In this research, to modernize traditional food and to make functional bokryung-byung, bokryung-byungwas made with Poriacocos Wolf powder added. During its storage, its moisture content ranged from 42.89 to 44.85%. The control group had the highes tmoisture content (44.85%), and it was reduced significantly as the Poriacocos Wolf powder in creased. The longer the storage period was, the lower the pH and the higher the acidity was. The total bacterial count increased from 2.70 to 3.00 Log CFU/g right after the manufacture and increased rapidly on the fourth day of the storage with more than 7.00 Log CFU/g. There was no difference between the control group and the bokryung-byung, though. The Hunter’s color value after the manufacture, with the increase in the added Poriacocos Wolf powder, showed a significantly reduced brightness, but significantly increased redness and yellowness. Their chromaticity did not change, how ever, during their storageat a temperature of 20 °C. The hardness, solidity, gumminess, and cohesiveness of the bokryung-byung increased, unlike in the control group, and its brittleness increased. In terms of the overall preference, the preference for the control group was high, but was higher when 5 % Poria cocos Wolf powder was added during the manufacture of the bokryung-byung. As a result of these correlations, it is believed that elastic and chewy dduks are preferred and bokryung-byungs could be developed as functional dduks.

백복령분말의 첨가량에 따른 밀가루 반죽의 품질특성에 미치는 영향을 알아보기 위하여 백복령분말을 의 비율로 첨가하여 식빵의 이화학적 특성을, 비교 분석하였다. 복령의 일반성분 함량은 수분 함량은 7.67%이었고, 조단백질 함량은 0.61% 나타났고, 조지방 함량은 0.58%로 나타났다. 조회분 함량은 0.32%이었고, 조섬유 함량은 0.30%로 나타났다. 백복령분말을 첨가한 밀가루의 호화도(RVA)는 백복령분말의 첨가량이 증가함에 따라 호화개시온도