| 초록 |
This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{ pm}0.05$ , $62.00{ pm}0.81%$ and $42.88{ pm}007$ , respectively. For amino nitrogen content $224.00{ pm}0.00%$ , chromaticity had a L value of $24.46{ pm}0.06$ , a value of $10.18{ pm}0.13$ , and b value of $7.44{ pm}0.10$ . The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p |
