• 한국식생활문화학회지
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• 제21권3호
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• Current Research on Agriculture and Life Sciences
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• 제5권
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• pp.75-80
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• 1987

냉동발효(醱酵)빵 제조에 사용되는 경질(硬質) 밀가루의 이화학적(理化學的) 성질과 straight no-time method로 조제한 반죽의 동결안정성(凍結安定性)을 검토(檢討)하였다. 밀가루는 수분이 14.0%, 회분(灰分)이 0.48% 정도였고 단백질이 13.15%, 건조 gluten이 13.43%였다. Farinograph성적은 반죽의 development time이 5.5분, 흡수율(吸水率) 62%였고, amylograph성적상의 최고점도(最高粘度)는 500BU정도였다. Extensigraph의 특성중(特性中) 신장저항성(伸張抵抗性)은 시간이 경과할수록 증가하였고, 신장성(伸張性)은 감소(減少)하였다. 이상(以上)의 이화학(理化學)이 성질(性質)로 미루어 공시(供試)밀가루는 제(製)빵에 아주 적합하였다. 동결저장기간과 발효시간이 발효력(醱酵力)에 미치는 영향을 고려할 때, 반죽온도를 $20^{\circ}C$로 조정하는 것이 반죽의 냉동장해(冷凍障害)를 억제하고 냉동안정성(冷凍安定性)을 유지하는데 효과적(效果的)이었다.

• 동아시아식생활학회지
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• 제25권3호
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• pp.440-450
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• 2015

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

• 한국조리학회지
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• 제13권3호
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• pp.158-165
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• 2007

P 사, W 사, O 사의 케이크용 상업용 복합유화제를 박력분 대비 3% 첨가로 반죽의 물리적 특성에 미치는 영향을 조사하기 위하여 Falling num-ber, RVA, Alveograph, Farinograph 등으로 점도, 신장성, 반죽의 안정도, 흡수율, 내구성 및 반죽의 특성 등을 비교 분석하였다. Falling number 특성에서 복합유화제를 첨가한 경우 침강시간이 증가하여 점도가 증가되었다. 호화 특성에서 복합유화제 첨가로 초기호화온도는 W 사 이외의 것에서 증가하였고, 최고점도, 최종점도, setback 등은 증가하였으나 breakdown은 감소하였다. Alveo-gram 특성에서 복합유화제 첨가시 P값은 낮아졌고, L과 G값은 증가하였으나 P/L은 감소하였다. Farinogram 특성에서 복합유화제 첨가시 흡수율 감소, 반죽발전시간 증가, 안정도는 P 사의 복합유화제를 첨가한 것은 짧아졌으나 이외의 것은 길어졌다. 이상의 실험 결과 P 사의 복합유화제가 반죽 제조에 가장 적합하였으며, 케이크 제조시 제품의 부피가 커지고 부드러우며 노화가 지연될 것으로 생각된다.

• 한국식품저장유통학회지
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• 제14권4호
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• pp.337-344
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• 2007

표고버섯 분말을 첨가한 전병을 제조하여 첨가 수준별 품질특성을 조사하였다. 전병 반죽의 물성 특성 중 흡수율은 표고버섯 분말 첨가량이 많아지면서 증가하였으며, 반죽도달시간과 최고점도는 첨가량에 따라 낮아졌다. 또한 extensogram을 통한 반죽의 energy값은 첨가량과 부의 결과를 보였으며 신장도도 감소하였다. 표고버섯 분말 첨가 전병의 일반성분은 대조구에 비해 수분, 조단백질과 회분의 경우 증가하였고, 탄수화물 함량은 감소하였으며 20% 첨가구의 경우 약간 눅눅한 상태로 전병이 제조되어 전병 제조 시 표고버섯 분말 첨가량은 20%를 넘지 않는 것이 적당할 것으로 판단된다. 색도를 분석한 결과 L값과 b값은 첨가량이 증가하면서 유의적으로 감소하였고, a값은 10% 이상 첨가구에서 다소 증가하는 결과를 보였다. 또한 10% 이상 첨가시 기존 대조구와 현저한 색의 차이를 보이는 것으로 나타났다. Rheometer를 이용한 물성 측정 결과 경도(hardness)는 15%까지 증가하다 20% 첨가구에서 크게 감소하였는데, 이는 20% 시료의 조직이 눅눅한 상태의 결과와 일치하였다. 최대 하중값과 파단점도 경도와 비슷한 결과를 보여 대조구에 비해 증가하였다. 시료별 관능검사 결과는 색(color), 향(flavor), 맛(taste)과 전반적인 기호도(overall acceptability) 등 모든 항목에서 10% 첨가구가 가장 높은 점수를 받았으며 15% 이상 첨가 할 때 기호도가 조금씩 감소하는 것으로 나타나 전병 제조 할 때 최적의 표고버섯 분말 첨가량은 10% 수준이 될 것으로 판단된다.

• 한국식생활문화학회지
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• 제29권4호
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• pp.355-363
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• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

• 한국식생활문화학회지
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• 제16권4호
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• pp.354-360
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• 2001

A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.

• 한국식품조리과학회지
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• 제24권6호
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• pp.757-762
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• 2008

In this study, korean wheat composite flour and dough were prepared with 1.5, 3.0, 4.5, and 6% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared qualitatively in terms of moisture, protein, ash, and wet gluten content. The farinogram, amylogram, and extensogram characteristics of the dough were also examined, in order to determine the optimal ratio of NNTP for the formulation. According to our results, the moisture content of the flour decreased with increasing NSPP content, whereas its protein and ash content, resistance, and R/E ratio at 135 min of extensogram increased. The NNTP samples had a significantly higher water absorption and weakness of farinogram and maximum resistance at 45, 90, and 135 min. Additionally, samples had an R/E ratio at 45 min of extensogram, 90 min less than the control group. However, stability of the farinogram, temperature of maximum and maximum viscosity of the amylogram, and extensibility of the extensogram showed the reverse effect. The control and NNTP samples showed significant differences in gelatinization beginning temperature of the amylogram, while development time of the farinogram was not significantly different. With regard to the extensogram characteristics of the dough, the area of the control and 1.5% NNTP increased with increasing testing time, whereas at 3.0, 4.5 and 6.0% NNTP, extensibility, and resistance, maximum resistance, and R/E ratio of control and NNTP samples decreased. An area of 3.0, 4.5 and 6.0% NNTP and extensibility of 1.5% NNTP were not significantly different among the testing times. In conclusion, these results show that 1.5% NNTP may prove very useful as a substitute for korean wheat flour where the production of korean wheat white bread is concerned. It may also provide good nutritional and functional properties.

• 한국식품조리과학회지
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• 제30권3호
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.