분야
hwp1. Product Selection and Life Style
2. All that bread
3. All that Bizi
4. Ingredient of Bizi bread
5. Making Bizi powder
6. Bizi bread test
7. Sensory test result
8. Optimized recipe of Bizi bread
9. Nutrient of 7% Bizi bread
10. Manufacturing cost of bread
11. Packaging and labelling
12. Industry standards
13. Marketing of Bizi bread
14. Conclusion
15. Reference
∎2nd Test (2010. 4. 16)
sample - 0, 5%, 10%, 15%, 20%, 20%(with gluten)
Tried to change the yeast and add gluten.
One more added sample and the bean-curd dregs plentifully put in and compared texture of gluten added and not added.
*Recipe
0
5%
10%
15%
20%
20%(gluten)
Wheat flour
300
285
270
255
240
240
Bizi
x
15
30
45
60
60
Water
220
220
225
230
235
240
Sugar
5
Yeast
8
Salt
6
Milk powder
8
Butter
18
(g)
From this experiment recipe substitution books which uses in first time experiment, "first bread making of life" [Lee yang-ji(a cooking researcher)/Samsung Publishing company/12.01.2005]
The sugar is insufficient and have no taste. Investigated about Texture and Visual Preference of bread instead of Texture and Taste.
*Result
When adding gluten, texture got better in the sample of high bean-curd dregs content. After changing the yeast, The bread rose bloated. Same with the first experiment, there was an aversion to bean-curd dregs bread at the content of 15% and 20% and also the serious smell gave off.
*Point of improvement
Remove 15%, 20% bizi bread. Add gluten which add Bizi in bread. Visual improvement and reducing flavor of high content of Bizi bread.
∎3rd Test ( 2010. 4. 23)
sample - 0, 3%, 5%, 7%, 7%+Green tea, 10%, 10%+Green tea
Put the green tea that reduce Bizi flavor.
*Recipe
0
3%
5%
7%
7%+G.T
10%
10%+G.T
Wheat flour
300
292
285
278
278
270
270
Bizi
x
8
15
22
22
30
30
Water
220
230
240
250
250
260
260
Sugar
24
Yeast
8
Salt
6
Milk powder
8
Butter
18
Gluten
x
2
4
6
8
Green tea
x
x
x
x
2
x
2
§2. Mi-Kyung Cho and Won-Jong Lee. Korean Soc. Food Sci. Nutr. Preparation of High-Fiber Bread with Soybean Curd Residue Makkolli Residue. (1996)
§3. Jeong-Kyo Lim and Young-Hee Kim. Korean Soc. Food Sci. Nutr. Effect of Green Tea Addition on the Quality of White Bread (1999)
§4. Bae, Song-Hwan and Rhee, Chul. Korean Journal of Food Science and Technology. Effect of Soybean Protein Isolate on the Baking Qualities of Bread (1998)
§5. Hae-Ok Jung, Bok-Mi Jung. The Korean Soc. Food Sci. Nuri. The Effect of Roasted Soybean Flour Supplimentation to Jeolpyons on Changing the Contents of Amino Acids, Amylose, and Minerals. (1994)
§6. Dong-Soo Kim. Myung-Hoon Seol. The Korean Soc. Food Sci. Nuri. Hyun-Dae Kim. Changes in Quality of Soybean Curd Residue as Affected by Different Drying Methods
§7. 김경희*·박미원. 한국식생활문화학회지. 대학생의 UCP2 유전자 다형성과 식습관 비교연구
§8. 오옥희. 영남대학교 콩비지의 종류에 대한 영양성분 및 품질특성에 관한 연구 (2004)
§9. 빵에 대한 고등학생들의 인식 및 섭취실태 -평택 지역중심- 이연경(석사학위논문)
