• Title, Summary, Keyword: loaf bread

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Effects of Fermented Liquid Dough on Bread Quality (발효액종이 빵의 품질에 미치는 영향)

  • Chung, Yoon-Kyung;Jang, Dae-Hoon
    • The Korean Journal of Community Living Science
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    • v.26 no.1
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    • pp.127-133
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    • 2015
  • This study identifies the factors improving bread quality by using fermented liquid dough. Fermented liquid dough, the main part of bread dough, contains yeasts that are prepared in order to enhance the fermentation rate. This study investigates the fermentation rate after mixing dough, the pH of dough, loaf volume, water activity, hardness, and sensory properties of loaf bread samples with different amounts of fermented liquid dough. The fermentation rate was slightly higher in the bread samples, the control dough and 10% fermented liquid dough, than in samples with more than 20% dough. The pH values of dough decreased with an increase in the content of fermented liquid dough. The loaf volume of bread with 10% fermented liquid dough was the highest. The water activity of loaf bread increased with an increase in amount of fermented liquid dough. For the sensory evaluation of loaf bread, adding 10% fermented liquid dough improved the loaf volume and evenness of baking. These results suggest that 10% fermented liquid dough increased the fermentation rate and bread quality. Further research is required to enhance internal quality characteristics of loaf bread, including taste and flavor.

Quality Characteristics of Bread added with Beet Powder (비트 분말을 첨가한 식빵의 품질 특성)

  • Lee, Eun-Jin;Ju, Hyoung-Woog
    • Journal of the East Asian Society of Dietary Life
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    • v.26 no.1
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    • pp.55-62
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    • 2016
  • As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

Quality Properties of Loaf Bread Added with Fermented Tea Powder (발효차 가루를 첨가한 식빵의 품질특성)

  • Kim, Jung-Ran;Choi, Ok-Ja;Shim, Ki-Hoon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.6
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    • pp.869-874
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    • 2005
  • The purpose of this study was to determine the qualities of loaf breads added with green tea powder, minimum fermented tea powder (fermented for 10 hrs), medium fermented tea powder (fermented for 17 hrs), and black tea powder (fermented for 24 hrs). The moisture content of loaf bread added with green tea and three types of fermented tea was $36.02\~36.44\%$ and was similar to the control group of $36.98\%$. The content of crude protein and ash of loaf bread added with green tea powder and fermented tea was higher than that of control group. The water holding capacity of loaf bread added with green tea powder was the highest and was followed by the fermented tea added group and the control group. The volume and specific volume of loaf bread were high in tile order of the control group, the fermented tea added group, the green tea added group. The lightness of loaf bread got lower, while the redness and the yellowness of the bread 9ot higher as loaf bread was added with more fermented tea. The hardness of loaf bread get higher, but the cohesiveness got lower as loaf bread was added with the more fermented tea. The gumminess and chewiness of loaf bread added with black tea powder were the highest. The result of sensory evaluation of the loaf bread showed that the preference of the color was tBle highest in the control group, while the preference of the flavor and the taste was the highest in the green tea group and the minimum fermented tea group. The preference of overall acceptability of loaf bread was the highest in the minimum fermented tea group.

Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends - I. Variations of loaf volume of naked barley bread and mixed naked barley-wheat bread prepared by lactic acid method - (쌀보리 및 쌀보리-밀 복합분(複合粉)의 제빵 적성에 관한 연구 - 제 1 보 : 젖산 발효법에 의(依)한 쌀보리 가루 및 복합분(複合粉) 빵의부피(loaf volume)의 변화(變化) -)

  • Rhee, Chul;Bae, Song-Hwan;Yang, Han-Chul
    • Korean Journal of Food Science and Technology
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    • v.14 no.4
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    • pp.370-374
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    • 1982
  • Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

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Evaluation of Bread Baking Quality of Korean Winter Wheat over Years and Locations

  • Hong, Byung-Hee;Park, Chul-Soo;Baik, Byung-Kee
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47 no.1
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    • pp.13-20
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    • 2002
  • Bread baking parameters and relationships between bread baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Among the bread baking parameters, lightness of crumb grain showed differences between years. No significant differences were found in dough mixing time, bread loaf volume, crumb grain score or firmness. Keumkangmil, Suwon 278 and Tapdongmil showed higher bread loaf volume, good structure of crumb grain and softer crumb firmness. However, compared to commercial flours for baking, cultivar means averaged over years and locations of nineteen Korean winter wheats showed poor bread baking quality because of low protein content and unsuitable protein quality. Protein content and flour swelling volume showed better relationships with the bread baking parameters than other flour characteristics. Friabilin-absence lines showed softer crumb firmness than those of friabilin-presence lines.

Study on Quality Characteristics of Pan Bread containing Blueberry Fruit Powder (블루베리 분말을 첨가한 식빵의 품질 특성 연구)

  • Lee, Eui-Seok;Jeong, Yong-Nam;Moon, Young-Ja;Hong, Soon-Taek
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.5
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    • pp.621-630
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    • 2014
  • This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

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.

Quality Characteristics of sprouted brown rice bread with an anionic alkali mineral complex solution BARODO $N^{$\circledR$}$ (다목적 고기능성 알칼리용액 BARODO $N^{$\circledR$}$을 첨가한 발아 현미 식빵의 품질 특성)

  • 노숙령;조영자;최수일;이재경
    • Korean journal of food and cookery science
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    • v.19 no.3
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    • pp.295-299
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    • 2003
  • This study was carried out to investigate the effects of the addition ratio of BARODO $N^{ⓡ}$ on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODO $N^{ⓡ}$ were higher than those without. The moisture content and loaf weight of the bread with BARODO $N^{ⓡ}$ were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODO $N^{ⓡ}$ gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODO $N^{ⓡ}$ had the best odor, color and mouthfeel. BARODO $N^{ⓡ}$ will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.

Development of Buckwheat Bread: 3. Effects of the Thermal Process of Dough making on Baking Properties

  • Kim, Chang-Soon;Lee, Seung-A;Kim, Hyuk-Il
    • Preventive Nutrition and Food Science
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    • v.4 no.1
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    • pp.6-13
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    • 1999
  • The quality of the buckwheat bread made with previously heated ($55^{\circ}C$) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.

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Effects of Trehalose on Quality Characteristics of White Pan Bread (Trehalose가 식빵의 품질 특성에 미치는 영향)

  • Kim, Young-Ja;Lee, Jeong-Hoon;Chung, Koo-Chun;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.5
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    • pp.712-719
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    • 2014
  • This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss rate, moisture content, water activity, crumb color, and sensory evaluation scores were determined for quality characteristics of bread. White pan bread containing 4% trehalose had a higher loaf volume of 2,140 mL and specific loaf volume of 3.96 mL/g. Baking loss rate of white pan bread was the lowest in the loaf containing 6% trehalose. In crumb texture analysis, hardness of loaf containing 4% of trehalose was the lowest after 7 days of storage. Moisture content and water activity of white pan breads increased with increasing level of trehalose. Color of crumbs was the brightest in the loaf containing 6% trehalose. White pan bread containing 4% trehalose scored better in the sensory evaluation than the others. As a result, trehalose affected quality characteristics of white pan bread. Especially, the addition of 4% trehalose to white pan bread had beneficial effects on quality characteristics.