The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 식빵 제조
    3. 반죽과 식빵 pH
    4. 식빵의 일반성분
    5. 식빵의 외관
    6. 식빵의 색도
    7. 반죽의 무게, 식빵의 무게, 부피, 비용적, 굽기손실률
    8. 식빵의 조직감
    9. 식빵의 아미노산 분석
    10. 통계처리
결과 및 고찰
    1. 반죽과 식빵 pH
    2. 식빵 수분함량
    3. 식빵의 외관
    4. 식빵의 색도
    5. 식빵의 무게, 부피, 비용적, 굽기손실률
    6. 식빵의 조직감
    7. 식빵의 아미노산 분석
요약 및 결론
References

• 김영모(광주여자대학교 산학협력단) | Young-Mo Kim (Industry Academic Collaboration Foundation, Gwangju Women’s University) Corresponding author
• 윤용철(그랑팔레) | Yong-Chul Yun (Grand Palais)