• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1431-1440
• /
• 2012

The optimum extraction of phenolic compounds from whole Rosa multiflora Thunberg fruits was accomplished using 70% ethanol, which produced extracts that generated a zone of inhibition around Helicobacter pylori of 13 mm when $200{\mu}g/mL$ phenolic compounds were applied. In this study, the quality of white bread baked from dough containing added Rosa multiflora Thunberg extracts was investigated. No deterioration of product quality factors including hydration of wheat flour, formation of dough and internal visual characteristics of dough was observed. However, white bread containing Rosa multiflora Thunberg extracts had a wet texture because of the high moisture level, as well as a high number of irregular bubble holes when compared to the control. Nevertheless, there were no remarkable differences between the sample and the control.

• Culinary science and hospitality research
• /
• v.18 no.1
• /
• pp.1-14
• /
• 2012

This study examines the physiochemical and quality properties of the bread added with soy fiber powder to promote the intake of soy fiber. For this study, the powder for making bread was mixed with soy fiber, wheat flour and SF-1450 and SF-1260 at the ratio of 0~12% each. The ratios of the edible fiber contained in the soy fiber power samples were 72.0% in the SF-1450 sample and 67.8% in the SF-1260 sample. The mixograph characteristics tended to be conspicuons in proportion to the amount of the soy fiber added at midline peak height, width at peak and, width at 8.00. The specific volume of the bread tended to decrease significantly as the amount of the soy fiber increased from 2 to 12%. In terms of crust chromaticity change, L-value increased more significantly in the samples added with 4 to 12% than the control. For a-value, SF-1450 in the samples with 6 to 12% and SF-1260 in the samples with 8 to 12% more significantly decreased than the control. For such characteristics of texture as hardness, SF-1450 in the samples with 10 to 12% and SF-1260 in the samples with 6 to 12% increased more than the control. As discussed above, the sensual characteristics of the white pan bread with soy fiber added tended to be worse as the amount of the additive increased, compared with the control samples. Summing up the results of the physico-chemical analysis and the overall acceptability, those samples with 2~4% of SF-1450 and 2% of SF-1260 were found excellent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1283-1289
• /
• 2013

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.640-646
• /
• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.1007-1013
• /
• 2008

This study was conducted to investigate change in the quality of white pan bread as affected by various concentrations of Corni fructus powder. Breads were prepared by addition of 0, 1, 2 and 3% of Corni fructus to wheat flour of basic formulation. The moisture content of white pan bread was approximately $37.5{\sim}41.1%$ and decreased with increasing Corni fructus powder concentration. The pH of white pan bread also decreased with increasing Corni fructus powder concentration. In color values, with increase of Corni fructus powder concentration, L, a value decreased and a value increased in the crumb. The weights of bread cooled for 0, 1 hour and 3 hour after baking decreased with increasing Corni fructus powder concentration. The volume and height of dough increased with increasing Corni fructus powder concentration. However, no significant differences in the specific volume and yield of dough were found. The baking loss rate was higher in the breads with Corni fructus powder than in the control. In the texture characteristics, hardness, gumminess and chewiness of bread significantly decreased with increasing Corni fructus powder concentration and adhesiveness, cohesiveness increased. In the sensory evaluation, when compared to the control, the bread added to 1% of Corni fructus powder was superior texture and taste and flavor, while was similar to color.

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

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.2
• /
• pp.273-280
• /
• 2014

This study was carried out to investigate the quality characteristics of bread added with Aronia powder. Breads were prepared with different amounts of Aronia powder (in ratios of 0, 1, 3, 5, and 10% of total flour). As the Aronia powder content increased, the pH level decreased while total acidity increased. For color, bread added with 10% Aronia powder showed low lightness and yellowness but high redness. As the Aronia powder content increased, antioxidant activity, total polyphenol content, and baking loss also significantly increased. For the preservation period, breads added with Aronia showed mold growth within 4 days, whereas the control showed growth within 2 days. Bread added with 10% Aronia showed strong retrogradation. In the sensory evaluation, appearance, color, and overall acceptance of bread added with 3% Aronia showed remarkably higher values than both the control and others samples.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.1
• /
• pp.47-53
• /
• 2004

The characteristics of dough and the quality of white pan bread with 0∼1.5％ $\pi$-water were investigated. The fermentation volume and weight of the white pan bread with $\pi$-water (0.1％, 0.5％, 1.0％, 1.5％) was higher than that of the control. The volume of white pan bread with $\pi$-water (0.1％, 1.0％, 1.5％) was higher than that of the control. Color L value of crust with $\pi$-water increased from 34.98 to 36.38∼41.36 and increased from 34.32 to 34.90∼43.33 after 3 days. Color a value increased from 14.78 to 14.99∼16.75. The hardness of the white pan bread increased from 29011.0 g/㎤ to 18681.7∼43551.2 g/㎤ as the added amount of $\pi$-water increased. The overall acceptability score of white pan bread was the highest with 0.1％ $\pi$-water.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.794-799
• /
• 2005

The overall effects of black rice wine (BRW) on black rice bread were examined through the gluten washing test, mixograph and image analysis by Cnunbscan. Commercially produced black rice flour had a much lower amount of gluten than the strong flour However, the mixture with $30\%$(flour basis) black rice flour and $70\%$ strong flour exhibited a good indication for bread making showing $30\%$ wet gluten and $14\%$ dry gluten. In the mixogram results, the peak time showed the highest value for $10\%$ added BRW, indicating an inappropriate level at $50\%$, and the changes of tail width after 8 minutes expressed that the dough became soft and sticky with increasing addition of BRW The volume of bread was increased when BRW was added, and showed the highest value at $20\%$ BRW. In relationship between the volume and bread characteristics, volume showed a highly negative relation with crumb fineness (r=-0.678) and a positive relation with crust thickness (r=0.693).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.22 no.1
• /
• pp.1-6
• /
• 2016

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.