• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1430-1437
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• 2009

Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased $L^*$ and $b^*$ values of SCD bread, while SCD decreased. Flour and water decreased $a^*$ value, while SCD increased. Max weight, strength, hardness, specific loaf volume, $b^*$ value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, $L^*$ and $a^*$ values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and $a^*$ value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.43-54
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• 2002

In order to enhance the functional characteristics of the white pan bread, chitosan had been added into a wheat flour at the level of 1, 3, and 5%. The effect of the chitosan had been analyzed by experimenting the changes of volume Our ing dough fermentation, comparing the loaf volume and the specific volume, sensory evaluating the quality of the bread, and checking the retrogradations process. The results were as follows; 1. When the chitosan was added at the level of 1%, the result of the fermentation showed the highest. However, as the level of the chitosan increased, fermentation had been delayed. 2. The volume of the bread also showed the highest result when the chitosan was added at the concentrate of 1%. Similarly, as the level of the chitosan increased, the volume became smaller than others The specific volume also revealed the same consequent. 3. The sensory evaluation of white breads also showed the best result when the chitosan was added by 1%. 4. The retrogradations process of white pan breads could also be further delayed when the chitosan was added by 1%. Consequently, when the chitosan was added at the level of 1% into the wheat flour dough based on baker's%, not only the product quality of the white pan bread became the best, but also we could see the possibility of producing a functional bread using the chitosan.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• The Korean Journal of Community Living Science
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• v.26 no.3
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• pp.447-456
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• 2015

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1275-1282
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• 1999

To investigate the effect of flour brew with bifidobacteria on bread characteristics, flour brew with bifidobacteria was added to baking after 16 hour incubation at 37oC. The more addition of flour brew, the higher gassing power, the better machinality of dough were obtained, resulting in the larger specific volume of bread. Flavor profile analyzed by Electronic Nose System showed that flavor components of 30% flour brew were decreased comparing with those of control and there was shown definite difference in sensory characteristics between them. Staling studies of bread containing flour brew indicated had a definite effect in retarding the staling rate of bread, with time constant calculated in 30% treatment being 3.09 days and in control being 2.08 days. The enthalphy of gelatinization was decreased from 2.51J/g to 0.61J/g with increment of flour brew, suggesting that starch crystallization is delayed. conclusion, Flour brew fermented by bifidobacteria can be used as a natural bread improver with so many benefits as better machinality, one more day storage period, slower staling rate, better bread volume and more appealing bread flavor.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.657-661
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• 1998

Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.207-218
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• 2006

This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.