This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

본 연구에서는 난소화성 전분의 대체비율을 0%, 10%, 20% 및 30%로 하여 호두 빵을 제조하고 이화학적 검사, 관능검사 및 기호도 검사를 통하여 품질 특성을 조사하였다. 반죽의 pH는 10% 시료군과 대조군이 높은 값을 나타내었다. 반죽의 수분함량은 난소화성 전분을 대체한 시료군이 대조군에 비해 유의적으로 높은 값을 나타내었다. 완성된 빵의 부피는 대조군이 가장 큰 것으로 평가되었으나 10%와 20% 시료군과는 유의적인 차이를 보이지 않았다. 빵의 밝은 정도는 난소화성 전분을 대체한 비율이 높을수록 유의적으로 낮게 평가되었다. 빵의 경도는 10%와 20% 시료군이 대조군보다 유의적으로 낮은 특성을 나타내었다. 빵의 검성과 깨짐성은 비슷한 경향을 보이며 대조군과 30% 시료군이 강하게 평가되었다. 빵의 관능검사를 실시한 결과 고소한 맛은 대조군이 가장 특성이 강하게 평가되었고 떫은맛은 난소화성 전분의 대체비율이 높아짐에 따라 유의적으로 증가하는 것으로 나타내었다. 난소화성 전분의 대체비율이 높아질수록 떫은맛이 강해지므로 향후 떫은맛을 개선시키는 연구가 필요하다고 사료된다. 빵의 질긴 정도는 10%와 20% 시료군이 대조군보다 유의적으로 낮은 특성을 나타내어 부드럽게 평가되었다. 빵 내부의 조밀성은 대조군이 높게 평가되었으나 30% 시료군과는 유의적인 차이를 보이지 않았다. 빵의 기호도 검사 결과 조직감의 기호도는 10% 시료군이 대조군보다 유의적으로 높은 기호도를 나타내었다. 난소화성 전분으로 10%와 20%로 대체된 빵은 대조구와 비교하였을 때 유의적인 차이가 없거나 유의적으로 높은 기호도를 나타내어 개발 가능성을 보여주었으며, 아울러 품질 향상을 위한 체계적인 후속 연구가 계속 이루어져야 할 것으로 사료된다.

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

이 연구에서는 식빵의 표준 묘사분석 절차를 확립하였으며, 그 결과, 식빵에서 23가지의 특성 묘사 용어를 선정하고 개발하였으며 평가 절차를 확립하였다. 개발된 표준 묘사분석 방법을 이용하여 숙성온도와 배합비가 다른 4종류의 식빵에 대해 관능적 특성을 평가한 결과, 4종류의 식빵 간에는 23개의 관능적 특성에서 모두 유의전인 차이(p<0.05)가 있었다. 따라서 이 실험에서 개발된 식빵의 특성 용어와 그 정의 및 평가 기술이 종류가 다른 식빵의 관능적 특성의 차이를 잘 설명탈 수 있음을 알 수 있었다. 앞으로 이와 같은 연구 결과가 식빵의 품질향상에 기여할 수 있으려면, 원료와 제조 방법에 따른 식빵의 품질평가에 묘사 분석이 적용되고, 이 결과와 소비자 기호도 검사 또는 기계적 측정 결과와의 상관관계를 분석하는 연구가 지속적으로 이루어져야겠다.

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

To investigate the effect of sourdough on the characteristics of quality of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus sp. were added to baking after 48 hours incubation at 37℃. 1. The pH of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In bread, moisture contents of control were 38%. It was decreased during 6 days. The moisture contents of bread using Lactobacillus sanfrancisco starter were the highest among tested starters, followed by Enterococcus sp.. 3. Oneset temperature(To), peak temperature(Tp) and enthalphy (δH) were increased during storage of 6 days. The enthalphy of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters, followed by Enterococcus sp..

A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at 1℃ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at 4℃. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

This study investigated the quality characteristics of milk bread with blueberry starter for the development of various bakery products. Blueberry starter was added to milk content at levels of 10, 20, 30, 40, and 50% to produce milk bread. As fermentation time increased, the pH of the blueberry starter decreased, whereas the titratable acidity and sugar level increased. The dough volume during fermentation was the highest for the group containing 40% added blueberry starter and the lowest for group containing 10% added blueberry starter. In the group containing 30% and 40% added blueberry starter, The volume, specific volume and baking loss of milk bread were the highest, while moisture content was the lowest. With regard to the crumb color value of the milk bread with blueberry starter, the L value decreased and the a and b values increased as the amount of blueberry starter increased. Hardness, gumminess and chewiness were the lowest in the group with 40% added blueberry starter. The results of this study indicate that the optimal amount of blueberry starter for the preparation of milk bread is 30-40%.

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

기능성 제빵 소재로써 연잎의 이용 가능성을 검토하기 위해 연잎 분말을 1, 2 및 3%를 첨가하여 식빵을 제조하면서 제빵 특성 및 빵의 품질특성을 조사하였다. 연잎 분말의 조회분, 조지방 및 조단백질 함량은 각각 10.68, 3.40 및 22.31%로 나타났으며, 연잎 분말 95% 에탄올 추출물 1%(w/v) 농도에서 총 폴리페놀 함량은 270.85 μg/mL였으며, 0.1%(w/v) 농도에서 DPPH 라디칼 소거능은 90.1%를 나타내었다. 연잎 분말을 첨가한 식빵 반죽과 식빵의 pH는 연잎 분말 첨가량이 증가할수록 감소하였으며, 산도는 증가하였다. 반죽의 부패 팽창도는 LLP-1과 대조구는 유의적인 차이는 나타나지 않았다(p<0.05). 연잎 분말 첨가 식빵의 굽기 손실률은 대조구에 비해 낮았으며, 식빵의 무게는 연잎 분말 첨가량이 증가할수록 증가하였고, 부피는 감소하였다. 식빵의 경도는 대조구가 가장 낮았으며 연잎 분말 첨가량이 증가할수록 경도도 높았다. 연잎 분말 첨가 식빵의 DPPH 라디칼 소거능과 총 폴리페놀 함량은 각각 17.08-40.13%와 615.01-885.13 μg/mL의 범위를 나타내어 대조구에 (9.26% 및 472.20 μg/mL)에 비해 높았으며, 연잎 분말 첨가량이 증가할수록 식빵의 DPPH 라디칼 소거능 및 총 폴리페놀 함량도 유의적으로 증가하였다(p<0.05). 연잎 분말을 첨가한 식빵의 종합적 기호도는 대조구가 3.64로 가장 높았으며, 다음은 LLP-1(3.56)으로 나타났으나, 두 시료간의 유의적인 차이는 나타나지 않았다(p<0.05). 식빵의 기능적 특성과 관능적 특성을 고려하였을 때, 연잎 분말은 1% 첨가하였을 때가 가장 적당하다고 판단되며, 최대 2%를 넘지 않은 것이 바람직할 것으로 사료된다.

상품에 나타난 이미지들을 대량생산체계를 구축한 생산자의 의도적 선전물로 규정한 보드리야르(Baudrillard)의 상품 이미 지에 대한 언어적 개념은 데이비스(Davis)의 브랜드 연상 개념으로 변환되는데, 이것의 핵심은 상품과 브랜드이미지에 나 타난 다양한 형상들이 소비자들의 욕구에 의해서 제작되어지는 것이 아니라 대량생산체계와 선전의 능력을 지닌 생산자의 힘에 의해 사회적 언어체계를 구축한다는 점이다. 본고는 소비사회의 언어적 속성을 가지는 기호로서의 상품과 브랜드이미 지를 보드리야르의 이론에 기초하여 한국 베이커리 산업의 변천 과정의 고찰을 통해 규명하고자 한다. 상품과 브랜드이미지는 소비자의 자발적 욕구의 구현을 초월하여 나타나는 소비사회의 기호로서 일반대중인 소비자에게 주어지는 선택 조건이며, 대중은 소비를 통해서 사회적 언어체계에 참여할 뿐이다. 상품과 브랜드이미지에서 나타난 시대 적 변화는 소비사회 속으로 편입된 대중의 가치관의 변화이고, 이는 초개인적이며 동시대 사람들의 시대정신을 반영하고, 소비행위의 내면에 존재하는 진정한 욕구의 민낯인 것이다. 상품과 브랜드이미지에 함축된 상징성에는 대중이 소비사회에 내재된 언어체계에 의해 통제 받는 기호 해석자라는 의미를 내포하고 있으며, 이는 소비사회에서 특정한 의미를 가지는 기 호의 형상적 실현이 대량생산체계를 가진 생산자들에 의해 상품과 브랜드이미지로 나타나게 되는 것이다. 소비라는 행위에 의해 표출되는 일반대중의 소비사회의 언어체계의 참여라는 개념은 소비자의 상품 구매가 실제적 사용가 치의 충족이라기보다는 소비사회에서 타인과 연계 혹은 구별되는 의미론적 기호의 소비라는 브랜드 연상 작용을 본고에서 는 보드리야르의 소비이론을 기반으로 정의할 것이다.