This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

I. 서 론
 II. 연구내용 및 방법
  1. 실험재료
  2. 귀리식빵 제조
  3. 귀리식빵의 색도
  4. 귀리식빵의 조직감
  5. 귀리식빵의 관능검사
  6. 귀리식빵의 일반성분 및 무기질
  7. 추출물 제조
  8. 귀리식빵의 항산화 활성
  9. 통계분석
 III. 결과 및 고찰
  1. 귀리식빵의 색도
  2. 귀리식빵의 조직감
  3. 귀리식빵의 관능평가
  4. 귀리식빵의 일반성분 및 무기질
  5. 귀리식빵의 총 플라보노이드, 총 폴리페놀 및 항산화능
 IV. 요약 및 결론
 References

• 박선예(경기대학교 대체의학대학원, Graduate School of Alternative Medicine, Kyonggi University) | Sun-Ye Park
• 김애정(경기대학교 대체의학대학원, Graduate School of Alternative Medicine, Kyonggi University) | Ae-Jung Kim
• 한명륜(혜전대학교 식품영양과, Department of Food and Nutrition, Hyejeon University) | Myung-Ryun Han Corresponding author