Representive cured products such as ham and sausage produced in Korea were purchased at retail and cooked using heating tools such as a gas range (GR), an electric range (ER) and electric range after boiled (BE). Changes of N-nitrosamine (NA), nitrate and nitrite in the cured meats containing$lt;2.0 ug/kg of N-nitrosodimethylamine (NDMA) were checked and analyzed during their cooking process. Contents of nitrate and nitrite in ham products prior to cooking were 2.0 and 1.8 mg/kg, respectively; their contents in regular hams were slightly increased, but those of nitrate in press hams were decreased while those of nitrite were increased during its cooking process. Their contents in sausage products were 1.8 and 0.9 mg/kg; those of nitrate were decreased, while nitrite were slightly increased during its cooking process. NDMA detected only NA in all the collected cured products. Changes of NDMA, regardless of cooking methods, tend to drastically increase in all samples after their cooking; Its contents were increased by average 6.0-70.7 times in the GR samples, by average 2.4-39.2 times in the ER samples and by average 7.0-56.3 times in the BE samples. Virtually, the fact that all of this nitrosamine appeared to arise by the action of precursor such as NO_x was produced during the cooking of cured products.

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was storages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 30℃ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 30℃ was smaller than the products at 5℃(418ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 30℃, were shown baking volume of 420ml in 2 weeks storage terms to 100㎎/㎏ L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200㎎/㎏ additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100㎎/㎏ L-Aa additive frozen bread was shown low level hardness in 1∼2 weeks freezing term, 150㎎/㎏ L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200㎎/㎏ L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.