• 한국식품영양학회지
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• 제11권6호
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• pp.657-661
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• 1998

Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.

• 한국식품영양학회지
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• 제29권6호
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• 한국식품영양학회지
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• 제33권6호
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• 한국식품과학회지
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• 제35권1호
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• pp.92-96
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• 2003

반죽을 중종법으로 제조하여 1차발효 후 냉동생지 제조시 비타민 C의 양을 다르게 첨가하여 효모의 생균수, 제품의 부피, 비용적, 조직감 및 관능검사 등에 미치는 영향을 조사하였다. 효모의 생균수는 비타민 C를 100 ppm 첨가한 것에서 높은 생존율을 나타냈다. 비용적과 부피에서는 비타민 C를 150 ppm 첨가한 것에서 가장 높은 값을 나타냈다. 제품의 조직감에 미치는 영향은 비타민 C의 첨가량이 많을수록 높은 값을 모여 첨가량이 많을수록 부드럽지 못함을 나타냈다. 관능검사에서는 비타민 C를 100 ppm 첨가한 것이 높은 점수를 얻었다.

• 한국조리학회지
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• 제23권7호
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• 한국조리학회지
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• 제7권2호
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• pp.123-132
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• 2001

The contents of the pastry margarine were 30, 50, 70, 90 and 110% based on baker's %, and the layers of the dough were 18, 27, 36, 48 and 64 in danish pastry product In order to analyse on the effect of the theoretical one layer thickness of the pastry margarine, the volume, quality and sensory evaluation of the products have been carried out. The results as follows ; 1) Best volume was showed that the thickness of the dough was 5mm and the thickness of one layer was 0.039mm. 2) When the content of the pastry margarine was 30% and the thickness of one layer was 0.014mm(48 layers), when 50%, 0.039mm(27 layers), when 70%, 0.038(36 layers), when 90%, 0.034(48 layers) and when 110%, 0.039(48 layers), best volume was showed. 3) In the case when the content of pastry margarine was 70% and the thickness of one layer was 0.038mm(36 layers), as well as 110%, 0.039mm(48 layers), the taste were showed 5%, better than when 30%, 0.014(27 layers) in the sensory evaluation. Flavor and mouth feel was the same results. 4) For the best quality products, the content of the pastry margarine and the layers of the dough were very important.

• 한국조리학회지
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• 제18권3호
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• pp.227-238
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• 2012

미생물 발효로 제조한 ${\beta}$-glucan을 밀가루의 3, 6, 9%를 대체 첨가하여 반죽의 물리적 특성으로 farinograph, amylograph를 분석하였고, 제빵에 미치는 영향으로 식빵의 부피 및 비용적, 수분함량, 조직감, 관능검사 등을 분석하였다. Farinograph에서 ${\beta}$-glucan 첨가량이 많을수록 흡수율이 높았고 특히 9% 첨가구는 대조구에 비하여 13% 정도 높았다. 첨가량이 많아짐에 따라 반죽형성시간도 증가하였으나 안정도는 감소하였다. Amylograph 분석에서 첨가량에 관계없이 호화온도와 최고점도온도에는 영향이 없었으나 최고점도는 첨가량이 증가할수록 감소하였다. 식빵의 부피와 비용적은 첨가량이 증가함에 따라 다소 감소하는 경향을 보였다. 수분함량은 시험구들이 대조구보다 높았고 6% 첨가구에서 가장 높았다. 식빵의 조직감도 6% 첨가구가 가장 부드러운 것으로 나타났고, 관능검사의 전체적 품질에서 3%와 6% 첨가구는 대조구와 유의적 차이가 없었으나 9% 첨가구는 대조구보다 낮은 점수를 얻었다. 따라서 건강 기능성 식빵을 제조하는데 미생물 발효로 얻은 ${\beta}$-glucan을 6%까지는 첨가가 가능한 것으로 나타났고 향 후 케이크나 쿠키 등에도 응용이 가능하리라 생각된다.

• 동아시아식생활학회지
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• 제13권2호
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• pp.136-144
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• 2003

다슬기분말(PBS)과 그 회분(ABS)으로 제조한 칼슘락테이트(CaL-A및 CaL-P를 0.5%되게 첨가한 반죽의 발효와 빵의 품질 및 저장성에 미치는 영향을 조사하였다. 칼슘락테이트를 첨가하여 1차발효시킨 후 반죽의 pH는 5.98~5.86으로 대조군의 5.50보다 높았다. 반죽의 부피와 빵의 loaf volume index는 CaL-A 첨가군이 대조군 보다 현저하게 낮았으나 pH를 5.5로 조정한 후의 반죽부피와 빵의 loaf volume은 대조군과 비슷하였다. 처리군의 칼슘함량은 39.36~49.70 mg/100 g으로 대조군(13.43 mg/100 g)보다 현저하게 높았다. 처리군 빵의 색상은 대조군과 유의적인 차이가 없었다. 빵의 경도와 점착성은 CaL-A 첨가군이 대조군에 비해 높고, 탄력성과 응집성은 낮았으나 pH를 5.5로 조정한 경우는 유의적인 차이가 없었다. 처리군 빵의 현미경 관찰결과 대조군에 비하여 기공이 작고 air cell이 크며 표면이 거칠었다. 맛, 색상, 냄새 및 종합적인 기호도를 평가한 결과 대조군>CaL-A>CaL-P 순으로 첨가군의 관능적 품질이 낮았다. 그러나 pH를 5.5로 조정하여 제조한 빵에서는 종합적인 기호도가 크게 향상되었다. 칼슘락테이트를 첨가한 빵은 곰팡이 발생이 지연되었으며 곰팡이의 발생정도로 평가한 2$0^{\circ}C$에성의 저장수명은 대조군이 1, CaL-A 첨가군 3일, CaL-P 첨가군은 5일이었다.

• 한국식품영양과학회지
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• 제37권7호
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• pp.908-913
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• 2008

함초의 식품에서 활용도를 높이기 위한 기초 연구로서, 함초의 제빵 적성에 대해 검토하였다. 함초 분말의 수분함량은 9.39%, 조회분은 25.60%, 조섬유는 73.02%이었으며, 철분과 칼슘의 함량은 각각 17.6 mg%, 117.5 mg%였다. 반죽의 pH는 함초 분말 첨가에 의해 뚜렷한 값의 차이는 나타나지 않았다. 함초 분말 6.0% 첨가구의 발효능은 대조구보다 다소 낮게 나타났으며, 그 외 함초 첨가구는 대조구보다 높게 나타났다. 굽기 손실률은 함초 분말 0.6% 첨가구를 제외한 나머지 첨가구는 대조구보다 굽기 손실률이 낮게 나타났다. 함초 분말 첨가량이 증가할수록 빵의 무게도 증가하였으나 대조구와 유의적인 차이는 관찰되지 않았다. 반면에 식빵의 부피는 함초 첨가 농도가 증가할수록 감소하였다. 빵 반죽의 색도는 함초 분말의 첨가량이 증가할수록, L값(백색도)과 b값(황색도)은 감소하였고, a값(적색도)은 증가하였다. 함초 분말 첨가 식빵의 기호성은 맛과 풍미, 색의 경우 함초 분말 1.2% 첨가구가 대조구보다 증가하였다. 종합적 기호도는 대조구와 큰 차이를 나타내지 않았다.

• 한국식품영양학회지
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• 제30권6호
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• pp.1184-1190
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• 2017

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.