• 한국식생활문화학회지
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• 제20권3호
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• pp.299-304
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• 2005

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

• 한국식품영양학회지
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• 제17권3호
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• pp.278-285
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• 2004

본 논문은 rye bread 제조에 있어서, water, rye flour 그리고 vital gluten이 rye bread의 관능 특성에 미치는 영향에 대하여 response surface methodology, 관능검사 및 통계적 분석을 통하여 연구하였다. Response surface model은 rye bread의 최적 variation을 결정하고 관찰되어진 결과를 평가하기 위하여 사용되었으며, 본 실험은 water 57, 62, 67%, rye flour 0, 10, 30, 50% 그리고 vital gluten 0, 1, 3, 5%의 12가지 조합을 하여 실험하였다. 실험 결과 water 67%, rye flour 10% 그리고 vital gluten 3%일 때 높은 specific volume의 rye bread가 생산되었으며, water 62%, rye flour 10%그리고 vital 히uten 5%일 때 전체적인 관능치가 높은 rye bread가 생산되었다. 또한 specific volume과 전체적인 기호도도 높은 것으로 나타났으며, 이러한 결과는 bread loaf volume과 소비자의 기호도가 직접적인 관계가 있음을 보여준다. 본 논문은 rye bread의 생산에서 다양한 water, rye flour그리고 vital gluten의 배합에 대한 정보를 제시하였으며, 표준화 최적화 방법에 대한 기초 정보를 제공하는데 큰 의의를 두었다. 또한 이 결과는 water, rye flour 그리고 vital gluten이 rye bread의 생산에서 다양한 방법으로 배합될 수 있으며, 제빵의 기능적 특성을 최적화 하는데 기여할 것으로 기대된다.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.323-327
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• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

• 한국식품과학회지
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• 제35권5호
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• pp.918-923
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• 2003

찰성 및 메성 쌀보리가루을 밀가루에 $10{\sim}30$ 대체한 복합분에 대하여 반죽의 물리적 특성 및 제빵 특성을 비교 분석하였다. Amylograph 호화특성에서 찰성 쌀보리가루를 첨가한 복합분은 호화개시온도와 최고점도가 메성에 비해 낮았으며 set back 역시 현저히 낮아 전분의 노화가 느리게 진행됨을 제시해 주었다, Mixograph에 의한 반죽의 리올로지 특성은 찰성 쌀보리가루 복합분의 peak height가 메성에 비해 높은 반면 mixing time은 약간 낮게 나타났다. 쌀보리가루의 첨가는 빵의 체적을 떨어뜨리고 주간적인 관능평가에서 대조구와 비교하여 찰성 및 메성 쌀보리가루 10% 첨가수준에서는 서로 유의적인 차이가 없었으나 20% 첨가수준부터는 대조구에 비해 큰 차이로 품질이 떨어졌으며 메성이 기호도에 있어 다소 높게 평가되었다. 20% 쌀보리가루를 첨가한 빵의 저장중 성도변화를 조사한 결과 찰성 쌀보리가루를 첨가한 빵의 경도가 메성에 비해 낮았으며 빵의 staling이 보다 완만히 진행됨을 나타내 주었다.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.221-227
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• 2002

민들레 잎분말 첨가에 따른 기능성 식빵의 품질특성을 분석하기 위하여 반죽수율, 반죽의 미세구조, 빵부피 및 비부피, 식빵 단면의 air cell 분포상태, 제빵수율, 기계적 및 관능적 품질특성을 분석하였다. 그 결과, 민들레의 잎분말 첨가는 글루텐 형성이나 효모의 발효 등에 크게 영향을 미치지 않아 빵 용적의 부피감소를 초래하지 않고 비교적 고른air cell을 형성하여 제빵적성이 우수한 것으로 판단된다. 특히 관능적 품질특성에서 전체적인 기호도면에 부합되는 기능성 식빵을 제조한다면 민들레 잎분말을 0.5% 첨가한 제품을 상용식품으로 개발하는 것이 적당할 것으로 생각된다.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.175-180
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• 2001

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90$\^{C}$. Final viscosity after cooling to 50$\^{C}$, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p<0.05) between control and 5% PPP treatment. It is considered that the addition of 5% was appropriate for bread making with PPP.

• 한국식품영양학회지
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• 제9권3호
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• pp.236-241
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• 1996

Starter cultures were developed for the extension of the shelf life of bread. Lactobacillus plantarum and Bifidoacterium longum were selected as the mixed culture with Propionibacterium freudenreichii. P. fredenreichii with B. longum and L. plantarum produced 2.261% and 1.715% total acid, and pH value of cultured solutions was near 3.95. Propionic acid was produced 14 ~16 mg/ml by P. freudenreichii with L. plantarum and B. longum during 17 days, which was more than that of L. brevis. The pH values of the bread were 4.83 and 4.89 in respect to B. longum and L. plantarum when the fermented products were used to make the bread. Mold was not found for 10 days of storage of the bread at room temperature when the fermented products of B. longum were used for making bread. 37$^{\circ}C$, pH 6.0 and the lowest agitation were optimum conditions for the production of propionic acid in the scaled up fermentation.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.62-66
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• 2011

Functional foods play an important role in daily diet, human health and the food industry. Hemp was reported to have many advantages for nutritional and medicinal usage. In this study, extruded hemp-rice (EHR) flour, containing 30% hemp, was mixed with the wheat flour to create bread loaves at the concentrations of 5, 10 and 15%. Bread made from 100% wheat flour (with no added EHR flour) was used as a control. The physical parameters, including expansion ratio, specific volume and crust/crumb color were evaluated separately. In addition, changes in hardness of the bread during storage at ambient temperature for 3 days were also studied. The results showed that 10%-EHR bread exhibited the highest hardness value, while 15%-EHR bread presented the lowest. The bread containing EHR flour had lower specific volume and bigger air cells compared to the control. Moreover, the crust and crumb color of EHR-containing bread was significantly darker than those of the control. In this study, the 15%-EHR bread showed higher specific volume, lower hardness and bigger air cell structures.

• 한국식생활문화학회지
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• 제33권6호
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• pp.580-587
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• 2018

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

• 한국식품조리과학회지
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• 제15권1호
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• pp.37-41
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• 1999

유색미 수원 415호 쌀가루에 gluten 대체재료로써 10% gluten 및 3% hydroxypropyl methyl cellulose를 첨가하여 제조한 쌀빵의 가공적성을 검토한 결과, 유색미 수원 415호로 성형성이 아주 좋은 쌀빵의 제조가 가능하였다. 유색미 쌀빵의 물성 중 경도와 씹힘성은 3% hydroxypropyl methyl cellulose를 첨가하여 제조한 것이 10% gluten을 첨가하여 제조한 것 보다 낮아 부드러웠으며, 탄력성은 이와 반대의 경향을 나타내었다. 또한 저장에 따른 쌀빵의 노화도는 3% hydroxypropyl methyl cellulose 첨가하여 제조하는 경우 강력분으로 제조한 빵과 비슷한 수준이었다. 관능검사 결과에 의하면, 3% hydroxypropyl methylcellulose를 첨가하여 제조한 쌀빵은 밀가루 빵에 비해서 질감이 부드럽기는 하지만 기공의 균일성은 나쁘게 나타났다. 그러나 빵의 탄력성은 밀가루 빵에 비해서 유의적인 차이가 없었다.