KOREASCHOLAR

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

I. 서 론
 II. 연구 내용 및 방법
  1. 재료
  2. 식빵의 제조
  3. 일반성분 분석
  4. 반죽의 pH, 부피와 비용적 측정
  5. 식빵의 무게, 높이, 굽기 손실율 측정
  6. 식빵의 색도 측정
  7. 식빵의 조직감 측정
  8. 관능검사
  9. 통계분석
 III. 결과 및 고찰
  1. 일반성분 분석
  2. 반죽의 pH와 비용적 측정
  3. 식빵의 무게, 높이, 굽기 손실률 측정
  4. 식빵의 색도 측정
  5. 식빵의 조직감 측정
  6. 관능검사
 IV. 요약 및 결론
 References

• 송승헌(김포대학교 호텔조리과) | Seung-Heon Song
• 신길만(김포대학교 호텔제과제빵과) | Gil-Man Shin Corresponding author