연잎 및 연근분말을 우리밀가루 중량 100%를 기준하여 0.5, 1, 2 및 3%씩 첨가하여 제조한 우리밀식빵에 대한 반죽의 발효시간, 굽기 손실률, 식빵의 부피, 색도, 물성 및 관능검사 등 품질특성에 관하여 조사하였다. 연잎 및 연근분말을 첨가하여 제조한 반죽을 발효시간에 따른 부피 변화를 측정한 결과 발효시간이 경과함에 따라 반죽의 부피가 증가하는 경향을 나타내었으며 굽기 손실률 및 식빵의 부피는 연잎 및 연근분말의 첨가량이 증가함에 따라 감소하였다. 식빵의 crust와 crumb의 색도는 연잎 및 연근 분말의 첨가량이 증가함에 따라 밝기를 나타내는 L값은 감소하였으며, 적색도를 나타내는 a값은 crust, crumb 모두 유의적으로 증가하는 경향을 나타내었고, 황색도를 나타내는 b값의 경우 crust는 감소한 반면, crumb는 증가하는 것으로 나타났다. 연잎 및 연근분말을 첨가한 식빵의 조직감은 대조군과 비교하여 첨가량이 증가할수록 경도, 부착성, 검성 및 씹힘성은 증가되었으며, 관능검사를 실시한 결과 전체적인 기호도에서는 연잎분말 1%, 연근분말 2% 첨가한 시료에서 좋은 결과를 나타내었다.

본 연구에서는 자포니카 타입 품종 중 하나인 설갱을3가지(100, 200, 300mesh)입도크기로 나눠 제분하여 글루텐 프리 쌀 식빵을 제조하고 빵의 부피, crumb의 경도, 색도, 외관형태를 통해 제빵 적성에 가장 적합한 입도를 결정하였다. 100mesh를 통과한 쌀가루로 제조한 쌀 식빵의경우 기공이 일정하지 않고 crust의 갈라짐 현상이 발생하였고, 300mesh를 통과한 쌀가루로 제조한 쌀 식빵의 경우반죽을 형성하기 위한 물에 의해 발효과정이 적절하지 않게 진행되어 반죽이 부풀지 못해 좋지 않은 품질의 빵이제조되었다. 200mesh 체를 통과하여 제조된 쌀 식빵의 경우 가장 큰 비체적과 낮은 crumb의 경도, 균일한 기공모양등 제빵 적성에 적합한 것으로 나타났다. 쌀은 밀에 비해쌀알의 경도가 높아 미세한 입자크기를 갖도록 제분할 때전분에 손상이 과하게 발생하는 단점이 있는데, 이와 달리설갱 품종은 일반 쌀 품종에 비해 쌀알의 경도가 낮아200mesh 체를 통과하는 미세한 쌀가루를 제조하는 과정에서도 전분의 손상도가 낮게 제분할 수 있는 특징을 보였다.이러한 연구결과를 통해 글루텐 프리 쌀 식빵을 제조하는데 있어 가장 적합한 쌀가루의 입도를 결정할 수 있다.

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color ‘a’ value decreased, and ‘b’ value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

본 연구에서는 자포니카 타입 3품종(설갱, 고아미, 백진주)의 쌀을 이용하여 글루텐 프리 쌀 식빵을 제조하고 제빵 가공적성을 빵의 부피, TPA, crust의 색도를 통해 평가하였다. 품종별 특성을 보았을 때 손상전분의 함량은 4.5% 이내, 아밀로스 함량은 20-25% 일 때 가장 적합한 것으로 확인되었는데, 3종류의 품종 중 설갱으로 식빵을 제조했을 때 부피가 가장 크고, 기공 분포 상태가 양호하며, crumb의 경도가 낮아 식빵을 제조하는데 가장 적합한 품종인 것으로 나타났다. 설갱은 쌀알의 경도가 다른 품종에 비해 낮아 분쇄가 쉽게 이루어질 수 있는데 이러한 설갱의 특징은 손상전분의 함량이 적게 미분할 수 있으며 중간 정도의 아밀로스 함량을 가지는 품종에 특성상 제빵적성에 적합한 것으로 생각된다. 이러한 결과를 통해 쌀 식빵을 제조하는데 있어 설갱이 제빵적성에 가장 부합하는 품종이며 이를 활용하여 쌀 식빵을 제조했을 때 가장 좋은 품질의 식빵을 얻을 수 있을 것으로 기대된다.

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the IC50 for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p〈0.05), baking loss (p〈0.05), yellowness (p〈0.01), lightness (p〈0.01), redness (p〈0.01), hardness (p〈0.01) and springiness (p〈0.05). The sensory measurements showed significant values for color (p〈0.05), appearance (p〈0.05), flavor (p〈0.01), taste (p〈0.01), and overall quality (p〈0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log cfu/㎖, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness (L*) decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness (a*-value) and a decreasing trend in yellowness (b*-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

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.