In contemporary society, consumers increasingly demand foods that provide health benefits and satisfy taste. As a result, the importance of functional foods has risen, particularly in the development of functional bread using various ingredients. This study examines the impact of different functional ingredients on bread quality, including plant-based components like vegetables, fruits, and grains, as well as animal-derived materials, medicinal herbs, and other additives. The study evaluates changes in the physical, chemical, and sensory properties of bread dough. Plant-based ingredients improved the color, flavor, and texture of the bread, enhancing its overall sensory quality. They also increased water absorption in the dough, improving its appearance and texture. Animal-derived ingredients, especially from insects, enhanced the physical properties and nutritional value of the dough. Medicinal herbs significantly boosted the bread's nutritional value and health benefits through antioxidant and anti-inflammatory properties. The findings show that functional additives play a crucial role in improving bread quality, providing valuable data for the development of functional foods that meet modern consumer demands for health benefits and good taste.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구방법 및 범위
III. 결과 및 고찰
    1. 식물성 원료 첨가에 따른 식빵의 품질특성 개선
    2. 동물성 원료 첨가에 따른 식빵의 품질특성 개선
    3. 약재 첨가에 따른 식빵의 품질특성 개선
    4. 기타 기능성 원료에 따른 식빵의 품질특성
IV. 요약 및 결론
저자정보
Conflict of Interest
References

• 전영상(신한대학교 첨단소재공학과) | Youngsang Chun (Department of Advanced Materials Engineering, Shinhan University)
• 곽호석(동양미래대학교 바이오융합공학과) | Ho Seok Kwak (Department of Bio-Convergence Engineering, Dongyang Mirae University) Corresponding author