The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.

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 조직도
    9. 식빵의 아미노산 분석
    10. 통계처리
결과 및 고찰
    1. 반죽의 pH
    2. 반죽 발효 팽창력
    3. 식빵의 pH
    4. 식빵 일반성분
    5. 식빵의 외관
    6. 식빵의 색도
    7. 식빵의 무게, 부피, 비용적, 굽기 손실률
    8. 식빵의 아미노산
    9. 식빵의 조직감
요약 및 결론
References

• 김영모(목포과학대학교 외식조리디저트창업과 조교수) | Young-Mo Kim (Assistant Professor, Dept. of Eat Out Culinary and Start Up, Mokpo Science University, Mokpo 58644, Korea) Corresponding author
• 최유미(목포과학대학교 식품영양학과 부교수) | Yu-Mi Choi (Associate Professor, Dept. of Food and Nutrition, Mokpo Science University, Mokpo 58644, Korea)