Attempts to increase the usability of lilies led us to prepare pulverized lily bulbs, which we then added to bread flour to bake white pan bread. The properties of the frozen dough and the quality characteristics of the bread were analyzed. Our experiments showed that the addition of lily powder decreases the viscoelasticity and stability of frozen dough. The absorption rate of the frozen dough was 63.1±0.2% for the control sample, and 66.1±0.1% and 70.9±0.2% for the normally pulverized samples containing 3% and 5% of lily powder, respectively, whereas the absorption rate of the finely pulverized samples tended to increase slightly. The gelatinization results of the frozen dough decreased with the addition of lily powder in terms of the final viscosity, break down, and setback values. Compared to the control sample, the specific volume of the bread products that underwent normal pulverization (5% additive) increased slightly and decreased for the lily bulbs that were finely pulverized (3% additive). The addition of lily powder did not significantly affect the water activity during the storage period of up to 5 days. The hardness of white pan bread increased from 1,948±114.3 to 2,518±154.7 g/㎠ on the first day of storage to 2,571±160.9 to 3,265±147.4 g/㎠ on the 5th day of storage. The hardness was the highest for the 5% sample that underwent normal pulverization, and the samples differed significantly. The longer the storage period, the lower the springness value of the white pan bread became, and this result was most notable for the finely pulverized powder sample. The springness of white pan bread decreased as the amount of lily powder additive and the storage period increased. The sensory test results were excellent in that the appearance, texture, flavor, taste, and overall preference for white pan bread to which 3% of normally crushed lily powder had been added had improved relative to the control sample.

Abstract
Introduction
Materials and Methods
    1. Powder manufacturing and raw materials
    2. Measurement of farinograph
    3. Pasting property with the rapid visco analyzer
    4. Measurement of rheofermentometer
    5. Preparation of frozen dough and white pan bread
    6. Measurement of specific volume and water activity
    7. Measurement of texture
    8. Sensory test
    9. Statistical analysis
Results and Discussion
    1. Farinogram
    2. Rapid visco Analyzer (RVA)
    3. Rheofermentometer
    4. Specific volume and baking loss
    5. Water activity
    6. Texture
    7. Sensory analysis
Acknowledgement
References

• Hyun-Gi Jung(Department of Food Science, Gyeongnam National University of Science and Technology)
• Jine-Shang Choi(Department of Food Science, Gyeongnam National University of Science and Technology) Corresponding author