In this study, bread was prepared using various amount of ‘Fuji’ apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) ‘Fuji’ apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of ‘Fuji’ apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

Abstract
 서 론
 재료 및 방법
  1. 재료 및 시약
  2. ‘후지’ 사과즙 제조 및 품질 특성
  3. ‘후지’ 사과즙 첨가 식빵의 제조
  4. 반죽의 pH 및 발효 팽창력 측정
  5. 식빵의 pH, 부피, 굽기손실율 및 비용적 측정
  6. 식빵의 색도 및 조직감 측정
  7. 항산화 특성 분석을 위한 사과즙 및 식빵의 전처리
  8. 사과즙과 식빵의 총폴리페놀 함량
  9. 사과즙과 식빵의 ABTS 라디칼 소거능
  10. 사과즙과 식빵의 DPPH 라디칼 소거능
  11. 통계 분석
 결과 및 고찰
  1. ‘후지’ 사과즙의 이화학적 품질 특성
  2. ‘후지’ 사과즙첨가식빵반죽의pH 및발효팽창능변화
  3. ‘후지’ 사과즙 첨가 식빵의 pH, 굽기손실율, 부피 및 비용적 변화
  4. ‘후지’ 사과즙 첨가 식빵의 색도 및 조직감 변화
  5. ‘후지’ 사과즙 첨가 식빵의 항산화 특성 변화
 요약 및 결론
 References

• 차승현(충북대학교 식품생명공학과) | Seung-Hyeon Cha (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 신나리(충북대학교 식품생명공학과) | Na-ri Shin (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 안혜미(충북대학교 식품생명공학과) | Hye-mi An (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 유도일(충북대학교 농업경제학과) | Do-Il Yoo (Dept. of Agricultural Economics, Chungbuk National University)
• 김대일(충북대학교 원예과학과) | Dae-Il Kim (Dept. of Horticultural Science, Chungbuk National University)
• 현태경(충북대학교 특용식물학과) | Tae Kyung Hyun (Dept. of Industrial Plant Science and Technology, Chungbuk National University)
• 장금일(충북대학교 식품생명공학과) | Keum-Il Jang (Dept. of Food Science and Biotechnology, Chungbuk National University) Corresponding author