Quality characteristics of white pan bread with Chungkukjang powder

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 5, 2008, Pages 633-639

  Moon, Sung Won ^a   Park, Sung Hye ^b  

^a Youngdong University   (South Korea)

^b Wonkwang University   (South Korea)

Author keywords

Bread; Chungkukjang powders; Quality

Indexed keywords

EID: 58849123827     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.5.633     Document Type: Article

References (25)

1. Jeong JW, Park KJ. 2006. Quality characteristics of loaf bread added with Takju powder. Korean J Food Sci Techonol 38: 52-58.
2. Kim IH, Ha SC, Rhee IK. 2002. Rheological changes of dough and bread making qualities of wheat flour with addition of soy flour. Korean J Food Pres 9: 418-424.
3. Jung HO, Lim SS, Jung BM. 1997. A study on the sensory and texture characteristics of bread with roasted soybean powder. Korean J Soc Food Sci 13: 266-271.
4. Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15: 395-400.
5. Jeong YN, Kang HA, Shin MG. 2001. Quality characteristics of bread added anchovy powder. Food Eng Prog 5: 235-240.
6. Lee HY, Kim SM, Kim JY, Youn SK, Choi JS, Park SM, Ahn DH. 2002. Changes of quality characteristics on the bread added chitosan. Korean J Food Sci Technol 34: 449-453.
7. Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34: 232-237.
8. Kang MJ. 2002. Quality characteristics of the bread added dandelion leaf powder. Korean J Food Pres 9: 221-227.
9. Choi UK. 2005. Effect of barley bran flour addition on the quality of bread. Korean J Food Sci Technol 37: 746-750.
10. Kwon TW. 2000. Soybean in the 21st century. Korea Soybean Digest 17: 1-4.
11. Kenedy AR. 1995. The evidence for soybean products as cancer preventive agents. J Nutr 125: 733-743.
12. Lee JO, Ha SD, Kim AJ, Yuh JS, Bang IS, Park SH. 2005. Industrial application and physiological functions of chongkukjang. Food Sci Industry 38: 69-78.
13. In JP, Lee SK. 2004. Effect of yucca extract on quality characteristics of Chungkookjang using Bacillus subtilis p01. J Korean Soc Appl Biol Chem 47: 176-181.
14. Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK. 2000. Production and separation of anti-hypertensive peptide during Chungkookjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agric Chem Biotechnol 43: 247-252.
15. Chang JH, Shim YY, Kim SH, Chee KM, Cha SK. 2005. Fibrinolytic and immunostimulating activities of Bacillus spp. strain isolated from Chungkukjang. Korean J Food Sci Technol 73: 255-260.
16. Jung IC, Ok M. 2006. Rheological properties and sensory characteristics of roll bread with Chungkukjang powder. Koren J Culinary Research 12: 168-183.
17. Lee KA. 2006. Quality characteristics of castella with Chungkukjang. Korean J Food Cookery Sci 22: 244-249.
18. AACC. 1983. Approved Methods. 18th ed. Method 10-10A. American Association of Cereal Chemists, USA.
19. Kim BR, Choi YS, Lee SY. 2000. Study on bread making quality with mixture of buckwheat-wheat flour. J Korean Soc Food Sci Nutr 29: 241-247.
20. Collins CH, Lyne PM. 1985. Microbiological methods. 5th ed. Butterworth & Co. Ltd., Boston. p 73, 130-133.
21. SAS. 2001. SAS User's Guide. Statistical Analysis System Institute, Cary, NC, USA.
22. Ribotta PD, Arnulphi SA, Leon AE. 2005. Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. J Sci Food Agric 85: 1189-1896.
23. Magoffin CD, Hoseney RC. 1974. A review of fermentation. Baker's Digest 48: 22-29.
24. Raidle MA, Klein BP. 1983. Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chem 60: 367-370.
25. Klein BP, Perry AK, Van Duyne FO. 1980. Composition and palatability of breads made with ground soybean products. Home Econom Res J 9: 27-34.