• Journal of Life Science
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• v.20 no.2
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• pp.197-201
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• 2010

0%, 3%, 5%, and 7% chrysanthemum powder was added to plain bread to investigate its effect on the quality and preservation of bread. The properties of dough, physical changes, and sensory evaluation of plain bread with chrysanthemum powder added were analyzed during storage at room temperature. Volumes of dough and bread were decreased by addition of chrysanthemum powder. Also, the pH and Hunter L (lightness) in bread with chrysanthemum powder were lower than those of the control bread, while its redness, yellowness, and hardness were higher. In sensory evaluation, when more than 5% chrysanthemum was added to bread, aftertaste and overall acceptability were rapidly decreased. In contrast, the addition of chrysanthemum minimized the drop of flavor caused by storage time. In conclusion, chrysanthemum powder added to plain bread improved flavor, which declines with storage time.

• Journal of Life Science
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• v.19 no.6
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• pp.781-786
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• 2009

The characteristics and preservation of plain bread with 0, 3, 6, 9, 12 and 15% of onion juice added were investigated during storage at room temperature. The weight, volume and specific volume of bread with added onion juice increased, compared to those of the control bread. The color value of bread when onion juice was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The pH was lower in the bread during storage, and it decreased with an increase of onion juice. Hardness was increased and water activity was decreased in the bread during storage. With an increment of onion juice, hardness was the lowest but water activity was the highest. The addition of onion juice also inhibited the growth of aerobic bacteria and mold on bread. Taste, flavor, surface, texture and overall acceptability by sensory evaluation were the best when 3% of onion juice was added, but there were no significant differences between it and 0% bread. The results imply that addition of onion juice into plain bread will create a healthy and functional bread with an extended shelf-life.

• Journal of Nutrition and Health
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• v.2 no.1
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• pp.29-34
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• 1969

The nutrients such as protein, calcium, iron and all three of them, either by natural or chemical substances were added to the recipes of yeast breads. Acceptability test was carried for the each formulated bread before selecting eight experimental diets. Sixty albino rats were separated into ten dietary groups including eight enriched breads and two control diets of plain breads from the market, which were used as the carbohydrate sources of the each basal diet. Experimental regime was seven weeks. The growth rate, hematology, total serum protein and organ weights we compared. Generally animals on the enriched bread showed the better growth rate than the rats fed control diet. Diet H enriched protein, iron and calcium by natural foods, brought up the highest weight gain among all of the rats. Hemoglobin concentrations of the rats on the diet H and G (enriched with three nutrients by chemicals) were 14.3 and 14.2 gram % comparing with other two control groups (12.9 and 13.1 gram%). Rats on diet K (fed nothing but diet H enriched bread) showed the significantly higher growth rate, total serum protein and hemoglobin level than these on the diet L (fed only plain bread from the market).

• Culinary science and hospitality research
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• v.8 no.2
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• pp.77-91
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• 2002

This research was accomplished to prove that the females would be different bakery utilization by their age group and what was the main factor of bakery product at each age group. This subway was examined far 221 females by the self-administerd questionnaire method. The demographic characteristics of research examines showed that the twenties were 77(34.8%), the thirties and the over forties were 72(35.6%) respectively. 55.2% of them graduated a high school and housewives were 35.3%. They normally use the bakery 1 ~ 3 times per week(49.8%), especially they use it in the evening. They responded that the reason of using bakery product was the delicious taste. Twenties bought the bakery product for themselves but the over forties did it for their sons or daughter. The price for one purchasing was usually 2,000~5,000 won. Twenties showed the highest usage of cooked bread with vegetable or ham etc., the thirties liked plain bread but the over forties usually used the bread of sweat taste. Most of them considered the taste as the most important factor when the product was bought especially in twenties. However, the thirties and the over forties also thought the nutrition was important. They also needed the development of new bakery product, especially thirties asked the improvement of service of bakery.

• Journal of Nutrition and Health
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• v.17 no.1
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.147-160
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• 2022

The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.58-77
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• 2011

In this study, the correlation between harmony of coffee-food and taste preference was examined by conducting an investigative analysis in oilier to find out taste preference having effect on the harmony of coffee-food. As a result of study, foreign food was perceived as having average level or higher harmony in confectionery and bread in harmony of coffee-food, coffee beans were perceived as being more harmonious than a coffee mix. Korean food was perceived as average or lower harmony with coffee with s relatively high level in rice cake, traditional snacks and Hangwa, all of which are traditional desserts. In the correlation between taste preference and harmony of coffee-food, foreign food was shown well-matched with coffee as sweet and salty tastes were low; however, for sour, hitter, spicy and plain tastes, the more preference they had, the better-matched they were. As a result, taste preference had effect on harmony with coffee-food. For foreign food, it was shown that sweet and plain tastes influenced it while bitter and plain tastes did in Korean food in general.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.944-949
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• 1995

To investigate the effect of processing on the antimutagenicity of rice, antimutagenic effect of rice products including cooked rice, plain steamed rice bread(baikseolgi) and parched rice powder were observed. They showed inhibitory effects of $46%{\sim}100%$ on the frameshift mutation, whereas they showed little inhibitory effect on the base substitution mutation in the Salmonella typhimurium reversion assay. No inhibitory effect was found in the SOS chromotest. Inhibitory effect was more clearly observed on the indirect-acting mutagen than on the direct-acting mutagen. In case of the S. typhimurium reversion assay, the range of inhibition rate against the frameshift and base substitution mutation was $75%{\sim}100%$ and $66%{\sim}87%$, respectively, and was $19%{\sim}67%$ in the SOS chromotest. Antimutagenic activity of raw rice was supposed to be maintained in processed rice products.

• Proceedings of the Korean Environmental Health Society Conference
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• 2002.04a
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• pp.55-56
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• 2002

Aflatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates for the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice(Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-sol-gi, plain steamed rice bread), fermented rice (sik-hye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9％ in the cooked rice, 85.6％ in the rice cakes, 11.4％ in the fermented rice, and 7.6％ in the popped rice, respectively (p＜0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of Korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.