The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 효소와 유산균으로 전처리한 밀싹분말의 제조
    3. 밀싹분말 첨가 식빵의 제조
    4. 반죽의 색도, 밀도와 pH 측정
    5. 식빵의 부피, 무게, 비용적과 굽기 손실율 측정
    6. 식빵의 색도 측정
    7. 식빵의 조직감 측정
    8. 관능검사
    9. 통계 방법
결과 및 고찰
    1. 반죽의 색도
    2. 반죽의 밀도와 pH
    3. 식빵의 부피, 무게, 비용적과 굽기손실율
    4. 식빵의 색도
    5. 식빵의 조직감
    6. 식빵의 관능평가
요약 및 결론
References

• 주뤠이위(하북사범대학교 가정학과) | Zhu RuiYu (Dept. of Home Economics, HeBei Normal University)
• 박영민(군산대학교 식품영양학과) | Young-Min Park (Dept. of Food and Nutrition, Kunsan National University)
• 오종철(군산대학교 수학과) | Jong Chul Oh (Dept. of Mathematics, Kunsan National University)
• 임승용(군산대학교 식품생명공학전공) | Seung-Yong Lim (Major of Food Science and Biotechnology, Kunsan National University)
• 유현희(군산대학교 식품영양학전공) | Hyeon-Hee Yu (Major of Food and Nutrition, Kunsan National University) Corresponding author