• 한국지역사회생활과학회지
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• 제26권1호
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• pp.127-133
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• 2015

This study identifies the factors improving bread quality by using fermented liquid dough. Fermented liquid dough, the main part of bread dough, contains yeasts that are prepared in order to enhance the fermentation rate. This study investigates the fermentation rate after mixing dough, the pH of dough, loaf volume, water activity, hardness, and sensory properties of loaf bread samples with different amounts of fermented liquid dough. The fermentation rate was slightly higher in the bread samples, the control dough and 10% fermented liquid dough, than in samples with more than 20% dough. The pH values of dough decreased with an increase in the content of fermented liquid dough. The loaf volume of bread with 10% fermented liquid dough was the highest. The water activity of loaf bread increased with an increase in amount of fermented liquid dough. For the sensory evaluation of loaf bread, adding 10% fermented liquid dough improved the loaf volume and evenness of baking. These results suggest that 10% fermented liquid dough increased the fermentation rate and bread quality. Further research is required to enhance internal quality characteristics of loaf bread, including taste and flavor.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.6-13
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• 1999

The quality of the buckwheat bread made with previously heated ($55^{\circ}C$) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.

• 한국조리학회지
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• 제7권1호
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• 한국식품영양학회지
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• 제14권4호
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• pp.317-321
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• 2001

Sweet dough bread is made by using sponge & dough method with the sweet dough formula which consists of wheat gluten and baking powder. The effect of wheat gluten and baking powder to the bread has been studied after the dough frozen, stored, thawed, fermented. and baked. The bread quality has been evaluated by measuring the product volute and also by the sensory evaluation after baking. When 4% of wheat gluten and 4% of baking powder were added into the dough. the bread has a larger volume than that of 2% wheat gluten and 2% baking powder in volume. However. wheat gluten shows better result than baking powder in terms of volume. In sensory evaluation, the bread has higher score when 2% of wheat gluten and 2% of baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder. Consequently, breads show better result when 2% wheat gluten and 2% baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder.

• 한국식품저장유통학회지
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• 제15권2호
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• pp.197-202
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• 2008

백복령분말의 첨가량에 따른 밀가루 반죽의 품질특성에 미치는 영향을 알아보기 위하여 백복령분말을 $0{\sim}5%$의 비율로 첨가하여 반죽의 물리적 특성을 비교 분석한 결과는 다음과 같다. 백복령분말을 첨가한 Mixograph에서는 midline peak time는 분말첨가에 따라 $1{\sim}2%$에서는 증가하였고 $3{\sim}5%$에서는 대구조보다 감소하였다. Midline peak height는 대구조보다 모두 감소하였다. 주사현미경관찰은 백복령분말 첨가량이 증가할수록 기공이 크고 불균일하였다. Farinogragh 특성 중 반죽의 점조도와 수분 흡수율은 백복령분말의 첨가량이 증가할수록 증가하였고, 반죽 형성시간과 안정도는 감소하였다. 주사현미경에서는 백복령분말 첨가량이 증가할수록 기공이 거칠고 크게 나타났다.

• 한국식품영양과학회지
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• 제38권6호
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• pp.795-800
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• 2009

L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227로 발효한 유청 발효물이 빵 반죽의 레올로지 특성에 미치는 영향으로 farinograph, amylograph, extensograph, 발효팽창력, 반죽의 총산도 및 반죽의 pH 등을 측정하였다. Farinograph에서 밀가루의 흡수율에는 유청 발효물의 영향이 아주 적었으나 유청 발효물을 첨가한 반죽의 반죽생성시간은 3.2분 길었고 안정도는 16.2분 짧았다. Amylograph에서 호화개시온도와 최고점도온도에는 유청 발효물의 영향을 거의 없었으나 최고점도는 낮아졌다. Extensograph에서 반죽의 저항성과 R/E비율은 유청 발효물 첨가로 높아졌으나 신장성은 낮아졌다. 효모에 의한 발효팽창력은 유청 발효물에 의하여 감소하였고, 반죽의 총산도는 증가하였으나 pH는 낮아졌다.

• 한국식품영양학회지
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• 제13권5호
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• pp.403-410
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• 2000

본 연구에서는 전분을 냉동반죽에 첨가한 효과에 대해 알아보았다. 냉동생지의 물리적 특성은 farino-graph. extensograph, amylograph를 통해 측정되었다. 측정된 결과는 전분이 첨가된 냉동반죽이 대조구에 비해 더욱 안정함을 알 수 있었다. 반죽의 물리적, 화학적 특성은 냉동보관기간에 따라서 측정되었는데 전분을 첨가한 반죽이 대조구에 비해 물리적, 화학적 변화가 작음을 보여주었다. 이는 전분이 냉동반죽의 냉동보관중 제품열화를 방지함을 의미한다. 이로부터 전분은 냉동보관중 냉동반죽의 효모활성력과 글루텐 망상구조를 냉동장애로부터 보호한다고 생각된다. 이 실험을 통하여 여러 전분 중에 특히 감자전분의 첨가가 냉동반죽의 안정성을 향상시키는데 효과가 있음을 알 수 있었다.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.323-327
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• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

• Food Science and Biotechnology
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• 제15권2호
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• pp.173-176
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• 2006

The effect of enzymatically hydrolyzed vital wheat gluten (EHG) on dough mixing and the baking quality of wheat flour frozen dough was examined. Three different proteases, pepsin, trypsin, and chymotrypsin, were tested individually, sequentially paired, or in combination of all three enzymes. Addition of 1% EHG produced no observable effect on the mixing properties of wheat flour dough. However, addition of 2.5% pepsin-hydrolyzed gluten decreased the mixing tolerance of the wheat flour, and 1% trypsin-hydrolyzed gluten increased the loaf volume of both frozen and non-frozen dough. This finding suggests that trypsin-hydrolyzed vital wheat gluten may serve as a baking additive in replacement for $KBrO_3$ to improve frozen dough quality.

• 동아시아식생활학회지
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• 제14권5호
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• pp.443-448
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• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.