This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

서 론
 재료 및 방법
  1. 재료
  2. 반죽의 배합비
  3. 제빵 방법
  4. Farinograph
  5. Extensograph
  6. 빵부피, 비용적 측정
  7. 반죽 발효팽창력
  8. 색도
  9. 관능 검사
  10. 식빵의 외관
  11. 통계처리
 결과 및 고찰
  1. Farinograph 특성
  2. Extensograph 특성
  3. 색도
  4. 반죽의 발효팽창력
  5. 식빵 부피와 비용적
  6. 관능평가
  7. 식빵의 외관
 요약 및 결론
 References

• 김영호(혜전대학교 제과제빵학과) | Young-Ho Kim (Dept. of Baking Science & Technology, Hyejeon College) Corresponding author
• 박주연(공주대학교 식품공학과) | Ju-Yeon Park (Dept. of Food Science and Technology, Kongju National University)