민들레 잎분말 첨가에 따른 기능성 식빵의 품질특성을 분석하기 위하여 반죽수율, 반죽의 미세구조, 빵부피 및 비부피, 식빵 단면의 air cell 분포상태, 제빵수율, 기계적 및 관능적 품질특성을 분석하였다. 그 결과, 민들레의 잎분말 첨가는 글루텐 형성이나 효모의 발효 등에 크게 영향을 미치지 않아 빵 용적의 부피감소를 초래하지 않고 비교적 고른air cell을 형성하여 제빵적성이 우수한 것으로 판단된다. 특히 관능적 품질특성에서 전체적인 기호도

Effects of adding of dandelion flour on the quality characteristics of bread were investigated. Dandelion flour was substituted at levels of 0, 0.5, 1.0, 2.0% to wheat flour for bread making, respectively. Quality characteristics of bread such as dough yield, dough microstructure, loaf volume, bread yield, crumb color, mechanical property and sensory evaluation were analyzed. Addition of dandelion flour to wheat flour increased dough yield, loaf volume and bread yield. And, addition of dandelion flour caused a decrease in the lightness and an increase in the redness. The results of texture evaluation revealed that hardness, chewiness, springiness of bread increased as the level of dandelion flour was increased. As the addition level of dandelion flour increased, flavor balance, bitterness, aftertaste, grassy odor of bread increased but overall acceptability, moistness decreased. In conclusion, bread with 0.5% leaf powder was the best quality in bread properties.

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