This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 반죽의 배합비
    3. 제빵 방법
    4. 패리노그래프(Farinograph)
    5. 익스텐소그래프(Extensograph)
    6. 아밀로그래프(Amylograph)
    7. 색도
    8. 반죽 발효팽창력
    9. 식빵의 부피, 무게, 비용적, 굽기손실률
    10. 식빵의 외관
    11. 식빵의 텍스쳐 측정
    12. 통계처리
결과 및 고찰
    1. 패리노그래프(Farinograph) 특성
    2. 익스텐소그래프(Extensograph) 특성
    3. 아밀로그래프(Amylograph) 특성
    4. 색도
    5. 반죽의 발효팽창력
    6. 식빵의 부피, 무게, 비용적, 굽기 손실률
    7. 식빵의 텍스쳐
    8. 식빵의 외관
요약 및 결론
References

• 김영호(혜전대학교 제과제빵학과) | Young Ho Kim (Dept. of Baking Science & Technology, Hyejeon College) Corresponding author
• 한명륜(혜전대학교 제과제빵학과) | Myung Ryun Han (Dept. of Baking Science & Technology, Hyejeon College)
• 윤성준(혜전대학교 제과제빵학과) | Seong Jun Yoon (Dept. of Baking Science & Technology, Hyejeon College)