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.

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.

Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, whereas that of wheat is suitable for many food products including breads. We have produced marker-free transgenic rice plants containing a wheat TaGlu-Ax1 gene encoding the HMG-GS from the Korean wheat cultivar ‘Jokyeong’ using the Agrobacteriummediated co-transformation method. The TaGlu-Bx7-own promoter was inserted into a binary vector for seed-specific expression of the TaGlu-Ax1 gene. Two expression cassettes comprised of separate DNA fragments containing only TaGlu-Ax1 and hygromycin phosphotransferase II (HPTII) resistance genes were introduced separately to the Agrobacterium tumefaciens EHA105 strain for co-infection. Each EHA105 strain harboring TaGlu-Ax1 or HPTII was infected to rice calli at a 3:1 ratio of TaGlu-Ax1 and HPTII, respectively. Then, among 210 hygromycin-resistant T0 plants, we obtained 20 transgenic lines with both TaGlu-Ax1 and HPTII genes inserted into the rice genome. We reconfirmed integration of the TaGlu-Ax1 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the wheat TaGlu-Ax1 were stably expressed in the rice T1 seeds. Finally, the marker-free plants harboring only the TaGlu-Ax1 gene were successfully screened at the T1 generation.

“Joongmo2008”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It is an awned, semi-dwarf and hard winter wheat. The heading and maturing date of “Joongmo2008” were similar to “Keumkang”. Culm and spike length of “Joongmo2008” were 87 cm and 8.6 cm. It had similar test weight (800g/L) and higher 1,000-grain weight (46.7g) than “Keumkang”. It showed resistance to winter hardiness and moderate to pre-harvest sprouting, which lower rate of pre-harvest sprouting (9.8%) than “Keumkang”. “Joongmo2008” had higher flour yield (73.5%) and higher ash content (0.49%) than “Keumkang”. It showed similar lightness (90.01) of flour color than “Keumkang”. It showed higher protein content (16.4%), gluten content (13.4%), SDS-sedimentation volume(59㎖) and mixing time of mixograph than “Keumkang”. “Joongmo2008” had lower amylose contetn (24.5%) and higher viscosity (153BU) than “Keumkang”. It showed same compositions in HMW-GS compositions(5+10) and Puroindolines composition compared to “Keumkang”. “Joongmo2008” showed lower firmness (0.74N) of and higher bread volume of baked pan-bread to “Keumkang”. Average yield of “Joongmo2008” in the regional adaptation yield trial was 4.54 ton/ha in upland and 3.67 ton/ha in paddy field. “Joongmo2008” would be suitable for the area above -10℃ of daily minimum temperature in January in Korean peninsula.

The effects of soybean powder and chungkukjang powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, chungkukjang powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and chungkukjang powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and chungkukjang powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and chungkukjang powder were added to white wheat flour. As long as the mixture rate of soybean powder and chungkukjang powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and chungkukjang powder. The white wheat flour to which 10% soybean powder and 5% chungkukjang powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.

This study was conducted to compare the protein characteristics, dough rheology and bread loaf volume of Korean wheat cultivars and CIMMYT lines produced in diverse environments and to determine the genetic and environmental effects on bread making quality. Protein characteristics, including protein content and SDS-sedimentation volume, mixing properties during dough development and bread loaf volume were primarily influenced by the environment. Wheat cultivated in Jinju exhibited higher SDS-sedimentation volume based on constant protein weight and bread loaf volume than those in Suwon and Iksan. SDS-sedimentation volume based on constant protein weight, mixing time of mixograph and mixing tolerance of mixograph were positively correlated with bread volume. Korean wheat cultivars showed different allelic variations of Glu-1 and Glu-3 compared to CIMMYT wheat lines. Alchanmil, Keumkangmil and Tapdongmil could be suitable for bread making because these cultivars exhibited a 10 point Glu-1 score. However, Korean wheat cultivars should be introduced specific alleles in Glu-3 loci, including Glu-A3b or d and Glu-B3b , d , f or g , to improve gluten strength related to increase bread loaf volume.

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between 66.60~circC and 70.93~circC . Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color L* values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with L* values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

본 연구는 저장기간 중 스피루리나를 첨가한 식빵의 품질 특성 및 항산화 효과에 대하여 보고하고자스피루리나를 0.4, 0.8, 1.2% 첨가한 식빵을 만들어 0,1,3,5,7일간 저장실험을 하였다. 저장일이 증가할수록 대조구와 첨가구 모두 무게가 감소하는 경향을 나타냈고, 수분함량은 저장일이 증가할수록 유의적으로 감소했다. 피코시아닌 색소는 스피루리나 0.4%, 0.8%, 1.2% 첨가구는 각각 저장7일, 5일, 1일에 가장 낮은 것으로 나타냈고,

Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.

Protein related parameters of pan bread and white salted noodles prepared from 26 Korean wheat cultivars and 6 commercial and imported wheat flours were evaluated to elucidate the relationship between rheological properties and end-use characteristics and to determine the effects of Glu-1 and Glu-3 alleles on those characteristics in Korean wheat cultivars. SDS-sedimentation volume based on protein weight was positively correlated with mixograph parameters and maximum height of dough and also positively correlated with bread loaf volume, crumb firmness and springiness of cooked noodles. Within Glu-1 loci, 1 or 2* subunit and 5 + 10 subunits showed longer mixingtime, higher maximum height of dough, and larger loaf volume than null allele, 2.2 + 12, and 2 + 12 subunits. Cultivars with 13 + 16 subunits at Glu-B1 locus showed higher protein content and optimum water absorption of mixograph than cultivars with 7 + 8 subunits. At Glu-3 loci, Glu-A3d showed longer mixing time than Glu-A3e, and Glu-B3d and Glu-B3h had stronger mixing properties than Glu-B3i. Glu-B3h had higher loaf volume and hardness of cooked noodles than Glu-B3d. Glu-D3a had lower protein content than Glu-D3c, and Glu-D3b showed stronger mixing properties than Glu-D3a. Glu-D3c showed lower hardness of cooked noodles than others.

연자육 분말을 밀가루 중량에 대해 0, 5, 10, 15, 20%를 첨가하여 제조한 빵의 품질 특성을 조사하였다. 빵의 일반성분을 조사한 결과 연자육 분말 첨가량이 증가할수록 수분, 조단백질, 조지방, 조회분과 조섬유 함량 등이 증가하였다. pH는 대조구 보다 연자육 분말 첨가구가 높게 나타났다. 빵 무게는 연자육 분말 첨가량이 증가할 수 록 증가하였으며, 부피는 감소하였다. 빵의 비용적은 연자육 분말 첨가구가 이었고, 대조구는 5.12 mL/g

제빵용 시판 강력분에 연잎 분말을 첨가한 건강 기능성 식빵 제조를 위하여 연잎 분말의 첨가량을 2.5%-7.5%로 변화시키면서 반죽에 대한 물성, 식빵의 저장성, 제빵적성 및 관능적 특성을 조사하였다. 식빵의 비용적은 연잎 분말 2.5% 첨가구에서 약 5%의 증가를 보였으나 연잎 분말 5%, 7.5% 첨가구의 경우는 각각 대조구의 87%, 80%에 상당하는 비용적을 나타내어 연잎 분말의 첨가량이 증가할수록 식빵의 비용적은 감소하는 경향을 나타내었

매실의 과육부를 건조하여 분말형태로 만들어서 보다 다양한 형태의 식품 개발에 활용하기 위한 시도의 하나로 매실분말을 0.5%, 1.0% 및 2.0% 첨가한 식빵을 각각 제조하였으며, 매실농축액을 첨가한 식빵도 만들어 매실분말을 첨가한 식빵과의 특성을 비교하였다. 대조구의 호화개시 온도가 인데 비하여 매실분말 및 매실농축액 첨가구는 로 낮았다. 또한 매실분말 및 매실농축액의 첨가량이 증가함에 따라 호화개시 온도가 낮아지는 것으로 나타났다. 식빵의

한약재인 당귀 분말을 첨가한 기능성 빵을 제조하기 위하여 당귀 분말을 첨가하여 제조한 식빵의 일반성분과 제빵품질 특성과 관능검사를 조사하였다. 일반성분의 수분, 조단백질, 조지방 및 조회분 함량은 모두 대조구가 낮게 나타났고, 당귀 분말 첨가량이 증가할수록 모두 증가하였다. pH는 대조구와 당귀 분말 첨가 시료 간에 유의적인 차이를 나타내지 않았다. 식빵 무게는 대조구가 가장 낮았고, 당귀 분말 첨가량이 증가할수록 증가 하였으며, 부피는 감소하

백삼분말, 홍삼분말 및 홍삼추출농축액 등의 인삼제품을 첨가하여 기능성 식빵 제조에 이용하고자 인삼제품의 첨가량을 달리하여 반죽에 대한 물성을 측정하고 식빵을 제조하여 품질특성을 조사하였다. Farinograph, extensograph 및 amylograph에 의한 분석결과, 인삼제품의 첨가량이 증가할수록 높은 수분흡수력이 나타났고 반죽의 안정도가 무첨가구에 비하여 불안정하여 반죽시간이 단축되었으며 R/E값 및 점도가 감소하였다. 또한 발효시간의