• Title, Summary, Keyword: bread making

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A study on the utilige of materials of bread (식빵의 원.부재료의 역할에 관한 연구)

  • 신길만;정진우
    • Culinary science and hospitality research
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    • v.4
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    • pp.389-411
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    • 1998
  • The consumption of bread as the principal food is increasing. The taste of bread depends on the components of raw materials. Though the knowledge about the raw materials of bread is important for the development of new products and the cost accounting, it is difficult to find the study on the role of raw materials in making bread. Therefore, the purpose of this study is to integrate the existing theoretical study on bread. Then, it will provide the basic knowledge on the raw materials in making bread in order to develop the technique of making bread.

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Study on Bread-Making Quality with Mixture of Buckwheat-Wheat Flour (메밀가루를 이용한 제빵적성 연구)

  • 김복란;최용순;이상영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.2
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    • pp.241-247
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    • 2000
  • The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.

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Frozen Bread Dough: a Smart Technology

  • Le-Bail, Alain;Havet, Michel;Prost, Carole;Poinot, Pauline;Rannou, Cecile;Arvisenet, Gaelle;Jury, Vanessa;Monteau, Jean Yves;Chevallier, Sylvie;Loisel, Catherine
    • Food Science and Industry
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    • v.45 no.4
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    • pp.21-28
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    • 2012
  • Bread making is based on several simple unit operations, basically kneading, fermentation and baking; however, it is still a quite complex process and bread quality can be strongly affected by minor details. The market of bread production is roughly shared at 50-50 between the industry market and the artisanal market, even though the frontier between these two players is not very easy. Different strategies have been developped by the industry to extend the shelf life of bread or to interrupt the bread making process. Freezing for example has been used form the 50s to extend the shelf life of bakery products. It was first applied to fully baked products and then to frozen dough which appeared as an interesting strategy to interrupt the bread making protocol. This paper presents a review on key issues of the frozen dough technology.

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Commercial Wheat Flour Quality and Bread Making Conditions for Korean-style Steamed Bread (한국형 찐빵 제조에 적합한 시판 밀가루 품질 밑 적정 제빵 조건)

  • 김창순;황철명;송양순;김혁일;정동진;한재홍
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1120-1128
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    • 2001
  • This study was to investigate the flour quality and bread making condition required for Korean-style steamed bread, using 5 commercial wheat flours (protein content from 8.2 to 12.5%), They were compared in making steamed bread (SB) and baked roll bread (BRB). Straight dough method was used and the temperatures of dough and fermentation were controlled at 26$^{\circ}C$ and 32$^{\circ}C$, respectively. The first fermentation was conducted at various times (0, 20, 40 and 60 min) and then forty min of proofing (2nd fermentation) was used for all bread dough. As the 1st fermentation time increased, volumes of both SB and BRB increased 4.3 ~8.7% and 27~40%, respectively, but the SB flattened and the total bread scores of SB decreased due to the lack of smoothness and shininess of the bread surface and poor grain. Contrary to that, the total bread scores of BRB increased. SB made from the flour containing 10.5% of protein, was of its highest quality: relatively high volume, smooth, semiglossy and white surface, good texture, followed by SB made from flours containing 10.9%, 9.5%, 12.5%, and 8.2% of protein content, respectively These results suggest that the 1st fermentation process was not needed for SB making. Total bread scores of SB were better correlated with farinograph dough stability than protein contents and volumes of SB were correlated with farinograph development time. Therefore, in steamed bread making, flour dough rheology is important as well as protein content.

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Studies on Baking Properties of Korean Wheat (韓國産 小麥의 製빵 適性에 關한 硏究)

  • Lim, Yoon-Hee;Noh, Wan-Seob
    • Journal of the East Asian Society of Dietary Life
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    • v.7 no.2
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    • pp.167-173
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    • 1997
  • The primary objective of this study was tested the baking properties of Korean wheat. In test results, the wheat which was harvested from all over the Korea, not suitable for making bread and cake products. However, some of possibilities to make bread were found by using vital gluten as well as additives. Out of Korean wheat classes, the Tapdong wheat showed good properties for bread making, and it is recommended to develope it as bread making wheat by segregating from other classes in seeding and harvesting.

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Quality Characteristics of Bread Added on Chia seed Powder (치아시드 분말을 첨가한 식빵의 품질특성)

  • Lee, Seung Bum
    • Korean Journal of Human Ecology
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    • v.22 no.6
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    • pp.723-736
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    • 2013
  • To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.

Environmental Impacts of Korean and CIMMYT Wheat Lines on Protein Characteristics and Bread Making Quality

  • Park, Chul-Soo;Kim, Hong-Sik;Kim, Dae-Ho;Hyun, Jong-Nae;Kang, Chon-Sik
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.57 no.1
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    • pp.60-70
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    • 2012
  • 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.

A Study on the Diverse Roles of Sugar in Confectionery and Bread-making. (제빵 제과에 다양한 설탕 이용에 관한 연구)

  • 이명호
    • Culinary science and hospitality research
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    • v.4
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    • pp.249-269
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    • 1998
  • What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

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Substitution of Rice Flour on Bread-Making Properties (쌀가루 첨가 식빵의 제빵 특성)

  • Choi, In-Duck
    • Korean Journal of Food Preservation
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    • v.17 no.5
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    • pp.667-673
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    • 2010
  • Effects of substituting wheat flour with rice flour on bread-making properties were investigated. Rice(Oryza sativa L.) cultivars were 'Goami2(G2)', a functional rice containing higher non-digestible carbohydrates, and 'Chucheongbyeo (CC)', an ordinary Japonica rice. Rice flour was substituted at 10, 20 and 30% in wheat bread formulation, and the composite flour was used for yeast-leavened bread making. Peak and final viscosity of G2 rice flour was significantly lower than that of CC rice flour. Mixograph analysis indicated that replacement of G2 rice flour increased dough water absorption and mixing time compared to wheat flour. But, typical mixograph pattern was not found in the dough from composite flour with CC rice flour. As increasing the amount of rice flour, the G2 rice breads showed a significant decrease in loaf volume, but an increase in bread crumb firmness(g). For the CC rice breads, no significant difference(p<0.05) was observed in loaf volume and crumb firmness, ranging 1012~1050 cc and 433~482g, respectively. The results revealed that Chucheongbyeo is more suitable for bread-making with the composite flour of rice(10~30%) and wheat flour.

A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods (분쇄방법을 달리한 통곡 찰수수가루를 이용한 수수빵의 제조 및 품질 개선)

  • Ryu, Bog-Mi;Kim, Chang-Soon
    • Korean journal of food and cookery science
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    • v.30 no.3
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    • pp.262-270
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    • 2014
  • This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.