용하여 식이섬유가 풍부한 부분을 분리한 결과 쌀보리는 7.0% 수용성 식이섬유, 13.7% 불용성 식이섬유, 20.9% 총 식이섬유를 함유하였다. 식이섬유가 풍부한 보리가루를 밀가루에 10, 20, 30% 혼합하여 제빵하였을 때 보리가루의 첨가량이 증가함에 따라 수분흡수율, 반죽시간, 빵의 무게는 증가하였으나 빵의 부피는 감소하였다. 밀가루에 보리가루를 10% 혼합하였을 때 밀가루의 식이섬유는 3.0%에서 3.8%로 증가하였으며 빵의 식이 섬유 함량도 3.0%에서 5.0%로 증가하였다. 관능검사 결과 쌀보리가루를 10%혼합하여 제조한 빵의 관능적 성질은 100% 밀가루빵과 큰 차이를 나타내지 않았다. 제빵후 수용성 식이섬유의 함량은 변화하지 않았으나 불용성 식이섬유의 함량은 증가하여 총 식이섬유 함량은 증가하였다.

• 한국식품저장유통학회지
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• 제18권1호
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• pp.91-97
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• 2011

상업적 복합균주와 효모를 sourdough starter로 사용하여V5가지의 시료를 다음과 같이 준비하였다. 제빵용 효모만을V사용한 control군, 상업용 복합균주를 사용한 LAB 1군, 상업용 복합균주와 효모로 각각 발효한 후 합친 LAB 2군, 상업용 복합균주와 효모를 함께 사용하여 발효한 LAB 3군, 상업용 복합균주와 효모를 사용하여 각각 발효하여 합친 후 다시 10시간 발효한 LAB 4군을 사용하여 제조한 발효식빵의 제빵특성은 다음과 같다. CrumbScan에 의한 영상분석의 결과로 LAB 4의 부피가 2,140 cc로 가장 큰 것으로 발효율이 가장 높았던 LAB 4의 부피가 가장 크게 나타났다. 기공의 조밀도는 부피가 가장 큰 LAB 4가 806로 가장 낮게 나타났고, 기공의 찌그러짐 정도는 기공의 조밀도가 가장 높았던 LAB 1이 1.56으로 가장 높은 것으로 나타났다. 껍질의 두께는 대조구가 가장 얇았고 LAB 4가 가장 두껍게 나타나 유의적인 차이를 보였다. Sourdough bread의 비용적의 측정결과는 발효율이 가장 높았던 LAB 4의 비용적은 5.14 mL/g으로 가장 높게 나타났다. Firmness 측정결과는 93.2 g인 대조구에 비해 LAB 2, LAB 3과 LAB 4에서의 firmness 측정치는 각각 113.67, 111.97, 113.50 g로 높게 나타났다. 관능검사 결과에서 식빵의 내부색은 전반적으로 밝게 평가되었으며, LAB 4의 기공이 가장 균일한 것으로 나타났고 촉감도 가장 부드러운 것으로 평가되었고, 전체적인 품질평가에서도 3.7을 나타내어 가장 선호하는 것으로 나타났다. 결과적으로 대부분의 평가항목에서 LAB 4로 만든 sourdough bread를 선호하는 것으로 나타났다.