• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.50-55
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• 2010

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• 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 Korean Society of Food Culture
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• v.18 no.2
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1623-1629
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• 2016

White breads containing Korean blue mussel (Mytilus edulis) powder were prepared and characterized. WB (white bread without blue mussel) and four different MBs (white breads containing blue mussel; number in front of MB means added % of blue mussel powder per wheat flour) were prepared by the straight dough method. With addition of blue mussel to bread, lightness decreased, whereas redness and yellowness increased. Addition of blue mussel did not significantly affect specific volumes of breads. DPPH and ABTS radical scavenging activities significantly increased with increasing blue mussel content. Addition of blue mussel to breads also increased alcohol dehydrogenase and acetaldehyde dehydrogenase activities. In the sensory test, 1MB acquired relatively high points for taste, flavor, texture, and preference. The results indicate that blue mussel can be applied to white bread to improve physiological functions without reduction of physicochemical characteristics.

• Food Science and Preservation
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• v.17 no.5
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• pp.674-680
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• 2010

This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.195-203
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• 2001

The purpose of study was to improve the storage time of breads with spices. The quality of breads with garlic, ginger and cinnamon powder containing 1 % concentration were investigated using sensory and mechanical evaluation. For 14 days, total microbial count and chemical properties were analyzed at 18$^{\circ}C$. The result of sensory evaluation was not significantly different between control and breads with spices powder. But breads with spices powder were significantly higher than control in texture and acceptability. Especially, bread with cinnamon powder was most favorable in acceptability. The result of total microbial count showed that breads with spices powder were reduced with storing time passed and bread with cinnamon powder was most reduced in breads with spices powder. ks storing time passed, moisture contents and pH range were decreased and L, a and b value were decreased in all breads. Hardness, gumminess and brittleness of torture analysis were increased as storing time passed, but springiness and cohesiveness were decreased. A negative correlation was observed between the sensory and mechanical properties in general. Sensory Properties of springiness and swelling were positively correlated with the acceptability. In the analysis of correlation between the chemical and mechanical properties showed that lightness of mechanical properties had positive correlation with pH range and moisture contents. Moisture contents of chemical properties had negative correlation with hardness, but had positive correlation with cohesiveness of mechanical properties.

• Journal of Nutrition and Health
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• v.2 no.1
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• pp.29-34
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• 1969

The nutrients such as protein, calcium, iron and all three of them, either by natural or chemical substances were added to the recipes of yeast breads. Acceptability test was carried for the each formulated bread before selecting eight experimental diets. Sixty albino rats were separated into ten dietary groups including eight enriched breads and two control diets of plain breads from the market, which were used as the carbohydrate sources of the each basal diet. Experimental regime was seven weeks. The growth rate, hematology, total serum protein and organ weights we compared. Generally animals on the enriched bread showed the better growth rate than the rats fed control diet. Diet H enriched protein, iron and calcium by natural foods, brought up the highest weight gain among all of the rats. Hemoglobin concentrations of the rats on the diet H and G (enriched with three nutrients by chemicals) were 14.3 and 14.2 gram % comparing with other two control groups (12.9 and 13.1 gram%). Rats on diet K (fed nothing but diet H enriched bread) showed the significantly higher growth rate, total serum protein and hemoglobin level than these on the diet L (fed only plain bread from the market).

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.280-289
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• 2002

The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.