• Culinary science and hospitality research
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• v.23 no.4
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.1-12
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• 2016

This study was carried out for the improvement of nutrition and quality of streamed bread. For this purpose, brown rice liquid starter and brown rice sourdough were made and steamed bread was made with different amounts of starter addition followed by a measurement of its physicochemical and sensory characteristics. The pH of dough and titratable acidity tended to decrease significantly according to brown rice sourdough. In addition, the titratable acidity of the control group had significant different by samples. As for the volume of dough, there was no significant difference between the control sample and each sample, but after 15 minutes of fermentation, the volume increased the most in the control sample, with sample D having the least volume. As for volume and specific volume of steamed bread, sample B had the largest at 3.34 and each sample had significant differences based on fermentation time. As for diameter, sample B was the largest at 88.11 and sample D was the smallest at 79.04, with significant differences among samples. As for height of steamed bread, the control group was the highest at 42.91 and sample D was the lowest at41.87, with significant differences among samples. As for the cross-section structure of steamed bread, the porous of sample B, which had the largest volume and specific volume, was the largest with uniform texture and even distribution. L value tended to be higher in the added sampleroups than in the control sample. a value increased as brown rice sourdough increased, and b value was lower when volume and specific volume of the steamed bread increased, which showed a similar trend with that a L value. As for hardness, viscosity, and chewing capacity, sample D was the highest and sample B was the lowest, with significant differences among samples. As a result of measurement of overall preference, sample B had the highest preference with the highest preference in flavor, taste, appearance and texture, and D had the lowest preference with the lowest preference in taste, appearance and texture, with significant differences among samples.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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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.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.172-180
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• 2011

This study explores the quality characteristics of white pan bread added with perilla leaf powder, and the results are as follows. The WRC(water retention capacity) of PLP (perilla leaf powder) added to the bread dough increased as the addition increased, and the initiation temperature during the rapid visco analysis (RVA) increased with more additions, showing significant differences. The highest and the lowest viscosity of the sample decreased as the powder added increased. The brightness(L value) of the bread without the powder was the highest, and the redness (a value) and the yellowness (b value) showed significant differences among the samples. Hardness increased showing significant differences among the samples as the powder added increased Chewiness was the highest but preference value was the lowest in the sample with 7% of the powder. The lowest score was shown in the color of the sample with the most PLP added. Flavor was the lowest of 4.93 in the comparison sample without the leaf powder added while bitter taste scored the highest of 5.21 in the sample of 3% powder added. It was also the highest in overall acceptance while the sample with the most powder showed the lowest of 4.03. From these results, it can be said that the preference of bread with PLP seems to decrease when more than 5% of PLP is added.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.55-61
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• 2018

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.399-405
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• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.430-436
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• 2009

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.96-100
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• 1997

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.