Attempts to increase the usability of lilies led us to prepare pulverized lily bulbs, which we then added to bread flour to bake white pan bread. The properties of the frozen dough and the quality characteristics of the bread were analyzed. Our experiments showed that the addition of lily powder decreases the viscoelasticity and stability of frozen dough. The absorption rate of the frozen dough was 63.1±0.2% for the control sample, and 66.1±0.1% and 70.9±0.2% for the normally pulverized samples containing 3% and 5% of lily powder, respectively, whereas the absorption rate of the finely pulverized samples tended to increase slightly. The gelatinization results of the frozen dough decreased with the addition of lily powder in terms of the final viscosity, break down, and setback values. Compared to the control sample, the specific volume of the bread products that underwent normal pulverization (5% additive) increased slightly and decreased for the lily bulbs that were finely pulverized (3% additive). The addition of lily powder did not significantly affect the water activity during the storage period of up to 5 days. The hardness of white pan bread increased from 1,948±114.3 to 2,518±154.7 g/㎠ on the first day of storage to 2,571±160.9 to 3,265±147.4 g/㎠ on the 5th day of storage. The hardness was the highest for the 5% sample that underwent normal pulverization, and the samples differed significantly. The longer the storage period, the lower the springness value of the white pan bread became, and this result was most notable for the finely pulverized powder sample. The springness of white pan bread decreased as the amount of lily powder additive and the storage period increased. The sensory test results were excellent in that the appearance, texture, flavor, taste, and overall preference for white pan bread to which 3% of normally crushed lily powder had been added had improved relative to the control sample.

Five-color bread was prepared by adding herb powder to Korean whole wheat triticum aestivum flour and the quality of baking was analyzed. The pH of the control bread was 6.15±0.12 while that of the whole wheat flour test group was 6.35±0.11, 6.29±0.12, 6.36±0.12, 6.19±0.11, and 6.01±0.13, respectively. The L value of the control bread was 67.78±0.03 and that of the whole wheat flour test group was 69.66±0.02, 60.01±0.12, 64.23±0.01, 63.34±0.01, and 61.64±0.04, respectively. The water activity was slightly increased at 2 days of storage due to the difference in water absorption and water retention. However, on the third day, the water transfer phenomenon in the bread showed water activity decrease in all wheat flour test groups. On the 1st day of the whole wheat flour test bread, the hardness values were 186.86±4.81, 165.89±3.73, 189.71±3.32, 198.38±2.19, and 184.29±3.40 g/cm2, respectively, and that of the control group was 138.84±3.72 g/cm2. The hardness of the control group and the whole wheat flour test group showed a significant difference. The internal structure of the bread in the whole wheat flour test group (100x, 500x) was not smoother than the control’s. The swelling degree of the starch particles and the cracking of the crumbs were confirmed by the adding of five-colored herbs to whole wheat flour.

흑마늘을 새로운 기능성 식품의 재료로 사용하기 위하 여 흑마늘 분말을 첨가한 옐로우 레이어 케이크를 제조 하여 비중, 점도, 색도, 텍스처 및 관능검사와 같은 품질 특성을 조사하였다. 반죽의 비중은 흑마늘의 첨가량에 상관없이 모든 실험구에서 유의적인 차이를 보이지 않았 으며, 반죽의 점도는 31,315~41,048 cP로 흑마늘 분말 첨가량이 증가할수록 증가하였다. 케이크의 pH는 7.54~ 6.18로 흑마늘 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였으며, 케이크의 높이 또한 6.14~ 5.62 cm로 흑마늘 분말 첨가량이 증가 할수록 유의적으 로 감소하는 경향을 보였다. 케이크의 비용적은 5%, 10% 첨가구에서는 대조구와 차이를 보이지 않았으나 15% 첨가구에서는 감소하는 것으로 나타났다. 케이크 색도를 측정한 결과 L값은 흑마늘 분말의 첨가량이 증가 함에 따라 대조구에 비하여 감소하는 경향을 나타내었으 며, a값은 흑마늘 분말 첨가량이 많을수록 증가하는 경 향을 보였다. b값의 경우 crust에서는 흑마늘 분말의 첨 가량이 증가할수록 감소하는 경향을 보였으나 crumb과 batter에서는 증가하다가 감소하는 경향을 나타내었다. 조직감을 측정한 결과 견고성, 부착성 및 응집성은 흑마 늘 분말의 첨가 비율이 증가할수록 점차적으로 증가하였 다. 관능검사 결과 전체적인 기호도는 5% 첨가구에서 가 장 높은 것으로 나타났다.

마늘을 각종 기능성 식품 재료로 이용하기 위한 기초자료를 제공하기 위하여 산지별 마늘의 화학성분 및 항균활성을 조사하였다. 색도 중 L값은 53.41∼57.15, a값은 -3.49∼-4.38 및 b값은 11.47∼17.55였으며, 일반성분 중 수분, 조단백질, 조지방, 가용성 무질소물, 조섬유 및 회분 함량은 각각 65.24∼71.96, 6.24∼9.35, 0.21∼0.49, 19.01∼22.72, 0.58∼0.95 및 1.01∼2.01%로 나타났다. 산지별 마늘의 주요 무기성분으로는 Na, Mg, K, Ca 및 P였으며, 그 함량은 각각 27.22∼112.03, 18.17∼32.56, 242.16∼569.28, 28.60∼63.93 및 117.72∼265.21 mg%였고, 유리당은 sucrose, glucose 및 fructose였다. 마늘은 17종의 아미노산이 분석되었으며, 그 중 proline, arginine, glutamic acid 및 aspartic acid가 주요 아미노산으로 나타났고, 총 아미노산 함량은 2,709.33∼4,561.04 mg%이었다. 비타민 C 함량은 2.966∼8.673 mg%이었다. 산지별 마늘의 주요 지방산으로는 linoleic acid, oleic acid 및 palmitic acid였으며, 불포화지방산이 72.18∼74.35%였고, 포화지방산은 25.65∼27.82%였다. 산지별 마늘 물 추출물을 이용하여 항균활성을 측정한 결과, 농도 의존적으로 그램 음성 및 양성 모든 세균에서 높은 항균활성을 보였다.