• Korean journal of food and cookery science
• /
• v.23 no.3 s.99
• /
• pp.354-362
• /
• 2007

This study focused on the efficiency of Jeung-Pyun by examining its physical and chemical characteristics based on dough made with milk additions of 0, 5, 10, 15, and 20 g, in order to complement Jeung-Pyun's insufficient protein with respect to sitology, and its fermentation process. Moisture contents were approximately 50%, and there were no significant differences between the samples. The protein, fat, and ash contents of the groups with added milk were more than those of the control group, and the greater the addition of milk the more the levels increased. Therefore, the 20 g addition showed the highest values. The pH of the Jeung-Pyun dough was near 4.09${\sim}$5.15 just after mixing, and as fermentation time increased, the pH decreased significantly in all the sample groups (p<.001). The pH of the Jeung-Pyun ranged from 4.12 to 4.40 and had a tendency to increase. The volume of the Jeung-Pyun dough increased as fermentation time increased, and the groups with added milk had larger volumes than the group with no milk added. Also, the greater the addition of milk the more the volume tended to show a significant increase (p<.001). At eight hours of fermentation time, the group with 10 g of added milk showed a 1.31-fold increase in volume compared to the control, and milk additions of 15 and 20 g resulted in decreased volume by a depression phenomenon. For the volume of the Jeung-Pyun, the addition of milk caused significant increases (p<.001) compared to the control, and the group with the 10 g addition of milk showed the highest volume. As the amount of added milk increased, the more the volume decreased as a whole. With regards to the swelling degree of the Jeung-Pyun the groups with added milk had greater swelling than the control, but there were no significant differences. The group that had 10 g of milk added showed the highest value.

• Korean Journal of Breeding Science
• /
• v.42 no.1
• /
• pp.75-86
• /
• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.6
• /
• pp.608-614
• /
• 2003

This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39∼5.42 in the LCA-broads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11∼10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 mg% in the control, 30, 60 and 120 mg% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, $L^{*}$ values were lower and $b^{*}$ value was higher than those of the control, while there were no significant difference in af values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2∼4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4∼8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.ead.

• Culinary science and hospitality research
• /
• v.18 no.1
• /
• pp.27-39
• /
• 2012

This study was conducted to examine the characteristics of bread quality as per addition rate of citrus mandarin peel powder since interests and concerns about healthy functional food have been increased in contemporary society. The result of mixogram from Mixograph showed that dough added with 3% citrus mandarin peel powder was suitable for baking quality. Stickiness of dough was decreased with addition of citrus mandarin peel powder. Compared with the controlled group, fermentation rate was decreased as the level of citrus mandarin peel powder increased while pH levels of dough and bread were significantly decreased. The TPA analysis showed that the hardness and adhesiveness levels increased as the level of citrus mandarin peel powder increased whereas springiness, cohesiveness and chewiness became decreased. Crumb fineness and elongation became higher as seen from the result of crumbScan. Volume and specific volume was decreased. The result of preference test presented that crumb color, texture, flavor and taste were the highest in the M3, which showed highest point in overall preference. In conclusion, M3 was the best in preference, taste and texture, thus determined as the optimal rate in association with the addition of citrus mandarin peel powder.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.47-52
• /
• 2009

Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.9
• /
• pp.1267-1272
• /
• 2006

Effects of Prunus mume byproduct (PLB), obtained after manufacture of Prunus mume liquer, on quality characteristics of bread were investigated. The pH of dough and bread decreased but titratable acidity increased by addition of 10% or 20% PLB. The volume of dough during fermentation and the baking loss of bread containing PLB were smaller than those of the dough and bread without PLB. The weight of bread increased but the volume decreased by addition of PLB. L (lightness) value increased and a (redness) value decreased in the surface of bread containing PLB. b (yellowness) value did not show difference between treatments. The internal color of bread containing PLB decreased in L and a value but increased in b value. The hardness and strength of bread decreased with 10% PLB but increased with 20% PLB compared to control. Cohesiveness and springiness of bread increased with 10% or 20% PLB, but did not show significant difference between concentrations. As results of sensory evaluation, taste and flavor of the bread containing 10% PLB increased significantly compared to control. The sensory quality of bread with 20% PLB decreased significantly. The strength, springiness, and hardness of bread with 20% PLB were higher than those of control. The taste, flavor, color, and overall acceptability of bread with 10% PLB were better than those of control. No molds were found in breads with 20% PLB and 20% PLB powder during storage for 1 week at room temperature.

• Journal of agriculture & life science
• /
• v.44 no.2
• /
• pp.67-74
• /
• 2010

The characteristics of cookies added asparagus (Asparagus officinals L.) powder were analyzed by chemical and sensory evaluation. Samples were prepared with different levels (0, 0.5, 1, 2, 3 and 5%) of freeze-dried asparagus powder. The lowest pH of the cookie dough was pH 6.26 in the 5% asparagus powder added group. Density value of cookie dough was decreased by increase of asparagus powder addition volume. Spread factor and hardness of cookie was significantly increased by addition of asparagus powder. And hardness was the highest in 5% asparagus powder added cookie, however there was no remarkable different between 0.5~1% added group and control. Hunter color L and a-value of dough was decreased significantly, while b-value was increased when concentration of asparagus powder was added greater than 3%. L-value of cookie was significantly decreased with larger of asparagus powder addition volume and the lowest in the 5% asparagus powder added group (55.38). Hunter a-value of cookie showed not significantly differences in all groups. The sensory evaluation was not observed significantly differences by terms of color (3.77~4.77), brittleness (4.11~4.88), flavor (3.88~4.55), taste (4.11~5.00) and overall acceptability (4.00~4.77). From these results, we suggest that asparagus powder addition is possible up to 5% and is good ingredient for increasing the acceptability and functionality of cookies.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.4
• /
• pp.334-342
• /
• 2003

The quality characteristics of the bread prepared with black soybean powder(BSP) were evaluated. Breads were prepared by the addition of 0, 5, 10, 15, and 20％ of BSP to the basic formulation. The pH's of dough with BSP were ranged from 5.13 to 5.77 and that of the control was 5.43. The volume of dough, loaf volume and loaf volume index of the bread with 5％-BSP was the highest. The peak viscosity of the doughs with BSP (200~545 BU) measured by the Amylograph were lower than that of the control (1077 BU). Color $L^{*}$ value of the bread crust and crumb with BSP decreased, and color $a^{*}$ values of the bread crumb with BSP increased, but $a^{*}$ and $b^{*}$ values of the crust with BSP decreased. The hardness, cohesiveness, springiness, and gumminess increased as the concentration of BSP increased. Degree of retrogradations(2.60~4.07) of the bread with BSP was lower than that(6.00) of the control after 48 hrs. From the result of the sensory evaluation, the overall quality score of the bread with 5％-BSP, 4.37, was the highest among samples compared with.ith.ith.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.260-273
• /
• 2010

This study aims to examine the quality characteristics of bread by the amount of addition of black garlic powder. there bas been increasingly higher interest in functional foods. According to the results, after analyzing mixograph, of the dough by using mixograph, the bread containing black garlic powder was considered to be most suitable for making bread As for stickiness of the dough with black garlic powder added, the higher black garlic powder was added, the more the bread becomes sticky. BG 6(i.e. bread with 6% of black garlic powder) had the highest fermentation rate for 60-minute fermentation period(i.e. first fermentation). Analysis through crumbScan showed that there were significant differences in crumb fineness between the control and bread with addition of black garlic powder, showing no significant difference by the amount of addition of black garlic powder. As for the volume and specific volume of bread with addition of black garlic powder, the more black garlic powder, the less volume and specific volume. Preference test showed that BG 6 got the best appearance and taste, in overall preference, BG 6 and BG 9(i.e. bread with 9% of black garlic powder) showed the same degree. However, BG 6 is considered the optimum addition of black garlic powder to reduce the production costs in the numerical respect.

• Korean Journal of Food Science and Technology
• /
• v.38 no.1
• /
• pp.52-58
• /
• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.