• 한국지역사회생활과학회지
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• 제11권1호
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• pp.1-8
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• 2000

The characteristics of rice-breads with wet-milling and dry-milling rice-flours were investigated. Rice-breads by wet-milling had a good fermentation than the breads by dry-milling. Also, the fermentation of mugwort rice-breads was lower than those. Rice-breads by dry-milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than rice-breads by wet-milling. Also, mugwort rice-breads was the higher value in hardness, springiness, chewiness and the lower value in cohesiveness than rice breads. The test of the sensory characteristics for rice-breads showed that moistness, springiness, chewiness was higher for rice-breads by wet-milling. The sensory characteristics of mugwort rice-breads were lower than those, of rice-breads except the chewiness. Overall quality of rice-breads by wet-milling was higher than that of rice-breads by dry-milling. The overall quality of mugwort rice breads was higher than that of rice-breads by wet-milling, but lower than that of rice-breads by dry-milling.

• 한국식품영양학회지
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• 제21권4호
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• pp.485-491
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• 2008

This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.

• 동아시아식생활학회지
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• 제18권5호
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• pp.781-788
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• 2008

This study was conducted to investigate the quality of white pan breads as affected by various concentration of Cordyceps powder. Breads were prepared by addition of 0, 1, 2 and 3% of Cordyceps to flour of basic formulation. The moisture content of white pan breads decreased with increasing Cordyceps powder concentration. The pH of white pan breads also decreased with increasing Cordyceps powder concentration. In color values, with increase of Cordyceps powder concentration, L value decreased and a value increased in the crumb. The weights of breads cooled decreased with increasing Cordyceps powder concentration. The volume and height of dough decreased with increasing Cordyceps powder concentration. However, the specific volume and yield of dough were not significantly different among groups. The baking loss rate was higher in the breads with Cordyceps powder than in the control. In the texture characteristics, hardness and chewiness of breads significantly increased with increasing Cordyceps powder concentration and adhesiveness increased. In the sensory evaluation, when compared to the control, the breads added to 1% of Cordyceps powder was superior to in color and flavor, while was similar to texture and taste.

• 한국식품과학회지
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• 제13권1호
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• pp.74-89
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• 1981

Breadmaking is a complex system in which many variables govern the production of acceptable bread. Lipids, a minor component of wheat flour, function importantly in bread-making. Shortening, or fat, is one of the essential ingredients in commercial baking. Beneficial shortening effect depends on type and quantity of lipids present in wheat flour and also on wheat flour quality. Surfactants have been used in baking industry during last decade because certrain surfactants can replace shortening and/or natural flour lipids. A proper combination of lipidshortening-surfactant is more useful in the production of specialty breads such as whole wheat breads, high protein breads, high fiber breads or even non-wheat composite breads rather than in the production of regular white breads. This presentation is a review of recent studies on the contribution of flour lipids, shortening, and surfactants, alone or in combination in the production of breads; illustrations are mainly from data obtained in the author's laboratory.

• 동아시아식생활학회지
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• 제19권4호
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• pp.515-524
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• 2009

This study was a preliminary investigation of healthy breads in the domestic bakery industry and examined conditions for consumer purchases. The analyzed data will be used for future product improvements within for the domestic bakery market. The key results were as follows: First, the subjects' choosing of healthy breads was 'Usually' (34.1%) and women were more knowledgeable about healthy breads than men. About 31.2% of the subjects responded 'Do not know well', but 98% had clear purchase intentions and showed positive acclaims for healthy breads. Second, the ranking of selection factors that subjects considered when buying healthy breads was 'curiosity>taste>safety>health>price>diet>employee representation> brand'. Women (3.89) had more sensitive reactions than men (3.47) to the 'Diet' variable, and there were statistical differences in 'Health', 'Taste', and 'Employee explanation' (p<0.05, p<0.001). Finally, highly educated considered brand more (3.87).

• 한국식품저장유통학회지
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• 제13권4호
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• pp.450-456
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• 2006

쌀을 주재료로 한 쌀 식빵의 제빵 적성을 향상시키고자 제빵 과정 중에 ascorbic acid와cysteine을 첨가하여 식빵의 품질특성을 조사하였다. 쌀 식빵의 RB-3의 경우, 부피는 2,467 mL/kg, 쌀 식빵의 비용적은 5.21 mL/g 그리고 제빵수율 148%로 나타나 상대적으로 다른 배합비로 제조한 식빵에 비해 큰 체적 및 제빵 수율을 나타냈다. 쌀 식빵 crust의 명도 L값은 쌀가루 함량이 높아질수록 높은 값을 나타내었고, crumb 값의 명도 L값도 동일한 결과를 나타냈다. 쌀 식빵의 a와 b값은 각각의 식빵에서 큰 차이가 나타나지 않았다. 쌀 식빵의 경도는 RB-1, 2, 3이 다른 식빵에 비해 상대적으로 낮았으며, 탄력성은 쌀가루 함량이 높을 수록 높게 나타났으며, 씹힘성은 쌀가루 함량이 높을수록 낮게 나타났다. 그리고 응집성은 쌀 식빵 조성에 무관하게 일정한 경향을 나타내지 않았다. 쌀가루 함량이 증가할수록 노화도는 빨리 증가한다는 것과 ascorbic acid 또는 cysteine이 무첨가된 식빵의 노화도가 높게 나타났지만 ascorbic acid과 cysteine이 첨가된 쌀 식빵 RB-3에서 노화도의 정도가 가장 낮게 나타났다. 관능검사 결과, 전체적인 기호도는 쌀 고유의 향과 부드러운 조직감을 갖는 RB-3의 선호도가 가장 높았다.

• 동아시아식생활학회지
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• 제16권3호
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• pp.315-322
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• 2006

The purpose of this study was to examine the perceptions of herbs as a bread additive among 880 university students(436 male and 444 female). A sensory evaluation was also undertaken to investigate the taste and qualitative aspects of breads with various herb additives such as rosemary and mint. First, rosemary was the most popular(40.9%), followed by mint(28.5%) and lavender(10.9%). Second, sensory evaluation gave a positive response rate of 85.8% for the breads and cookies with added herbs. Third, in terms of using herbs for breads and cookies, respondents favored mint as the favorite with 58.1%, followed by rosemary with 57.9%. Fourth, in terms of sensory test, the highest preference was scored by the bread with 2% mint and 2% rosemary, and this ingrediebt mixture was confirmed as the best to make herb added breads.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• 한국식품영양과학회지
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• 제28권1호
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• 한국식품조리과학회지
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• 제31권5호
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• pp.614-622
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• 2015

This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.