• 한국지역사회생활과학회지
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• 제26권1호
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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.

• 한국식품과학회지
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• 제14권4호
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• pp.370-374
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• 1982

본(本) 연구(硏究)는 쌀보리 가루와 복합분(複合粉)을 주원료(主原料)로 사용(使用)하여 직접 반죽법(staright method)과 젖산 발효법에 의(依)한 빵의 부피의 변화(變化)를 조사하였으며 그 결과(結果)는 다음과 같다. 직접 반죽법과 젖산 발효법에 의(依)한 보리빵의 비(比)부피는 각각(各各) 1.11 ml/g bread 및 1.50 ml/g bread로 나타났다. 이는 젖산 발효법에 의(依)한 보리빵 제조의 가능성을 시사하고 있다. 복합분(複合粉)을 젖산 발효법에 따라 제빵하는 경우, 빵의 부피의 증가율(增加率)은 둔화되거나 감소(減少)하였다. 또한 소맥분(小麥粉)을 souring하면, 빵의 비(比)부피가 직접 반죽법에 비해 약 50%가 감소하였다. 쌀보리 가루는 1차(次)발효시간(혹은 산도(酸度))이 증가함에 따라서 빵의 비(比)부리는 증가하였다.

• 한국식품조리과학회지
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• 제19권3호
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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 BARODON^® 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 BARODON^® were higher than those without. The moisture content and loaf weight of the bread with BARODON^® were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODON^® gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODON^® had the best odor, color and mouthfeel. BARODON^® will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.

• 동아시아식생활학회지
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• 제26권1호
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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.

• 동아시아식생활학회지
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• 제11권4호
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• 동아시아식생활학회지
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• 제24권5호
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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%.

• 한국작물학회지
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• 제47권1호
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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.

• Preventive Nutrition and Food Science
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• 제4권1호
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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.

• 한국작물학회지
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• 제57권1호
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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.

• 한국식품영양과학회지
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• 제34권6호
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• pp.869-874
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• 2005

녹차 및 발효정도에 따른 약발효차, 중발효차, 홍차 가루를 첨가하여 제조한 식빵의 일반성분, 수분결합력, 무게, 부피, 색도, texture 및 관능검사 측정한 결과는 다음과 같다. 차가루 첨가식빵의 수분함량은 $36.02\~36.44\%$로 대조구 $36.98\%$와 거의 차이가 없었다. 조단백질과 회분 함량은 대조구보다 차첨가구가 높게 나타났다 수분결합력은 녹차 첨가구가 가장 높았고, 발효차 첨가구, 대조구 순으로 높게 나타났다 식빵의 부피와 비용적은 대조구가 가장 높게 나타났고, 발효 차 첨가구, 녹차첨가구 순으로 높게 나타났다. 색도는 대조구에 비하여 발효가 많이 진행된 차가루를 첨가한 식빵일수록 L값은 낮고, a값과 b값은 높게 나타났다. 식빵의 견고성은 발효가 많이 진행된 차가루 첨가구일수록 높게 나타난 반면, 응집성은 발효가 많이 진행된 차가루를 첨가할수록 낮게 나타났다 접착성과 씹힘성은 홍차가루 첨가식빵이 가장 높았다. 관능검사 결과, 색깔, 외관, 질감은 대조구가 가장 높은 기호도를 보였고, 향미와 맛은 녹차 및 약발효차 가루 첨가구의 기호도가 높았으며, 전체적인 기호도는 약발효차 가루 첨가구의 선호도가 가장 높게 나타났다.