This study aimed to investigate quality characteristics of white bread with Tenebrio molitor L. powder (TMP). Because of the proximate composition analysis of the white bread with TMP, the content of protein and crude fat increased slightly in proportion to brown dough, and ash was highest in white breads with 7% added TMP. The bread volume decreased as TMP content increased. The control bread lightness was highest at 78.3, and was negatively correlated with the TMP content. The degree of redness increased with the TMP concentration. The total free amino acid contents were in the following order: white bread with 7% TMP > white bread with 5% TMP > white bread with 3% TMP. With respect to the texture, white bread springiness and cohesiveness with TMP decreased by storage period. The chewiness and brittleness of white breads with TMP decreased significantly with higher concentrations. With extended storage, the bread with TMP added showed lower springiness and cohesiveness; while bread with a lower TMP percentage maintained better chewiness and brittleness. The sensory taste preference was highest for white bread with 3% TMP. Residual appetite scores showed a lower taste preference as TMP content increased and was lowest for white bread with 3% TMP.

서 론
 재료 및 방법
  1. 실험재료
  2. 갈색거저리 전처리
  3. 일반성분 분석
  4. 식빵의 제조
  5. 식빵의 외관
  6. 식빵의 색도
  7. 식빵의 pH
  8. 식빵의 아미노산 분석
  9. 식빵의 텍스처
  10. 식빵의 관능검사
  11. 통계처리
 결과 및 고찰
  1. 일반성분
  2. 갈색거저리 식빵의 외관
  3. 갈색거저리 식빵의 색도
  4. 갈색거저리 식빵의 pH
  5. 갈색거저리 식빵의 아미노산 분석
  6. 갈색거저리 식빵의 텍스처
  7. 갈색거저리 식빵의 관능검사
 요약 및 결론
 References

• 김영모(광주보건대학교 식품영양과) | Young-Mo Kim (Dept. of Food and Nutrition, Gwangju Health University) Corresponding author