The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 비타민나무열매가루 첨가 식빵의 제조
    3. 반죽과 식빵의 pH와 적정산도 측정
    4. 반죽의 발효 팽창력 측정
    5. 식빵의 수분함량 측정
    6. 식빵의 색도 및 조직감 측정
    7. 항산화 활성을 측정하기 위한 비타민나무열매가루와식빵의 전처리
    8. 비타민나무열매가루와 식빵의 총 폴리페놀 함량 측정
    9. 비타민나무열매가루와 식빵의 DPPH 라디컬 소거능측정
    10. 비타민나무열매가루와 식빵의 ABTS 라디칼 소거능측정
    11. 비타민나무열매가루와 식빵의 환원력 측정
    12. 통계처리
결과 및 고찰
    1. 비타민나무열매가루의 품질 특성 및 항산화 활성
    2. 비타민나무열매가루 첨가 반죽과 식빵의 pH와 산도
    3. 비타민나무열매가루 첨가 식빵 반죽의 발효팽창력
    4. 비타민나무열매가루 첨가 식빵의 수분함량, 색도 및조직감
    5. 비타민나무열매가루 첨가 식빵의 총 폴리페놀 함량 및항산화 활성 측정
요약 및 결론
References

• 이종숙(대구과학대학교 식품영양조리학부) | Jong Suk Lee (Division of Food & Nutrition and Cook, Taegu Science University)
• 김정미(대구과학대학교 식품영양조리학부) | Jung Mi Kim (Division of Food & Nutrition and Cook, Taegu Science University) Corresponding author