This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

• 이의석(충남대학교 농업생명과학대학 식품공학과) | Eui-Seok Lee (Dept. of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea)
• 류관모(충남대학교 농업생명과학대학 식품공학과) | Kwan-Mo You (Dept. of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea)
• 정용남(우송정보대학 외식조리학부) | Young-Nam Jeong (Dept. of Culinary Arts, Woosong College, Daejeon 34606, Korea)
• 전병선(대동고려삼(주) R&D 연구소) | Byeong-Seon Jeon (R&D Research Center, Daedong Korea Ginseng Co. Ltd., Chungnam 32718, Korea)
• 고봉수(남양유업(주) 중앙연구소) | Bong-Soo Ko (Research and Development Center, Namyang Dairy Products Corporation, Sejong 30055, Korea)
• 홍순택(충남대학교 농업생명과학대학 식품공학과) | Soon-Taek Hong (Dept. of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea) Corresponding author