• 한국식품영양학회지
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• 제28권4호
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• pp.676-684
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• 2015

This study was performed to produce WBM (wheat and barley mixture) bread containing molokhia powder with quality characteristics and antioxidant activities. Analysis of the chromaticity of WBM prepared with molokhia powder showed that; the lightness and redness were decreased, but yellowness was increased. In mechanical properties, hardness, gumminess, and chewiness were significantly increased as the amount of molokhia powder was increased. However, cohesiveness was significantly decreased. In sensory evaluation, WBM bread containing 1.5% of molokhia powder (MB1.5) showed an overall high preference level. The total polyphenol content of molokhia powder EtOH extract and MB1.5 were 29.19 and 58.18 mg TAE/g, respectively. The total flavonoid contents of molokhia powder EtOH extract and MB1.5 were 20.62 mg and 33.25 mg RE/g, respectively. The radical scavenging ability ($IC_{50}$) of DPPH ($IC_{50}$) for molokhia powder EtOH extract and MB1.5 was 31.04 and $58.18{\mu}g/mL$, respectively while that of ABTS was 33.25 and $54.15{\mu}g/mL$, respectively. The ${\alpha}-glucosidase$ inhibitory effects of molokhia powder EtOH extract and MB1.5 were 494.88 and $814.88{\mu}g/mL$, respectively. MB bread containing 1.5% molokhia powder showed antioxidative effects and ${\alpha}-glucosidase$ inhibitory activity, meaning that not only molokhia but also MB1.5 bread has the potential to prevent chronic degenerative diseases such as diabetes.

• 한국식품과학회지
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• 제38권2호
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• pp.222-231
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• 2006

본 연구는 국내에서 생산, 소비되는 쌀보리의 곰팡이독소 DON 농도를 낮추기 위해 보리시료를 $Na_2CO_3$로 처리하고, 물로 수세하여 독소의 농도를 낮추었다. 식빵을 만들기 위해 DON를 감소시킨 보릿가루를 0, 10, 20, 30%의 비율로 첨가하였을 때 식빵의 품질 및 제빵적성에 대하여 고찰하고, 최적의 배합비를 구하였다. $Na_2CO_3$ 용액으로 처리된 보릿가루를 0, 10, 20, 30% 첨가한 복합분을 이용하여 보릿가루 첨가식빵을 만드는 과정 중의 반죽상태, 1차 발효 후, 2차 발효 후 그리고 굽기 후 DON 함량변화 측정과 pH 변화, 물리적인 제빵적성 고찰, 그리고 관능평가를 종합적으로 평가한 결과, 20% 이하로 첨가하는 것이 최적인 것으로 나타났다.

• 한국식품영양과학회지
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• 제35권7호
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• pp.886-890
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• 2006

제분방법을 달리하여 제조한 건식, 습식 및 반습식 쌀가루를 사용하여 제조한 쌀빵의 품질특성을 비교하였다. 습식제분 쌀가루의 제조 시 쌀의 수침온도를 $25^{\circ}C$와 $55^{\circ}C$로 하였으며 반습식 처리로서 쌀을 살수처리한 후 제분하였다. 쌀가루에 밀가루를 7:3의 비율로 혼합한 복합분에 활성 글루텐을 첨가한 후 mixograph로 반죽의 특성을 측정한 결과 습식제분한 쌀가루에서 반죽시간과 안정성이 증가함을 보여주었다. 습식제분 쌀가루로 제조한 쌀빵이 건식제분과 반습식제분 쌀가루로 제조한 쌀빵에 비해 빵의 체적이 증가했으며, 특히 수침온도에 있어 $55^{\circ}C$의 가온 수침처리가 쌀전분에 변화를 초래하여 상온에서 수침한 쌀가루에 비해 쌀빵의 체적을 향상시켰다. 쌀빵의 저장중 경도의 변화에서 습식제분 쌀가루로 제조한 빵이 가장 낮은 증가폭을 보여주었다.

• 한국식품과학회지
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• 제9권2호
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• pp.106-115
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• 1977

쌀보리가루, 옥수수가루, 감자가루, 고구마가루의 각 가루와 밀가루(강력분)를 3 : 7로 혼합(混合)한 복합분(複合粉)을 이용한 제빵에 있어서 첨가제(添加劑)로서 glyceryl monostearate(GMS), sodium stearyl lactylate(SSL),calcium stearyl lactylate(CSL), xanthan gum(XG),polysaccharide(PS)를 단독 또는 혼용(混用)하였을 때의 영향을 검토하고자 sedimentation test, amylograph 점성측정(?性測定), 제빵등의 실험을 통해서 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 1) Sedimentation value는 밀가루, 옥수수가루, 김자가루, 고구마가루, 쌀보리가루 순으로 그 값이 낮아졌으며, 밀가루와 3 : 7로 혼합(混合)한 후 첨가제(添加劑)를 첨가(添加)한 결과(結果) 모두 그 값이 증가 경향을 나타냈고. 특히 첨가제(添加劑)의 효과는 쌀보리가루 복합분(複合粉)에서 크게 나타났다. 첨가제별(添加劑別)로 살펴보면 GMS 1%+CSL 1%를 첨가(添加)한 것과 GMS 1%+SSL 1%첨가구는 비슷하게 증가효과가 크다. XG를 첨가(添加)한 경우는 gum이 산(酸)에 의해 응고되어 침전되지 않음으로 측정(測定)되지 못하였다. 2) 각 복합분(複合粉)의 amy!ograph점성(?性)에 미치는 첨가제(添加劑)의 영향은 GMS 1%+SSL 1%를 첨가한 것이 호화온도(糊化溫度), 최고점도(最高點度), 냉각정도에 있어서 그 상승효과가 가장 컸으며, 다음이 GMS 1%+CSL 1%를 첨가(添加)한 것이었고, GMS 1%+XG 1%, GMS 1%+PS 1%를 첨가(添加)한 것은 영향이 크게 못하였다. GMS 1%+XG 1%를 첨가(添加)한것은 모든 실험구에서 호화온도(糊化溫度)를 낮게 하였다. 3) 각종 복합분(複合粉)에 의한 제빵에 있어서의 첨가제(添加劑)의효과는 쌀보리가루 복합분(複合粉)에서는 GMS 1%+CSL 0.5% 첨가구가 빵의 SLV를 높이는 면에서 가장 우수 했고, 옥수수가루, 감자가루, 고구마가루 복합분(複合粉)에서는 GMS 1%+SSL 0.5% 첨가구가 가장 우수한 결과(結果)를 나타냈다. 반면에 XG의 첨가(添加)와 PS의 첨가(添加)는 빵의 loaf volume을 크게 개선하지 못하였다. 특히 쌀보리가루 복합분(複合粉)의 경우는 첨가제(添加劑)를 사용하면 그 loaf volume이 개선되어 표준빵과 매우 유사했고 외관, 식미(食味), texture등이 매우 좋았다. 4) 쌀보리가루 복합분(複合粉)에 SSL, CSL, XG, PS를 단독 1% 수준으로 첨가(添加)한 경우는 빵의 loaf volume이 개선되지 못하였다.

• 한국식품영양학회지
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• 제23권1호
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• 한국조리학회지
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• 제13권4호
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• pp.178-185
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• 2007

The antioxidant activities of the bread made from waxy black rice flour(WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). As the additive amount of WBRF were increased, DPPH(1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity and TEAC(trolox equivalent antioxidant capacity) were also increased. WBRF group showed the higher activity than the control group in DPPH radical scavenging activity and TEAC. The group with 10% WBRF added was not significantly different from the control group in metal chelating activity, but over 20% of addition, it had the higher metal chelating activity than that of the control group.

• 동아시아식생활학회지
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• 제26권1호
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2003년도 제40회 국제학술심포지움
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• pp.14-27
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• 2003

The genomes of Arabidopsis and rice have been fully sequenced. Genomic sequencing provides global information about genome structure and organization. A comprehensive research account of our recent studies conducted on genome painting, comparative genomics and genome fusion is provided in order to project the prospects of plant cytogenetic research in post-genomics era. Genome analysis by GISH using genome painting is demonstrated as an excellent means suitable for visualization of a whole genome, since total genomic DNA representing the overall molecular composition of the genome is used as a probe. FISH on extended DNA fibers has been developed for high-resolution FISH and has contributed to determining the copy number and order of genes. We have also mapped a number of genes involving starch synthesis on wheat chromosomes by FISH and compared the position of these genes on linkage map of rice. Macro synteny between wheat and rice can be observed by comparing the location of these genes in spite of the fact that the size of DNA per chromosome differs by 20 fold in two. Moreover, to approach our goal towards making bread and udon noodles from rice flour in future by incorporating bread making and the noodle qualifies in rice, we have been successful in introducing large genomic DNA fragments containing agronomically important genes of wheat into a rice by successive introduction of large insert BAC clones, there by expanding genetic variability in rice. We call this method genome fusion.

• 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.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.