This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

Abstract
 서 론
 재료 및 방법
  1. 재료
  2. 반죽의 배합비
  3. 제빵 방법
  4. Farinograph
  5. Extensograph
  6. 색도
  7. 반죽 발효팽창력
  8. 식빵 부피, 비용적, 굽기손실률, 흡수율
  9. 텍스쳐 측정
  10. 식빵의 외관
  11. 통계처리
 결과 및 고찰
  1. Farinograph 특성
  2. Extensograph 특성
  3. 색도
  4. 반죽의 발효팽창력
  5. 식빵 부피, 비용적 굽기손실률, 흡수율
  6. 식빵의 텍스쳐
  7. 식빵의 외관
 요약 및 결론
 Reference

• 김영호(혜전대학교 제과제빵과) | Young-Ho Kim (Dept. of Baking Science & Technology, Hyejeon College) Corresponding author