• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.633-639
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• 2008

The quality characteristics of white pan bread prepared with chungkukjang powder were investigated. Breads were prepared with the addition of 0, 0.5, 1.0, and 1.5% of chungkukjang powder to the basic formulation. The bread volume slightly decreased from 0% to 1.5%. pH was nearly unchanged. As the added amount of chungkukjang powder increased, lightness (L-values) decreased while redness (a-values) and yellowness (b-values) increased. During storage, total viable cells of the control bread increased. In preference characteristics, the highest sensory scores for color, air cell, smell and softness were obtained when chungkukjang powder content was 0.5%. The intensity characteristics related to color and smell were the strongest with increasing chungkukjang powder. These results showed that the white pan bread with 0.5% chungkukjang powder was acceptable.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.147-160
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• 2013

This research investigates the quality characteristics of bread added with honey. The overall effects of honey on white pan bread were examined in terms of mixograph, fermentation rates, pH levels, TPA, colorimeter, water activity, hardness and moisture content of bread through different storage periods(1, 2, 3 days) using sensory evaluation. According to mixograph, all the samples were found to be proper between 3 and 5 minutes of peak time and their peak values were at the level of 60%. Also, HL100 had the highest fermentation rate and fermentation persistence from 60 min to 135 min. HL100 showed the lowest pH level in ingredient, dough, fermentation and crumb, and the highest specific volume. TPA analysis showed that HL100 had the lowest hardness and the highest springiness of all. And HL100 was the lowest in hardness(i.e. highest in softness) and had the highest moisture content after storage of 72 hours. Preference test showed that HL100 got the best texture, flavor, mouth feel, taste and overall acceptance. In these results of experiment, honey affects the quality of dough and bread, and liquid honey could be used as a substitute for sugar in breadmaking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1283-1289
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• 2013

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.64-71
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• 2008

White bread containing lotus root powder was previously reported as unsatisfactory with respect to appearance and chewiness. In this research, white bread samples were prepared using ethanol(2 wt.%) and lotus root powder(3, 6, or 9 wt. %), and compared to those prepared without ethanol (reference breads). The volumes and heights of the reference breads increased with increasing lotus root powder content. The moisture contents of the breads prepared with ethanol were higher than those of the corresponding reference breads. The hardness and fracturability of the breads made with ethanol were lower than those of the reference breads; however, springiness, cohesiveness, adhesiveness and chewiness were enhanced. In terms of appearance and sensory qualities, optimum results were obtained when the ethanol was added along with 6 wt. % lotus root powder. Overall, the results indicate that adding ethanol can improve the quality of white breads that contain lotus root powder.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.982-986
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• 1997

Propolis extract was added to white bread(P1-1.48%, P2-0.74%, P3-0.37%), prepared in the straight-dough method, and its effects on shelf-life, antimicrobial activity, staling and sensory evaluation of white bread were investigated. In all P1, P2 samples, added propolis inhibited the growth of fungi, and the more propolis extract was added, the higher degree of inhibition of fungal growth was observed. The staling rates of white breads with P1, P2 and P3 were retarded by 22.5%, 19.2% and 6.4% respectively compared to that of control, and the Avrami exponent was similar in all samples. As a result of sensory evaluation, flavor, off-flavor, texture and overall acceptability of P2 and P3 were not significantly different from that of control.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.391-399
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• 2012

In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean and Chinese sansa powder were $217.67{\pm}7.64$ mg/100 g and $127.67{\pm}7.85$ mg/100 g, respectively. The mechanical and sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.227-238
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• 2012

This study was carried out to evaluate the effect of ${\beta}$-glucan on rheological properties of flour dough and quality characteristics of white pan bread. Flour dough and white pan bread fortified with ${\beta}$-glucans at levels of 0%, 3%, 6% and 9% w/w. Farinograph and amylograph were analysed for the rheological properties. Loaf volume and specific loaf volume, moisture content, texture and sensory evaluation were also analysed for the quality characteristics. In the farinograph test, water absorption and dough development time of doughs increased with increasing ${\beta}$-glucan content. Especially, water absorption of dough fortified with 9% of ${\beta}$-glucan showed 13% higher than the control. However, the addition of ${\beta}$-glucan to the dough decreased stability. There were no significant differences on gelatinization temperature and maximum viscosity temperature regardless of ${\beta}$-glucan contents, but maximum viscosity increased with increasing ${\beta}$-glucan contents. Loaf volume and specific loaf volume of white pan bread decreased slightly with increasing ${\beta}$-glucan contents. Moisture content showed higher value in tests than that of the control, and the one added with 6% revealed highest moisture content. In terms of texture analysis, the one added with 6% of ${\beta}$-glucan revealed softer than the others. There were no differences between the groups added with 3% and with 6% on sensory evaluation, but the one added with 9% obtained lowest scores. As a result of this study, 6% of ${\beta}$-glucan is considered the resonable level to prepare healthy white pan bread. ${\beta}$-glucan can also be used when making cake and cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.640-646
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• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1007-1013
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• 2008

This study was conducted to investigate change in the quality of white pan bread as affected by various concentrations of Corni fructus powder. Breads were prepared by addition of 0, 1, 2 and 3% of Corni fructus to wheat flour of basic formulation. The moisture content of white pan bread was approximately $37.5{\sim}41.1%$ and decreased with increasing Corni fructus powder concentration. The pH of white pan bread also decreased with increasing Corni fructus powder concentration. In color values, with increase of Corni fructus powder concentration, L, a value decreased and a value increased in the crumb. The weights of bread cooled for 0, 1 hour and 3 hour after baking decreased with increasing Corni fructus powder concentration. The volume and height of dough increased with increasing Corni fructus powder concentration. However, no significant differences in the specific volume and yield of dough were found. The baking loss rate was higher in the breads with Corni fructus powder than in the control. In the texture characteristics, hardness, gumminess and chewiness of bread significantly decreased with increasing Corni fructus powder concentration and adhesiveness, cohesiveness increased. In the sensory evaluation, when compared to the control, the bread added to 1% of Corni fructus powder was superior texture and taste and flavor, while was similar to color.