• 한국식품조리과학회지
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• 제25권2호
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• pp.170-179
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• 2009

This study examined effects on shelf-life extension and prevention of starch retrogradation in rye-wheat mixed bread (RWMB) samples prepared with substitutions of 20, 40, 60, and 80% rye sourdough (RSD) as well as a control made with the addition of naturally fermented raisin extract. These effects were investigated using mold growth, water activity, and textural characteristics during a storage period of 8 days at $20^{\circ}C$. The activities of the rye sourdough were examined in terms of pH, total titratable acidity, general bacteria, lactic acid bacteria, and yeast counts. As the incubation time of the sour dough increased, pH decreased, while total titratable acidity increased. General bacteria, lactic acid bacteria, and yeast counts increased with increasing incubation time. Mold grew on the external surface of the control group after 6 days and on the surface of the RSD bread samples after 8 days, respectively. With regard to water activity, the control group had increasing activity as the storage period increased. In addition, the 20, 40, 60, and 80% RSD samples had increasing water activities until the 4th day however, these strongly decreased by the 6th day. In terms of textural characteristics, as the storage period increased, hardness increased, while springiness, cohesiveness, and resilience decreased. There were no significant differences in gumminess among the samples. The control, 20, 40, and 60% RSD samples had decreases in chewiness with increasing storage time, however, the 40% RSD sample did not differ significantly during the storage period. Finally, water activity was negatively correlated with hardness (p<0.05). In conclusion, the results indicate that substituting rye sourdough in rye-wheat mixed bread has a prolongation effect on shelf-life, but no effect on the prevention of starch retrogradation.

• 한국포장학회지
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• 제6권1호
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• pp.47-52
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• 2000

개발한 EPS 포장상자가 사과의 신선도 유지효과 기능이 있는지의 여부를 조사코자 사과를 포장하여 $20^{\circ}C$ 저장하면서 골판지상자와 0.02와 0.04mm 두께의 LDPE 필름, 기능성 MA필름과 50배로 발포시킨 EPS상자에 사과를 15kg씩 포장하여 포장재간의 신선도 유지효과를 비교하였다. 저장 40일 후 중량감소는 대조구는 5.7%, EPS 상자는 0.5%의 중량감소가 나타났고, 비타민C도 2.06과 2.31 mg%로 EPS 포장구가 높게 유지되고 있었다. 당도와 산도는 포장구간에 큰 차이가 없었으며 부패의 경우 대조구는 상자당 3-5개과가 발생했으나 EPS포장구는 발생하지 않았으며 외관도 양호한 것으로 나타났다.

• 대한디지털의료영상학회논문지
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• 제13권3호
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• pp.133-137
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• 2011

This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.

• 한국식품조리과학회지
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• 제31권3호
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• pp.264-279
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• 2015

The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at $30^{\circ}C$, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.

• 한국식품영양학회지
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• 제23권2호
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• 한국식품영양학회지
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• 제17권1호
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• pp.60-65
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• 2004

고분자 키토산(분자량 약 800,000)을 농도별(0％, 0.1%, 0.2％, 0.3%)로 김치를 제조하여, pH, 적정산도, 총 균수, 젖산균 수, 대장균군 수 및 관능검사를 조사한 결과는 다음과 같이 나타났다. 키토산 첨가 김치는 대조구에 비하여 pH 저하 및 적정산도의 증가가 늦어지는 것으로 나타나 숙성지연 효과가 있는 것으로 나타났다. 그리고 키토산 첨가(0.3%) 김치는 숙성 6에서 9일까지 대조구에 비하여 총 균수와 젖산균수가 약 1.3 log(cfu/g) 낮은 것으로 나타났다. 발효 15일 후 대장균군 수는 시간과 더불어 그 수가 모든구에서 1.6∼2.3 log(cfu/g)으로 감소하였다. 그리고 관능검사 결과는 키토산 무첨가 김치와 0.1% 첨가 김치는 유사한 선호도를 나타내어 0.1% 첨가 김치가 기능성과 보존성을 높여줄 뿐만 아니라 선호도도 높은 것으로 나타났다.

• 한국식품조리과학회지
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• 제26권4호
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• 한국식품영양과학회지
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• 제29권1호
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• pp.80-84
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• 2000

기능성 필름을 코팅한 골판지 상자에 사과를 저장하면서 품질유지 상태를 조사하고자 대조구로 기존에 유통 중인 골판지 상자와 두께 0.03, 0.05 mm의 LDPE필름(30LD와 50LD)과, 두께 0.03 mm, 0.05 mm의 기능성MA 필름을 골판지 상자에 코팅한(30CE와 50CE) 후 이 상자에 후지사과를 15 kg씩 포장하여 $5^{\circ}C$에 75일간 저장하면서 신선도 변화를 비교 연구하였다. 중량 감소는 저장 75일 후 대조구는 2.7%, LD와 CE 포장구들은 0.2~0.5% 감소했다. 경도는 대조구보다는 필름포장구들에서 변화가 적었고 LD보다는 CE 포장구에서 변화가 더 적게 나타났다. 비타민 C 함량은 초기의 3.67 mg%에서 대조구는 42%, LD 포장구들은 31~29%, CE 포장구들은 24~22%가 감소하였다. 산도 및 가용성 고형분의 경우 대조구가 필름포장구들에서 변화가 심했으며, 필름포장구들 중에서는 LD 포장구보다 CE 포장구에서 변화가 적게 나타났으며, 부패도 대조구보다는 LD와 CE 포장구에서 적게 나타났다.

• 한국식품과학회지
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• 제14권4호
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• pp.370-374
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• 1982

본(本) 연구(硏究)는 쌀보리 가루와 복합분(複合粉)을 주원료(主原料)로 사용(使用)하여 직접 반죽법(staright method)과 젖산 발효법에 의(依)한 빵의 부피의 변화(變化)를 조사하였으며 그 결과(結果)는 다음과 같다. 직접 반죽법과 젖산 발효법에 의(依)한 보리빵의 비(比)부피는 각각(各各) 1.11 ml/g bread 및 1.50 ml/g bread로 나타났다. 이는 젖산 발효법에 의(依)한 보리빵 제조의 가능성을 시사하고 있다. 복합분(複合粉)을 젖산 발효법에 따라 제빵하는 경우, 빵의 부피의 증가율(增加率)은 둔화되거나 감소(減少)하였다. 또한 소맥분(小麥粉)을 souring하면, 빵의 비(比)부피가 직접 반죽법에 비해 약 50%가 감소하였다. 쌀보리 가루는 1차(次)발효시간(혹은 산도(酸度))이 증가함에 따라서 빵의 비(比)부리는 증가하였다.

• 한국식품영양과학회지
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• 제37권5호
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• pp.625-632
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• 2008

본 연구에서는 sourdough의 대체량을 20%, 40%, 60% 및 80%로 달리하여 제조한 호밀-밀 혼합빵의 품질 특성을 실험하였다. Sourdough의 pH와 총산도는 배양시간이 길어질수록 pH는 감소하는 경향을 나타내었고, 총산도는 증가하였다. 호밀-밀 혼합반죽의 sourdough 대체량이 증가할수록 pH는 감소하는 경향을 나타내었고, 총산도는 감소하는 경향을 나타내었다. 호밀-밀 혼합빵의 pH는 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났고, 총산도는 높게 나타났다. 발효팽창력은 발효시간이 길어질수록 유의적으로 증가하는 경향을 나타내었으며, sourdough 20% 대체군이 111.43%로 가장 높게 나타났다. 비용적은 sourdough 20% 대체군이 1.87 mL/g로 가장 높았다. 굽기 손실률은 sourdough 80% 대체군이 7.39%로 가장 낮았다. 수분활성도는 대조군이 0.919로 가장 높았고, 대조군보다 sourdough 대체군들이 유의적으로 낮게 나타났다. 명도, 적색도 및 황색도는 sourdough 대체군들이 대조군보다 유의적으로 높게 나타났다. 견고성, 점착성 및 씹힘성은 대조군이 가장 낮았고, 대조군보다 sourdough 대체군들이 유의적으로 높게 나타났다. 한편, 부착성은 대조군이 가장 높았고, sourdough 대체군들이 대조군보다 유의적으로 낮게 나타났다. 부서짐성, 응집성 및 복원성은 대조군과 sourdough 대체군들 간에는 유의적인 차이가 나타나지 않았다. 탄력성은 sourdough 20% 대체군이 0.746으로 가장 높았고, 40% 대체군이 0.629로 가장 낮았다. Sourdough 20% 대체군을 제외하고, 겉껍질과 로프의 양 옆면 사이에 브레이크(break)와 슈레드(shred)가 관찰되었다. 관능검사 결과에서 빵 속살의 색상, 기공의 균일성, 빵 속살의 경도, 입안에서의 점착성 및 전체적인 기호도는 sourdough 대체량이 증가할수록 유의적으로 감소하는 경향을 보였고, 호밀향과 쓴맛은 이와 반대의 경향을 보였다. 기공의 밀도, 탄력성 및 신맛은 대조군보다 sourdough 대체군들의 점수가 유의적으로 높게 나타났다. 이상의 결과를 종합해 보면, 대조군의 호밀-밀 혼합빵이 관능검사에서 가장 높은 점수를 나타냈고, sourdough 대체량이 많아질수록 관능검사 점수가 다소 떨어지기는 하였지만, 전체적인 품질특성을 고려해 보면 $20{\sim}60%$ 대체는 sourdough의 향과 맛을 지니면서도 상당히 우수한 빵제품을 생산해 낼 수 있을 것으로 사료된다.