With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

Introduction
Materials and Methods
    1. Ingredients
    2. Bread preparation
    3. Height and moisture of the bread
    4. Color values of the bread
    5. Texture characteristics of the bread
    6. Total polyphenol content and ABTS- and DPPHradicalscavenging capacities of the bread
    7. Sensory characteristics of the bread
    8. Statistical analysis
Result and Discussion
    1. Height and moisture content of the bread containingKorean pine leaf powder
    2. Color value of the bread containing Korean pine leafpowder
    3. Texture characteristics of the bread containingKorean pine leaf powder
    4. Total polyphenol content and ABTS- and DPPH-radicalscavenging capacities of the bread containing Korean pineleaf powder
    5. Sensory characteristics of the bread containingKorean pine leaf powder
Conclusion
Acknowledgements

• Eunbin Park(Master's Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• Soo In Ryu(Center Director, Seongnam Food R&D Support Center, Seongnam 13218, Korea)
• Jean Kyung Paik(Associate Professor, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea) Corresponding author